Thursday, 30 May 2013

Grain Free Coconut Crunch Mango Granola

Over the weekend, the worst possible thing that could ever happen occurred. My MacBook Pro's hard drive failed. Not only did it fail but it decided to do so as I was halfway through a 4000 word research essay. With haste I took my computer to the Apple store, where I waited for over an hour watching the Genius bar man try and access my "pretty much dead" laptop's files, with alas, no success. To calm my impending anxiety attack the Apple guy assured me that a hard drive retrieval specialist would have a good chance of being able to recover my files, but it would cost from $300-$1000. Being a full time student I don't have access to large amounts of cash and knew it would be a few weeks before I could save my pennies to afford this service. So right now I have no laptop and no files. I had to research and re-write a 4000 word essay in 3 days, which to say the least is an experience I never wish to repeat again.

Lucky for me, the morning before this incident I had made granola. Not only was it a delicious, filling and nutritious breakfast, but it acted as the perfect meal replacement for lunch and dinner also; allowing more time to for me to frantically retrace my previous weeks research and furiously type out my ridiculously long essay.

While I don't endorse granola as a meal replacement, it does make an excellent breakfast, especially for time poor people like myself, who need a nutritious and balanced meal in a hurry.

Grain Free Coconut Crunch Mango Granola
Adapted from I Quit Sugar by Sarah Wilson


3 cups coconut flakes (unsweetened, found in health food shops)
2 cups cashews, roughly chopped
2 tbsp chia seeds
1/3 cup flaxmeal
1/2 cup almond meal
1/2 cup coconut oil, melted
10 drops liquid stevia (optional)
1/2 cup dried mango, roughly chopped


1. Preheat oven to 150 degrees Celsius (300F), and line a baking tray with baking paper

2. Combine the coconut oil and stevia in a bowl, mixing well, then add the remaining ingredients. except the mango, mixing until combined.

3. Tip the ingredients onto to baking tray, spreading evenly, and place in the oven to cook for 40-60 minutes. After 20 minutes has passed, remove the tray from the oven, and using a spatula flip the mixture so all sides cook evenly. Return to the oven and repeat this process every 10-15 minutes until it has reached the desired colour of golden brown.

4.Once toasted, remove from the oven, add the mango and let cool on the tray. Once cold place in an air tight container (or your mouth!) and store for up to a week.

Thursday, 23 May 2013

Beef Cheeks Braised in Spiced Red Wine

When stressed I am most certainly not a fun person to be around. I panic, I worry and my moods change from excited to anxious in 2.0 seconds. I am constantly trying to find the balance between my duties as a studious law and science student, part time worker, house maintainer, cook, gardener, girlfriend, good friend, daughter and grand daughter. And on top of all of that for some crazy reason a few months ago I started a food blog... which to say the least I have become addicted to.

Normally I balance all my life duties well, but come exam time the studious side overtakes, the leisure side resists and stress quickly onsets.

Living with my boyfriend I feel bad he can't escape me at such times where logic seems incapable of reaching me, and I convince myself its all to much and I should simply run away and join the circus or move to Romania and become a gypsy. Yes I can be a tad dramatic.

As a silent gesture of my apology to him for having to put up with me, Ive been making sure meal times are extra special and to his taste. He is a passionate meat eater and lover of pumpkin pie. I decided to use the earthy spices of cinnamon and cloves and combine them with a hearty beef dish.

My cut of choice- beef cheeks. A cheap cut despite their growing popularity, which when slow cooked will become so tender, each bite melts in your mouth. Naturally William loved this dish, commenting on how flavorful and rich the sauce was and how soft the beef had become. It's currently Autumn in Australia so this dish not only warmed his heart but our bellies also. This dish is comfort food personified, which although tastes rich and moreish, did not leave either of us feeling weighed down.

Beef Cheeks Braised in Spiced Red Wine
Serves 4


For the marinade
1-1.2 kg Beef Cheeks (around 3 Ibs)
4 cloves garlic, crushed
1 tbsp fresh thyme, chopped
750ml dry red wine
4 bay leafs
1/2 tsp ground cloves
2 cinnamon quills

For the casserole
Salt and pepper 
1 tbsp olive oil
2 cups beef stock
2 eschallot onions, finely diced
100g button mushrooms, sliced
100g Swiss brown mushrooms, sliced
2 carrots, roughly chopped


1. Combine the beef cheeks, garlic, thyme, wine, bay leafs, ground cloves and cinnamon quills in a large bowl. Cover and refrigerate over night- at least 12 hours.

