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Creamy Spiced ‘Marigold’ Soup

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A bowlful of goodness

My Creamy Spiced ‘Marigold’ Soup isn’t made with any flowers at all but its attractive orange hue reminds me of the pretty African Marigolds growing in our front garden as a young girl growing up in Zambia. We lived there while my father carried out his two-year contract at the University of Lusaka and my mother was Secretary to the Bursar there. We returned to the UK in June 1971 when political and social unrest was beginning to make life increasingly difficult for the expatriate community.

This soup recipe is easy and packs a punch, taking around 15-20 minutes to prepare depending on how large or small you chop your root vegetables and using hot stock will also help things along. I have used carrots, turnip and sweet potato but you could substitute the sweet potato with squash or pumpkin, for example, as they belong to the same family of vegetables. If you avoid spicy food or are making it for people who have plainer tastes or who are unwell, you can still make this soup but omit the spices. For extra creaminess try adding a splash of coconut milk instead of cream and keep it vegan!

Ingredients (serves 4)

  • 1 tbsp coconut or other oil
  • 1 medium sweet potato, peeled and cubed
  • 2 large carrots, peeled and chopped
  • 1 small white turnip, peeled and chopped
  • 1 celery stick, diced
  • 1 white onion, diced
  • 1 garlic clove, chopped finely
  • 1 tsp curry powder (optional)
  • 1 tsp cumin (optional)
  • 1 tsp turmeric (optional)
  • 2 cm piece root ginger, chopped
  • a good pinch of chilli flakes (optional)
  • 1 litre vegetable stock, or vegetable water (eg left over from steamed vegetables)
  • 1 bay leaf
  • Sea salt and pepper
  • Splash of single cream or coconut milk (optional)

Method

  1. Scoop one tablespoon of coconut oil into a large heavy-bottomed saucepan over a medium heat and when it has melted, turn the heat right down and add the diced onion and celery adding a little sea salt and sweat them down for a few minutes. Be careful not to let them brown, they only need to be softened. Add the chopped garlic and stir through to combine.
  2. Add the curry powder, chilli flakes and other spices (if using) and stir quickly through the softened onion, garlic and celery, then add the other vegetables, stirring everything together to thoroughly combine.
  3. Turn up the heat a little and pour in the hot vegetable stock or vegetable water and the bay leaf and bring to the boil, then simmer until all the vegetables are cooked through, adjusting the heat if necessary.
  4. Remove the saucepan from the heat and allow to cool slightly, remove the bay leaf and then whizz with a stick blender until smooth.
  5. Return to a low heat, add a good splash of cream or coconut milk to your liking and check and adjust the seasoning with a sprinkle of salt and freshly ground pepper if necessary.
  6. Ladle the soup into bowls and garnish with a sprinkling of fresh chopped parsley or coriander and perhaps a small swirl of coconut milk or cream and serve with crusty bread.

Bon appetit!

COOK’S NOTES

  • Omit the garlic if you do not like it
  • You can make this soup with pre-cooked root vegetables or leftovers, which will speed up the cooking time.
  • If you love coriander, add a teaspoon of ground coriander seeds at stage 2.
  • If you do not have any root ginger, a teaspoon of ginger powder or dried galangal will work just as well.
  • If you do not like spicy soup, make it without some or all of the spices but try adding 1 tbsp tomato puree or tomato ketchup
  • If the soup is too thick, add a little water at stage 5.
  • For the stock, if you are not using homemade stock then it may be made with water and a stock cube or 1 teaspoon of vegan Vegetable Bouillon. Use no more than 1 tsp Buillon to 1 litre of water as it is very salty.

EASY CHICKEN SOUP

14 Tuesday Mar 2023

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I think it is fair to say that one of the things my husband Dan most enjoys eating is a big bowlful of my homemade chicken soup – “Jewish Penicillin”, as I often call it – especially during the colder months or if he’s feeling under the weather. Dan suffers from sinusitis so I often pep the soup up with warm spices and/or a hint of chilli, especially when his sinuses are blocked. He likes to take a flask of this soup with him to work, along with a protein-packed salad.

