I’ve learned something by looking at some recipes. All you need to bake a delicious and super-fast loaf for dinner is one beer and 3 cups of self-raising flour. You can also use 3 cups of all-purpose flour with 3 teaspoons of baking powder. Then just preheat the oven to 360°F, line a bread tin, and get mixing. Add anything you like! I used a blend of spices (black pepper, garlic salt, paprika, and dill). I also added almost a whole cup of grated cheddar cheese. However, you could just as easily add onions, garlic, green peppers, ham, bacon, olives, or nuts & seeds. As long as start with 3 cups of flour and one beer, you can’t go wrong! It bakes for about 45mins to an hour. As a side note, I had so many things in there that I had to add another dash of beer to be able to mix the batter. No harm – hubby was happy to finish the opened can of beer for me! In no time and with next-to-no effort, this loaf will be the star of dinner. Got company coming? This’ll blow them away and elevate a simple barbeque to gourmet, and nobody will know how easy it was.
30 ml Mrs.H.S.Ball’s Original Chutney 150ml of white wine 100 ml olive oil 4 eggs ½ teaspoon salt 2½ cups all-purpose flour 1 teaspoon of baking powder 150g grated white and yellow shredded mild cheddar 1 bunch of finely chopped grass onions / spring onions 80g crumbled bacon pieces 275g deli corned beef (cubed) 375ml bottle of black olives (or if you have, you can use ½ black and ½ green olives), cut smaller – preferably used pitted olives – easier to work with. 1 teaspoon dried salad herb blend (I did not have any parsley)
Instructions In a large bowl, whisk together the wine, oil, eggs and salt. Then start by adding the flour and baking powder. Do not mix Chop the onion finely, add the bacon and sliced olives, parsley and cut the deli meat – just pile them all one on top of the other. Lastly add the Mrs.H.S.Ball’s chutney and grated cheese and mix. Pour into a buttered bread pan and sprinkle some more salad herb over the top, before placing in the oven. Bake in the oven for ±1 hour at 360°F (180°C)
Tip: When you measure the wine (at the very beginning), be sure to pour a glass for yourself, to sample and enjoy while preparing the bread! I can promise you, it’s yummy!!
Please be careful with the salt, if you use a salty deli meat, it may be best to not use the ½ teaspoon salt indicated in the recipe. I had a slice with a cuppa coffee, and its super moist and so good.
Source: Esme’s kitchen (modified from online version) TRIED AND TESTED
Ingredients 2 ripe but firm avocados, halved and pitted, skin left on ¼ – 1/3 cup shredded extra-sharp Cheddar cheese 1TB mayonnaise 1TB parmesan cheese ±120g shrimps Sprinkle with a dash of cayenne or paprika (or any spice of your choice)
Turn oven on Broil. Place avocado halves in a glass dish. Thoroughly combine all the ingredients in a small bowl. Evenly divide the mixture among the avocado halves. Broil 3 to 4 inches from the heat source until the cheese is bubbling and beginning to brown, 3 to 5 minutes. Enjoy immediately.
Source: Esme’s kitchen – own creation TRIED AND TESTED
1 cup self-raising cornmeal (or in my case, 1cup minus 1 tablespoon of regular cornmeal, and 1 tablespoon baking powder) ½ cup self-raising flour (again, used 1/2 cup all-purpose flour and 1 tsp baking powder) 2 ½ cups grated cheese (part cheddar, part mozza) 1 onion, finely chopped 2 eggs 1 can creamed corn (had to substitute again, so used regular corn (I think it was 341mL size) with 1 tablespoon whipping cream) ¼ cup milk, or more to reach batter consistency
Preheat oven to 350°F. Mix the dry ingredients together. You could put some green pepper or jalapeños in too, if that’s your style. I usually add a green onion, but we were out. Then add the rest of the ingredients and mix well. Play with the milk to get it to be sort of sloppy but not runny. I topped ours with chilli powder. Bake in a 9″x11″ baking tray and bake for an hour or until a skewer comes out clean. Delicious with butter or a nice thick gravy.