This recipe is self-made and is called ‘Firebread’. It is a savoury cheese, seed and spice cake that Samantha from Barnsley came up with it, as an alternative Indian-style starter dish. It does looks very interesting indeed and makes us want to change they way we eat sarnies forever:-)
Prep time: 30 mins
Cook time: 45mins
- 150g butter
- 225g self-raising flour
- 100g mixed seeds (sunflower, poppy, linseed, pine etc)
- 150ml milk
- 2 large free-range eggs
- 0.5 tsp chilli powder/and or chill flakes
- 1 tsp mustard seeds
- 1 tsp aoesfatida powder
- 1 tsp celery salt
- 0.5 tsp paprika
- 0.5 tsp ground cumin powder
- 1tsp black onion seeds
- Generous pinch of salt & pepper
- 3 large jalapeños diced plus 3 more to serve
- 150g mature cheddar
- 50g chilli cheese
- Mix flour and butter to make breadcrumbs.
- Beats eggs into milk and add to breadcrumbs.
- Mix remaining ingredients together and add to breadcrumb mix.
- Pour into a well greased loaf tin
- Bake for 45-50 minutes until golden and a toothpick inserted in the middle comes out clean.
- A dusting of Parmesan cheese on the top makes a lovely crispy texture once the loaf is almost baked. Just pop back into brown for a few minutes.
This dish is lovely served warm or cold, but must be kept refrigerated. Once made it will keep fresh for up to 1 week.
Recipe submitted by Samantha from Barnsley.
I’ve had this and it’s absolutely beautiful and suitable for vegetarians. It’s lovely on its own or spread with some butter and I enjoy this with some tomato or spicy pepper soup.
I know I’m her Mam but credit where credit’s due, it’s delicious!