Tomato And Garlic Soda Bread Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
• While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
• Sprinkle with course salt, then cut into 4 pieces.

Steps:

• Split a baguette lengthwise and slice into pieces; arrange on a baking sheet. Combine 3 tablespoons olive oil, 1 finely chopped garlic clove and a pinch of salt. Brush on the bread, then top each piece with a slice of tomato and some grated parmesan. Bake at 400 degrees F until lightly toasted, about 8 minutes.

Steps:

• In a small bowl, combine the butter, cheese, tomatoes and garlic. Spread over cut sides of bread. Transfer to an ungreased baking sheet., Broil 4 in. from the heat for 3-4 minutes or until golden brown. Cut into slices and serve warm.

Steps:

• Preheat oven to 425°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until light golden brown, 3-5 minutes. Add garlic; cook and stir 30 seconds longer. Cool., In a large bowl, whisk flour, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in cooled onion mixture; make a well in center. In a small bowl, whisk egg and buttermilk; pour into well. Using a wooden spoon, mix dough until too stiff to stir. Turn onto a lightly floured surface; knead gently 10 times. Shape into a round loaf., Transfer to a large greased cast-iron skillet or baking sheet. Using a sharp knife, cut a shallow "X" on the top of loaf. Bake until golden brown, 35-40 minutes., Remove from pan to a wire rack; serve warm.

Steps:

• Heat oven to 200C/180C fan/gas 6 and dust a baking tray with flour. Mix the flours, oats, bicarbonate of soda, 1 tsp salt and thyme in a bowl, then rub in the butter.
• Add the tomatoes, pour in the buttermilk and mix quickly with the blade of a knife to make a wet dough. Tip onto a floured work surface, then cut evenly into 6 and, with floured hands, shape to make rounds. Handle the dough as little as possible - not just because it is sticky, but to make sure the texture stays light. Arrange, spaced apart, on the baking tray and mark a cross in the tops with a floured knife.
• Bake for 20-25 mins until the bases of the baps are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool. To freeze, pack the cooled baps into a rigid container. Thaw at room temperature for 3 hrs.

Steps:

• First, make the hummus. Put all the ingredients in a bowl and blitz with a hand blender and 4 tbsp water from the canned chickpeas until smooth. Chill until needed.
• Heat the oil in a large non-stick frying pan, then add the whole cherry tomatoes in batches (on or off the vine) and cook over a medium heat for just a few minutes until they look on the point of bursting.
• To serve two for breakfast on the Healthy Diet Plan, toast 3 slices of the bread. Use a quarter of the hummus to spread over the toast, then top with a quarter of the tomatoes and scatter with ½ tsp of the seeds. Halve each slice of toast and serve 3 pieces per person. Keep the remaining bread, hummus and tomatoes chilled to serve on three subsequent mornings. Will keep chilled for up to four days.

Steps:

• Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
• Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
• Dust a baking sheet with cornmeal.
• Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until loaf is golden brown, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees. In a small bowl combine the sun-dried tomatoes, garlic, black pepper and buttermilk. In a large bowl combine the flour and baking soda. Add the tomatoes and buttermilk mixture to the flour. Stir gently with a fork until combined enough to knead. Knead just until smooth. Form into a smooth, slightly flattened, ball. Place on a baking sheet and slice an X in the top. Bake for 30-45 minutes or until the loaf sounds hollow when tapped on the bottom. Allow to cool for 30 minutes before slicing.