Chicken soup is made from chicken – traditionally a boiling fowl – simmered in water or stock with other ingredients such as vegetables and noodles, rice or barley, and perhaps some dumplings, and can take as long as two or three hours to prepare from scratch if you’re going for a crystal clear consomme. Chicken soup is extremely versatile and can be made with chicken wings or the carcass leftover from a roast chicken. It may be blended smoothly with a little cream or milk as a Cream of Chicken Soup; a thick broth with diced vegetables and barley or lentils; cooked with leeks and potatoes as the traditional Scottish favourite, Cock-a-Leekie soup; a warmly spiced Moroccan chicken soup rich with tomatoes, chickpeas, coriander and a little finely-sliced preserved lemon; in fact, there is a whole raft of chicken soup recipes from all over the world so the choice is yours. Be as adventurous as you dare!

The quick recipe I am sharing with you I have adapted from a Women’s Institute recipe from the post-war era. The WI recipe blends a little butter, plain (all purpose) flour, 600 ml water to which a stock cube has been added, together with 300 ml milk (if liked), an egg yolk and salt and pepper. My method is a little different as I prefer to use cornstarch, never add the egg yolk and whenever I make the soup I just go with the flow, so it usually has different flavours each time I make it. I often prepare the soup with poaching or steaming liquid from chicken or vegetables but if I do not have enough of it then I top it up with water and perhaps crumble in half a stock cube. The real beauty about this soup is that it takes only 15-20 minutes to prepare from start to finish.

This recipe can be easily modified for vegetarians and vegans. Simply swap the chicken stock with vegetable stock and use sunflower spread instead of butter – or neither (see recipe alternative below) – and in fact I often make a quick vegetable soup this way using water with either a Kallo yeast-free low-salt vegetable stock cube or a heaped teaspoon of Swiss Bouillon stock powde. Finish with a dash of plant-based ‘cream’ or a little coconut milk if you wish. If you need to feed a larger number of people, simply double the quantities and it will turn out fine. This basic soup recipe will provide 2 generous servings without the milk or 4 with it.

INGREDIENTS (serves 2 or 4)

  • 25 g (1 oz) butter or sunflower spread, if liked
  • 25 g (1 oz) plain (all-purpose) flour or cornflour (cornstarch)
  • 600 ml (1 pint) chicken stock
  • 300 ml (1/2 pint) milk or coconut milk, if liked
  • one bay leaf
  • finely chopped herbs of your choice – e.g. parsley, thyme, tarragon, rosemary, coriander
  • diced cooked chicken or vegetables of your choice (optional)

1. If you are using butter or sunflower spread, melt it in a saucepan and stir in the flour. Cook, stirring, for 2 minutes until the flour has ‘cooked out’. Gradually stir in the stock and milk or coconut milk if using, and the bay leaf, bringing it to the boil and then simmer, still stirring, until thickened.

2. If you do not wish to use butter or sunflower spread, in a large jug mix 25 g cornflour with a little of the stock until smooth, add the rest of the liquid and bay leaf, stirring well and pour into a large saucepan over a medium heat, stirring until smooth and thickened.

3. When the soup has thickened, take off the heat and cool slightly and strain through a fine sieve, returning it to the cleaned pan along with the chopped herbs and the chicken or vegetable dice, if using, and cook very gently over a low heat, stirring, until it is piping hot.

4. Serve immediately in bowls with herbs, crispy bacon or croutons to garnish and some good bread.

COOK’S NOTES

For a vegan or vegetarian version substitute the chicken stock with vegetable stock and use coconut milk or plant’-based cream, if you wish, for a richer and creamier finish.

If you do not wish to add milk or coconut to the soup recipe, why not serve a dash of coconut milk or cream for a luxurious finish, upon serving.

