Monday, 4 June 2012
Cheese and onion beer bread, British memories, British recipes
I was surprised at how emotional I found the gates of Buckingham Palace (above) where so many significant historical moments had been celebrated. In hindsight I regret not doing a tour of the Palace but I was young, defiant and refused to spend my limited pennies in this way. I did visit other royal sites such as Hampton Court and the Tower of London. I was more interested in following in the footsteps of the Bloomsbury Group. The artwork at Charleston Farmhouse (below) is the sort of decor I would love.
I was pleased to eat Wensleydale cheese on the Wensley Dale and a Devonshire tea in Devon. I also fell in love with Cranks vegetarian restaurant in London and the vegetarian burger at Burger King. Both are sadly no longer but if anyone has the recipe for the amazing Cranks sausage rolls I would be ever so grateful.
Now that I have celebrated the Jubilee, can we please have an extra days leave in Australia when we have our Queens Birthday holiday next weekend? (Or maybe we need to do away with our Queens Birthday Holiday and celebrate Mabo Day instead - today is 20 years since since the Mabo High Court decision!) Below I finally celebrate the poetry, profusion and occasional pomp of British food with some links:
More British recipes from my blog:
Bangers and mash | Gravy | Haggis | Nut roast | Pea soup | Pasties | Roast potatoes | Rumbledethumps | Shepherd’s pie | Welsh rarebit | Yorkshire puddings | Worcestershire sauce | Bread and butter pudding | Flapjacks | Parkin | Porridge | Rice pudding | Scones
More British recipes from elsewhere:
Breakfast fry up | Bubble and squeak | Canal Floddies | Crumpets | Faggots | Mushy peas | Toad in the hole | Battenberg cake | Chelsea buns | Digestive biscuits | Jaffa cakes | Eton mess | Jam roly poly | Rhubarb and custard | Spotted dick | Summer pudding | Treacle tart | Victoria sponge
Cheese and Onion Beer Bread
1 tsp oil
1 onion, chopped
100g cheese (red Leicester), grated
2 cups Self Raising white flour
2 cups plain wholemeal flour
2 tbsp chia seeds (optional)
4 tsp baking powder
2 tsp brown sugar
1 tsp salt
1 and 3/4 cups (435ml) beer*
Fry onion in oil until browned with some charring around the edges. I think I took about 20 minutes starting on low heat while I did other things and then I turned the heat up when I got impatient. Mix fried onion with other dry ingredients. Add beer and mix until you have a stickyish dough. Briefly knead on a floured board. Bake at 200 C for about 50 minutes (I baked mine at 210 because my oven's thermostat is a bit dodgy).
* NOTE: Beer bread recipes seem to be made for a standard bottle of beer to be poured in but I find that bottles are not such a standard size any more. When I first made this I added a 300ml bottle of beer and then topped it up with water. The second time I had a 500ml bottle and had to measure it with cup measures and scrape the foaming head off to check I had enough beer.
On the stereo:
Son of Evil Reindeer: Reindeer Selection