Wholemeal Brown Bread

After watching the Ireland vs. Wales 6 Nations GRAND SLAM, I was feeling rather full of Irishness and thought I'd indulge myself in a nice loaf of wholemeal brown bread. It's probably one of the simplest recipes to use and it makes bread making really enjoyable.

Again, like the other breads I've made I use a pint glass to measure the flour. Make sure the buttermilk is at room temperature

1 pint wholemeal self raising flour

1 pint plain flour

1 teaspoon bread soda

Olive oil

Buttermilk

• Heat the oven to 200 degrees celcius, fan assisted

• Sieve the 2 pints of flour into a mixing bowl, add in the teaspoon of bread soda through the sieve as well.

• Add in a tablespoon of olive oil and then add in the buttermilk. Pour in enough buttermilk to make a nice sticky mixture with the flour. 

• Pour into a greased bread tin and bake in the oven for apprx 40 minutes, depending on the oven you are using. 

Roasted Butter Nut Squash Seeds

I've been cooking with Butter nut squash for a few years now and only this evening did I realise I can eat the seeds. A long time ago, I read that they were too bitter and not really the nicest thing to eat. But, they are magic!!!

Scoop out the seeds from the butter nut squash soup and put them in a drainer. 

• Run hot water over them to remove the stringy stuff.

• Cover them in some salt and also, cover the tray you are using for them

• Pop them in the oven and after a few minutes of popping sounds, remove them from the oven.

• They should be a little swollen and toasty.

• Great for snacking on when you are making some butternut squash soup or curry.