|2 clean and empty 400g cans for baking.|
|1/2||onion — small, diced|
|2||garlic — cloves, crushed|
|3||portobello mushrooms — chopped|
|1||green pepper — cored, diced|
|4 tsp||soy sauce|
|35 g||fennel — fronds, chopped|
|35 g||fresh parsley — chopped|
|1 cup||self-raising flour|
|1 cup||bread — brown or whole wheat|
|1 tsp||Robertson's baking powder|
|3/4 cup||beer — cold|
Preheat the oven to 180°C and lightly grease two cans with cooking spray.
Add the butter to a saute pan and when its melted add the onion and garlic and saute for 2 minutes.
Add the mushrooms and cook for another 2-3 minutes then add the green pepper for a minute and season with soy sauce.
Remove from heat; stir in the herbs and cool for about 15 – 20 minutes.
In a large mixing bowl, sift together the self-rising flour, the brown bread flour, salt and baking powder, tipping the kernels into the flour mixture.
Stir to mix and the make a well in the centre.
Spoon the herbed onion mixture into the well and pour in the beer and stir with a wooden spoon.
Turn it out onto the counter and lightly knead until the herbed mixture is well distributed with the dry ingredients and a dough is formed.
Divide in two and transfer each into the prepared tins for steadiness and place on a baking tray and bake for 40-45 minutes until cooked.
Place the baking tray in a rack that is one below the centre so you are not so close to the top element.
Reprinted with permission of Siba Mtongana and Food Network South Africa.
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