If you do wish to add an egg yolk, do so at Step 3 once the soup has been strained and returned to the pan. Add the seasoning, herbs and diced chicken or vegetables if you wish and cook very gently, stirring, until the soup thickens.

Bon appetit!

Catherine

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BLOOD ORANGE & VANILLA LOAF CAKE

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Grown in Mediterranean countries, Blood oranges have a very short season during the months of late winter here in the UK. They are tarter than regular oranges with a spicy, raspberry-like flavour in addition to the citrus notes and have a distinctive dark-red flesh. You may also notice that the exterior of the rind may also show some dark colouration, depending on the variety. Blood oranges can be used in soufflés and other puddings such as steamed sponge, cakes, sauces and salad dressings, marmalade, and ice cream and sorbets.

The blood orange is a natural mutation of the regular orange which itself is a hybrid of the pomelo and the tangerine. The crimson flesh colour of the blood orange is due to the presence of anthocyanins, a family of polyphenol pigments commonly found in many fruits and flowers, but unusual in citrus fruits. The anthocyanin pigments begin gathering in the vesicles at the edges of the segments of the orange segments and at the blossom end of the fruit, and continue to build up in cold storage following harvest. The main compound found in red oranges is chrysanthemin (cyanidin 3-O-glucoside) and the flesh develops its crimson colour when the fruit matures over the low temperatures of the night. Sometimes the rind is tougher and harder to peel than regular oranges.

This yummy loaf cake showcases the versatility of blood oranges and is gluten-free. A light, airy sponge, it makes the perfect teatime sweet treat. If you are unable to source blood oranges you could substitute them with red or pink grapefruit. You could also substitute the vanilla with poppy seeds, if you prefer. You should get up to 12 slices from this cake.

Ingredients

For the cake:-

  • 50g melted butter, plus extra for greasing
  • 1 vanilla pod
  • 1 blood orange, juiced and zested
  • 1 vanilla pod, split, seeds only.
  • 200g gluten-free plain (all purpose) flour
  • 50g ground almonds
  • 2 tsp baking powder
  • 3 medium free-range eggs
  • 220g caster sugar
  • 75ml sunflower oil
  • 140g full-fat Greek-style yoghurt

For the icing:-

  • 1 blood orange, juiced and rind peeled into thin strips
  • Up to 200g icing (powdered) sugar
  • 50g caster sugar (optional)

1. Preheat oven to gas 3, 170oC, fan 150oC. Grease and line a 900g (2lb) loaf tin with greaseproof baking paper or a ready-made cake liner.

2. Zest and juice the blood orange and set the juice aside in a small bowl along with the vanilla seeds for approx. 10 minutes.

3. In a mixing bowl, mix the flour, ground almonds and baking powder together.

4. In a larger mixing bowl, beat the eggs with 220g caster sugar and the orange zest until light and fluffy. Mix in the oil, melted butter, yoghurt, and the vanilla and orange juice mixture. Fold in the dry ingredients in #3 above until combined.

5. Pour the cake batter into the prepared tin and bake for 45-55 minutes. Check it after 40 minutes and if it is browning too much, cover with foil. To check that it is ready, insert a skewer into the centre of the cake and see if it comes out clean. Remove the cake from the oven and allow to cool for 10 minutes in the tin before turning it out on to a wire rack and leave to cool completely.

6. Meanwhile, peel the rind of one blood orange into thin strips (or use a zester) and juice it thoroughly. Set the juice and zest aside separately. If you would like to make candied orange peel for decoration, heat 50g caster sugar with 50ml of the orange juice in a small saucepan over a fairly low heat until the sugar has melted. Add the orange strips and simmer for 5-10 minutes until translucent and softened. Remove from the heat and transfer to baking paper to cool.

7. To make the icing, mix the icing sugar with blood orange juice, 1 teaspoon at a time to achieve the consistency of double cram. If you prefer the less sugary decoration of an icing drizzle to full coverage, you will need less icing sugar and a runnier texture more like the consistency of single cream. The icing will take on an attractive light pink colour.