2. Preheat the oven to 150 degrees Celsius (300F) 

3. When ready to cook, remove the beef cheeks to a plate and pat dry with paper towel. Leave the marinade in the bowl and put aside. Heat the olive oil in a large casserole dish. Season the beef and add them to the casserole dish, browning the cheeks on all sides. 

4. Now return the marinade to the beef by pouring it into the casserole dish. Add the stock and bring the mixture to the boil. Once at the boil, return the lid to the pot and place in the oven. Cook the beef cheeks in the oven for 4 hours, checking and turning the beef cheeks every hour or so.

5. After 3 hours has passed add the chopped vegetables to the casserole dish, cover and return to the oven to cook along side the beef for the final hour.

6. After 4 hours has passed, remove the dish from the oven and place on the stove top. Remove the beef a plate using a slotted spoon and set aside on a plate. Remove the cinnamon quills and bay leaves and discard. Now bring the remaining stock mixture to the boil (you could remove the veggies too but I found they were fine keeping them in there). Boil the sauce until reduced by about one third. Return the beef to the pan and gently simmer for a further 5-10 minutes, until the beef is hot and extremely tender.

This dish is great served with green beans if you wanted some green veggies in there :)

Bar Searching in Melbourne- New Gold Mountain and Red Hummingbird

I decided that for my birthday I would treat myself to a weekend away in Melbourne. Despite my love for Sydney, there is something about Melbourne which resonates within me.

Maybe its the mysterious laneway bars, hidden watering holes and quirky cafes that appeals to me and my desires to explore. Everywhere you turn you are greeted with a new experience and sight, whether its a vintage record store or a fake-grass decked cafe, Melbourne is overwhelming on the senses. However my favourite part of Melbourne must be the small boutique bars hidden among the urban landscape. For non-Melbournites, most of the hidden and concealed bars/eateries are only discoverable via word of mouth or by reading posts from excited bloggers detailing their evening's ecstasies. There is a huge sense of achievement when visiting these venues, you almost feel part of a sneaky little club of people, which have been capable of unraveling the cities hidden gems.

However this is not an easy task. There are no signs or security guards identifying your landmark, which can be worrying as the address of your destination will more then likely direct you down a dark and deserted laneway. On closer inspection, you will notice that the dim street is lined with large doors, some open, with street numbers above them. The number we were searching for even had a bike suspended above it.

After stepping through an unfamiliar alley way door, it is expected that you will begin to question the sensibility of your actions. In Sydney if I had entered a room lit with red lights, featuring a staircase ascending to an unknown location, I would of known I was probably in Kings Cross and should probably get the hell out of there. But when in Melbourne, curiosity gets the better of you.

 Up those stairs was my hoped for destination of New Gold Mountain, a quirky Asian-retro themed oasis, featuring a refreshingly unique cocktail list, which was as impressive as its furnishings.The smooth ambient music perfectly complimented the intimate atmosphere, which was created through dim overhead lighting juxtaposed with patches of glistering fluorescent speckles. The decor was green and organic, featuring dark sleek furniture with an Asian flair, dangling origami and psychedelic wood inspired walls.

I ordered the Calva Dose which contained calvados, lime, house made grenadine and absinthe. Smooth and refreshing with strong sour notes fighting against a softer sweetness.  Most of all it was unlike any cocktail I had ever come across before, and I do love trying new things.

William was brave and ordered the 'Carter beats the Devil,' which contained tequila, mezcal, agave nectar, lime, chili tincture garnished with a pickled Serrano chili. I don't know how but the flavours actually worked! It was zesty and extremely spicy and left my lips tingling, but in a good way.

Another bar we visited was Red Hummingbird. This bar was a little easier to find as a large red birdcage hangs over the small narrow doorway, signifying you are in the right place and not at a brothel.

A flight of stairs later and you arrive in the bedazzling and quirky world of paisley prints and wallpaper birds. The small venue is decorated with encyclopedias, a heritage fireplace, mason jar vases and a ceiling lit with jewelled lanterns.

