Cheese, Olive and Buttermilk Herb Bread

Adapted from "Mix & Bake" by Belinda Jeffrey

Ingredients:

2 1/4 cups plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp salt

1/2 tsp dry mustard powder

60g freshly grated parmesan

60g grated cheddar cheese

1/2 cup green olives, sliced

8 pieces sundried tomatoes, sliced thinly

1 tsp salt

1 tsp freshly ground black pepper

1/4 cup mixture of spring onion and Italian parsley

2 tsp thyme leaves or 1 tsp dried thyme

2 eggs

2 1/2 Tbsp olive oil

1 1/4 cup buttermilk (or use 1 1/4 cup less 1 Tbsp fresh milk + 1 Tbsp white vinegar or lemon juice. Set aside for 10 minutes before using)

Egg wash (optional) made from 1 egg yolk beaten with 2 tsp water

Extra thyme springs and sea salt, for topping

Method:

1) Preheat oven to 180C or 350F. Generously butter a large loaf tin (23 x 13 x 6cm) and either line it with butter parchment paper or dust with flour. Set tin aside.

2) Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir them thoroughly together.

3) In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.

4) Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly.

5) Brush the top of the batter with the egg wash and then srpinkly some thyme leaves and sea salt onto the loaf.

6) Bake for 40 - 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning ot onto a wire rack.

7) This loaf is best served on the same day. Wrap left overs tighly and store in fridge. Gently reheat in oven if serving left overs.

Granola

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

1 1/2 cups raw slivered almonds (or other nuts*)

1 teaspoon fine-grain sea salt

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

1/2 cup melted coconut oil (or olive oil)

1/2 cup + 1 tablespoon honey (or maple syrup)

3/4 teaspoon vanilla

1/2 cup chopped dried apricots (preferably the Blenheim variety)

1/4 cup chopped dried cherries (or cranberries, raisins or currants)

Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.

Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 25 to 27 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.

Let the granola cool before stirring in the chopped fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

French Apple Muffins

1 1/2 c flour, sifted
3/4 c sugar, divided
1 3/4  t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 c butter, softened
1/2 c chopped apple
1 egg
1/2 c milk
1 t. cinnamon

4 T butter, melted

Grease muffin pan. Sift together flour, 1/2 c sugar, baking powder, alt and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, combine apple, egg and milk; add to dry ingredients, blending well. Spoon into in prepared muffin tins. Bake at 350 for 20=-25 min. or until golden brown.

Dip top of each muffin in melted butter and then in cinnamon/sugar mixture. Serve warm.

Almost-A-Meal Queso

1 lb ground beef
1 t. black pepper
1/2 t. salt
1 large onion, chopped
2 cloves garlic, minced
1 (8 oz) link Kielbasa or smoked sausage, cubed
2 lb. processed cheese, cubed
1- 14oz. can chopped tomatoes, drain 1/2 liquid
1- 4oz. can chopped green chilies
1 T. Worcestershire sauce
1 T. chile powder

Cook ground beef, pepper, salt, onion, garlic and sausage in skillet. Drain fat.

Transfer to crock pot and and processed cheese, and remaining ingredients.

Cook on high heat, stirring constantly, until cheese is melted.

Serve with Tortilla chips or over baked potatoes.

Ruth's Spinach Dip

10oz. package of frozen spinach, cooked and squeezed dry
10oz.  can Rotel tomatoes, drained
8 oz. package cream cheese, softened
1/3 cup chopped onions (or sprinkle onion powder in)
1 clove garlic minced (or sprinkle garlic powder in)
1/4 c cream (or milk)
2 c shredded Monterrey jack cheese

Heat oven to 400. Mix together all ingredients until well blended. Pour into a greased oven proof dish. Bake for  20 minutes.

Serve with Tortilla chips.