Saturday, November 7, 2009

A week's worth of pent-up cooking mojo

After lunch, I started thinking about that big tub of yogurt that I used for my soup garnish, and all those carrots I still have from the garden, and the walnuts that I found. Well, one of the things I've learned is that if you google "recipe: any combination of ingredients", someone has a recipe.

Found this wonderful nutty bread on the Plumpest Peach blog. She credits it to Olive magazine. I've adjusted her metric measures for us diehard avoir-dupois-ists.

Quick carrot and walnut bread

1 1/2 c plain flour
5.8 c whole meal flour
1 tsp salt
2 tsp baking soda
2/3 c grated carrots
handful of walnuts toasted
1 1/4 c low-fat Greek yogurt
1/2 c skim milk

Heat oven to 455 F. Mix the flours, salt and baking soda, then stir in the carrot, walnuts and yogurt, followed by enough milk to make a soft, quite sticky dough. Tip onto a floured surface and form a flat ball, put on a baking sheet, slash the top and bake for 30 minutes until risen and cooked. It'll sound hollow when you tap it.

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