GingerPrawns04
PRAWN AND PICKLED GINGER SALAD
GingerGarlicRelish00
GINGER AND GARLIC RELISH
GingerPickle02
PICKLED GINGER
GingerCalamari03
CRISPY AROMATIC SQUID
GingerIce-cream02
GINGER PRESERVE
GingerBeer02
GINGER BEER
Nougat Cranberry & Almond
Cranberry and almond nougat
C&D Photo_0397
Macadamia butterscotch brittle
TrufflesWhite03
WHITE CHOCOLATE, MASALA AND PISTACHIO TRUFFLES
Truffles02
CHOCOLATE TRUFFLES
ChocMartini07
CHOCOLATE ESPRESSO MARTINI
Pork10
CRISPY PORK BELLY WITH CHOCOLATE HOISIN SAUCE
Chocolate Hoisin Sauce
CHOCOLATE HOISIN SAUCE
Milkshake02
CHOCOLATE NUTELLA MILKSHAKE
HotChoc01
GOOD OLD-FASHIONED HOT CHOCOLATE
May09Bread&Butter04
BREAD & BUTTER PUDDING
May09RoastChicken04
BUTTER-BASTED ROAST CHICKEN
Pistachio white choc chip cookies-0072
Pistachio white choc chip cookies
May09Butterscotch02
Butterscotch sauce
March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME

Potato bread

Makes: 1 large or 2 smaller loaves

Ingredients

650g bread flour, sifted
1 cup leftover mashed potato (see Tips)
100g unsalted butter, melted
100g granulated sugar
10g instant yeast
1 tsp finely ground NOMU Sea Salt
2 eggs, lightly beaten
½ cup warm water

Directions

Lightly flour a baking tray.

Place all the ingredients in the bowl of an electric mixer fitted with the dough hook attachment and mix until well combined. If the dough looks too sticky, add a small amount of flour until it stops sticking to the side of the bowl. Continue mixing on the lowest speed for 10 minutes until you have a smooth soft and elastic dough.

Place in a greased bowl, cover with a damp cloth and leave in a warm place for 1 hour or until doubled in size. Punch back the dough and knead again for a minute or two. Shape into 1 large or 2 smaller oval loaves on a lightly floured surface. Place onto the floured baking tray and, using a sharp knife or blade dipped into flour, slash each loaf 3 times. Cover once more and allow to rise for 40 minutes, or until doubled in size.

Preheat the oven to 200°C. Bake the loaves for 1 hour or until the bread sounds hollow when tapped. Remove from the oven and place on a cooling rack.

Slice and serve with farm butter and your favourite cheese.

 

Tip: If you don’t have leftover mash, simply boil peeled potatoes until soft and lightly mash with a fork.

Ingredients

650g bread flour, sifted
1 cup leftover mashed potato (see Tips)
100g unsalted butter, melted
100g granulated sugar
10g instant yeast
1 tsp finely ground NOMU Sea Salt
2 eggs, lightly beaten
½ cup warm water

Directions

Lightly flour a baking tray.

Place all the ingredients in the bowl of an electric mixer fitted with the dough hook attachment and mix until well combined. If the dough looks too sticky, add a small amount of flour until it stops sticking to the side of the bowl. Continue mixing on the lowest speed for 10 minutes until you have a smooth soft and elastic dough.

Place in a greased bowl, cover with a damp cloth and leave in a warm place for 1 hour or until doubled in size. Punch back the dough and knead again for a minute or two. Shape into 1 large or 2 smaller oval loaves on a lightly floured surface. Place onto the floured baking tray and, using a sharp knife or blade dipped into flour, slash each loaf 3 times. Cover once more and allow to rise for 40 minutes, or until doubled in size.

Preheat the oven to 200°C. Bake the loaves for 1 hour or until the bread sounds hollow when tapped. Remove from the oven and place on a cooling rack.

Slice and serve with farm butter and your favourite cheese.

 

Tip: If you don’t have leftover mash, simply boil peeled potatoes until soft and lightly mash with a fork.

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips