Cheese and Rosemary Bread

 

 After a few years of our rosemary bush not doing very well, we planted a new one in a different position in the garden and wow! Its gone wild, so every night rosemary finds its way into dinner. Now nothing beats the smell of bread baking in the oven, adding rosemary adds that extra punch and makes you get the plate and butter out way before its ready. I found this recipe in a magazine, but searching in the grocery cupboard and the fridge I didn't have the right ingredients so tweaked it and used what I did have.

 

Ingredients



1 x cup grated gruyere cheese
3T chopped rosemary
500g self-raising flour
5ml salt
5ml ground black pepper
250ml buttermilk
250ml plain yoghurt

Method
1. Heat the oven to 180 degree C.

2. Mix the dry ingredients together.  Add the gruyere cheese and rosemary and mix in.

 

 

3. Add the yoghurt and buttermilk and mix well with a wooden spoon.

4. Grease and flour a loaf tin, put bread mixture in, grind some salt over and bake for a 50-60 minutes or until a skewer comes out clean.

 

 

Chicken meatballs served with a salad and drizzled with a honey,mustard yoghurt dressing

Now that our weather has settled down and we are experiencing a normal Autumn season, with beautiful warm days and cool nights, lunch needs to be simple and tasty over the weekends.  We always need more time to enjoy the outdoors while we try not to think of winter which is on the way.  Today was a perfect day to try out chicken meatballs. Now the recipe I have uses chicken mince, and its really not easy to find.  So not wanting to drive around looking for it, I sliced chicken breasts up into thin strips and then cut them with my herb scissors! Worked like a charm!

 

Ingredients

 

Meatballs

2T olive oil

4 chicken breasts (minced or finely chopped)

1/2 cup breadcrumbs

zest and juice of 1 lemon

2T chopped chives

1T dried oregano

1T plain yoghurt

1t dried mushroom powder (optional)

salt and pepper

 

Salad

1/4 cucumber, peeled, take the seeds out and cut into chunks

150g baby tomatoes, sliced in half

1 small red onion, thinly sliced

100g goats feta

salt and pepper

 

Dressing

50ml plain yoghurt

1T honey

1t wholegrain mustard

 

1.  Preheat the oven to 180 degrees C.

2. Combine the chicken, breadcrumbs, lemon zest and juice, chopped chives, oregano, yoghurt and mushroom powder together in a bowl. Season with salt and pepper.

3. Rest in the refrigerator for 10 minutes.

 

 

4. Heat the olive oil over a medium heat.

5. Shape the small meatballs and fry for a few minutes until brown.

6. Transfer meatballs to the oven for 10 - 15 minutes.

7. Mix together the salad ingredients and season to taste.

8. Prepare the dressing by combining all the honey, mustard and yoghurt in a bowl.

9. Serve the meatballs and salad, drizzled with the dressing.