Here we are ... still living with certain restrictions, but which hopefully are helping reduce the virulence of the Covid-19 which has disrupted so many lives!

People have become very resourceful. Many musicians are entertaining us in our own living rooms now and although we are able to access home delivered or take-away meals, there are many people who have acquired unsuspected culinary skills! With restricted shopping etc. I have become adept at preparing interesting meals based on leftovers!  With just myself to cook for, I can afford to have the occasional failure and feed it to the chooks the next day.

Bread making is a comparatively slow task in that the dough has to have time to rise etc. but the results are usually well worthwhile!! I can't remember where I acquired this recipe but it is on a very well-thumbed page of my battered old handwritten recipe book, so I have obviously often made it for classes and for family.
 

INGREDIENTS

2 cups SR flour
1 cup grated cheese
1/2 cup grated Romano cheese (or similar)
1/2 cup mashed potato
1/2 cup milk
2-3 TB finely chopped chives
1 TB chopped parsley
1 egg yolk
30gr melted butter

METHOD

Sift flour into a bowl, stir in the tasty cheese and half the Romano.  Add potato, milk, chives and parsley and mix well.

Shape into a loaf and place in a buttered 23 cm x 12 cm loaf tin. Brush with beaten egg yolk and melted butter, sprinkle on remaining Romano cheese and
bake 15 -20 minutes in a preheated 190oC oven.

I can't remember when I last baked this myself, but it sounds very tempting and I will reintroducing it onto my own menu! It also has the advantage of not having to be allowed rising time!
.................

Just an encouragement to take advantage now of the additional time so many of us have and to start or enhance your herb garden.  We have so many great sources for a wide variety plants up here in the Hills and I do encourage you to add this fascinating hobby to your repertoire of interests!

Sadly, my own property is very overgrown now but as a reminder of the days when we had Innisfree Herbs & Follies en site I have an abundance of herbs
which have become feral!  I use these daily and also take advantage of the proliferation of the onion grass which invades sooo many properties.  By all means get rid of it if you can, but if you can't,use the leaves as a substitute for spring onions.  I use copious quantities almost every day!

Try and enjoy this new 'freedom' many of us have found and utilise the additional time you can spend in your kitchen.

Ann Creber
The Good Life on 3MDR 97.a FM