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orichalcum at 08:20am on 04/11/2007 under amused
orichalcum at 08:20am on 04/11/2007 under amusedI promised this easy savory bread recipe to ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
pantsie a while ago and then forgot to post it. It's very yummy, although it's quite salty, so if you don't like salt lower the amount, and it's surprisingly hard to get a hard goat cheese. The recipe says "firm," so you may be able to go with simply cold chevre; I haven't tried. The other warning is that the loaf is quite small; I'd recommend doubling or quadrupling the amounts if you want to serve more than 3 or 4 people.
From _How to Cook_, by Delia Smith (a British cookbook)
Ingredients:
4 oz round firm goat cheese
4 finely sliced scallions
1 medium round red potato, ~6 oz
1.5 tsp chopped thyme leaves, a few sprigs extra
1.25 cups self-rising flour
.5 tsp salt
1/8 tsp cayenne pepper
1 egg
3 tbs milk
1.5 tsp grain mustard
Pare rind from cheese, cut into .5 inch cubes. Sift flour, salt, and cayenne together into a big mixing bowl. Thinly peel potato and grate potato directly into the flour using a coarse grater. Add scallions, thyme, 3/4s of cheese, stir with spatula and blend.
Beat egg together with milk and mustard in small bowl, then pour the mixture into the dry ingredients and quickly blend into loose dough with spatula. Transfer onto well-greased baing sheet, pat gently into 6-inch round. Press the rest of the cheese over the top, dust with flour, and ornament with a few small sprigs of thyme.
Bake on middle shelf of oven for 45-50 minutes, serve slightly warm if possible.
Feta and Rosemary variation: substitute cubed fet for goat, 1/4 red onion for scallions, rosemary for thyme. Scatter half-moon slices of 1/4 onion on top along with the rosemary to get a very Italian focaccia effect.
pantsie a while ago and then forgot to post it. It's very yummy, although it's quite salty, so if you don't like salt lower the amount, and it's surprisingly hard to get a hard goat cheese. The recipe says "firm," so you may be able to go with simply cold chevre; I haven't tried. The other warning is that the loaf is quite small; I'd recommend doubling or quadrupling the amounts if you want to serve more than 3 or 4 people.From _How to Cook_, by Delia Smith (a British cookbook)
Ingredients:
4 oz round firm goat cheese
4 finely sliced scallions
1 medium round red potato, ~6 oz
1.5 tsp chopped thyme leaves, a few sprigs extra
1.25 cups self-rising flour
.5 tsp salt
1/8 tsp cayenne pepper
1 egg
3 tbs milk
1.5 tsp grain mustard
Pare rind from cheese, cut into .5 inch cubes. Sift flour, salt, and cayenne together into a big mixing bowl. Thinly peel potato and grate potato directly into the flour using a coarse grater. Add scallions, thyme, 3/4s of cheese, stir with spatula and blend.
Beat egg together with milk and mustard in small bowl, then pour the mixture into the dry ingredients and quickly blend into loose dough with spatula. Transfer onto well-greased baing sheet, pat gently into 6-inch round. Press the rest of the cheese over the top, dust with flour, and ornament with a few small sprigs of thyme.
Bake on middle shelf of oven for 45-50 minutes, serve slightly warm if possible.
Feta and Rosemary variation: substitute cubed fet for goat, 1/4 red onion for scallions, rosemary for thyme. Scatter half-moon slices of 1/4 onion on top along with the rosemary to get a very Italian focaccia effect.
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