Homemade Rye Soda Bread with Turkish Inspired Broad Bean, Yoghurt and Dill Dip

This soda bread is super easy, and once you have all the ingredients, you'll be able to make it every week - saving yourself lots of pennies. No kneading or faff...so it takes very little time.

Ingredients for the Soda Bread (roughly 14 slices)

- 8oz rye flour or brown flour

- 4oz white flour or gluten free white flour

- 2oz oatmeal

- 1/2 tsp cream of tartar

- 1 tsp bicarbonate of soda

- 1 tsp salt

- 1 tsp brown sugar

- half a 500ml natural yoghurt pot (250g), the rest filled with milk to the brim

- a handful of mixed seeds (like pumpkin, sunflower and linseeds - mixed inside or sprinkled on top)

- poppy seeds for sprinkling (optional)

1. Start by pre heating the oven to 205°c.

2. Mix all the dry ingredients together in a bowl and then add the yoghurt and milk. Stir well until fully combined.

3. Pour the mixture into a large-ish greased loaf tin (I use a non-stick rubber one which doesn't need greasing), and cook at 205°c for 10 minutes.

4. After 10 minutes, turn the heat down to 185°c and cook for a further 35 minutes. 

5. To check that the loaf is ready, take it out of the oven and tap it's top. If it's firm, remove it from the tin, and pat its bottom. If the bottom sounds hollow when tapped, its ready to cool down on a wire rack and serve as and when you want it. 

This dip is extremely easy, as well as being super healthy. Frozen broad beans are sold in most supermarkets and taste pretty good too. Great with toasted soda bread!

Broad Bean, Yoghurt and Dill Dip (serves 4)

- 250g thick yoghurt

- a handful of broad beans

- 1 tbsp olive oil

- a few sprigs of dill, chopped

1. Simply cook your broad beans in boiling water until soft, then cool them down with cold water.

2. Put the yoghurt into a bowl and sprinkle with the cold broad beans. Pour over the olive oil, top with chopped dill and finish off with salt and pepper. 

Mmmmm Muesli and Apple Juice Porridge

I'd like to thank my good friend Olivia Brine for inspiring me to use muesli instead of porridge oats for an alternative, and more exciting breakfast. Often, I add dried fruit anyway, but pre prepared muesli is so much easier. Adding apple juice instead of milk or water adds a sweetness to this porridge, and therefore there's no need to drizzle sugar or maple syrup on top - making it a lot healthier!

Ingredients (serves 1)

- 1 1/2 handfuls of muesli, preferably with lots of yummy dried bits

- 1 tbsp plain porridge oats

- 4 tbsp apple juice

- 3 tbsp milk or water (I use milk for a creamier taste, but this can be substituted for almond milk or soya milk)

- 1 tinned pear, chopped

- 1 tbsp desiccated coconut (optional)

- toppings of your desire

1. Firstly, add the apple juice and milk (or water) to your muesli oat mix. Add the apple juice first and then top it up with whatever you are using, so that the muesli is just covered. If you like your porridge runny, it's best to add more liquid.

2. Then add the chopped pear to the bowl and place it in the microwave for 2-3 minutes, stirring it a few times.

I like my porridge dry, so here's what it looks like.

3. Now for the best part! Choosing your toppings. I went for raisins, dates, apricots, linseeds and goats milk yoghurt. Feel free to go wild.

Banana, Date and Yoghurt Smoothie

This made my morning! Inspired by Waitrose Kitchen Magazine, I adapted their recipe to make this easy, scrumptious and filling breakfast smoothie. To find out my recipe for homemade flaxseed, check out my previous posts.

Ingredients (serves 2)

- 1 large banana

- 4 medjool dates

- 30g plain oats

- 100ml plain yoghurt

- 100ml apple juice (I used Cawston's Apple and Carrot Juice as that's all I had)

- 1 tbsp homemade mixed seed flaxseed 

1. Simply whizz all the ingredients together in a tall blender until they are at the right consistency. Add more apple juice to make it more runny, or more yoghurt to make it thicker. 

Seeded Rye Soda Bread

This soda bread recipe couldn't be easier! It is conveniently placed above my Homemade Seville Marmalade post below. Baking bread is often quite tedious, which is probably why I never make it; but this recipe allows you to make a delicious loaf without all the faff of kneading and resting.

