Updates on bread, freezing and pie

This is a couple of updates on recipes that I have previously posted, the first is nut bread which is the latest in experimentation of additions to my basic bread recipe.

Unfortunately I did not get a picture of the finished bread, but believe me when I tell you it was beautiful.  The picture above is what it looked like just before placing in the oven. I made my foccacia bread recipe let it raise for 1 hour then added 1 cup of roasted nuts.  I had on hand 1/4 cup pecans and the remainder was pumpkin seeds. I cooked this bread in the same way as the  no knead bread in order to give it a crusty exterior.

The nuts were a great addition, though in fact in this picture you can hardly see any, the flavour of the nuts permiated the whole loaf.  There were 4 couples for dinner and this bread was completely gone before dinner, eaten with some wonderful flavoured olive oil and balsamic vineger.

Update number 2 is Peach pie.  At the end of the day, I believe peach pie is my favourite pie, and as we had some good friends coming down from the Okanagan with some fresh peaches I had to make a pie.

Halibut with peach salsa

Monday night of the long weekend found just two of us left at Pender harbour the remainder of  family and  friends had returned to Vancouver and Summerland so we decided we wanted to cook light and as we had not had fish all weekend halibut was on the menu.

We found a wonderful slab of halibut frozen at our favourite meat market at Pender Harbor The Oak tree market.  They also had some fresh looking rainbow chard and so we got some of that as well.

I made a peach salsa to go on the fish as we had all the ingredients in the house and peaches are abundent at the moment.

Peach salsa

2 large tomatoes chopped.
1 peach chopped
1/2 sweet onion chopped
1 jalapeno pepper chopped
Handful of chopped cilantro
Juice of one lime
salt and pepper to taste

Mix all the ingredients together and let the flavours blend while the fish cooks

While Nancy cooked the rice I got the halibut on the barbecue.

Just barbecued until cooked through, not dried out.  You could also pan fry in olive oil or grill under the  broiler, but as the weather was still like summer barbecue seemed the best option.

Whilst the fish was cooking I quickly stir fried some rainbow chard in a tablespoon of olive oil with a clove of garlic thinly sliced.