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Rosemary and Beer Soda bread

Makes 1 loaf

Something delicious to eat with your summer soups and salads

Ingredients

225g wholemeal flour
225g plain flour
1½ teaspoons salt
2 teaspoons of bicarb of soda
45g butter
2 teaspoons of finely chopped rosemary
100 mls milk
225 mls beer

Method

  1. Preheat oven to 190 degrees; lightly flour a baking sheet
  2. Thoroughly combine the dry ingredients ensuring no lumps of bicarb remain.
  3. Rub in the butter
  4. Add the liquids and the rosemary to make a soft dough. Note the quantities of liquid will be subject to change depending on your flours.
  5. Shape the dough into a round and place it on the baking sheet, cut a deep cross in the top and bake for 40 mins until risen and brown.
  6. Cool slightly and serve

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Rosemary Potato Wedges

August 2013

Such an easy recipe and so much better than frozen oven chips. Serve as a side or with chorizo and crisp leaves for a hearty healthy salad.  Serves 4.

Ingredients

4 baking potatoes
2 tablespoons of sunflower oil
2 sprigs of fresh rosemary
Salt and pepper

Method

  1. Slice the potatoes into wedges and place in a bowl.
  2. Add the oil, rosemary, salt and pepper and toss to ensure each wedge is evenly coated.
  3. Lay on a foil lined baking sheet in a single layer and bake at 190 degrees for 20 minutes or until golden brown and soft inside turning half way through the cooking time.