FRIDAY FEAST with Cathryn Hein

25 Replies

Hello lovelies, and welcome to another fiiiiine edition of Friday Feast. This week: me! Yep, I’m at Author Cathryn Heinthe helm and I’m not only a sharing a recipe for easy soda bread, I’m running a giveaway too.

But before we get into that, let’s all give a big sigh for Us Heins Weren’t Meant To Play Golf. Okay, so last week was better. Not much better but there was an improvement. I think I only lost one ball. Or was that two? I drown so many it’s hard to keep count and the rounds just blur into one another. Anyway, I have a spiffy new pair of golf trousers to try out this week. They’re Puma which, according to the ads, means Ricky Fowler’s swing is just a mind’s leap away. Or something like that. Yeah, I don’t believe it either.

As I’m sure you all know, my latest release is The Falls. It’s lovely. You should read it.


Cover of The Falls by Cathryn HeinWill losing the home she loves mean finding the place she belongs?

For as long as she can remember, Teagan Bliss has wanted to manage her family’s property. She’s invested everything in the farm, knowing that when her parents retire she’ll be ready to take the reins. But when a family betrayal leaves her reeling, Teagan is forced to rethink her entire future.

Heartbroken, Teagan flees to her aunt’s property in the idyllic Falls Valley. Vanessa is warm and welcoming and a favourite of the locals who drop in regularly for cocktail hour. Teagan soon catches the attention of sexy local farrier Lucas Knight, and with a new job, new friends and the prospect of a new relationship, she slowly begins to open up again.

But the village is a hotbed of gossip and division and when Teagan gets caught up in town politics, Lucas and Vanessa become concerned. As the tension in town escalates, Teagan must decide who to trust. But when she realises those close to her have been keeping secrets, the fallout may split Teagan apart forever.

The Falls is available right this very moment in paperback and ebook. Visit Booktopia, Angus & Robertson or Bookworld. Also, iBooks, Kobo, Google Play, JB Hi-Fi, Boomerang Books, Dymocks, Collins BooksellersAbbey’s Bookstore, QBD The Bookshop, or your favourite independent book seller or chain store.

Right, time for some foodie fun!

The Staff Of Life

We make a lot of our own bread in the Hein house. I have several tried and true favourite recipes that whup the butts off most bought loaves. One of the absolute best is a minimal Our home-made crusty breadknead, long-rise bread that produces the most beautiful chewy crust; like sour-dough but without all the hassle of maintaining a ‘starter’.

There’s also focaccia, various flatbreads for serving with curries, and a few different soda breads. Delia Smith’s recipe for goat’s cheese, onion and potato bread is a cracker and, like most of her recipes, dead easy to make. If a normal white loaf is all we’re after, a few minutes measuring ingredients for the bread machine and it’s on its way. Plus the bread machine is great for when we can’t be bothered to do a slow-rise loaf. Using the same ingredients, we set it to ‘dough’ and when that’s ready use our special oven technique to get a good crust. The texture isn’t as nice as the slow-rise but it does the job.

FocacciaWhich means it’s not often that our freezer is empty of a loaf of some description. It does, however, happen. And it happened one night a few years back right when I’d made a big pot of winter vegetable soup. With no time to make a proper yeast-risen bread, or the right ingredients to whip up any of my favourite flavoured soda breads, panic ensued.

Okay, not panic. After all, we wouldn’t die or anything if we had soup without bread, but it was annoying.

What to do?

Make the best of it, that’s what.  I checked the fridge and cupboards, had a bit of a think, whacked on the oven and started mixing. The result was a soda bread to be proud of.

Seriously, this bread takes no skill, bugger-all effort and tastes brilliant. You’ll love it.

Cheesy Mustard Bread In A Hurry

525g plain flour – I use bread flour but if you don’t have any, normal plain is just fine.

1 teaspoon bi-carb soda

1 teaspoon salt

50g grated cheddar

350 ml milk

1/3 cup (80ml) of buttermilk, sour cream, cream, evaporated milk, whatever. Or simply make up with milk. Frankly, it doesn’t matter. I’ve used them all and they all taste fine.

1 heaped teaspoon Dijon mustard

1 heaped teaspoon hot English mustard (As with the milk, whatever mustards you have on hand or prefer the taste of – wholegrain works well too)

Thyme or another herb if you have it, otherwise ignore.

Parmesan cheese

Pre-heat oven to 200C.

Weigh out the flour into a large bowl. Add salt and bi-carb. Mix well. Strip thyme stems of their leaves, if using, and throw those in then grate in cheddar and mix again.

Measure out all the other wet ingredients into a separate jug, and whisk until combined.

Cheesy mustard bread ingredients ready to mix

Pour wet ingredients on to dry and mix until you have a sort of dough. Don’t get too excited about kneading it. Just mix until it comes together then form into a nice oval loaf-like shape.

Line a baking tray with baking paper (I used a pre-heated pizza stone this time round) and plonk the dough on top. Using a sharp knife, cut diagonal slashes across the surface. Grate enough Parmesan over the top to suit your taste.

Dough with slashes in the top, ready for baking.

