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~ Living & Cooking in France

Maison Travers

Tag Archives: bread

Cheesy Courgette Bread AKA Zucchini Bread

27 Monday Apr 2020

Posted by Nadia in Biscuits/cookies and cakes, Breakfast, Cheese, General, Sides, vegetables

≈ 6 Comments

Tags

bread, Cheese, courgette, savoury, zucchini


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!

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Beer Bread – the easiest bread you will ever make

02 Tuesday Aug 2016

Posted by Nadia in Biscuits/cookies and cakes, General, Sides, South Africa/Rainbow Nation, South African Recipes

≈ 9 Comments

Tags

beer, bread, fiesta friday

IMG_8140This 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.

Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a “hard biscuit”. This recipe makes a very hearty bread with a crunchy, buttery crust.

Makes one medium loaf

IMG_8138Ingredients:

500g / 17oz self-raising flour
1/2 tsp salt
440ml / 14oz beer
1 tablespoon fresh thyme
1/4 cup melted butter (optional)
Sunflower seeds
Maldon salt to sprinkle on top

Preparation:

Pre-heat the oven to 180 C / 360 F
Grease a  loaf tin, dust with flour and set aside
Sift flour and salt together in a mixing bowl
Stir in the beer and thyme
Mix until all the flour has been moistened and the dough forms a cohesive mass
Pour the mixture into the bread tin
Pour the melted butter over the top (optional)
Sprinkle with seeds and Maldon salt
Bake for 45 minutes
Test with a skewer after about 45 minutes when the top is golden brown – if the skewer comes out clean, remove from oven
Serve with plenty of butter
Enjoy!

note:  leave to cool for 10 to 15 minutes before you slice or you will not be able to cut a nice slice

 

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Roosterkoek – BBQ bread

31 Tuesday May 2016

Posted by Nadia in Biscuits/cookies and cakes, General, Sides, South Africa/Rainbow Nation, South African Recipes

≈ 12 Comments

Tags

BBQ, braai, bread, breadrolls, irostile, rainbow nation, roosterkoek, South Africa

IMG_7687Roosterkoek, 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.

IMG_7688Yesterday 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.
This bread recipe is a very simple one given to me many years ago by a friend’s mother. Remember your roosterkoek is cooked on open coals, so once you start making the dough, also light your fire, or use the warm coals after you have braaied your meat. You must be able to hold your hands over the coals for 10 seconds without burning, then the coals are ready! Any warmer than that and you will end up with charcoal offerings. Also make sure your grid is very clean. Clean the grid with halved lemons and to prevent your bread sticking to the braai grid, lightly brush the dough with a little oil.  You’ll know the roosterkoek are ready when you tap them and they sound hollow.

IMG_7684Serves 4

Ingredients:

1 teaspoon instant yeast
2 teaspoons sugar
150 g / 1 1/4 cup flour
A pinch of salt
4 teaspoons oil
5 tablespoons lukewarm water

Preparation:

Mix the yeast and sugar in a small cup and allow to stand until it starts to foam, about 5 minutes
Mix the flour and salt in a large bowl
Add the oil, water and yeast mixture and mix
Transfer the mixture to a wooden board or other surface and knead for about 10 minutes, until elastic
Shape the dough into a ball and place in a greased bowl
Cover with plastic wrap and a towel and place in a warm spot until doubled in size, about one hour
Knock down the dough, roll out and cut into about 6 equal sized balls
Place on a lightly floured tray, cover again and set aside until doubled in size once more , about 15 minutes
Brush each ball lightly with oil
Cook over hot coals for about 8 minutes on each side
Serve with lots of butter
Enjoy!

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