Comments on: Jersey Royal, Watercress and Feta Bread (with Greek Basil)

By: Bellini Valli

Bellini Valli — Sun, 18 May 2008 20:50:44 +0000

This is an amazing bread Helen:D

By: glutenfreeforgood

glutenfreeforgood — Thu, 01 May 2008 16:05:17 +0000

I found your site while wandering through Rambling Spoon and I’m glad I did. Great ideas, great recipes, great photos. Very creative.

I just copied your “Black Olive Tampenade” recipe, which made my mouth water just transferring it to my computer. I love capers, olives, and anchovies — so your recipe was a nice discovery. Lots of ways to use this! Hmmm, where do I start?

Thank you so much! And I’ll be back…

Melissa

By: kittie

kittie — Wed, 30 Apr 2008 14:43:32 +0000

That is one fantastic looking loaf!
Great flavours – I think it must go so well with the tapenade

By: ossi

ossi — Wed, 23 Apr 2008 19:25:04 +0000

I am Greek and I never noticed our spiritual connectrion to basil however, a nice enough recipe that I will have to try out soon.
Thanks and keep up the good work.

By: Serena

Serena — Mon, 21 Apr 2008 08:16:00 +0000

Hi! how weird I discovered Greek Basil last weekend too (they also sell it in Waitrose). I was hoping it might fare better in my kitchen than the regular stuff – still looking healthy 1 week on! That bread looks yummy though, I’m just so lazy when it comes to bread making… !

By: Niamh

Niamh — Sun, 20 Apr 2008 20:17:18 +0000

Wpow – great looking bread. I love greek basil, it’s so potent. I must try this. Thanks!

By: Helen

Helen — Sun, 20 Apr 2008 10:30:32 +0000

Peter G – Thank you! I had no idea that Greek basil has a religious significance. Google didn’t turn up much at all really.
Pixie – The S I love near to is quite big so you might have some luck at the larger stores.
Wendy – Loving the description of the bread as ‘gnarly’! It is isn’t it? The memoir thing is weird, I don’t know. I just feel a bit weird thinking of words to describe myself without sounding sentimental!
Lore – Thanks!
Julia – thanks, I’m really loking forward to the round up.
Lisa – feta is awesome. The bread would also be great with goat’s cheese.
Kevin – Me too! Until now of course…
Sophie – I totally agree with you about Delia as some of her old recipes are really great as you know. The new series is definitely not for cooks like us but for people who want to take one step away from takeaway food.
Christie – That’s great that I gave you your first tag! I’m looking forward to reading it.

By: Christie @ fig&cherry

Christie @ fig&cherry — Sun, 20 Apr 2008 10:09:12 +0000

Hi Helen,
I’ve never been tagged before, thank you! (I’m such a geek to be excited about it!). Also, I’ve never tried Greek Basil, but you’ve got me salivating for it now… x

By: Sophie

Sophie — Sat, 19 Apr 2008 21:37:30 +0000

Gorgeous! Love the idea of the tapenade with it (it doesn’t really suit a slice of cheese on top as there is already some in there).

I’ve made both the potato and parsnip versions of delia’s orignial recipe and they always turn out great (even if you are a baking disaster like me!). Shame she’s doing all that ready made stuff now when she can come up with equally quick and simple ‘from scratch’ recipes

By: Kevin

Kevin — Sat, 19 Apr 2008 20:23:24 +0000

That tapenade looks so good spread all over that bread. I have never seen Greek basil before. I have only tired regula and Thai basil.