Cheesy green garden bread. ( a kind of recipe).

I gathered a colander full of kale, beetroot leaves, mustard greens, spinach, rocket, parsley and rainbow chard. I wilted them, squeezed out all the excess water and cut them into teensy little pieces.

Then I filled a mixing bowl with;

2 cups of wholemeal flour
2 teaspoons of baking powder
a small pile of grated parmesan
a small pile of grated mozzarella
a small pile of grated vegetarian tasty cheese
a small pile of feta
a third of a cup of sliced olives
half a cup of milk

I let the mixer mix all the ingredients together until they were combined and I had a really wet dough.

I plopped the dough mixture onto a floury bench and rolled it into a log.
Then I cut the log into three even pieces and rolled them into long thin snakes.
I laid the snakes on an oven tray covered with baking paper.
I joined the three snakes together by pinching one end.
Then I plaited them and tucked the last pinched end under.

Then I popped the braided dough into a hot oven for about 45 minutes.
I pulled it out when the top and bottom were golden brown.

It smelt incredible. And it tasted good. Really, really good. But it's almost gone already and the girls aren't even home from school yet.

Oh well, I'll just have to make more.

I think this is the type of recipe you can modify to suit whatever is in season, or whatever's in the fridge. I am super-dooper excited to try it with tomatoes come summer.

I think that apart from the flour, the quantities are pretty forgiving. I think that it would be delish with crumbled feta over the top...or slathered with butter...or humus...or dunked in soup...And I think that this is going to be the best lunchbox and afternoon tea snack. And I think this is a great way to get your kids to eat their greens. Yum!

Can you smell it from there?
Are you going to make some?
What's cooking in your kitchen.
What sort of things do you love to make?
I hope you have the happiest weekend folks!

xx