As I often make soup for lunch, mushroom tomorrow, I'm experimenting with no knead bread, does anyone have a favourite recipe?
I have about half a dozen to try.
CHS offered to knead bread for me if the recipes don't work but it's not the kneading that is the problem, it's the lack of work surface to knead on!
I'm also looking at soup recipes, I'm not interested in making soup with eleventy billion ingredients, just simple recipes with three or four ingredients.
My mushroom soup contains mushrooms, onion and potato.
My leek and potato soup contains just those two items.
I'm off to Google, I'll let you know if I find anything interesting.
Scrimping and saving, ranting and raving. Past retirement age.
This weeks veg box.
Another nice selection of fruit and veg for this week, I'll share it with Betty again.
12 comments:
My favourite is roast garlic and lentil. When you are using the oven, cant remember whether you have one, you bung garlic cloves in and roast them for 20 mins, peel off skin and then proceed. Let me know if that appeals as I am not wanting to get up from chair and read a recipe. xxx
That sounds delicious Jill
I make this 3 or 4 times a week. You will need a cast iron pot with a lid, like a Creuzot type. Day before you bake, mix 3 cups flour, 1 tsp salt, 1/2 tsp dry yeast and 2 cups water in a plastic container (one that has a lid you can put on overnight). Beat with a spoon until all the flour is mixed into the dough...usually about a minute. Cover and put on the counter over night. Baking day, preheat oven to 450F with the casserole dish and lid in the oven. When oven is at temperature, remove dish , sprinkle with a tiny bit of flour, then dump the dough into the pot, slap on the lid and bake for 30 mins with the lid on, and 30 with the lid removed. This works great with a 4 quart caste iron pot, but if yours is bigger, you can add one more cup of flour and a bit more water to make enough dough for a 5 quart pot. I use one part white flour, and 2 parts whole wheat flour, but you can do any combination you like. It has a great crust as it steams in the pot for part of the cooking. Good luck.
Barb from Canada
Thanks Barb, I'll try that.
My go-to soup recipe is carrot and lentil. Half an onion, chopped, one celery stick, chopped, one large carrot, grated. Cook in a little oil, add half cup red lentils and cook a bit. Cover with chicken stock, pepper and spices (I use turmeric and curry powder). Cook until lentils are soft, about an hour or so.
I use the same recipe as Barb and will be making some to dip in our camembert with cranberries on Christmas eve. X
I make sourdough bread but the Fold and turn method which replaces kneading would work for you. It is done in the mixing bowl so you could manage it easily. I suggest you search online for a description because I think Dan Lepard uses it.
Carol from Scotland
Old ww recipe. Onion, garlic if you like, veg stock, cauliflower, when cooked add cheese and splash milk. Also good with brocolli or both. Enjoy. Emma
Thanks Carol and Emma
Beer bread is easy..can probably google a recipe!
New York Times recipe is the one I use. Only 1/4 tsp of yeast. Next morning place dough on floured board. Cover with clean towel and rest 1 1/2 hours. At that time put caste iron pot in cold oven at 450 degrees, set timer for 30 minutes. Remove pot and put dough in for 30 minutes with cover on. After that time remove lid and cook an addition 12 minutes. Let cool and then serve. Makes great toast and can be frozen.
Cheese soup - chop as small as you like a couple of carrots, an onion and a couple of rashers of bacon. Soften in around a tablespoon of oil. Stir in a tablespoon of flour, cook for a minute, then slowly add around half a pint of stock with some herbs, like you're making a roux. The original recipe mentions marmite. Cook for around 20 mins, remove from heat, stir in handful of grated cheese, serve.
Bag of frozen butternut squash (or chopped fresh), bag of frozen sweet potato (or chopped fresh), some onion, lots of garlic, soften in oil, add some lentils and some variety of 'curry' type flavourings like turmeric, cumin, paprika or just curry powder. Cook till soft, blend. Bear and his pals inhale this one. I'm working on different combinations of veggies like parsnip and carrot, but so far as long as it contains lentils and 'warm' flavouring then it disappears.
Have you seen the recipe for mayonnaise rolls? https://www.bigoven.com/recipe/mayonnaise-muffins/169794 is one of them. I can't remember what equipment you have, But these are easy to stir together and, again, the lads like them.
Good luck!
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