This quick and delicious bread is about as easy as it gets. No mixers, no kneading but here are a few little handy tips to ensure it turns out perfectly each time.
Firstly, you must squeeze all the water out of the grated courgette. This is really important or your bread will not cook and will remain a sticky, dense mess stuck to the bottom of your pan. Believe me, this happened to me the first time. There is no need to peel the courgettes though. Use a box grater to grate the veggies then squeeze all the water out firstly with your hands then using a clean dish towel wrap the grated courgette in it and wring it out with all your might. Now, measure that you have about 1 ½ cups, packed very tightly.
Regarding the cheese, use a strong cheese. I used a vintage gouda or you could use an aged cantal or vintage cheddar, something with lots of flavour.
For the herbs, I used basil and chives from my garden but feel free to improvise and use what you have on hand. If you do not have any fresh herbs handy, do not despair, a few teaspoons of dried herbs will do.
In this recipe I used milk and vinegar to basically make my own buttermilk as it is not always something I have around, especially in times of limited shopping and lockdown. If you have buttermilk, use 1 cup of that and leave out the vinegar. Otherwise making your own buttermilk is the easiest thing ever: for one cup of milk, (I used full fat but you may use low fat if you prefer), add 1 tablespoon white wine vinegar, mix and allow to sit for about 10 minutes. How easy was that?
For an extra cheesy version, sprinkle the top of the loaf with a few tablespoons of cheese and place under the grill for a few minutes.
Freezes beautifully too.
Yields: 1 loaf
Ingredients:
1 ½ cups grated courgette (2 medium)
1 ½ cups grated cheese
2 tablespoons chopped fresh herbs (basil & chives)
2 cups / 250g flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup / 250ml milk
1 tablespoon vinegar
1 egg
3 tablespoons melted butter
Method:
Preheat oven to 180°C / 350°F
Spray a 23cm X 13cm (9″ x 5″) bread tin with non-stick cooking spray
Mix together the flour, baking powder, baking soda and salt in a large bowl
In another bowl, mix the milk and vinegar and allow to sit for a few minutes (or use buttermilk)
Add to the milk, the egg and butter and stir
Add the wet ingredients to the dry ingredients until just combined – do NOT overmix
Add the courgette, cheese and fresh herbs
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean
Allow the bread to cool for 10 to 15 minutes in the tin
Remove from tin and place on a cooling rack for at least 15 minutes before slicing
Add lots of butter and serve
Bon Appétit!
This must be the world’s easiest and tastiest beer bread recipe. Once you try it, you will want to make it every week. Everything is mixed in one bowl, baked in one tin and so minimal washing up to boot. You can add a tin of sweetcorn if you wish, jalapeno peppers, bacon, cheddar or why not all four for a fancier bread. Be sure to eat it warm with lots of butter.
Ingredients:
Roosterkoek, it is hard to imagine a good old South African braai (BBQ) without it! Roosterkoek, literally grill cake, is the traditional bread to accompany a braai or BBQ. They are simply balls of bread dough cooked on a grid over the coals, and are best eaten piping hot and straight off the grill, with lots of butter.
Yesterday was the first really nice day of Spring, it was 28 degrees (82F) and so I spent the afternoon cleaning the patio, the barbecue grill, as it had not been used since October and you would be amazed at the amount of dust that had collected everywhere, even though all was covered for the winter. A cold rosé in hand and all was set. The steak was already in the marinade and the green bean salad chilling. As a starchy side, I decided to make a typical South African favourite, roosterkoek or irostile. I grew up eating braai broodjies with my braai, (the other South African BBQ bread idea). A proper braai broodjie must be made with white bread, big slices of tomato, a few slices onion and sometimes grated cheese! Oops, nearly forgot the salt and black pepper. My mother never made roosterkoek so it was a special treat when I went to friends for a BBQ.
Serves 4
Maison Travers 