8. Pour the icing over the cake and top with the orange peel or candied peel and allow the icing to set before slicing. The cake will keep covered and stored in a cool place for up to 5 days.

COOK’S NOTES

If you are unable to source blood oranges, substitute them with pink or ruby red grapefruit and follow the recipe. You will need 1 grapefruit for the cake and one for the icing and decoration.

If you prefer, substitute the vanilla seeds with one good teaspoon of vanilla extract or 2 tablespoons of poppy seeds.

You can also make this cake with regular plain (all-purpose) flour for a non-gluten-free version.

You can freeze this cake un-iced. Cover in cling film, pop it into a clear, sealable food bag and label ready for the freezer.

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A New Year: Goals or Resolutions?

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First of all, I would like to wish all my subscribers (and other readers of my blog) a very healthy, happy and empowering 2023. If you are new to my blog, welcome, and I do hope you enjoy reading my content.

I guess it’s true to say I’ve been gone a while; there’s been a lot happening the last few months; most notably juggling balls and spinning plates in the air (metaphorically-speaking), the whole festive thing with its gift-buying-and-wrapping, tree-buying and decorating and taking down again, cooking, washing and tidying up, making and editing videos for my various platforms, wading through mountains of admin and paperwork and accounts, doing my music, making and pricing up and photographing of items for my two pitches at the Petticoat Lane Emporium in Ramsgate plus my Etsy shop and my Ebay site (basically, doing what I can to earn some money whilst also running a household and helping my piano tuner husband to be a success in his trade), visiting nearest and dearest and those further away up and down the motorway . . . and looking after our two young cats and one diabetic, arthritic and incontinent senior tabby cat, our lovely loyal boy Merlin who follows me around or sits on his favourite chairs watching me with love hearts in his eyes. Merlin was diagnosed with diabetes in October of last year, following the suspicions I had carried around for a while, watching and observing his habits and demeanor. Several months had passed before Dan would believe me and when he did, he admitted he had been in denial. We have put a lot of work in with Merlin as it takes him time to adjust to change. We have had to change his mealtime regime to twice only daily – to which he was not at all receptive for several weeks – source wet food and biscuits for him that are diabetic friendly and made of the most natural ingredients (which of course are far more expensive than regular cat foods, but anything for our boy), inject him twice a day 30 minutes’ after he has finished eating, change his pee pad in his special tray sometimes multiple times a day and mop the floor, as he often dribbles urine when he’s finished his business. I sometimes cook him fresh chicken or turkey and he might get a little of this if he’s very hungry during the day and needs a small snack; the vet said it was better than giving him more biscuit. I also groom him regularly and massage extra virgin olive oil into his fur as he is prone to flaky skin. This he enjoys very much and likes to lick the oil on his fur. Twice we also give him a fish oil powder capsule which we break into his food and mix in well. This also helps to ease his skin condition though it seems to have made only slight improvement to his mobility.

He sees the vet once a month for a checkup, to get weighed, examined and bloods taken to monitor his insulin levels. This time we discussed his mobility problems which suddenly came on more recently and seem to affect his pelvis and back legs from what we can make out when we watch him move around awkwardly. The vet was very gentle with him when she examined him thoroughly and agreed that his hip joints appear to be arthritic and at one point we heard a ‘click’. She also said that the muscles in his back legs are weak, which of course is probably due to the fact that he is no longer to move about comfortably so the muscle is wasting. At home, he is no longer able to jump on to the side of the bathtub to drink from the cold running water from the washbasin tap, something he has enjoyed for most of his life; nor is he able any longer to run up the stairs when I call to him and instead he makes a slow hop up one stair at a time, which breaks my heart. One day last week he tried to jump up on to the kitchen chair beside me and was unable to do it, his claws caught in the fabric seating, so I picked him up gently and lifted him on to the seat though mostly he can still manage without help. It is, though, heartbreaking to see him in discomfort and unable to do some of the things he used to enjoy. The vet recommended a full panel of bloodwork this time to check that Merlin doesn’t have any underlying medical conditions other than the diabetes and to rule out anything else such as side effects from his insulin. If the results come back clear, we can perhaps start him on Metacam medication and see where we go from there, though she understands I prefer the natural way and she definitely thinks animal healing is a good idea and told me she used to work at a practice that encouraged it for their furry clients.

