Kelly Eastwood
(Makes 1 loaf)
Ingredients
For the dough:
170mls milk, room temperature
10g sugar
7g yeast
1 organic free range egg, lightly beaten
300g plain flour
5g salt
50g butter, softened
For the butter:
80g softened butter
2 sprigs rosemary, oregano, parsley or your favourite herb, leaves finely chopped
2 cloves garlic, finely chopped
For the top of the bread:
20g parmesan cheese, grated
20g melted butter, extra … Read more »
Lena Kuppens
Equipment
Ingredients
Preheat oven to 160C. Line two large baking trays with baking paper.
Prepare the ingredients : Remove the stems very quickly by grabbing the base of the stem with one hand and pulling outwards along the stem to slide off the leaves. Tear the leaves into bite size pieces. Rinse the kale and dry the leaves very well in … Read more »
Linda Sang
Harvest days are here and I am busy chasing my garden’s bounty and the generous overflow of friends’ abundance.
I’m loving the satisfaction of bottling and preserving – seeing the wonderful array of reused jars cadged throughout the year filled with summer goodness. My corn, leeks and tomatoes are jumping out of the garden demanding to be used. The following recipe for a polenta slice
is really versatile – can be eaten hot or cold as a … Read more »
We all love spring. As a newbie gardener I am very excited to come back after a month away to see the broad beans that were sown months ago laden with pods. If your broad beans are young enough they don’t need to be double peeled,
but in most cases after shelling your pods of beans, you blanch them in boiling salted water for a minute or so, refresh them in cold water and then peel the outer skin … Read more »
