Give us this day our daily bread

I have been keeping busy in the kitchen this past week.  These shallots and pickling onions were in a bag I got from Abergwili before Lockdown.  The shallots were starting to go soft and so I decided to pickle them.  Haven't done any for years (since trying to cut out any high-in-histamine stuff from my diet).  At least I can put these on the table when friends Pam and Dunc are able to come over for a chat and nibbles again.

These are the Cornish Fairings in the recipe in the side bar.  I have one or two at lunchtime to keep us going when Logging.

Yesterday's Panasonic dough was made into a Cottage Loaf sprinkled with doubtless out-of-date Sesame seeds.  This brought back some childhood memories as mum would ask me to "save her legs" and go to the corner shop and get a Cottage Loaf (which was always deliciously burnt on the top!)  By the time I got home, I would have eaten the topknot!

Bread Muffins for breakfast, made using the recipe below.  (A little bread book I got from Hastons corner shop in 1980). The mucked up one in the middle was the last little bit of dough, hastily reformed and stuffed into the scone cutter.  I think I shall make the next lot from just ordinary bread dough, and roll them in semolina before flattening slightly.

Finally a fairly unremarkable apple cake for puddings (I will jazz it up a bit another time), here's the recipe which came to me via Facebook:

Simple Apple Slice

2 cups self raising flour
1 cup sugar
3 apples, peeled, cored and diced (1cm)
125g butter or margarine
1 egg

directions

Toss apples with self raising flour and sugar in a medium mixing bowl.

Melt butter in a small saucepan on the stovetop or in a small bowl in the microwave. Stir in egg.

Pour butter and egg into the apple mixture and mix until combined.

Spoon into a greased and lined slice tin.

Bake at 180 C for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean. Keeps for about 3 days.