The venue was very popular and so packed full of young lively night owls, that we could not find a seat. However this was fine by me as I would rather hang by the encyclopedia collection anyway. We ordered the signature cocktail, 'the Red Hummingbird,' which as a female and lover of sweet things I enjoyed immensely. Although I think they might of forgotten to include the alcohol...

I would highly recommend both of these bars if you are ever in Melbourne. At least now you can be assured that the red lightened stairwell will  (most probably) not lead you into a whore house.

New Mountain Gold is located at  21 Liverpool St  Melbourne VIC 3000

The Red Hummingbird is located at  246 Russell St  Melbourne VIC 3000

Monday, 20 May 2013

Sweet Potato Doughnuts with Cinnamon Icing

Have you ever wondered why there are two different spellings for the word donut? (doughnut?) This only occurred to me today as I was baking these. I decided to Google the answer (because Google knows everything) and discovered that 'doughnut' was the original spelling which, makes sense as 'dough' refers to what they are made of while 'nut' refers to the shape (referring to the circular nut that you screw around a bolt). However when the Dutch introduced these adorable baked rings to America, the Americans abbreviated the spelling and created the second version of the word 'donut'.

You learn something new every day!

At first I was unsure what version of the word to use. Then I realized I was being pedantic. Spelling does not affect the taste of a recipe.

These donuts doughnuts are baked, grain free, sugar free, dairy free and taste like sweet potato pie! The icing is divine and the cake dense and moist. They are the perfect afternoon treat to get you over that 3pm slump without sending your blood sugar levels mad, keeping you satisfied until dinner :)

Sweet Potato Doughnuts with Cinnamon Icing
Makes 10


For the Donuts
1 cup grated sweet potato
1/2 cup almond meal
1/2 cup coconut oil, melted
1/2 cup coconut flour
1 tsp baking powder
4 eggs
1/2 cup almond milk
1/2 cup granulated stevia (or sweetener of choice)
20 drops liquid stevia
1 tbsp cinnamon
1 tsp ground ginger
1/2 tsp cloves
1/2 tsp nutmeg

For the icing
1 cup coconut oil, melted
2 tbsp granulated stevia (or sweetener of choice)
1 tsp almond milk
1 tbsp cinnamon


1. Preheat the oven to 180 degrees Celsius (350F). Grease a donut pan with coconut oil.

2. Place all the ingredients for the donuts in a bowl and mix till thoroughly combined (no need to be delicate or add liquids to the solids!)

3. Spoon the mixture into a large zip-lock bag. Cut one of the corners off the bag, creating a hole large enough to pipe the mixture out of. Squeezing the mixture, pipe it into the rings of the donut pan, using a wet finger to smooth out any uneven surface areas that occur.

4. Now place the pan in the oven and bake for 25-30min. Once the donut is golden brown and the center feels springy to touch, remove from the oven and let cool completely before icing.

5. To make the icing combine the ingredients in a small bowl, stirring to combine. Place the bowl in the fridge for a few minutes, until the icing starts to harden. Remove from the fridge and continue to stir the icing until it thickens to a paste-like consistency. Using a knife, ice the donuts with the paste. If the icing is hardening too quickly, resulting in a rough uneven surface, don't fret! Simply run the knife under boiling water and then use it to smooth out the icing over the donuts, achieving an even glossy coat.

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Chicken Soup for the Soul

Some days are unfortunately destined to be horrible. Despite your best efforts and positive thinking, nothing goes right and all that could go wrong spirals out of control in a domino effect.

But not all hope is lost. Night is near and soon you can rest your anxiety filled head and sleep away the days pain.

Tomorrow will be better. It always is. And in the meantime have some chicken soup, it's good for the soul.

Chicken Soup for the Soul (aka Chicken Soup from Scratch)
Serves 6


For the Stock
4 chicken drumsticks
6 chicken wings
2 carrots, chopped
2 celery sticks, chopped
1 brown onion, chopped
1 tsp black peppercorns
4 bay leafs
1 tsp dried thyme
1 tbsp apple cider vinegar
3-4 liters water (around 1 gallon)

For the Soup
The above stock recipe and the chicken meat
2 carrots, chopped
2 sticks celery, chopped
1 tsp fresh ginger, grated
1 tbsp tamari soy sauce


1. Place all ingredients for the stock in a very large saucepan. Simmer gently for 2-6 hours (6 hours is best).

2. Strain the stock, keeping the liquid and returning it to the saucepan. Pick out the chicken from the leftover ingredients, and roughly shred it (you can use your hands if its not too hot!). Put the chicken aside and discard the vegetables.

