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 :-

1. Pre heat the oven to 180 degrees.

2. Line a square brownie with baking parchment.

3. Fry the  sausage in the oil with the spring onions until cooked with a little colour then leave to cool.

4. In a large bowl, mix together the flour, polenta, sugar, baking powder and salt.

5. In a jug mix together the milk, eggs and oil then pour into the flour mixture.

6. Add in the  grated cheese saving some for the top, followed by the cooled down sausage and spring onion mix.

7. Pour into the baking tin and sprinkle with the remaining cheese.

8. Bake in the oven for 25/30 minutes until golden brown.

9. 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.