Artisan Cheese and Herb Bread
2 cups (500 ml) all purpose flour
4 tsp (20 ml) baking powder
2 tsp (10 ml) dry mustard
1 tsp (5 ml) granulated sugar
½ tsp (2 ml) seasoning salt
1/3 cup (75 ml) sliced Manzanillo olives (may reduce if prefer)
1/3 cup (75 ml) chopped red pepper
1 green onion, finely chopped
1 1/2 tsp (5 ml) fresh rosemary chopped (1/2 tsp / 2ml dry)
1 1/2(5 ml) fresh crushed oregano
½ tsp (2 ml) dried crushed basil
1 – 2 cloves garlic, minced
1 cup (250 ml) grated cheddar cheese
1 egg, beaten
1 cup (250 ml) 2% milk
3 tbsp (25 ml) Dijon mustard
1 tbsp + 1 tsp (15 ml + 5 ml) olive oil
¼ cup (50 ml) grated cheddar cheese for topping
2 tsp ( 10 ml) sprinkle yellow mustard seed
· Preheat oven to 350° F (180° C).
· Oil an 8” (20 cm) pie plate with olive oil.
· In a large bowl, mix together flour, baking powder, dry mustard, sugar and salt.
· Toss in olives, red pepper, onion, rosemary, oregano, basil, garlic and cheese. Mix well.
· In another bowl, whisk together beaten egg, milk, Dijon mustard and 1 tbsp (15 ml) olive oil. Add to dry ingredients, and stir until just moistened.
· Spread batter in prepared pie plate.
· Drizzle with 1 tsp (5 ml) olive oil. Sprinkle with cheese and mustard seeds on top
· Bake until skewer inserted in centre of bread comes out clean (about 35 minutes).
· Remove from oven. Place on cooling rack. Let cool 5 minutes.
· Remove bread from plate. Cool on rack a few more minutes before serving.
· Cut into 8 wedges or 5 slices 1½” (3.5 cm) thick. Cut larger slices in half for 8 servings.
Variations:
- A 9”x5”x3” (22 cm x 12.5 cm x 7.5 cm) loaf pan can also be used. May take up to 45 minutes to bake.
- A pizza stone may be used; lightly rub pizza stone with olive oil. Place dough on wheel with olive oil hands lightly shape. Suggest oven at 400 – 425 for 25 – 30 minutes.
Serves 8 people.
Mustard-Spiked Make Ahead Coleslaw
finely shredded cabbage 4 cups
finely shredded kale 4 cups
green onions, thinly sliced 2
1.5 stalks celery, thinly sliced 1.5 stalks
1.5 carrots, grated 1.5
1/3 green pepper, minced 1/3
white sugar ¼ cup
salt 3/4 tsp
Dressing
125 ml white vinegar ½ cup
60 ml white sugar ¼ cup
yellow prepared mustard 1 1/2 tsp
yellow mustard seed 1 1/2 tsp
5 ml celery seed 1 tsp
1 ml dill chopped very fine ¼ tsp
canola oil ¼ cup
2 clove garlic, minced 2
· Combine cabbage, kale, onion, celery, carrot, green pepper, sugar and salt in a large bowl. Stir well. Let stand 2 to 3 hours.
Dressing
· Combine vinegar, sugar, mustard, mustard seed, celery seeds and dill (minced) together in a stainless steel saucepan. Bring to a full boil, stirring to dissolve sugar. Remove from heat. Stir in oil and garlic.
Slaw
· Pour dressing over cabbage mixture.
· Refrigerate, covered at least 4 hours or overnight, mixing a couple of times.
· Will keep well in refrigerator 2 – 3 weeks.
Total preparation time: 2 hours 25 minutes