Tear& Share loaf

2 tsp Yeast

550 g Bread flour (i used 250 white & 250 multigrain)

1 1/2 tsp salt

2 tsp sugar

2 tbsp Olive oil

320 ml warm water

Put in your breadmaker on the basic dough setting for 2 hrs 20 mins

Filling:

2tbsp mustard ( I used the American Mustard in the yellow bottle)

75g shredded ham

75g Grated Cheese ( I used 1/2 low fate Tasty Cheddar and 1/2 Mozzarella)

When dough is ready punch it down and stretch it out to form an oblong approx 250 mm or 10 inches x 20mm or 16 inches

then spread with mustard and sprinkle with 1/2 the ham and cheese.

then roll it from the long edge like a swiss roll.

Cut in slices approx 40mm or 1 1/2 inches wide.

place on a greased Pizza Tray with one in the middle and ths others around it just touching each other.

Spray some glad wrap with cooking spray and cover and put in a warm place to rise until double in size.

Remove plastic and sprinkle with the remainder of the ham and cheese, and bake at 200C for approx 20 to 25mins

or until brown.

Sounds hard but it is not I will definitely play with this recipe again and maybe sprinkle with some herbs

like rosemary and lemon thyme.

If you try this and make some adjustments please let me know and I will post them for others to try

Black Forest Trifle

Black Forest Trifle
This is a variation of one I found in Super Food Ideas in Sept 2009.
My family really enjoy it, our grandchildren enjoyed helping me make this last time they came, and am looking forward to making it for my Mum when I visit her later this year.
Ingredients
2 x 415g cans stoneless black cherries in syrup
1 1/2 tablespoons boiling water
2 teaspoons powdered gelatine
1 chocolate Bar cake ( I used a packet cake,made the day before)
1/4 cup brandy (optional)
2/3 cup cornflour
2/3 cup caster sugar
2 1/2 cups milk
200g dark chocolate
1 1/2 x 250g packets cream cheese, softened
300ml thickened cream
Sliced Bananas

How to make:
Drain cherries, reserving 1 1/2 cups syrup in a bowl. Place boiling water in a heatproof jug.
Sprinkle over gelatine. Stir until dissolved. Stir mixture into syrup.
Cut cake into 3cm pieces. Arrange over base of a 6cm-deep, 22cm x 30cm (base) dish.
Sprinkle brandy over cake (if using). Spoon over syrup mixture. Top with cherries.
Refrigerate for 30 minutes or until set.
Meanwhile, combine cornflour and half the sugar in a saucepan. Gradually stir in milk until smooth.
Place over medium heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat.
Roughly chop half the chocolate. Stir chopped chocolate into cornflour mixture until melted.
Pour over cherries. Set aside for 15 minutes.
Using an electric mixer, beat cheese and remaining sugar until smooth.
Add cream. Beat to combine. Spread cream mixture over chocolate mixture.
Refrigerate for 4 to 6 hours or until firm. Using a vegetable peeler, cut remaining chocolate into long, thin curls.
Sprinkle over trifle. Serve with sliced bananas

Once again this is not a hard recipe to make and you will be very pleased with the results.