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Eating more yoghurt helps reduce plaque, gum disease and bad breath.
More Facts
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If you have difficulty in opening a jam or a pickle bottle, just pierce a hole in the lid.
More Kitchen Tips
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| Polenta, Lemon & Thyme Bread |
Added: 29th Aug, 2006 | Viewed 316 times |  |  |
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| Polenta imparts a dense, moist texture and a beautiful nutty flavour to the bread. Bake this, slice it and pan fry the slices with a little olive oil and a sprinkling of paprika. Yummo! |
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| Ingredients |
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1 cup fine polenta
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1/3 cup all purpose flour
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3/4 cup sugar
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3 large eggs
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1/4 cup pinenuts, toasted and coarsely chopped + 1 tsp whole pinenuts
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1 tsp baking powder
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3/4 tsp salt
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3/4 cup softened butter
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1 tbsp freshly grated lemon zest + 2 tbsp lemon juice
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1 tbsp coarsely chopped thyme leaves + sprigs for garnish |
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| Method |
Preheat oven to 180oC. Grease and line a 9-by-5 inch loaf pan. Combine butter and sugar in a bowl. Beat until pale and fluffy for about 3 minutes. Add lemon zest and mix well. Add eggs 1 at a time, mixing well after each addition. Add the lemon juice, thyme, flour, polenta, baking powder and salt. Mix until just combined. Stir in the pinenuts.
Pour batter into the prepared pan. Sprinkle with some whole pinenuts. Bake for about 50 minutes until cooked through and a skewer inserted through the centre comes out clean. Cool completely on a wire rack and garnish with sprigs of thyme. |
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