Anyway, I digress, since this is intended to be an article about goals and New Year’s resolutions. As we journey the days in the life of January, it is perhaps opportune to think about what we might all wish to achieve during the Chinese New Year of the Water Rabbit (ironically, in which I was born almost six decades ago, in 1963) when celebrations start on 22 January.

It is customary, as one year ends, to formulate our intentions for the coming year and this is often done at New Year’s Eve or it’s equivalent, for example the Pagan festival (Sabbat) of Samhain (Halloween) or, yes, at Chinese New Year. Whether we be adult or child, deciding to set ourselves a few tasks or objectives can be both life-affirming and empowering, however resolutions often fail because they are too vague and lack real focus. For example, a desire to “eat more healthily” or “take more exercise” is not specific enough, as neither address how you are going to eat healthier or how or what exercise you intend to do. However, if for example, you say: “I am going to grow and harvest my own salad greens” or “I am going to eat a salad at least five days a week and enjoy one glass of wine a week” or “I am going to go for a swim three times a week”, then those are specific goals. This is how New Year’s resolutions are more likely to be successful.

If living a more healthy lifestyle is on of your goals, perhaps you felt guided to give Veganuary and/or Dry January a try in order to kick-start the process and shift a few pounds after the excesses of the festive season. If, at the end of it you begin to feel the benefits of the initiative and find you are enjoying trying different foods and the creative aspect of preparing a healthy, balanced meal with fresh ingredients or can see the benefit of limiting an alcoholic drink to once a week then perhaps you might decide to make it part of your everyday life. On the other hand, if you tried it as an experiment and decided you missed some foods too much but you don’t mind cutting back on them a little in future and you did lose some weight and you learned more about yourself in the process then that’s good too. Everything in life is a learning process and one size does not fit all. Do not think either that you have failed if you despised most or every aspect of Veganuary/Dry January, you didn’t lose any weight or you just couldn’t ride it out right to the end; at least you gave it a try and know beyond doubt that what is right for one person is not necessarily right for another. We only fail if we think about doing something but don’t try it out at all.

I take on board that vague resolutions may work for some people, but personally I never found they worked well for me and I need the structure and clear intention that a solid goal gives me, something to aim for at which I can monitor my progress and at the same time stay positive and focused. It needs to be something that challenges my capabilities and mindset but at the same time is realistic and achievable. Here are a few of my goals:-

  • To grow my social media:-
    • Do at least one video per week for either my Rumble channel catevansartist or one of my three YouTube channels – @catevansartist, @catevanscuisine or @electrickwytchofficial.
    • To do at least one video a week for either my Facebook or Instagram on whatever topic feels appropriate
    • To do two Facebook or Instagram live streams per month
    • To upload a new blog at least twice per month
  • To drop one dress size this year by continuing my healthy regime. This includes going out for a walk or disco-dancing at home both at least three times a week. Also my newfound interest in sprouting seeds and fermenting, as well as continuing to eat a salad every day and by growing a wider range of organic salad greens in my back garden which I can pick what I need each day and when they are at their freshest. I have already made a start on this by purchasing four “growing tables” which are wide, wooden planters at table height with shelves below for storing compost – or even more planters containing healthful goodies, especially useful for tender plants which do not fare so well in full sunlight. I have called it “My Garden Project” and will be discussing more about this in a future blog post.
  • To focus more on my music by:-
    • Piano practice 5 times a week (often I manage four).
    • Composition/songwriting one half-day per week
    • Record the 4th movement of my sonata in preparation for the studio.

