Halloumi Loaf (4-6)

An easy loaf which can be served for breakfast or as a snack. You can use a mixture of pitted and roughly chopped olives and halloumi , or just olives if you prefer. The recipe is from Turkish Cypriot chef Selin Kiazim who runs Oklava restaurant in London. I found it in the Hospitality Action Book ” Chefs at Home”

Taleggio Focaccia (6)

A favourite recipe from Nigel Slater.

Grape and Rosemary Focaccia(8)

A new recipe from Georgina Hayden.

Beetroot, Caraway and Goat’s Cheese Bread ( 1 loaf)

A savoury beetroot bread from Yotam Ottolenghi to serve spread with lots of salted butter. It will keep for a week in an airtight container.

Squash and Cheese Bread ( 1 loaf)

A warming bread for autumn from Jack Monroe’s ” A Year in 120 recipes”. If you like you can use sweet potato or carrot instead of the squash.

Pumpkin, Honey and Cinnamon Loaf

A tea bread from Mary Cadogan in BBC Good Food. It is best eaten on the day it is made but can be stored in a tin for up to 3 days.

Parsnip, Parmesan and Sage Bread (4-6)

This bread is from ” Delia’s How to Cook:Book One”. It’s best served warm and good with soup, especially her Curried Parsnip Soup or a Tomato Soup. Its also nice with cheese and apples.

Goats Cheese, Onion and Potato Bread (4-6)

Another delicious and easy bread from ” Delia’s How to Cook: Book One”. Its best served slightly warm .

Celeriac and Lancashire Cheese Bread (6)

An easy bread from ” Delia’s How to Cook: Book Three”. It is crusty on the outside and soft and squidgy within, best served still warm with soup . Leftovers are good toasted too.

Elioti

This recipe for Cypriot Olive Bread is from ” The Taste of Cyprus” by Gilli Davies. It makes a 2lb loaf.

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Recipes, Travel and other Titbits

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