And Now For Something Completely Different:
Nohting at all to do with writing, but I just had to share this. It’s a recipe for a savoury loaf that I made yesterday, and it’s simply delicious. It’s called bread, but it’s more like a meatloaf, except wthout the meat – and no wheat either, for those who can’t tolerate it. It’s not difficult – only prep is to boil and mash sweet potato beforehand. Perfect for picnics (if we ever get the weather) or just a quick lunch with a few tossed salad leaves. As good hot or cold. (And no, I’m not getting commission on every hit to this post, honest! And normal writing service will be resumed shortly.) Here goes:
Hummus and Sun-dried Tomato Bread
Olive oil, for greasing
1½ tins chickpeas (I used 2 by mistake, worked fine)
1-2 garlic cloves (used 2)
½ teaspoon salt, freshly ground black pepper
Squirt of lemon juice
½ cup mashed sweet potato
2 cups brown rice flakes
6-8 large sun-dried tomatoes in oil, chopped
2 eggs, beaten
1 tsp dried oregano, optional (I used Herbes de Provence, because I’m posh)
Preheat oven to 170-180C, Gas 3/4. Brush a small loaf tin with the olive oil or line it with baking parchment. Using a blender puree the first tin of chick peas with enough of the liquid (1-2 tablespoons) to make a plain hummus. Add garlic and seasoning. Stir in the remaining chickpeas, along with everything else, and work together to produce a stiff mash consistency.
Spoon into the prepared tin. Run a fork over the top, like in shepherd’s pie. Bake for about half an hour, or until firm to the touch. (I left mine in for 50 minutes.) Leave to settle in the tin for two minutes before transferring to a wire rack to cool.