“How will you achieve all of this when you already lead such a busy life?” you may ask. As a self-confessed workaholic I take this on board and one of my tasks this year is to slow down a little and make more time by cutting back on activities that have the least importance. Non-negotiable are some household chores, seeing to the cats and meal preparation. Also, paperwork and general administration is vitally important; I do my husband’s as well as my own and failure to do paperwork will land us in a mess. Plus, at some stage it would need catching up on, resulting in a potentially stressful situation. However, I am able to free up a bit more time by the way I do it, for example spending an hour a day on paperwork and admin rather than, say, two or three hours twice a week. I am also able to fix crafting activity to maybe one morning or afternoon a week. I still have outlets and online to produce items for but I have fewer of them now and no longer need to hold larger quantities of stock and can therefore produce just as much or little as I need, which also increases efficiency and turnaround. I am also an avid maker of ‘to-do’ lists and have been using these more as an exercise to see exactly what I can achieve without filling up every second of my day, as being kind to ourselves and having sufficient rest and recreation time does help with focus and productivity. I can comfortably complete four or five tasks a day but if I complete any quickly or if I choose to push myself I can manage half a dozen. I am no longer minded to tackle more than that.

Neither do I need to concentrate on all goals at once. Some goals may be ongoing, others may be achieved quickly or may not work out as planned or may need to be ‘tweaked’, or put on hold, and new ones may present themselves instead. We should remember that personal and business circumstances may change either suddenly or over time and these circumstances may have a knock-on effect on what we are able to achieve. The point is, sometimes goals take longer to achieve even if we have put in some good work, but as long as the foundations and groundwork are there they can be picked up again in the future, by which time we may have more wisdom of experience and learning that will help bring our goals to fruition in a more effective way. As long as we enjoy doing what we are doing and gradually see some results or learn more about ourselves and our aspirations in the process it’s all good. If we don’t enjoy doing what we are doing, then perhaps we might find something else to try that might work better. We are all a work in progress and there is no need to beat ourselves up about it if something isn’t quite working out. Even taking a little time out might revive and refresh our vigour.

What are your goals in 2023? Is there anything that is going particularly well for you? Is there something you are struggling with or does not inspire you? I would be interested to know, as sometimes by sharing our experiences we might learn from one another.

Happy NEW Year!

Please tip me a herbal tea!

Catherine.

A Healthy Winter Salad

29 Tuesday Nov 2022

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Salad vegetables at any time of year are a good source of insoluble fibre, which helps you to maintain a healthy digestive tract and reduce LDL, or bad, cholesterol. By adding nuts, seeds or beans (maybe even some pea shoots or alfafa sprouts) to your salads you will also get a boost of soluble fibre which helps to lower cholesterol and keep blood sugar well-balanced, which is particularly important for diabetics and more generally to control mood swings, irritability, depression and cravings for sugary things. Other symptoms of blood sugar imbalance include fatigue, difficulty concentrating, feeling hungry after only a few hours of eating, blurred vision and fat storage around the midriff. These are also symptoms of clinical hypoglycaemia which is when blood sugar falls below below 55 mg/dL. Salad vegetables contain high levels of water providing our bodies with hydration necessary for youthful skin tone and various basic bodily functions such as urination and bowel movement.

Salads are so easy to prepare at home and a salad a day provides multiple health benefits at any time of the year. The main difference of course is that the various salad vegetables have their seasons, which is when they will be at their most nutritious especially if they are organic or homegrown and free from chemicals and pesticides rather than flown in from hundreds or even thousands of miles away, although even these will have some nutritional value and not everyone is able to afford to buy organic or grow their own produce, Please remember to rinse all your vegetables thoroughly in clean, cold running water before preparing in order to get rid of any grit, soil and pests or residue of chemicals and pesticides.

