We recently tried out the new artisan gluten-free loaves from Newburn Bakehouse. This is a rather unique addition to the allergy market, as Newburn Bakehouse have only two to three dedicated bakers who bake no more than 500 loaves per day. When we suspected Sophia was gluten intolerant last year, we tried a number of gluten-free breads and most of them weren't great, but I would defy anyone to guess these loaves are gluten-free. The Classic White Artisan Loaf was delicious and a great sandwich loaf. We also sampled the White Sourdough Artisan Cob and decided to try out some different recipes with it, so here's our sourdough loaf, five ways. Enjoy!
Irish Service Station Sandwich
Because, you guessed it, that's where I first got this idea from. This simple combination makes for a killer sandwich, and using sourdough adds a great rustic element to it.
Place slices of Emmental on the lower layer of bread, top with sliced pickled cucumber, and spread with mayonnaise. Add little gem lettuce leaves and sliced tomato, top with another slice of bread, and serve.
Halloumi Open Sandwich
Halloumi Open Sandwich
3 thick slices of halloumi cheese
slice of sourdough bread
tablespoon of red pepper hummus
1 preserved red pepper, from a jar, drained well
small handful of rocket leaves
1. Place the halloumi slices in a dry griddle or frying pan, and cook over a moderate heat till golden brown. This should take 2-3 minutes.
2. Remove from the pan and squeeze a little lime juice over.
3. Toast the sourdough, then spread with the hummus.
4. Place the rocket and pepper on top, then top with the halloumi. Enjoy!
Spread two slices of bread with 2 tsp of sun-dried tomato pesto, and top one piece with slices of mozzarella. Cover with 3 or 4 good quality sun-dried tomatoes, some halved fresh olives, and a few spinach leaves. Top with the second slice of tomato pesto'ed bread, cut in half, and relax with a delicious sandwich and a glass of suitably Italian: lemonade, water or wine - your choice!
Homemade Baked Beans on Toast
Enough for 4-6 servings, any leftovers can be frozen.
1 tbsp olive oil
1 onion, finely chopped
1 clove of garlic
1 tspn fresh thyme leaves, finely chopped
1/2 tspn dried oregano
400g tin of chopped tomatoes
1 tbsp Marmite
2 x 400g tins of cannellini beans, rinsed and drained
1. Heat the olive oil and gently fry the onion till soft and translucent, don't let it brown.
2. Add the garlic after a few minutes, then the herbs.
3. Add the tomatoes and 125ml of water, bring to the boil. Stir the Marmite through.
4. Reduce the heat and add the beans. Season to taste.
5. Simmer for 10-15 minutes with the lid off so the liquid begins to reduce.
6. Serve on toasted sourdough.
Inspired by a recipe in Bill Granger's Every Day
And finally, why not try our recipe for Creamy Garlic Tarragon Mushrooms on Griddled Sourdough, a real family favourite. Yum!
What are you having for lunch today?
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