Molasses Oat Bread

Oct9

There is nothing better on a fall day than warm bread out of the oven with butter melting on it. Do I even have to mention the smell of warm baking bread, there is nothing like it.

You will need:

1&3/4 cups boiling water

3/4 cup oats

1/4 cup molasses

1&1/2 tsp salt

3tbsp oil 1tsp sugar

1/2 cup warm water

1pkg active dry yeast

4 cups all purpose flour

In a large mixing bowl pour boiling water over oats. Stir in molasses, salt and oil. Let cool to lukewarm.

Dissolve 1tsp sugar in 1/2 cup warm water and sprinkle in yeast.

Let stand 10 minutes. Then stir well.

Sorry, got carried away and forgot to take doughy pictures.

Add dissolved yeast and 1&1/2 cups flour to the oat mixture. Beat at low speed with electric mixer for about 1/2 minute then at high for 3 mins. Scraping sides of bowl often. Stir in with dough hook or by hand, the remaining 2&1/2 cups flour until thoroughly blended. Cover with greased parchment or cling film then a tea towel. Let rise in a warm place for about an hour.

Then beat about 25 strokes with a wooden spoon,or knead, dough will be sticky.

Grease a 2qt casserole dish or loaf pan and sprinkle top lightly with oats and press down gently so they stick.

Cover and let rise another 30 mins.

Bake in 375F oven for 35-45 mins until done.

If you are using the bread for sandwiches or to toast it would be easier if you used a loaf pan. We ate most of it warm from the oven with butter.

Stewed Chickpeas with Tomatoes and Feta

Sep5

I received a blog post in my inbox from Alexandra for this chickpea stewy dish and decided to try it because 1) Evie loves chickpeas 2) had a bowl full of cherry tomatoes from our garden and 3) needed a vegetarian meal. Perfect right?

Before I forget here is the link to the recipe on Alexandra’s website, https://www.alexandracooks.com/2016/08/30/stewy-chickpeas-tomatoes-feta/

First of all you need to sweat some garlic in olive oil, you do this slowly on low heat, I probably used 4-5 cloves sliced and roughly chopped. Just let the garlic cook down until soft. Then I stirred in 2 cans of chickpeas, probably about 4 cups.

Then I roughly chopped 3 regular medium sized tomatoes and about 2-3 cups halved cherry/grape tomatoes.

Throw all of the tomatoes into the chickpeas. Stir. Then I added about 1/2-3/4 of a bottle of capers. And a large splash of balsamic vinegar. Turn up the heat to medium to get simmering and the tomatoes will start to release their juices. I sprinkled with little salt and black pepper. Once it is simmering and nice and stewy throw in a large handful or two of chopped fresh basil.

When Evie walked into the kitchen she promptly stated that isn’t stew there is no broth, that is not enough broth. Right away she decided it was not going to be good. Until she tried then she gave me that look that says oh, actually I do like it.

Toast some crusty bread or baguette in a hot pan with olive oil to serve with the chickpeas.

Top chickpeas with crumbled feta and serve with toasted bread. It was delicious!

In My Kitchen July 2015

Jul3

June went by so fast and we haven’t really had any summer here yet. I sure hope July has summer for us!

One of the best things about starting a new month is the IMK posts, thanks to Celia at Fig Jam and Lime Cordial for hosting and bringing everyone from all over the world into each others kitchens.

We had some bubble gum, fruit stand bubblegum…I remember having this when I was a kid

After a trip to Upper Canada Village we brought home some fresh bread and cheese made there. I still have to post about our trip to the Medieval Festival there.

We had a friend visit who brought us these treats all the way from Australia. Evie LOVES Australian marshmallows, they are the best! And these double coat TimTams are amazing, I rationed those.

Another friend stopped by with these chips. They were intended for my husband but after Evie got past the heat of the first few she was hooked and ate more than her dad.

This little antique cup and saucer Evie bought at a yard sale for 50 cents

Beer, I tasted and wasn’t too impressed, I am a Guinness girl, but hubby drank it no problem

Dish soap in a pretty bottle that I will refill

a little terracotta pot for dips and stuff

Fresh picked strawberries, finally fresh local berries!

Rose honey, this is Evie’s and it is lovely

July 1st is Canada Day and every year we have red and white nachos (I forgot to rotate the picture)

My friend went to Kingston, Ontario and brought me back this cookbook because she knows that I like this restaurant and eat here whenever we go to Kingston.

Thanks again Celia for hosting and I will see you again in August! Well I hope to see you before then, I am sure I will 🙂

Brown Bread

May10

This is an old recipe that was given to me by a friend who got the recipe from her mother who was given the recipe from a friend.

The lady that gave me the recipe said it was a very nice bread for breakfast or with tea and recommended that I try it. The recipe was handwritten on a beautiful vintage recipe card and it was well worn on the edges. I photocopied it so I lost the colour and gold detailing but it was so pretty I didn’t want to just copy our the recipe. I hope you are able to read the recipe.

This is the soured milk, which was basically 2 cups of milk with 2 Tbsps vinegar added. To this I added 2tsp of baking soda, you can see how it bubbled in the second photo