Sweet Potato Walnut Cheese Bread

I should call this Leftover Bread but there are a lot of people out there who turn their noses up at leftovers.  I am not one of them.  My favorite breakfast is, in fact, whatever we ate the night before.  But this bread deserves much more than leftover status, because it is wonderful.  I made it this week as part of the Random Recipe Challenge for October, where the instigator, Dom, from Belleau Kitchen, asked that we delve into our store cupboards and pick a random, forgotten item to make into something delicious.  I took a little liberty with the storage area because my freezer is way worse off than my cupboard.  I have a penchant for bagging little bits of this and that to “use later” (read: hardly ever) and thought it would be more of a challenge and certainly more random since many of the bags aren’t even labeled.  I know, shame on me.   Anyhoo, what I came out with was actually two bags: One with small pieces of leftover cheese, some blue, some chèvre with a soft rind, a little cheddar and one that I imagine might once have been a proud piece of Tomme de Chèvre.  The other bag contained walnuts.  I thought about throwing the second one back in but what’s the challenge in that?  I did an ingredients search on EatYourBooks and came up with a lovely Delia Smith quick bread recipe from her How to Cook Book 1.  I’d have to adapt it to accommodate the walnuts but I figured I could take a little leeway since I had challenged myself with two ingredients, instead of one.  And while I was at it, I decided to use some leftover sweet potatoes from the refrigerator, instead of grating a fresh potato.  After all, clearing out unused stuff was the point of the game!  It feels so good!

Wildly adapted from Delia’s Goats' Cheese, Onion and Potato Bread with Thyme.

Ingredients
1 level cup and a rounded 1/3 cup or 175g flour
1 1/2 teaspoons double-acting baking powder
1 teaspoon salt
6 oz or 170g cooked sweet potatoes
3.5 oz or 100g walnuts
6 oz or 170g assorted strong cheeses
1 teaspoon smoked paprika
4 tablespoons milk
1 egg
Olive oil for greasing the cookie sheet
Butter to serve, optional

Method
Preheat the oven to gas 375°F or 190°C.

Pare the hard rind from the cheese, if there is one, and cut it into 1/2 in or 1cm cubes.  I left the soft rind on the chèvre or goats' cheese because we like it.

Chop your walnuts rather coarsely.

Put the flour, baking powder and salt into a big, roomy mixing bowl and whisk to mix, which gives the flour a good airing.  (Delia actually said to sift all three from up high for the same effect but my sifter had left that day, in the airfreight to Dubai, so the spare whisk would have to do.)

Mash your cooked sweet potato and add it to the flour.  Mix the potato in with a fork, until it looks like crumbs.  Use your hands if you need to.

Add two-thirds of the cheese to the potato/flour bowl.

Add in the walnuts and the smoked paprika.

Still using a fork or spoon, gently mix everything thoroughly.

After that, beat the egg with the milk.

Pour the mixture into the bowl, just bringing it all together to a loose, rough dough, still using your fork or a rubber spatula.  It will seem too dry to come together but just keep mixing and turning the bowl and the dough and your patience will be rewarded.   It will come together.

Rub a little olive oil on your baking sheet and transfer the dough on top of the oil.
Pat it gently into a 6-inch or 15 cm rough round.  You may need to wet your hands with some water to keep the dough from sticking to them.

Now lightly press the rest of the cheese into the surface of the dough.

I saved the small chunk of cheddar for this purpose, in case you are wondering why they all look the same. 

Bake the bread on the middle shelf of the oven for 45-50 minutes or until golden brown.  Remove it to a cooling rack or cutting board and serve it still warm if possible.  Slathering of butter optional but delicious.

Enjoy!

After note:  To take using leftovers one more step, this was delicious toasted on the griddle the next morning for breakfast.

There is nothing better than bread fresh from the oven, except maybe sweet potato, walnut cheese bread toasted the next day.

Apricot Pumpkin Muffins #MuffinMonday

The news is getting out so I might as well tell the world here.  It hasn’t even been a year and we are moving again!  We have loved Cairo and would happily stay here for many more years but my dear husband got a job offer that was too good to refuse and we are loading up the camels and heading to Dubai.

We travel light!  Yeah. Right.  Don't I wish!

The United Arab Emirates was our very first long term (read: more than just a few months) posting after we got married so it sort of feels like coming home.  That said, I am fully expecting not to recognize anything though because, by all accounts, Dubai has grown and changed enormously, even in the last few years.  I have been house hunting online today and reading all about the marvelous grocery stores and, as much as I will miss Cairo and the people here (and our lovely home) I am starting to get just a little excited about the move.  Kind of like being pregnant and excited about the baby, while dreading the actual labor, which is the painful process of packing and unpacking in this analogy.  I hate moving.  But I love baking muffins.  So let’s just do that today instead.

This week's muffins are from Celebrating Quick Breads and Pastries and were originally an orange pumpkin muffin with some walnuts for topping.  You know I had to put some walnuts inside as well and I decided that chewy bits of apricot would be better than orange.  I don’t know if I am right about better, but they sure were delicious.

Ingredients for about 16 muffins
1 1/2 cups or 190g flour
3/4 cup or 170g sugar
1/2 cup or 100g firmly packed brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup or 50g walnuts plus extra walnut halves for garnish before baking
8 dried apricots
1 egg
1/4 cup or 60ml canola oil
1 1/2 cups or 180ml canned pumpkin

Method
Grease your muffin pans or line with paper baking cups.  Preheat your oven to 350°F or 180°C.

In a small bowl, combine flour, brown sugar, sugar, cinnamon, baking soda, baking powder, and salt.

Chop your apricots and walnuts and add them to the dry ingredients.

Use a couple of forks or your fingers to separate the apricot pieces from each other if they are sticking together.

In a large bowl, combine the eggs and oil with the pumpkin.   Beat until well blended.

Fold the wet ingredients to the dry ingredients.

Spoon or scoop the batter into prepared pans filling each cup two thirds full.  Top each with half a walnut.

Bake in your preheated oven for 20 to 25 minutes or until a toothpick comes out clean.  Remove from pans, serve warm or cool on wire rack.

Now wasn’t that more fun than moving house?!

Enjoy!