27 February 2014

Cheese, Saffron and Herb Spelt Bread with Scrambled Eggs







I'm sorry the blog has been so quiet recently- it's been a hectic few weeks of living out of a suitcase and lots of travelling around but I'm now back in Edinburgh, with a few (not all!) essay deadlines behind me and lots of inspiration for some new blog posts!

I've been interning for Delicious magazine in London for 2 weeks and have absolutely loved it. I've finally had the chance to experience a little bit of the job I hope to be my future career at some point and thankfully I fell in love with it! The very kind team at Delicious allowed me to help out and get involved in all parts of the running of the magazine- including lots of taste tests- who could complain! It was a great opportunity to see just how the magazine functions and how each part is put together - from the sourcing of recipes to the recipe testing, food styling and photographing and the work of the editorial team in pulling it all together ready to print. I thoroughly enjoyed it and had to drag myself out of the office at the end of it! The best part was going on a shoot and seeing the process of plate to picture - I also met the lovely prop stylist who was in charge of organising and sourcing all the props for each recipe, making sure the colours balanced and each photograph had the right style- what a great job!

After 2 weeks in the hustle ad bustle of London, we took a few days holiday in Egypt to relax, recuperate and enjoy the sunshine.

Yes, internships can be very hard work and most are unpaid ( although I was reimbursed for my travel expenses) but they are a brilliant way to get a real of idea of what it is you'd like to pursue and to meet those who have had lots of experience in the industry.

Inspired by my time at Delicious and by Marta's beautiful blog over at What Should I Eat For Breakfast Today - a celebration of everything breakfast- (a girl after my own heart as it is by far the BEST meal of the day!) I have a whole range of recipes to share with you over the next few weeks.

This is a slight adaptation of one of her recipes for a cheese and herb bread- sort of like a giant cheese scone.
It's a very very easy, chuck it all in one bowl kind of recipe so perfect to make last thing that evening for breakfast the next day- it also fills the kitchen with the most amazing smell of baked cheese!
Best served warm (if you can resist eating it piping hot straight out of the oven) with a smothering of butter or scrambled eggs and chopped parsley.

Ingredients:

150g plain flour
110g spelt flour
60g cheddar cheese, grated
Large handful of chopped herbs (I used parsley and thyme)
2 eggs
250ml buttermilk
1tbsp sugar
2tsp baking powder
1tsp salt
4tbsp olive oil
1tsp saffron strands

Method:

Add the saffron strands to a small mug along with a few tablespoons of hot water. Let the strands soak whilst you mix all the other ingredients in a large mixing bowl with a wooden spoon.

Once the water has turned a gorgeous yellow colour, remove the strands from the water and add 3-4tbsp of the saffron-infused water to the mixture. Mix throughly until fully incorporated and then spoon the mixture into a well-greased loaf tin.


Bake in the oven at 180 degrees C for about 35-45 minutes until golden brown.

Adapted from: http://whatshouldieatforbreakfasttoday.com/post/58687076811/cheese-and-herb-cornbread-with-scrambled-eggs



9 comments:

  1. Ooohmigosh this looks delicious, nice recipe, it'll make an excellent brunch tomorrow!xx

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  2. Wow, you drew me right in from the start with your stunning photography! And what an incredible experience it must have been, interning at a food mag! I'd love to have a birds-eye view of all that. Lovely recipe as well, it's making me hungry!

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    1. thank you Allie that's very kind! Oh I absolutely loved it- such an eye-opener! xxx

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  3. So lovely to have you back hun - must have been a truly incredible experience :)
    Also, this recipe :D
    You could top anything with scrambled eggs and I'd love it...
    x x x
    {The Lobster & Me}

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    1. thank you my lovely:) ooooh I know I'm a bit obsessed atm! xxx

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  4. I know what I'm making tomorrow! Great post and it looks so yummy. What camera do you use?
    Beth x

    www.thebritishgirl.co.uk

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    1. Thanks Bethan. I use a Canon E0S 700D:) xx

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  5. Oh wow! I have some spelt flour left over from a recipe and i've been wondering what to do with it. Pinned! x

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Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x