It really is just like “The Waltons” on Waltons’ mountain at our house at the moment. We have two German WWOOFs staying with us, to help with the lambing and general farming activities (you can read more on Lee’s blog at G & S Organics.
Feeding times are big burly occasions, and keeping everybody well fed is almost a full-time occupation.
These super fast tomato breads are great to fill them all up at breakfast, and go so well with a home-produced cooked breakfast of bacon, sausage, and eggs. Scrambled eggs are an equally good accompaniment, and would produce a fine supper dish with some steamed greens.
Tomato Breads
To make these combine:
- 1 dessert spoon of tomato puree
- 1 teaspoon whole grain mustard
- A pinch of salt
- 1 organic egg, beaten
- 200g organic self-raising flour
- A little milk
Beat all the ingredients together to make a thick paste, adding the milk slowly until you get to the right consistency. In a hot frying pan (here I use a little of the saved pork fat), fry big dollops of the paste.
This mixture make 4 to 5 breakfast sized breads. Fry them for a few minutes on each side, making sure they are coloured on the outside and cooked all the way through. They can be stored in the fridge to be used the next day if you have any left over, but they are best eaten hot and served straight away.
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