I’ve always quite liked the cheap malt loaf that comes in a packet, even though it sticks to the roof of your mouth when you try to eat it. It never occurred to me to try and make my own until I saw a recipe in The Modern Cook’s Year by Anna Jones.
This is not the simplest recipe. There’s a lot going on and at least 5 pots were used. Barley malt is also a difficult substance to work with. It’s so sticky and it gets everywhere.
The result is well worth it though. This is a dense, moist tea bread that tastes amazing with butter. It’s filling too, one slice kept me going for hours.
An old veggie favourite – ‘Shepherd’s Bean Pie’.
The recipe comes from a rather odd cookbook called ‘Almost Vegetarian’ by the Australian Women’s Weekly. It’s certainly creative.
This pie is delicious – beans in a rich tomato sauce with a cheesy potato topping.
My partner baked carrot and black pepper soda bread. It’s delicious – savoury, moist and dense. The recipe is from Anna Jones’s book, A Modern Way to Eat.
I feel quite well-organised this weekend. I did some batch-cooking, made the chickpea minestrone from Ruby Tandoh’s Flavour and froze it in portions for later in the week.
I made some hummus too and froze half of that. Much cheaper than buying it and no skimping on the tahini.
Steam-roasted salmon & broccoli with lime, ginger, garlic and chilli
Saturday evening is project night when I try something new, or a bit more complicated than usual. Tonight we had this recipe from Rukmini Iyer’s book, The Roasting Tin. Very simple with a delicious dressing.
I made a great chickpea and tomato curry earlier this week with lots of tamarind to make it tangy and spicy.
Tomato, miso and sesame soup.
Another Anna Jones recipe from a modern way to cook.
This is one of our favourite soups. When I first made it, I couldn’t believe the result was going to be palatable. It contains a lot of miso paste and tahini and the topping has even more miso and tahini, plus honey, lemon and sesame seeds. It just sounds like there’s going to be too much flavour happening, but somehow it works.
Butternut and cannellini gratin
From a modern way to cook by Anna Jones.
The picture doesn’t look very appetising, but this is a really nice vegetarian recipe. Red onions, butternut squash, cannellini beans with a sourdough bread and cheese topping. Tearing up bread is a good way to top a gratin or casserole without all the work of making a dumpling or scone topping.