sourdough loaf with black olive, parsley, and kefir

I wanted to bake a sourdough that was not tried before and I think I managed to do so.

I present you the sourdough loaf with kefir, parsley, and black olive πŸ™‚

Smells like sea! Enjoy!



The Spring is here

This week is feeling like a real Spring πŸ™‚

It is warm, sunny, and more importantly we are aware that the Spring is here because of the May 24 long weekend πŸ™‚

There is something about this long weekend that tells everyone that things have changed; you can see everyone in their yards planting. I start my grass cutting adventure in this weekend. I also plant seeds.

Today I cut the grass and it made me tired as usual πŸ™‚ quite an exercise – I should be grateful but honestly my arms are aching πŸ™‚

Today I also started to think about what exactly to plant this year. Last time I planted around 50 bulbs, 8 of which had grown but could not give flowers. I checked them today and there was no sign of growing this year. I hope though they will show up. I really would like that.

Last year I had planted seeds for a number of herbs; parsley, mint, basel, oregano… None had germinated….. which is frustrating. I really would love to have some herbs in my yard. I had mint last year; I had stuck the stems of fresh mints I had purchased from the store and they actually grew and made me happy. Do you think they will show up this year? They say mint is quite a versatile plant. I hope the roots are still there and healthy.

I decided to try the herb seeds this year again. I now have some parsley seeds getting ready forΒ tomorrow – I heard somewhere to put the seeds in water a day or so before planting to help them germinate. I am trying it today and tomorrow I hope to have parsley, basil, and some mint seeds to relocate into my yard πŸ™‚

Exciting times πŸ™‚

Welcome Spring!

volcano soda bread with cheddar and parsley

My love for bread-making is continuingΒ πŸ™‚

I was excited the whole week about my next bread trial. I wanted to give the soda bread a try this time. This recipe does not require yeast or wait-times for rising; so if you are looking for a yummy breakfast bread, I would highly recommend this one or any other soda bread.

After the success of the cheddar+parsley combination I tried earlier, I decided to improvise a soda bread with these ingredients. It ended up being quite delicious and softer than I thought it would be. The cheese when melted and together with parsley gave a yummy taste to this soda bread.

Here it is πŸ™‚




  • 2 cups of purpose enriched flour
  • 1 cup milk
  • 90 gr mild cheddar, grated
  • 1/4 bunch parsley, coarsely chopped
  • 1 dessert spoon baking soda
  • 1/2 dessert spoon baking powder
  • 1/2 dessert spoon salt (*useΒ much less as the cheese is salty)
  1. Mix everything in a bowl – it will form a rough dough, which is fine
  2. Form a round dough and let it rest for 3-5 minutes
  3. Oil an oven dish and place the dough in
  4. Brush the surface with milk and make a X cut. (**they recommend it to be a little bit deep to help inside to bake well. Unfortunately, I made the cut too deep which caused its wide-open shape – so is the name “volcanic”. )
  5. Bake in a pre-heated oven (375 F) for 30 min
  6. After I took it out, I sprinkled water on top to provide some moisture

bon appetite!


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