Ingredients (roughly 14 slices)

- 8oz rye flour or brown flour

- 4oz white flour

- 2oz oatmeal

- 1/2 tsp cream of tartar

- 1 tsp bicarbonate of soda

- 1 tsp salt

- 1 tsp brown sugar

- half a 500ml natural yoghurt pot (250g), the rest filled with milk to the brim

- a handful of mixed seeds (like pumpkin, sunflower and linseeds)

1. Start by pre heating the oven to 205°c.

2. Mix all the dry ingredients together in a bowl and then add the yoghurt and milk. Stir well until fully combined.

3. Pour the mixture into a large-ish greased loaf tin (I use a non-stick plastic one), and cook at 205°c for 10 minutes.

4. After 10 minutes, turn the heat down to 185°c and cook for a further 35 minutes. 

5. To check that the loaf is ready, tap its top. If it's firm, remove it from the tin, and pat its bottom. If the bottom sounds hollow when tapped, its ready to cool down on a wire rack and serve as and when you want it. 

It's delicious toasted in the morning with homemade jam, or sliced and served with houmous and cheese.

Apple, Cinnamon and Apricot Porridge with Soya Yoghurt and Blueberries

I can't get enough of this porridge!

Ingredients (for one)

- 40g plain porridge oats

- 1/2 tbsp unsalted butter

- 1 1/2 - 2 tsp dark brown sugar

- 1 apple, chopped into similar sized pieces (skin is optional)

- a handful of blueberries or chopped banana

- 4 apricots, chopped

- 1 - 1 1/2 tsp cinnamon (depending on taste)

- 2 tbsp water

- milk

1. Start by melting the butter in a saucepan, then add the chopped apple and cook for one minute. Put in both the sugar and cinnamon and stir continuously until the apples start to soften. If they are starting to burn, add a little water.

2. Pour in the porridge oats, water, and cover them with milk. Keep stirring and adding milk (if needed), until the porridge oats are fully cooked and at your desired consistency. Then add the chopped apricots and stir a final time.

3. Finish it off with a spoon of yoghurt (and 1/2 tsp brown sugar if you've got a sweet tooth), a sprinkle of cinnamon, and any desired fruit.

Isabella's Soda Bread - Rye Style

This soda bread recipe couldn't be easier! Baking bread is often quite tedious, probably why I never make it; but this recipe allows you to make a delicious loaf without all the faff of kneading and resting.

  

'S' for Soda Bread

Ingredients (roughly 14 slices)

- 8oz rye flour or brown flour

- 4oz white flour

- 2oz oatmeal

- 1/2 tsp cream of tartar

- 1 tsp bicarbonate of soda

- 1 tsp salt

- 1 tsp brown sugar

- half a 500ml natural yoghurt pot (250g), the rest filled with milk to the brim

1. Start by pre heating the oven to 205°c.

2. Mix all the dry ingredients together in a bowl and then add the yoghurt and milk. Stir well until fully combined.

3. Pour the mixture into a large-ish greased loaf tin (I use a non-stick plastic one), and cook at 205°c for 10 minutes.

4. After 10 minutes, turn the heat down to 185°c and cook for a further 35 minutes. 

5. To check that the loaf is ready, tap its top. If it's firm, remove it from the tin, and pat its bottom. If the bottom sounds hollow when tapped, its ready to cool down on a wire rack and eat when you're ready.

http://instagram.com/p/em0CCXOko-/

I thought it would be nice to include a picture of our cat - Biggy. She supervised me taking photos today.

Apple and Cinnamon Overnight Oats with Vanilla Yoghurt, Goji Berries and Apricots

Ingredients (breakfast for one - fills a medium jam jar)

- 1/3 plain porridge oats

- 1 large tbsp flaxseed (find my recipe a few posts down)

- 2 tbsp vanilla yoghurt 

- 2 apricots, chopped

- 1 very small apple (or half a medium apple), grated

- 1 tsp flaked almonds

- 1 tsp sunflower seeds

- 1 tsp pumpkin seeds

- 1 tbsp goji berries

- 1 tsp raisins or sultanas

- 1 tsp linseeds

water (about 1-2 tbsp)

- 1 1/2 tsp cinnamon

- 1-2 tsp golden syrup or jam

Overnight oats is so simple and delicious, I'd eat it every morning if I could. I have continued to experimented with this apple version, and I think I've hit the jackpot! All the seeds and currents add extra flavour and texture, the goji berries are also a great addition as they absorb the water, soften and become super juicy.

1. Place everything apart from the water into a suitable jam jar, and stir the mixture with a spoon. Depending on the size of the jar, you may have to reduce the quantities of seeds or berries.

