Another delicious and easy bread from ” Delia’s How to Cook: Book One”. Its best served slightly warm .
Ingredients
- 1 x 110 g round firm goats cheese
- 4 spring onions trimmed and finely sliced
- 1 medium red potato weighing about 175g, peeled
- 1 rounded tsp chopped thyme leaves plus a few sprigs
- 175 g self raising flour plus extra for dusting the top
- 1 tsp salt
- 1/8 tsp cayenne pepper
- 1 large free range egg
- 2 tbsps milk
- 1 heaped tsp grain mustard
Servings:
Instructions
- Preheat the oven to 190 C, Fan 170, Gas 5. Grease a small baking sheet.
- Pare the rind from the cheese with your sharpest knife then cut the cheese into 1 cm cubes.
- Sift the flour, salt and cayenne into a big mixing bowl. Grate the potato into the flour using the coarse side of the grater.
- Add the spring onions, chopped thyme and two thirds of the cheese. Use a palette knife to mix everything together thoroughly.
- Beat the egg gently with the milk and mustard then pour the mixture into the bowl. Using the palette knife bring it all together into a loose rough dough.
- Transfer it on to the baking sheet and pat it gently into a 15 cm rough round. Lightly press the rest of the cheese over the surface, dust with a little flour and scatter over the small sprigs of thyme.
- Bake on the middle shelf for 40-45 minutes or until golden brown. Remove to a cooling rack.
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