Monday, 30 November 2020

Broccoli and Blue cheese soup with coriander and tumeric soda bread

 During today's zoom meeting we made 

The recipes we used are listed below so that if you could not make the session,  you can try and make it at your leisure.

Broccoli and Blue Cheese Soup



Ingredients

1 large onion chopped
1 large potato chopped

·       1 litre vegetable stock

·       1 large head of broccoli roughly chopped

·       100g blue cheese stilton preferably

·       1 tablespoon vegetable oil

·       Salt/pepper to taste

Heat the oil in a pan, add the chopped onions, and cook gently until softened.

Add the potatoes broccoli and stock bring to the boil and simmer until the vegetables are tender.

 add half the cheese, and blend until smooth.

Add salt and pepper to taste

Serve with the remaining cheese crumbled on top.

 

For the Soda Bread











Ingredients

·       coriander seeds 2 tsp

·       Plain flour 450g, plus extra for dusting

·       ground turmeric 2 tsp

·       bicarbonate of soda 1 tsp

·       fine sea salt 1 tsp

·       butter 25g, diced and chilled

·       rolled porridge oats 75g

·       spring onions 4, finely sliced

·       kefir / yoghurt 375ml

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 STEP 1

Toast the coriander seeds in a small pan for 1-2 minutes or until fragrant, then lightly crush using a pestle and mortar. Leave to cool while you make the dough.

·       STEP 2

Mix together the flours, turmeric, bicarbonate of soda and sea salt in a large bowl. Use your fingers to rub in the butter cubes until only small crumbs remain. Stir in the porridge oats, spring onions and coriander seeds. Pour the kefir/ yoghurt over and use a knife or  to quickly mix in. Tip everything out onto a lightly floured worksurface and use your hands to gently knead into a smooth-ish dough. Shape into a 20cm round loaf with a flat top, and lift onto a flour-dusted baking sheet. Use a small, sharp knife to score a deep cross into the top. Bake for 35-40 minutes or until crusty and the base of the loaf sounds hollow when tapped. Cool on a wire rack while wrapped in a tea towel to soften the crust.

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