3. Add the carrots, celery, ginger and soy sauce to the stock and simmer for 10 minutes, until the vegetables are soft but not mushy. Turn off the heat, return the chicken and cover the saucepan, letting the soup sit for 5 minutes or so before eating. Enjoy.

Friday, 17 May 2013

23rd Birthday Cake! Healthy Chocolate Torte with Raspberry Cream Filling

So today is my 23rd birthday. And for my birthday I baked myself a cake. I can't say I have ever baked my own birthday cake before, but since I am off work recovering from my operation and too mentally fuzzy from the drugs to do uni work, baking seemed like a good idea today.

I guess the good thing about baking your own birthday cake is that you get it just the way you want. I wanted a healthy cake. I wanted there to be chocolate and I wanted there to be fruit. In all honesty the recipe I designed for my perfect birthday cake seemed like a real stretch and a likely failure, which would hopefully at most provide a few spoonfuls of yummy cake mixture gone wrong. However to my amazement this did not occur. Maybe the mightier powers took pity on the recent bad luck Ive had and figured they would let me have this one.

The cake did more then work. It was divine! I was amazed at how using only healthy ingredients could equal something so indulgent and decadent! I can understand what the avocado craze is about now. They added moisture and structure to the cake, absorbing the cocoa powder to metamorphose into a rich velvety chocolate batter. The eggs then stabilized this mixture when baked, turning it into the torte I eagerly hoped would occur. The raspberry 'cream' gives the torte a contrasting tartness and the 'ganache' adds an moreish sweetness overload. I am very proud of this cake and I am excited to share it with everyone because I know you will love it just as much as I do!

Healthy Chocolate Torte with Raspberry Cream Filling
Serves 10


For the cake
1/3 cup flaxmeal
2 ripe avocados
1 cup granulated stevia for baking (or 1 cup granulated sweetener of choice)
50 drops liquid stevia
2 tsp vanilla extract
3/4 cup dutch processed cocoa powder
1/2 tsp salt
5 eggs
1/2 cup almond milk

For the Ganache
1 1/2 cup dates, pitted
1/2 cup coconut oil, melted
1/2 cup dutch processed cocoa powder
1/4 cup hot water

For the Raspberry Cream
1 cup frozen raspberries
1/2 cup water
1 tbsp fresh lemon juice
2 tbsp chia seeds
2 tbsp honey


1. For the Cake: Preheat oven to 180 degrees Celsius (350F).  Line a spring form pan with baking paper or foil, covering both the base and the sides.

2. In a food processor, pulse the avocados until they resemble a smooth puree. Add the granulated sweetener, stevia, almond milk, vanilla and salt, pulsing again. Once combined add the eggs and pulse. Finally add the cocoa powder and flaxmeal pulsing until combined. Pour the mixture into the prepared pan and bake for 40 min. Once the cake is browned and the center firm to touch, turn off the oven, open the door and let the cake cool in the oven until cold, around 5 hours.

3. For the Ganache: Place the dates in a shallow bowl and cover them with boiling water. Leave the dates soaking in the water for at least 5 hours (same amount of time the cake should be cooling for).  After 5 hours, drain the dates and place them in a food processor with the hot water. Blitz on high for 5 minutes until pale and creamy. Add the coconut oil and cocoa powder, and blitz for a further 2 minutes, until smooth and combined.

4. For the Raspberry Cream: Place the raspberries, honey, lemon juice and chia seeds in a small saucepan with 1/2 cup water. Bring to the boil and then simmer gently for 5 minutes until thickened. Remove from heat and pour the raspberry mixture into a blender. Blend on high for around 2 minutes minutes, until smooth and pureed. Set aside to cool.

5. Putting it all together: Once the cake is cool, use a large sharp knife to cut the cake in half. Place the top half of the cake, top side down on a serving platter. Pour the raspberry cream over top and spread evenly. Place the remaining cake layer on top, bottom side facing up (so both cut sides of the cake are facing towards the center).  Now spread the ganache over the top of the cake, smoothing it out to evenly cover the cake. Now place in the fridge and chill for at least 4 hours or overnight. This cake is best eaten cold and is the perfect cake to make the day ahead. When ready to eat, decorate with some fresh raspberries and bunting flags if desired. Enjoy!

