TZUTC: -0800   
   MSGID: 35041.fidonet_cooking@1:105/500 2d7fbab1   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Courgette & Cheese Soda Bread   
    Categories: Breads   
         Yield: 1 Loaf   
       
              Oil; for greasing   
       250 ml Milk   
         2 tb Lemon juice;   
              - fresh or bottled   
       400 g  Self-raising flour   
     1 1/2 ts Bicarbonate of soda; level   
         1 lg Courgette (2 sm); grated   
              - according to preference   
        50 g  Strong cheese *   
       
     * Mature Cheddar, feta, or Greek-style salad cheese, & blue cheese   
       all work here.   
        
     Pre-heat the oven to 160?C/fan 140?C/325?F/gas 3 and make sure   
     there is a shelf at or just below the centre of it. Lightly grease a   
     450 g loaf tin and set to one side.   
        
     Measure the milk into a jug or mug and add the lemon juice, squeezing   
     in the juice from a lemon half or measuring in the bottled stuff.   
     Stir to combine and stand it to one side for about 10 minutes to   
     curdle. It will look grim, but it's doing science, so give it the   
     respect it deserves.   
        
     Meanwhile, weigh the flour into a large mixing bowl and add the   
     bicarbonate of soda. Mix through thoroughly. Fold the courgette and   
     the cheese through to distribute evenly, but do not overmix, as the   
     moisture can start to form little clumps of dough, and we don't want   
     that just yet.   
        
     Pour the curdled milk and lemon juice into the centre of the bowl and   
     mix well to form a very sticky dough. This doesn't need kneading, so   
     if it's a little goopy, that's absolutely ideal.   
        
     Tip the dough into your prepared loaf tin and shake gently to   
     distribute it into the corners. Don't worry about smoothing the   
     top--soda bread is meant to be delightfully knobbly! Pop it into the   
     oven on the middle shelf and bake for 1 hour, or until a knife   
     inserted in the centre comes out completely clean.   
        
     Remove the tin from the oven and allow to cool for 30 minutes, before   
     turning out the loaf onto a wire rack to cool completely. You can   
     leave it in the tin if you don't have a wire rack, but bear in mind   
     that this retains some of the moisture from residual steam, and the   
     bread will be a little softer and heavier for it. Not a bad thing, by   
     any means.   
        
     Slice and serve warm or allow to cool completely and wrap in cling   
     film or tin foil to keep fresh.   
        
     To Keep:   
        
     Keep tightly wrapped or in an airtight container for 2 to 3 days, or   
     slice and freeze for up to 4 months.   
        
     Recipe by Jack Monroe   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307   
   SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854   
   SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400   
   SEEN-BY: 5075/35   
   PATH: 105/500 81 229/426