Cornbread

Cornbread, straight from the oven. Made with Maize flour, sweetcorn, yoghurt, one egg, butter and a little salt. The dough was thoroughly beaten before the dish was placed in the oven. No yeast was used. Cooked at 200 deg C for just under 45 minutes. Slices beautifully. An ideal accompaniment for a cooked breakfast, a stew, or a salad. 

Cornbread

Saucisson Sec Supérieur Sausage with Cheese Penne

Roughly cut pieces of Saucisson Sec Supérieur sausage, wheat free Dove's Farm penne pasta (made with maize and rice flour), in a cheese sauce made with grated cheddar, and grated haloumi cheese (being a quite salty cheese, no salt was added to the sauce). The base of the sauce was made with cornflour, and so the dish is wheat free.

The pasta was added to the cheese sauce and stirred in thoroughly, and then the sausage pieces,  about three minutes before serving.  Served with a dusting of dried oregano and some black pepper. 

The spiced sausage, though French, is very similar to Spanish spiced sausage, which can be used instead. 

Saucisson Sec Supérieur Sausage with Cheese Penne

Cream of Chicken Soup

Made with chicken liquor and chicken stock, pieces of breast of chicken, some dried sage, maize flour. Milk (not cream) was added before serving. The Maize flour was allowed to stand in water for a couple of hours before it was added to the soup. Cooked for about an hour.

Cream of Chicken Soup

Spelt and Maize Combo Loaf

Spelt is an ancient and unimproved type of wheat, which was common in the 1st millennium BCE. Often found in Roman graves, and it is mentioned in the Bible. Einkhorn and Emmer wheats are the two other main ancient varieties we know about. 

Spelt may be a hybridisation of Emmer wheat and another grass, but there is still controversy about this. Those who find modern wheat difficult to digest usually have less trouble digesting Spelt.

Spelt and Maize Combo Loaf

Corn Bread with Ardennes Pate

The Cornbread was made with 100% maize flour, with a recipe modified from one designed for wheat free flour (rice, tapioca and potato flour). Two eggs, sugar, vinegar, quick yeast, milk, and corn oil. Paprika was sprinkled on the top of the loaf before it went into the oven. I will try using a chemical raising agent to produce cornbread a little later.

I got a much improved texture by using an electric handmiixer for a few minutes before putting the bread mixture into the silicon mould. Serve with Butter and Ardennes Pate.

Corn Bread with Ardennes Pate