What the girls said …

“the food is amazing, inspiration for cooking, food for thought”

“wonderful flavours and textures”

“quick, easy, tasty”

“always a sign of good food – silence!”

“soda bread was delicious with the goats cheese, sour cherries and honey – beautiful!”

“pretend risotto with pasta, it was lovely”

“orzotto even better than risotto – much easier”

… and back to the bread

The girls loved the speed with which the loaf went into the oven. No proving, no faffing around. We deliberated as to what additions could be made – nigella seeds, chopped walnuts, olives, to name but three. Continuing with the weekend treat theme, think also of the quality issues – how virtuous can you be?!

Give some thought to the E numbers in processed bread – there's one for colouring the crust, another for extending the shelf life, another for making sure the crumb stays soft – aka an emulsifier – added enzymes to ensure your overall loaf stays soft – I could go on!

“Artisan breads” are very trendy nowadays – one thing is certain, you'll pay for the privilege – you are entitled to ask, politely of course, how your “artisan” loaf was baked and therefore to make sure it is what is says on the fancy waistband wrapper you so often see.

I realise that the rapid soda bread recipe is not an authentic “sourdough” the real McCoy (i.e. the real deal) takes at least 16 hours – but whose got that sort of time?! Personally I'd rather know what ingredients – and the fewer the better – were in my loaf, humble though it may be. In the unlikely event that you have any of your loaf left I can confirm unreservedly that it toasts brilliantly.