Beer bread

Short of time?

Try this yeast-free bread - it has a wonderfully malty aroma.

You will need

·         Mix 2½ cups self-rising flour and 15 ml sugar in a bowl.

·          Stir in 1½ cups beer to make soft dough.

·          Pour into a prepared 25 cm long loaf tin.

Method

1.       Top with 25g melted butter and bake at 180⁰C for 30 minutes.

2.        Remove from the oven, pour over another 25g melted butter and return to bake for a further ten minutes.

Potato and Tomato Bake

Ingredients

·         2 large potatoes, scrubbed

·         2 large onions, peeled and thinly sliced

·         3 large tomatoes cut into fairly thick slices

·         25 ml margarine

·         200 ml grated Cheddar cheese

·         5 ml cayenne pepper

·         2 ml salt

Preparation

1.       Preheat oven to 180⁰ C (356⁰ F)

2.       Boil or steam the potatoes in their jackets until firm and slice them.

3.       Place layers of onions, potatoes and tomatoes in a well-greased oven-proof dish, dotting each layer with margarine and a sprinkling of cheese. End with potatoes, again dotting with margarine and sprinkling the rest of the cheese, cayenne pepper and salt.

4.       Bake for I hour until the onions are well cooked and the tomatoes have released their juices and the potatoes have absorbed it.

Serves 4

Engela

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Sole Parcels

Ingredients

·         2 young medium baby marrows; grated

·         3 medium carrots; grated

·         80 ml whole-wheat breadcrumbs

·         20 ml lemon juice

·         Salt and pepper to taste

·         6 sole fillets

Preparation

1.       Preheat the oven to 200⁰c (400⁰F) and spray a baking dish with non-stick cooking spray.

2.       Mix the grated marrows and carrots with the breadcrumbs, lemon juice and salt and pepper.

3.       Place the sole fillets on a plate, with the skin side up. Divide the mixture between the fillets and spread it evenly over them.

4.       Role the fillets up, cover and bake for 30 minutes or until the fillets flake easily.

5.    Remove from oven and serve immediately with rice and side-salads.

Serves 6

Engela

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