A good and nutritious breakfast item. One that you can can prepare the day before, combine the batter and bake the next day for breakie.
I have achieved 4 Firsts with this simple quickbread. Sage, feta, sweet potato and nutmeg.
I’ve cooked with sage before, but never baked with it. I was totally taken by this recipe due to the use of sage in this. I have a huge sage plant in my garden. Almost 3 ft high now! I was glad the recipe called for amount of sage leaves, not counted in sprigs and that makes it easier to get the right amount. The fragrance is there, but not overpowering. It complements the bread very well.
The original recipe called for chevre, of which is a type of soft goat’s cheese. I can’t get that here and had to settle for feta, and even that is not real feta. It’s cow’s feta. Real feta is made with goat’s milk. I have never had feta before. I purposely went to buy some feta because I really wanted to try out this cake. The feta is really yummy and soft, but also salty. I might have broken up the cheese too much so can’t really get them in chunks in the bread.
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