I asked Anna to share her bread recipe with us, which she kindly has below. She also included another favourite of hers - a delicious mushroom and tarragon dip - which features Cairnmuir's award winning olive oil.
1 kg of hard flour
1 sachet of powdered yeast
1 tbsp brown sugar
1 tbsp salt
900ml very warm water
• Mix all dry ingredients and add water stirring briskly until mixture is smooth. Cover and leave in fridge over night. The mixture should be sticky. Make 4 small loaves in tins lined with greased baking paper.
• Put into a cold oven, fan bake at 190˚C for approx 40 minutes.
1 garlic clove
4 tbsp Cairnmuir olive oil
1/4 cup white wine
1 pottle sour cream
salt and pepper as you like
fresh tarragon, thyme or oregano [optional]
• Warm the crushed garlic in the oil over low heat, add sliced mushrooms and cook until they soften slightly. Add the wine and simmer until the mushrooms are soft. Stir in the sour cream and season to taste. If using fresh herbs, then add them either with the mushrooms at the start to the oil, or add them chopped fresh at end.
• Serve with fresh bread or toasted ciabatta.