Wednesday, 15 May 2013

Roasted Banana Boats

After having surgery earlier this week to remove my appendix, I have not been able to spend my normal long hours in the kitchen. However now I have my appetite back I am increasingly craving all the foods that I cooked before! I have not eaten anything sweet in over a week so these Banana Boats went down a treat yesterday and took almost no time to make.

These would make a great treat or dessert for anyone! Not just post-surgery people. You could fill these bananas with whatever takes your fancy but I chose almond butter, dark chocolate and unsweetened coconut. There is no need to add any sugar because the banana is sweet enough, in fact, you could even eat the warm roasted bananas on their own they tasted that good!

Roasted Banana Boats
Serves 2


2 ripe bananas
6 squares of dark chocolate, chopped (or use dark chocolate chips)
2 tbsp almond butter (or whatever nut butter you prefer )
2 tsp cinnamon
1 tbsp unsweetened dessicated coconut


1. Preheat the oven to 200 degrees Celsius (400F)

2. Cut out two large rectangles of foil and place shiny side down. On top of each of these, place a banana and using a sharp knife, cut it open length ways (but don't cut it too deep that it cuts through the opposite side!) In this hole you have created, place your fillings, pushing them deep inside the banana. Now wrap the foil around the banana, scrunching the foil together to secure, and place in the oven for 12-15 minutes.

3. Once the time is up, remove from the oven. Open the foil package- the chocolate should be gooey and melted, grab a spoon and enjoy :)

Tuesday, 14 May 2013

Paleo Pulled Pork

My darling boyfriend has been the catalyst for my addiction with pulled pork. His obsession with Northern American food has been very influential on my cooking style over the past months and my pantry has been ever changing to provide room for ingredients he has purchased for me from the US. While I adore the Southern flavors, and Tex-mex spices, my concern is in regards to the less then healthy nutritional values that are constantly placed before me.

So instead of simply following traditional recipes, I took it as my duty to adapt my boyfriends beloved recipes,  allowing him to enjoy the foods he desires but in a fashion that suits my dietary ethos.

Pulled Pork is often made with loads of BBQ sauce (a.k.a tangy sugar), tomato sauce (a.k.a tomato sugar) and brown sugar. Seriously the amount of sugar in this supposed 'savory meal' is often frightening! I don't need to add sugar loaded ingredients to my food for it to taste good. So after playing around with spices and flavors, I was able to create this scrumptious paleo pulled pork with so much tang and bite that you don't miss the sugar one little bit!

Paleo Pulled Pork
Serves 8+


For the Pork
1 pork shoulder or leg (with bone removed), around 2.2 kg (5lbs)
3 tbsp paprika
1 tbsp garlic powder
1 tbsp dry mustard powder
1 tbsp sea salt
2 tbsp apple cider vinegar
1 tbsp cinnamon
1/2 tsp cayenne pepper

For the Sauce
1 cup apple cider vinegar
1/2 cup Dijon mustard
4 garlic cloves, minced
2 tsp cayenne pepper
2 tsp sea salt
1 tsp freshly ground black pepper
2 tubs tomato paste (280g/ 10oz)
2 tbsp lemon juice
3 tsp dry mustard
2 tbsp cinnamon
1 tbsp paprika
1/4 cup water
1 tsp ground cloves
1 tsp allspice
2 tbsp granulated Stevia or any other natural sweetener


1. Trim excess fat off the pork shoulder or leg (I used leg) and place it in a slow cooker. Add the spices and apple cider vinegar, rubbing the mixture all over the pork until evenly covered. Cover the slow cooker and cook on high for 6 hours. After 6 hours, turn the setting down to low and cook for another 2-3 hours.

2. While the pork is cooking you can make the sauce. Combine all the ingredients for the sauce in a saucepan and stir over low heat for 10 minutes, or until thick and flavorful.

3. Once the pork has been cooking for approx 8-9 hours, remove the lid and shred the pork using two forks. It should be so tender that this is very easy to do. Add the sauce and stir to combine. Replace the lid and cook the pork with the sauce for another 30min-1 hour or until ready to eat. Serve with a simple side salad, with bread or place it into cute little jars for a perfect picnic treat!

