So this page is a bit of a new thing for me, but I figured because I see so many great recipes online, I would start recording them for other people to use.
First off, as it’s autumn 2011 while I write this, I thought I would go for an quick and easy to make homemade bread! I found the recipe on ‘countrydays‘ blog:
Home-Made Soda Bread
250 g white strong/bread flour or wholemeal/Irish-style wholemeal flour
1 teaspoon salt
1 teaspoon bicarbonate of/baking soda
260 ml plus 1 tablespoon whole milk or buttermilk
1 baking sheet lined with parchment paper
1 Preheat the oven to 200˚C (400˚F) Gas 6. In a mixing bowl, mix the flour, salt and bicarbonate of/baking soda together and set aside. This is the dry mixture.
2 Pour the milk or buttermilk into the dry mixture. Mix until it just comes together. Do not overmix.
3 Lightly dust a clean work surface with flour. Transfer the dough to the floured work surface. Shape the dough into a ball and flatten slightly. Roll generously in white or wholemeal flour.
4 Slash a deep cross over the bread using a sharp, serrated knife. Transfer to the prepared baking sheet and bake in a preheated oven for 20–30 minutes, or until baked through. To check if baked through, tip upside down and tap the bottom – it should sound hollow. If not ready, return to the oven for a few minutes. Set on a wire rack to cool.
Home-Made Creamy Tomato Soup
Back again with a brilliantly easy and tastey recipe from the BBC Good Food site. When I say easy, I don’t mean mildly difficult like most chef’s mean – I mean bung everything in, heat it up and eat it up! That’s the sort of cook I am, I’m afraid so here it is – An easy tomato soup:
- 2 tbsp olive oil
- 1 onion – chopped
- 1 garlic clove – finely chopped
- 1 tbsp tomato purée
- 400g can chopped tomatoes
- handful basil leaf
- pinch baking soda
- 600ml milk
First: Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins.
Second: Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil.
Third: Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour. (If you like a smooth soup, like in the Heinz tins, then whizz the mixture at this point (most carefully of course) with a hand blender or some such implement. At this point you can cool the mixture and freeze it if that’s your plan – If you’re like me however and must eat whatever I cook right away carry on….
Fourthly: To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk. Bring up to a boil (the mixture will froth, but don’t worry – it will go away). Gently simmer for about 5 mins until ready to serve.
Got it? Good, I’m off to eat mine….