So while the kids thrashed out their last bit of energy before winding down for bed, I peeled and chopped and roasted the pumpkin and a few onions all ready to be blitzed into soup. Stuck to the fridge was a recipe for olive and basil bread that I wrote down from someones blog. Apologies to that blogger for not crediting her. I was browsing blog land late one night and stumbled across it and jotted it down never thinking I would ever get around to trying it. So, if you recognise this recipe as posted elsewhere let me know.
Anyway, I threw that together taking all of 5 minutes and it was delicious. Saying that, Tools came down, saw it and asked had I made a cake too. He had some serious ground to make up considering I had whipped up an almost gourmet dinner in under 30 minutes and it was his suggestion that we shoot it and blog it.
1 bunch of chopped basil
add this to
1 cup of wholemeal self-raising flour and
3 quarters of a cup of parmesan
40 grams of butter
Cook in oven for 40 mins
Served fresh from the oven, it was perfect with the soup as it held together really well. I live in hope that my picky eating children will try it tomorrow for lunch. Wishful thinking.