One of the best things to include in your salad is leafy greens rich in Vitamin K such as baby spinach, Romaine lettuce or watercress in the summer and shredded kale in the winter. Low levels of Vitamin K have been linked to low bone density in women and just one cup of leafy greens per day will promote bone growth and improve the performance of the mitochondria which are the tiny cell structures that help us produce energy and effective muscle maintenance and growth. Romaine lettuce in particular contains significant levels of folate which helps to prevent stroke and cardiovascular disease. Grated or fine julienne strips of carrot, beetroot and celeriac and some finely shredded red cabbage also pep up your winter salad and help to make it super nutritious. Aim to make your salads as colourful as possible to maximise your intake of vitamins and minerals and to increase the level of powerful antioxidants in your blood. “Red” fruits and vegetables such as tomatoes, red and orange peppers, carrots, stone fruits like peaches and apricots and berries such as blueberries, pomegranates and cranberries are of particular nutritional benefit as they contain carotenoids such as Vitamin A, beta-carotene, lycopene, lutein and zeaxanthin as well as providing the body with antioxidant and anti-inflammatory attributes. Carotenoids – which are also found in the green leafy salad vegetables – also help the eyes to adjust between light and dark and to filter out high intensity light levels and thus protecting the eyes from the formation of damaging free radicals.

A fibre-rich salad will help you feel full faster so you will consume less calories than you might otherwise and including as many raw vegetables as possible will maximise their positive effects. If you can, try incorporating a handful of chopped nuts or seeds in your salad and a homemade salad dressing provide a good source of healthy oils, as does adding some sliced avocado which enables the body to absorb all the protective compounds, lutein and phytochemicals it needs for optimal health and wellbeing and a strong immune system. Nuts and seeds are also a good source of zinc and selenium, which help to prevent heart disease and develop antibodies in the immunocompromised, improve metabolism and thyroid function. Selenium also contains antioxidants that help to boost male fertility by increasing the sperm’s mobility to help it to swim and fertilise the ova. Zinc helps to keep white blood cells healthy to fight disease and infection, enable wound healing and encourage cell production in the body. A paper published in 2003 in the Folia Microbiologica noted that zinc and selenium are both important in modulating immune function and selenium in particular is necessary for the functioning of three different types of immune cells – neutrophils (they comprise 40% of white blood cells and 60% of the immune cells in the blood), macrophages (they help to eliminate foreign substances and microorganisms and other harmful organisms by overwhelming them and triggering an immune response) and ‘natural killer’ (NK) cells (lymphocites, which belong to the ‘B’ and ‘T’ cell family but respond quickly to a whole host of pathological challenges such as killing virally infected cells and detecting and controlling early signs of cancer).

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TIP: Try making your own salad dressing. To a small jar add 6 tsp extra virgin olive oil, 3 teaspoons of raw apple cider vinegar, 3 tsp honey, 3 tsp Dijon or wholegrain mustard, season with salt or pepper, screw the lid on and shake thoroughly to combine. Depending on what salad you are making you might also like to add a squeeze of fresh lemon, lime or orange juice and this kind of salad dressing also stops fruits such as chopped avocado and apple from browning. Also try adding antioxidant-rich chopped herbs to your dressings and salads such as coriander, thyme, dill, garlic, chives, rosemary and mint (which pairs particularly well with apple) to bring a further dimension to your plate.

Below is a basic winter salad using some of the fresh raw seasonal fruit and vegetables that Dan and I had bought from our local farm shop at the weekend or had delivered from Riverford Organic. I dressed the salad with my basic homemade salad dressing (as detailed in the above paragraph), adding a dollop or two of home-fermented cabbage with its health-giving probiotics and a handful each of walnuts and mixed seeds for a bit of crunch. Quantities are random – it is entirely up to you how large you want your salad to be or for how many people you are catering – but this one will feed two.

