The weather has been really lovely this week, with some of those brilliant blue skies you see here. It can’t last unfortunately as autumn is approaching, but we have been enjoying it while we can.
From the terrace
Giant fern
We all seem to have come down with colds, and are all feeling soggy and a bit under the weather. Luckily it is the weekend and we can flop about and do very little. I had an urge though to bake something, and opted for some carrot soda bread to have as a midday snack lunch. It is healthy-ish, being made with wholemeal flour, low fat yoghurt and carrots, but of course what you put on it dictates just how healthy it is when you eat it. I got the recipe from Next magazine (June 2013), which called for walnuts too, but I didn’t happen to have any to hand.
You need: 350g plain flour, 150g wholemeal flour, 1tsp salt (I used less), 2tsp baking soda, 2 small grated carrots, 300 ml low-fat Greek or other thick yoghurt and 3/4 NZ cup (which is about 185ml) of milk. Chopped walnuts if you have them, about 60g I guess.
Preheat the oven to 220C. Mix flours, salt and baking soda in a bowl. Stir in carrots, (walnuts), yoghurt and milk to make a soft and slightly sticky dough. Tip the dough onto a floured surface, and using a knife, cut into four and roll into flat balls. Transfer to a baking sheet, and slash the tops using the tip of a knife. Bake for 20-25 minutes until risen and golden. To test if cooked, tap the bottom of the bread – it should sound hollow.
Fresh out of the oven
One little round of soda bread
The verdict? I ate them still warm with butter, that just melted into soda bread. It was soft and moist and very more-ish, and I think would be excellent with cheese. They look good too, with the flakes of orange carrot.
Breaking open the soda bread
Spreading on the butter
Our clocks go back this weekend, so we officially enter autumn. The weather also looks about to change, with rain forecast for the week ahead, so time to make the most of the sunshine I think!
Thistles and Kiwis 