Last year I was making soups, salsas and chutneys every few weeks, but I wanted to have a recipe that was a little different and something I could eat more often. You can only eat so much salsa and crisps.
Last week I was wandering around Norwich with my friend Nancy and we came across a campaign for preventing waste and saving food (always something I'm for) and they had some cute recipe cards to help be less wasteful with the contents of your fridge. One of them was soda bread full of some of my favourite ingredients, and food I tend to always have in the fridge and cupboards.
So here it is, not really modified, so the credit is completely with them - plan, eat, save.
You will need:
450g plain flour
1 tsp bi carb soda
1 tsp salt
4 rashers of bacon
2 spring onions
100g cherry toms (although I did use a little more)
small carton of buttermilk (283ml I think, to be precise)
Start by chopping up the spring onions, tomatoes and bacon rashers into chunks.
Then chuck into a hot frying pan with a little oil until softened - around 5-10 minutes.
Once these are done, take off the heat and leave to cool for a bit. Whilst it's cooling, mix your 3 dry ingredients in a bowl - the flour, bi carbonate of soda and salt.
Next, mix in your goods from the pan. It smelt heavenly with the bacon. Create a well in the middle and add the buttermilk.
It's quite a wet, sticky dough to start with. But get a wooden spoon and slowly bring in the mixture from the sides of the bowl. Then you can get stuck in with your hands and start kneading.
I added plenty of flour to my hands, rolling pin (old wine bottle in my case) and worktop surface so it didn't stick and break up. Then form your bread-like shape and plock onto a greased baking tray. Add to the oven (on 200c) for 30-40 minutes.
Check it's done by tapping on the base - it should sound hollow. Then carve a hunk out and eat straight away whilst it's still warm. YUM.
It literally tasted divine. Let me know if you make any soda bread and if you change up the ingredients! What else do you whip up with your tomatoes? I'm always looking for a new recipe to experiment with!
xo