Bung in the oven for 40 minutes until brown and crusty.

Baked cheesy mustard bread.

Slice and serve with butter to many oohs and ahhs!

A slice of cheesy mustard bread

Now, because I have a belly full or bread and am feeling pleased with the world (I had to make a loaf because I had no piccies of it, and then I had to taste test it – honestly, the things I do for you), I think we should have a…


Okay, to be in the draw to win a signed copy of Heartland, Callie, Matt and Honk the mad Heartland by Cathryn Heingoose’s story, share with me your favourite bread. Or even your favourite soup. Or just leave a comment. Let’s not make things complicated. I’m feeling far too relaxed for that!

Please note: Giveaway closes midnight Tuesday AEST, 23rd June, 2015. Australian postal addresses only. 

If you’d like to learn more about me and my books, please feel free to explore my website. There’s lots of cool stuff on here. You can also connect via Facebook, Twitter using @CathrynHein, Goodreads and Pinterest.

For all the latest news, plus giveaways and more, not to mention extra special happy vibes from me, please sign up to my newsletter. It’s fun!


Friday Feast recipe index link.

25 thoughts on “FRIDAY FEAST with Cathryn Hein

  1. Avatarkatrina swyny

    I make home made lamb shank and vegetable soup. Yummy…..
    will look at ur breads and decide which one…
    but think it may be a hard decision. .

    1. Cathryn HeinCathryn Hein Post author

      Yummy indeed, Katrina! Luuuurve lamb shanks. They’re so comforting. Just what you need in the winter.

      Thanks so much for dropping by. All the best in the giveaway draw.

  2. AvatarKate

    I love making broccoli soup, easy, quick and tasty. I serve it up with my home made rye bread toasted and buttered hot. Perfect meal for a cold wet day

    1. Cathryn HeinCathryn Hein Post author

      Oh, broccoli soup, Kate? How interesting. I’ve made cauli soup plenty of times but not broccoli. Hmm. I bet that could be very tasty although I can just imagine the look on my other half’s face when I served that up. Poor man does so love his meat.

      Really need to stop thinking about hot buttered bread. It’s making me seriously hungry.

      Thanks so much for sharing your bread and soup combo. Good luck!

  3. AvatarMelissa Woods

    I love making my own chicken and corn chowder. Yummy. I use chicken thighs because they are sweeter.
    Recipe is as follows:
    3 cups of chicken stock
    2 chicken thigh fillets (very thinly sliced and diced)
    1 440g can of creamed corn
    1 125 g can of corn kernals
    1 teaspoon cornflour mixed with 1 tablespoon water
    1 egg beaten

    Bring stock to the boil, reducing heat add chicken thigh fillets and simmer until chicken is cooked.
    Add corn kernals and creamed corn and cook over a gentle heat for 5 minutes. Add blended cornflour and cook over the gentle heat until thickened. Remove from heat.
    Stir soup whilst pouring egg in one stream.
    Never boil this soup. Chicken will turn tough. It’s a lovely filling meal

    1. Cathryn HeinCathryn Hein Post author

      Oh YUM! Luuuurve a bit of chowder, Melissa, and how easy is that one. Might have to give that a go this week seeing as I have a freezer loaded with cheesy mustard bread. Perfect for these cold nights. Thanks!!

      I agree with you re thigh fillets. They’re the tastiest bit of the chook.

  4. AvatarLouise Reynolds

    Hi Cathryn. That bread looks lovely. I’m beyond impressed, bread making being not one of my kitchen skills. For the first time ever I made an Italian brodo yesterday and we’re having it tonight with some little polenta and parmigiano dumplings, recipe courtesy of the Blessed Marcella Hazan. Have a great weekend! We’re heading to Sydney tomorrow for the weekend and bringing Melbourne weather with us!

    1. Cathryn HeinCathryn Hein Post author

      Oooooooooh! That soup sounds divine, Louise. I’m a bit embarrassed to admit I had to google Marcella Hazan but what a find! I’ll be tracking down one of her books now. Not that I need another Italian cookbook but I’m always interested in cooking stuff like this.

      Sydney isn’t looking too bad this morning. Well, out here in the west it’s fine. Hope you have fun!!!

  5. AvatarKim Foster

    Hi Cathryn that bread sure looked yummy would have gone good tonight with my chicken n sweet corn soup, hoping to entry for your free book give away, thank you and have a wonderful relaxing weekend xx

    1. Cathryn HeinCathryn Hein Post author

      You’re definitely in the giveaway, Kim! You’ll have to bookmark this Feast and make the bread next time you’re having soup. It’s so easy to make and verra tasty.
      Not a lot of relaxing this weekend, unfortunately. Off to give a library talk at Windsor today. Should be fun though. They always are.
      Wishing you a fab weekend!

  6. AvatarJenny wallis

    I currently have a lamb shank and vegie soup with hock for added flavour on the stove now for tea tonight. It’s lovely for cold nights as it is now plus some comfort eating. I love the aroma of home bread when it wafts through the house.

