Were my eyes deceiving me when I saw that the Queens of TEA TIME TREATS had teamed up with The Don of monthly blogging challenges RANDOM RECIPES to create what is the one, the only…………”TEA TIME RANDOM RECIPES”????
Karen from Lavender & Lovage along with co-host Kate of What Kate Baked have joined forces with Dom at Belleau Kitchen this month. Here is what I did to enter.
– Pick from my cookbook collection all my “Tea Time” related books .
-Pile them up and get my son to choose a book.
-Get the same son to open the book on a random page.
-Cook the recipe (which I have adapted)
-Enter said recipe into TTRR
The book little son chose was “Totally Teabreads“. Page 92 revealed a “Sausage Cheese Bread”. If I was a good mother I would have cooked just that and my children would have munched it happily.
But no, I selfishly turned it into a boldly flavoured chorizo and spring onion bread. Predictably all 3 children tried it and looked at me in a way that said “Here she goes again with the spice and onions. When will she learn we want sausage and mild Cheddar”.
However, from an adult point of view (or discerning child) this is absolutely delicious. It’s light, fluffy and savoury with a slight nubbly texture from the use of polenta. A perfect accompaniment to a bowl of Autumnal soup.
Chorizo & Spring Onion Tea Bread
Ingredients :- Makes 1 square loaf
1tsp olive oil
2 chorizo style pork sausages taken out of their casing and broken up
4 spring onions finely sliced
225g plain flour
55g polenta
1tbsp sugar
2 & 1/2tsp baking powder
1/2tsp salt
180ml milk
2 large eggs
3tbsp oil (I used light olive)
75g strong Cheddar/Gruyere grated
Method :-
Pre heat the oven to 180 degrees.
Line a square brownie with baking parchment.
Fry the sausage in the oil with the spring onions until cooked with a little colour then leave to cool.
In a large bowl, mix together the flour, polenta, sugar, baking powder and salt.
In a jug mix together the milk, eggs and oil then pour into the flour mixture.
Add in the grated cheese saving some for the top, followed by the cooled down sausage and spring onion mix.
Pour into the baking tin and sprinkle with the remaining cheese.
Bake in the oven for 25/30 minutes until golden brown.
Best eaten fresh from the oven.
Notes :-
This bread is scrumptious hot from the oven but I did re-heat it in the oven the next day and it was absolutely fine, especially dotted with butter.
If you cannot manage a whole loaf then you could cut it in half and freeze some for another day. Just wrap it well in cling film or tin foil.
This sounds really lovely!
Thanks Kathryn, it is pretty tasty!
Hey that sounds great and if you were my 2 year old’s mummy he’d be a very happy pumpkin. The only time he’s ever turned his nose up at cheese was when it was mild. He likes stilton! As for chorizo, he loves it.
Oh you are lucky. I will try mine on it again but as for Stilton, I don’t hold much hope. You have a very good eater!
What a superb loaf, my husband and (grown-up) sons would love it, and I may well bake it as a special treat in the next month or so, thanks so much for tweaking the recipe:-) Jude x
It’s good Jude and fast to make. Hope your family approve xx
I love the idea of this and the changes you’ve made by adding the chorizo.
Thanks Corina, chorizo is such a great flavour isn’t it?!
This sounds amazing! I would love to give it a try, the chorizo and onion together sound great.
It’s a great combination and one I love to use in frittata also x
I think I would have used chorizo and a strong cheese too Laura! Great addition of the spring onions.
My kind of food 🙂
LOL Laura! I would have done JUST the same as you, as I LOVE chorizo and spring onions…..so, GOOD for you! A GREAT entry into RR and TTT takes over the world! Karen
It is going to be massive, can’t imagine how many entries!
Surely this must be a dream… sausage in a bread… with cheese no less! Im either asleep or in heaven!! What a brilliant find and a great pick for random recipes this month. Thanks so much for entering, we’re glad you liked the idea. The Don x
Glad you posted this one, had a holiday to Barcelona recently and they had little chorizo’s available for breakfast amongst other things and they were absolutely fantastic, i also happen to have a large bag of ground polenta from our local grocer in the cupboard.
So this is an ideal recipe. Thankyou.
As a lover of all things savory and spicy, I applaud your bold choice! That is one good-looking loaf!
Thanks for your comments Stacy x
Mmm, that sounds soooo good. Have “pinned” it to my “to try” board.
Thanks I can confirm it tastes good!
This sounds really lovely – yum! Something a little bit different.