Tuesday, 7 May 2013

Kale and Apple Salad, with Cranberries, Walnuts and Goats cheese

I have a little veggie garden growing in my backyard which is a first for me. After living in apartments for the past few years, I leaped at the opportunity to test out my green thumb after moving into my new house. At first I was really nervous, was I planting the seeds right? Did they have enough sun, too little sun, enough water, too little water, why are they growing like that, what have I done wrong?!

After speaking with many gardeners I was assured that growing plants, just like cooking, comes down to trial and error. With this information I relaxed and from then on have really enjoyed being a gardener. It's no longer a big deal that my coriander went to seed or my cucumber leaves are looking a little yellow, those might of been a fail but I do have a thriving kale plant and some cute little radishes which are ready to eat!

When last Friday came and I knew it was time to taste the outcome of all my gardening efforts. The outer kale leaves were harvested and radishes were plucked. With these I made a simple kale salad using other ingredients I had on hand at the time. The first mouthful was a nervous one... but as soon as I had taken my first bite I relaxed. My kale tasted like kale !! I had not through bad gardening turned it into a mutant variety, which tasted like potatoes or soap (yes these things all crossed my mind). The vegetables tasted like they should and my confidence in gardening grew a little bit more.

This salad all came together really well. It was sweet and juicy with an array of textures which kept every mouthful exciting. Even if your not growing your own kale you should still try this!

Kale and Apple Salad, with Cranberries, Walnuts and Goats cheese
Serves 2


3 cups kale, washed and dried
1/2 green apple, diced finely
2 baby radishes or one large one, thinly sliced
1/3 cup dried cranberries (craisins)
1/2 cup walnuts, roughly chopped
60 grams chèvre goats cheese, crumbled
Salt and pepper to season
1 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 tsp wholegrain mustard
1 tsp honey
1/2 tsp salt


1. Place the washed kale in a bowl. Massage and scrunch it with your hands for about 30 seconds, until the kale becomes deeper green in colour

2. Add the apple, radishes, crasins and walnuts to the bowl, and toss to combine. Season with salt and pepper.

3. In a separate bowl/cup/jar, add the olive oil, vinegar, mustard, honey and salt. Whisk until combined.

4. When ready to eat, drizzle the dressing over the salad, tossing the salad once or twice, and then top with the crumbled goats cheese. Enjoy!

Friday, 3 May 2013

No Knead, Long-Fermented Spelt Bread

I try to keep a mainly gluten free diet but I don't restrict myself to one. I am not a huge bread eater but occasionally I get the craving for a sneaky slice of freshly baked bread.  This is my go to recipe, because for bread made with wheat flour, it is probably one of the healthiest you can eat. I used wholemeal spelt flour which is lower in gluten then normal wheat flour.  I also used a long fermentation process which actually breaks down more of the gluten protein, meaning that this loaf is much lower in gluten than a store-bought one using a quick rise method.

Less gluten = a happier me that can bake her bread and eat it too!

No Knead, Long-Fermented Spelt Bread


3 1/4 cups of wholemeal spelt flour
1 tablespoon yeast
1 teaspoon salt
1 teaspoon honey
1 1/2 cups lukewarm water
1 tablespoon poppy seeds


1. Place the yeast, honey and warm water in a bowl and stir until well combined. Leave the yeast for 10-15 minutes until nice and frothy. Add the flour, poppyseeds and salt, mixing to combine with a wooden spoon. 

2. Now, cover the dough, and let it sit at room temperature for 18-24 hours

3. Once the dough is ready,  place the dough onto a floured board. Place some flour on top of the dough as well as in your hands and shape the dough. Cover and allow to proof for one and a half  hours.

4. After an hour has passed, place your cast iron pot into the oven and heat it for 30 min at 220 degrees Celcius (450F).

5. After the pot has been heating for 30 minutes and the dough proofing for 90, uncover the dough, place a piece of parchment paper over and invert the dough onto it. Score the top of the dough with a very sharp knife. Remove the pot from the oven and drop the loaf into the cooker with the parchment paper. Cover with the lid and return to the oven, baking for 20 minutes. After 20 minutes remove the lid and allow to bake for a further 20-30 minutes, until the loaf is golden brown. Remove from the oven and cool on a wire rack before slicing. Enjoy :)