    1. Cathryn HeinCathryn Hein Post author

      That sounds beautiful, Jenny! Lamb shanks are the loveliest things. The way the meat goes all tender and gooey is the best. Definitely the right time of year for comfort eating. We need the extra nutrition to keep us warm. That’s my excuse anyway!

      Thanks for sharing and good luck in the draw.

  7. AvatarDB Tait

    I was inspired by Martha Bakes on Foxtel to buy a wiz bang Kitchen Aid so I could make bread. Haven’t done it yet. Your recipe sounds delicious. May have to try it out today!

    1. Cathryn HeinCathryn Hein Post author

      I am so jealous, DB! I’ve wanted one of those for ages but my old mixmaster refuses to die and I can’t justify replacing it until it does. Buggerit!
      I might have to come for a trip up the mountains to see this new machine in action.

  8. AvatarMalvina

    I love bread smothered in sesame seeds and/or poppy seeds. And nice and seedy on the inside. I think my favourite soup is chicken soup with dumplings! Yes, just like Mum used to make. I’ve never made it but I probably need to have a go. Thanks for the fun post, Cathryn.

    1. Cathryn HeinCathryn Hein Post author

      So do I, Malvina! I love the flavour they add. They pack a real taste punch for something so small.
      Chicken soup is a lot of people’s favourite I think. It’s the comfort factor. Love the idea of it with dumplings. Mind you, dumplings make everything better.
      Thanks so much for dropping by.

  9. AvatarSue Gerhardt Griffiths

    Hi Cathryn!
    I don’t have a favourite soup, I love them all. I also make my own bread but never with white or wholemeal flour. My favourites are sweet potato and pumpkin breads. They’re usually made with buckwheat flour, amaranth flour and millet flour, they’re very tasty and yum.
    I miss my good Aussie home cooking, never thought I’d say that, lol. I have to say Australia has the best food ever. And it’s so bloody hot down here in the south, we’re all exhausted.

    1. Cathryn HeinCathryn Hein Post author

      They certainly sound very tasty and yum, Sue. Pumpkin bread in particular sounds delish. Love a good pumpkin scone so I imagine it has a similar flavour. Mmm.
      Bummer about the heat but the most important thing is that you’re still having a ball. What a wonderful trip. So wish I was doing it too. Thanks so much for taking the time to stop by here and say hello. It’s lovely of you.

  10. AvatarLucy

    That looks delicious! As a wheat-allergic sufferer I do crave the taste of fresh, home made bread with slabs of butter and honey, still warm from the oven. The breakfast of my childhood! I miss being able to eat bread, nowadays the best version I can eat is Lifestyle’s beautiful sprouted grain loaves … But I might be reckless and try your recipe!

    1. Cathryn HeinCathryn Hein Post author

      Oh, poor you, Lucy. I would miss bread desperately too in your shoes. Although I have to say that sprouted grain loaf sounds tasty!
      Sue (a regular commenter on Friday Feast – see above) has some lovely sounding wheat-free breads that she makes. We might be able to tease a recipe or two out of her for you.
      I’m sure this recipe would work fine with another type of non-wheat flour. One of the older grains, like spelt perhaps, would give it a fab nutty flavour. Worth a go!

      1. AvatarLucy

        It is frustrating! I’ve tried spelt but I think the gluten content in it still puts me at risk of indigestion, so I’ve moved on to buckwheat, brown rice flour and all those other peculiar things. Nothing is ever quite as good as plain wheat flour, but actually not eating bread regularly makes you a lot more inclined to think creatively for breakfasts, lunches and all sorts of other snacks. I’ll definitely have a look at Sue’s recipes, thank you!

  11. AvatarAngie Rose

    I love the look of that bread! I’m going to give it a go tomorrow. It’s so cold here now so I’m making soups and stews. I add loads of fresh veg from the farmer’s market plus turmeric, ginger, oregano and fresh sweet chilli. I have two kids with special needs so I have to hide the healthy green veg as much as possible. If miss 10 year old sees one green pea she wont eat at all!

    1. Cathryn HeinCathryn Hein Post author

      It’s definitely the time of year for soups and stews, Angie. We had big bowls of minestrone last night along with some of this bread. Very warming!
      Your Miss 10 sounds like me. I HATED peas as a kid, but only when they were cooked. Raw and straight from the pod I could eat them no problems. It must be so frustrating tempting kids to eat their veges. I’m not sure I would cope. I’m still recovering from when my little nephew declared my slaved over home-made baked bean and meatball dinner THE WORST DINNER EVAH!
      Thanks for dropping by and sharing. All the best in the Heartland draw.

  12. Cathryn HeinCathryn Hein Post author

    What lovely recipes and meal ideas you’ve all shared! Melissa, I’ll definitely be trying that chowder – I had planned to give it a go this week but had a lazy day and pulled minestrone from the freezer instead. Thanks to everyone who tried my bread recipe too. What a hoot it’s been seeing everyone’s loaves on social media.
    The giveaway has now closed and the random number generator picked Kate out. A signed copy of Heartland will be winging its way to her soon.
    Hope to see you again this week when Pamela Cook will have a super naughty treat for you.

Comments are closed.