Lockdown Baking: Cheesy Bread.

Have you ever tried a recipe and look at the end result wondering what you were thinking even attempting it? That’s me when it comes to making bread and cakes. I can cook a mean curry, fry up or stew eyes closed, but baking is so precise, I do not know why I bother sometimes, hahahahaha.

This was my attempt at a cheese loaf. It was delicious OMG, so yummy but see how it looks? LOL

I got the recipe from Seasons and Suppers, head there and laugh with me at what my loaf was supposed to look like, it’s alright, I will not feel bad. And I now know where I went wrong.

Some changes I made, I added spring onion in place of mixed herbs and used goat cheese instead of the cheddar her recipe called for. However, this is not where I went wrong, lets proceed.

So, step one, I used my usual bread recipe which I’ve already shared here, as it was not that much different from the recipe on Seasons and suppers.

So where did I go wrong? I followed all the steps and the dough rose beautifully.

I spread my cheese and onion mix and now had to roll into a jelly roll style. Yoh! Not easy for me as by this time I was wondering what I was doing.
Hubs helped me out here, now I had to braid the loaf. It was much stickier than expected and I had to work fast to braid before the Goat Cheese started seeping out.
Mistake one, smart me has a big loaf pan so I decided to use it instead of two smaller loaves as the original recipe called for. Yeah, see why baking is not for me. Two, as you can see, I couldn’t even braid the loaf well. LOL. It is ok, let us laugh together!
But its not is bad right? And the kitchen smelt so good, my family just kept on asking how long it would take to cool before digging in. Ooh and it sunk a bit in the middle.

Will I try this again? Of course yes! The taste and aroma of this loaf is out of this world!

I brushed with some melted butter after getting it straight out of the oven.
I added some gouda cheese on top of the loaf before baking. Beautiful crust right there.

Please head to Seasons and Suppers and try out this recipe. It is worth the effort!

Roasted Grapes, Cucumber and Goat cheese salad.

The best things about salads is not only are they so easy to put together, but they also give you the chance to load more vegetables in your little ones’ tummies and give different flavour and texture to the same old way of having your vegetables or fruits.

Grapes are quite tasty on their own, but roasting them introduces a whole other flavour profile and you can use them for dessert, to top cakes or salads or even as a snack on their own when chilled.

They are quite easy to roast too. Preheat your oven to 200° C, clean your seedless grapes, About a punnet and a half, toss them in a little bit of olive oil, pinch of salt and thyme (optional). Roast them in a baking pan lined with grease proof paper for 20-30 minutes till they shrivel a bit and the skin is blistering. Keep checking on them and turning them as they roast. Let them cool for a while. Once cooled completely, refrigerate in an airtight container and snack on them or use them in your different dishes.

Let’s get started on the salad:-

Half a red onion, sliced thinly, I garlic clove, minced, 2 small cucumbers, peeled and deseeded, 2 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1/2 cup of goat cheee, crumbled, 1 tsp dried oregano, salt and black pepper, 1 cup of roasted grapes, half an avocado sliced (optional) and not in picture.
Mix the vinaigrette and set aside (the oil, vinegar, salt, black pepper, minced garlic and oregano)
Slice the cucumbers into half moons and arrange in your salad bowl, add I cup of the roasted grapes. Add the onions.
if using avocado, you an add it here.
Add the goat cheese and pour the vinaigrette all around the salad.
Mix gently and serve immediately.
It went pretty well with this greek lemon roasted chicken and potato dish.

This salad is so good you can have it on its own as a snack or light lunch, but it also works well with roast chicken and roast potatoes.

The roasted grapes have a ‘soft’ sweetness that blends well with the creamy goat cheese. The cheese I used here is not sharp and had some hints of rosemary that went well with the other herbs in the dish and the salad dressing. As usual cucumber was the chiller adding the refreshing layer to the salad.

This salad is really tasty, try it and let me know what you think.