February Photo Recipe Competition: Celeriac & Blue Cheese Soda Bread
Do you love baking? Are you a little snap happy? Well my dear, your time has come.
Enter our February recipe competition to win lots of lovely organic food in time for March’s recipe. See February’s recipe and how to enter, below.
You put fruit in cakes, so it stands to reason you can put vegetables in bread. Blue cheese loves celeriac, celeriac loves you, and you’ll love celeriac once you’ve tried this.
Prep: 10 mins
Bake: 40 mins
Serves: 4 – 6 people
Ingredients:
- 175g self-raising flour
- 175g celeriac, coarsely grated
- A generous pinch of freshly ground pepper
- 75g stilton, crumbled into small pieces
- 100ml milk (or 50ml yogurt diluted with 50ml water)
- 1 egg, beaten
Preheat the oven to 180C/Gas 4.
Mix the flour, celeriac and pepper. Fold through the cheese.
Whisk the milk and egg together. Pour into flour mix. Gently fold through, till the mix comes together to form a slightly wet but reasonably firm dough.
Place in an oiled baking tray.
Bake for 40 mins, or till golden and hollow sounding when tapped. Serve warm with veg box soup and a massive grin.
**Prefer pink? Grate some raw beetroot instead of celeriac in your loaf. Switch stilton for goat’s cheese and add a handful of toasted walnuts.**
We look forward to seeing your entries!
Just a silly question. Doesn’t Soda bread normally contain bicarbonate of soda. I thought that’s where it got its name due to the raising caused by the bicarb.
Jenny
I agree with jenny about the soda. Please clarify. Thanks.
Yeah, i tried this recipe the other night and it didnt really rise, it was quite wet and took more like an hour or more to cook, sadly it got thrown to the birds, i did the recipe by the book, was disapointed, perhaps bicarb was needed????
I have tried this recipe twice now, each time baking one loaf as recommended in the recipe and another using cheese substitute and water as I am lactose intolerant. My daughter has also tried the recipe.
We are not having much success. The loaf mixture is very wet. After 45 minutes it isn’t cooked through, in fact even after 75 minutes it is still doughy inside… what are we doing wrong?
As the previous cooks suggest… isn’t bicarb needed in a soda bread?
Help please.
Hello everyone, I’ve had a chat with Rachel about your comments and asked for her thoughts and suggestions. It’s a soda like bread and although you can add bicarbonate of soda, baking powder does a similar job with a less strong taste. We’ve done a video which is now on our website in the recipes section so maybe that can help. Rachel suggested perhaps it was a case of over mixing or not placing in the centre of the oven? Also, allow it to rest for a bit before you tuck into it. It’s not a sandwich-style bread but more a tear and share ‘soda’ bread and the texture will be more doughy. Rachel said she has never added extra raising agents but she’s sure a pinch wouldn’t hurt. Let us know how you get on or if you have any other questions. Best, Yuriko
[...] Thursday: Lunch: bacon and butterbean soup Dinner: I love the look of this Greek chicken, egg and lemon soup with brown rice on the beautiful US food blog, Katie at the Kitchen Door. I have turkey so I’m going to try making it with that in place of chicken, so this healthy dish of ‘ancient grains’ can be made even more virtuous. Fnar fnar. Extras: I’m feeling competitive today so I might try making this celeriac and blue cheese soda bread from the Abel & Cole recipe competition [...]
This also took me about an hour to cook and it became quite brown on top. I didn’t expect to rise though, and it was delicious torn up and served with my carrot soup. I did think about the absence of the soda, but as I really don’t like soda anyway it didn’t bother me much.
Has anybody tried a gluten free version?
[...] recipe is from the Abel and Cole Website. Abel and Cole deliver lovely organic food to your door and I’m a big [...]
I tried this bread today after reading your comments and adjusted the recipie slightly.
I added a heaped teaspoon of baking powder and used more flour so it wasnt quite so wet which meant that it was easy to roll out of the bowl to bake – more like a loaf consistency. It was lovely !!! Had it with butternut squash soup and I will definitly be making it again. Might try using spelt flour next time.
I’ve substituted the self-raising with spelt flour and used half a teaspoon each of bicarb & baking powder. The 100ml liquid is way too much! I used 50ml buttermilk which was perfect, backing is between 45-60 min.
Um … mebbe I’m missing something here … wouldn’t it be more practical (and more economical) to, instead of adding ingredients, use less liquid?
Tried it twice now, and I agree that the quantity of liquid in the recipe is too high – far too high! Second go (about 2 tbsp of yogurt instead of the milk) was still a very doughy bread, but delicious.
Agree with all the above, tried this recipe today – 100ml is far, far too much and 40min baking time nowhere near enough, it was still dough in the middle. I had to add a lot more flour just to get it to resemble a ball and stick together, rather than a sticky mess.
Having said that I did like the taste and would try to make my own version of a celeriac & Stilton soda bread, but using a standard soda bread base recipe instead of this.
I tried this recipe, to use up some over-ripe stilton and a surfeit of celeriac. I followed the recipe option of 50:50 plain yoghourt:water, and it turned-out as per the recipe photograph. I must admit that I don’t like getting my hands covered in sticky dough, so I handled it as little as possible, using wooden spoons, and probably did sprinkle on a little extra flour. My oven is ‘on its last legs’ (the door leaks slightly) but I still didn’t need to add more than 15 minutes baking time to get it to sound hollow when tapped.
It was absolutely DELICIOUS, and wonderful with a butternut squash and sweet potato soup!