I’ve enjoyed reading my new cookery books recently. I was bought a book by Irish food blogger Lilly Higgins called Make, Bake, Love. The first recipe that caught my eye was the Guinness and rye bread. It’s a fantastic and quick recipe. The bread was great with some strong Wensleydale cheese and homemade chutney.
I highly recommend you buy the book and make the bread. I’m going
to play around with the recipe to make the bread in my bread pot. I’ll post my variation when I do. In the meantime here is my rhubarb chutney recipe
About 900g rhubarb cut into small pieces
25g root ginger crushed
Peel of 2 lemons
15g cayenne pepper
900g demerara sugar
Put the ginger and lemon peel in muslin.
Put the rest if the ingredients in the pan, add the muslin and simmer gently ( stirring regularly) until the chutney thickens.
Remove the muslin and pot in jars.
It works best if you leave it at least a couple of months to mature.
– Posted using BlogPress from my iPad