This isn’t your regular bread recipe, you don’t add yeast (though I guess there’s yeast in the beer) and there’s no call for proofing, rising, waiting, faffing – all very simple. We borrowed this recipe from the Farm Girl Foodie Blog.
Chocolate Guiness bread batter
The Guiness dark chocolate V1 offering was a perfect tea accompaniment, warm with a scraping of butter. The ease of making it means you could have it made up and in the oven ready to eat within the hour. The adaptation of this bread added to the Farm Girl recipe, the following:
- 120g mixed nuts
- 100g dark chocolate
- two heaped tbsps of sugar
- two heaped tbsps cocoa powder
- a can of Guiness
Perfect for those “unexpected guests” (everyone’s seen Nigella express right?) that pop in unannounced each week. We get loads of them down Leyton way.
V2 of this bread was a Mediterranean offering, additions to the basic recipe included:
- 1 heaped tbsp chopped rosemary
- 1 heaped tbsp dried thyme
- 150g olives
- 50g sundried tomatoes
- 125g feta
- a generous seasoning of black pepper
Proper savoury wonderment.
This one Ben would definitely appreciate, especially when made with Real Ale.
The final dish
This was an experiment following an incredibly busy day and was prompted by the neglected squash that had been in the pantry (large cupboard in the kitchen) for over a month.
Having also recently received a bumper delivery of broad beans, it seemed only natural to have a go combining the two.
The latest soring temperatures in the UK (sweltering heat) inspired a salad as follows:
- Approximately 15 x shelled broad bean pods
- 1 x butternut squash
- 1/2 red onion
- 1/2 cucumber
- 1/2 roll feta
- 1 x tin chickpeas
- Salt and pepper to season
- Dash balsamic
- Squeeze lemon
- Cut the butternut squash into bite-sized pieces, drizzle veg oil in a baking tray and coat the squash in it. Season with salt and pepper and cook in an oven set at 180°C (fan assisted).
- Shell the bean pods and cook bea ns on the stove for approx 15 minutes, until soft.
- Chop up the cucumber, red onion and feta, and put in a bowl to one side.
- When cooked, drain the beans and combine with the chickpeas – squeeze lemon over and season with salt and pepper.
- After about 20 minutes the squash ought to be done (should be a little cripsy, or as crispy as you like) so remove from oven.
- Pop all things into a larg e mixing bowl and combine with a drizzle of olive oil (or smoked rapeseed oil if you have it), dash of balsamic, s eason with salt and pepper and toss the lot.
This would likely serve 4 for lunch, or make two large dinners with enough leftovers for lunch.
The consensus on this one is that Ben would eat it and have seconds.