Easy Soda Bread + Green Olive and Pistachio Tapenade

(Have an interesting link? A blog that I should read? Want to share something tasty that you made? Let me know below so that I can check it! I’d love to hear your thoughts!)

The title should also say with grilled corn but I’ll let it go. It’s long enough already.

So, I made dinner yesterday because I felt like getting in the kitchen and making something complex and tasty.
But if that scared you then I promise, THIS really isn’t complex. The complex part was where I sat at the kitchen table reading Gourmet, hoping to find inspiration.

And I did. I adapted their recipe for Irish Soda Bread, which I’ve made before bad loved. However, this time, I left out the caraway seeds and raisins and used a little cornmeal in place of 100% white flour. The result was an ibcredible, slightly sweet bread that paired perfectly with a salty, briny tapenade.

A word about the tapenade, though. I have used nuts in it but they are NOT necessary. The pistachio taste was very subtle. Honestly, it was very tasty but would have been tastier with almonds. If you can’t have nuts, leave ’em out. It’ll be just as good.


( 2 small loaves)
1 1/4 cups all purpose flour
1/4 cup cornmeal
1/2 tbsp sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp dried oregano ( not necessary but adds a slight herby taste to the bread)
3/4 cup buttermilk
1 tbsp melted butter for brushing the breads.

Preheat the oven to 180 C/350 F.
Whisk together the dry ingredients. Pour in the buttermilk and knead on a lightly floured surface till a smooth dough forms. Form two rounds and place on a greased baking sheet. Using a very sharp knife, make a deep cross in the center of the breads. Brush them generously with butter and bake for 20 minutes or till golden brown.

Green Olive Tapenade:

1 cup green olives
1/2 tbsp capers
2 cloves of garlic
2 tbsp raw pistachios or toasted almonds.
1/4 cup olive oil

Pulse the first 4 ingredients together. Pour in the olive oil in a steady stream, pulsing as you pour.

Toast slices of bread. Spread with tapenade and sprinkle with grilled corn.


Simple Banana Bread


So, I last week, I broke our oven.
Hahahahaha, what? Yes. I know. Hence the lack of baked goods ( actually, hence the lack for anything in the blog)
but last Saturday,we finally got the oven fixed.

So, what had happened you ask?

I pulled the door out. Yeah, that happened? I don’t know how, it just did. One second it was fine, just cooking the stuff inside it and the next, the door was in my hand.

So that was fun.
Anyway, the past week there was no banana eating action happening, so, uh we had a lot of spotty ‘naners lying around. So, I did the most logical thing ever. I made banana bread.

Okay, so maybe I lied. The bananas weren’t lying around. I told everyone to stay away from them. Everytime the bananas came close to getting over ripe, someone ate them. WHAT? WHY? WHO EVEN EATS RIPE BANANAS? Okay, fine. Normal people. So anyway.
Here we are.


Oh and I’m calling this simple banana bead because there are a thousand recipes for fancy, jacked up banana breads with Nutella swirls and bacon and stuff out there and this one? It doesn’t even have nuts.
So, yeah.
It’s simple and homey.

Makes one tasty, tasty loaf.

1 3/4 cups (230 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled

3 ripe large bananas, mashed well. I actually left one pretty chunky.

1 teaspoon pure vanilla extract

Make it:
Preheat oven to 180 degrees and place oven rack to middle position. Butter and flour the bottom and sides of a 23 x 13 x 8 cm loaf pan.

Whisk together the dry ingredients. On the side, whisk together the wet ingredients ( the eggs, butter, vanilla and bananas) till smooth. Pour wet into dry in two batches and stir well to combine. Do not overmix and be very, very gentle with the mixing. Unless, of course you want a rock-loaf.

Pour into the baking tin and sprinkle with sugar like I did. Bake for 40-45 minutes or till the loaf is golden brown and a tester inserted in the center come out clean with a few moist crumbs attached to it. (Hahaha there I said it. I’m the bad, bad blogger. I said moist)

Eat up! Preferably with Nutella)



Homemade pop tarts? Whaaaaat?

I knowwwwwww?!?
How great is this?
The best part? It doesn’t need any “high fructose corn syrup” or “ultra-super-duper-chemically stuff” because uh, hello,they’re homemade. Oh and the chances of you having that stuff lying around in your house are probably verrrryyyy bleak.

So this is totally breakfast food( for people like me, who are constantly looking for an excuse to eat dessert for breakfast) but if you want to make this a little healthier, feel free to swap out the caramel for apples or something.

Just don’t tell me.

Oh and make sure that use good quality chocolate chips and caramel. For best results, MAKE YOUR OWN! ( caramel, that is. I’m assuming that not all if us live on a cocoa farm).
But if you do, that’s cool too.

Fo’ the dough:

2 cups all-purpose flour
1 tablespoon sugar
1 cup (2 sticks) of salted butter, cut into chunks.
1 large egg
2 tablespoons milk

The filling:
1/2 cup of good quality chocolate, cut into chunks
1/3 cup of homemade caramel

Make the dough: Whisk together the flour and sugar.Work in the butter with your fingers, squeezing bits between your fingers and till tiny little lumps of butter are still visible, and the mixture holds together when you squeeze it. Whisk the egg and milk together and pour it into the dough to form a smooth, elastic dough. Refrigerate for upto a week or follow the recipe below ASAP!

Now, make a ball.

Cut it into half.
Either reserve half the dough( like I did) for baking another time or use it all up to make a ton of tasty pop tarts.( Not really. You’ll get a couple if you use up all the dough)
Roll it into a pretty thin rectangle( about 1/8 th inch thick) and cut out even sized

Ignore the un-evenness if my rectangles. We can fix that later. Just make sure that the dough is rolled thin.

Fill it up!

Top with another rectangle and press the edges down together with the back if a fork( slightly wet it first). Poke holes all over the top of the pastry with that fork.
Brush with egg wash (1 beaten egg + 1 tbsp of water).
Bake in a preheated oven for 15 minutes at 150 C or till golden brown.

It becomes ridic tasty, that’s what.