I made this bread a while ago following a recipe from my Delia’s How To Cheat book and just had to share it as it was amazing. I’m super impressed with this cook book and its relatively easy, yet tasty, recipes.
You will need :
2 McCain frozen potato rosti, defrosted for about 30 minutes (I couldn’t find McCain Rostis anywhere so used 9 Aunt Bessie’s mini rostis.)
50g Roquefort (or any strong-flavoured cheese)
1 desertspoon chopped fresh sage, plus 6 fresh sage leaves
175g self-raising flour, plus extra for dusting
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon English mustard powder
1 heaped tablespoon cottage cheese with chives
1 egg, beaten with 2 tablespoons milk
Pre-head the oven to gas mark 5 / 190°C. Using your hands crumble the defrostred rosti into shreds in a bowl.
Crumble in half of the cheese, sift the flour, salt, cayenne and mustard powder into the bowl, then add the cottage cheese and chopped sage.
Next, add the beaten egg and milk
Mix everything together and finally bring it together with your hands to form a rough, loose dough.
Shape it into a ball, place it on a greased baking sheet, then flatten it slightly. Arrange the sage leaves in a circle on top, crumble up the rest of the cheese and push it into the dough, then dust with a little flour.
Pop it onto the centre shelf of the oven for 35-40 minutes till golden brown, remove and place on a wire rack to cool.
This bread can be frozen.
Best served warm with humous 🙂