2. Once the mixture gets too thick, gradually add some water, a little at a time until it resembles rice pudding.

3. Place the jar in the fridge overnight or for a couple of hours before eating, drizzle with extra golden syrup to make it sweeter.

http://instagram.com/p/eHZxiMOkh0/

Strawberry Overnight Oats with Homemade Goji Berry Flaxseed

Ingredients (for one)

- 1/3 porridge oats, roughly 30g

- 1 tbsp homemade goji berry flaxseed (see post below for recipe)

- 2 tsp flaked almonds

- 1 tbsp plain (with 1 tsp honey or golden syrup) or fruit yoghurt, I used Cranberry Activia

- 5 strawberries, chopped

- milk

1. Add all the ingredients apart from the milk to a suitable jar or glass.

2. Pour in 2 tbsp milk and stir everything thoroughly. The consistency should resemble risotto.

3. Place the glass in the fridge covered with cling film and leave overnight or for a couple of hours.

3. Eat in the morning straight from the glass!

http://instagram.com/p/bTqfSkukrN/

Raspberry and Blueberry Overnight Oats Layered with Yoghurt and Banana

 

Ingredients (serves one)

for the overnight oats - 

- 1/3 plain porridge oats

- 1 tbsp flaxseed (optional)

- 1 tbsp ground almonds (optional)

- 1 tbsp yoghurt

- 3 tbsp water

- 2/3 tbsp milk

- 1 tsp linseeds

- 1 tsp flaked almonds

- a pinch of walnuts

- 6 fresh or frozen raspberries

- 6 fresh or frozen blueberries

- 1 tsp golden syrup

for the topping -

- 1 banana, chopped

- 2 tbsp yoghurt

1. Place all the dry ingredients into a jam jar, then pour in the yoghurt, water and milk. Mix thoroughly with a spoon and put in the fridge overnight.

2. In the morning, layer up the overnight oats with banana and yoghurt.

http://instagram.com/p/Z46DiHOkkD/

Raspberry and Blueberry Overnight Oats

Preparing your jar the night before means you can have a relaxed, no faff breakfast. You can eat it cold straight form the jar or place the mixture in a bowl and heat it up in the microwave.

Ingredients (serves one, fills a small jam jar)

1/3 plain porridge oats

1 tbsp flaxseed (optional)

1 tsp flaked almonds

1 tsp linseeds

1 tbsp plain or fruity yoghurt

5 frozen or fresh raspberries

10 frozen or fresh blueberries

1 tsbp golden syrup

3 tbsp water

2/3 tbsp milk

1. Mix all the ingredients into a suitable jam jar.

2. Place the jar in the fridge for a couple of hours, or overnight. 

It should look something like this...

http://instagram.com/p/Z2qWGNOkvQ/

Prune Overnight Oats

If you'd prefer to try the cold version of my prune porridge, try this! Unfortunately, I had run out of flax seed, so this can be made with or without it.

Ingredients (fills one jam jar, serves one)

for the overnight oats -

1/3 plain porridge oats

1 tbsp flax seed (optional)

1 tsp flaked almonds

1 tsp linseeds

1 1/2 tbsp plain yoghurt

4 tinned prunes and 3 tbsp juice from the tin

2 tbsp water

the rest milk (roughly 2-4 tbsp)

for the layered glass -

1 banana

2 tbsp yoghurt

1. Place all these ingredients, apart from the milk in a suitable jam jar. Mix thoroughly, mashing up the prunes, and gradually add the milk until a slightly running consistency occurs.

2. Put the jar in the fridge overnight or for a couple of hours.

3. Remove the jar from the fridge and pick a suitable glass to do the layering. Spoon one heaped tbsp of porridge into the glass, followed by chopped banana and a spoon of yoghurt. Continue this a few times to produce a glass of goodness to wake you up in the morning.

Raspberry and Peach Syrup Overnight Oats

Ingredients (fills one jam jar)

1/3 plain porridge oats

1 tbsp ground flaxseed

1 tbsp ground almonds

1 tsp almond flakes

1 tsp golden linseeds

1/4 plain yoghurt
1 tsp golden syrup or honey

4 tbsp peach syrup (from tinned peaches)

8 raspberries

1/3 milk

1. Mix all the ingredients in a jam jar except for the milk.

2. Gradually add the milk until a slightly runny consistency forms.

3. Leave overnight in the fridge to produce the most delicious cold porridge.