Ingredients

  • A wedge of red cabbage, thinly shredded
  • A good handful of organic curly kale, thinly shredded
  • Organic carrot, sliced into thin julienne strips
  • Large stick of celery, chopped
  • 2 small local apples, cored and chopped
  • handful of organic black grapes, halved
  • Handful of walnuts, roughly chopped
  • Handful of mixed seeds
  • Two tablespoons of fermented cabbage (optional) – my homemade one is fermented with grated carrot and cumin seeds.
  • Salad dressing

1. Wash and prepare the fruits and salad vegetables and place in a large bowl.

2. Add the roughly chopped walnuts, drizzle in the salad dressing and mix into the salad to combine thoroughly.

3. Pile the salad into the middle of one platter or two large plates.

4. Spoon the fermented cabbage (if using) on to the bed of salad and sprinkle with mixed seeds.

COOK’S TIPS:-

This salad is vegan if served on its own or with sliced avocado or some falafels.

This main course salad can also be served with shaved parmesan or vegetarian substitute, some hot smoked mackerel or salmon or even charcuterie. However you choose to present your salad, it is very versatile!

Dan had Italian charcuterie with his salad!

Buon appetito!

Catherine

Homemade Live Yoghurt

27 Sunday Nov 2022

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Live, or bio, yoghurt is a very healthy food source containing “friendly bacteria”.

Live yoghurt is fermented with live cultures, also known as probiotics, and can be beneficial to the digestive system and contribute to the balance of natural bacteria in your body, specifically the stomach and intestines when they have been aggravated by illness or medical treatment, for example. Live yoghurt may also be useful for treating irritable bowel syndrome or diarrhoea and it has always been one of my go-to’s if I’m feeling under the weather although I should point out that this happens only rarely; I often have a couple of tablespoons of live natural yoghurt at breakfast time with orange or apple or with berries if I have any and I also enjoy it with homemade fruit compote which I poach gently in a pan on the stove and then take it off the heat to cool in its own juices which enables the natural sugars to be released, although if the fruit is quite sharp I might add a tablespoon of honey as it starts to cool down.

Live yoghurts are a valuable source of lactic acid and contain species of bacteria from the Lactobacillus and Bifidobacterium families of bacteria. According to the National Yoghurt Association, pasteurised milk is converted to yoghurt during the fermentation process. Live yoghurt is usually safe for most people to eat unless their immune system is weak or compromised and if you have a good immune system it may help to strengthen it even further. If you don’t consume probiotics at the moment but are interested in doing so and are unsure whether they are right for you, perhaps discuss it with your GP or other health professional.

Whilst you can find a wide range of yoghurts and other probiotics, such as kefir, in the supermarket it is easy and fun to make your own live yoghurt at home. There are a number of ways of adding probiotics to yoghurt to make live yoghurt, some requiring more investment than others. One method might be to buy an Easi-Yo kit consisting of a large wide insulated flask and a yoghurt pot with a screw on lid and some sachets of probiotic powder. These all contain instructions and are super-easy to use although they can work out quite expensive, especially if like Dan and I you get through a lot of live yoghurt but the method is simple and fuss-free and the yoghurt is delicious every time with a lovely, creamy texture and flavour. The Easi-Yo range is stocked in the Lakeland Ltd and The Range stores and the powders are available in many flavours including natural, vanilla and even fruity ones such as strawberry.

Another way is my new favourite way which is to add a few spoons of premade live yoghurt such as Yeo Valley, Onken or Helen’s Farm (if you prefer goat milk products) to a yoghurt recipe, and this is your ‘starter’ – a principle similar to making sourdough bread, for example – and well, I felt it was necessary to research other methods of yoghurt making and perhaps save a few pennies in the cost of living crisis we are experiencing on a worldwide scale. Traditionally, the starter uses a well-balanced blend of bacteria that ‘eats’ the sugars that occur naturally in milk and then turn the milk into lactic acid, which then changes the taste and texture and will give your starter a thicker, creamier and tangier taste.

Very little equipment is needed to make your own live yoghurt. All you need are things most of us have around the kitchen: a large saucepan, a measuring cup or jug, a food thermometer, a wide-necked Thermos flask or insulated cup with a tight-fitting lid, a large sterilised jam jar, a balloon whisk (a cheap one is fine if you are short of money), a carton of full-fat or semi-skimmed cow’s milk or goat milk or UHT milk and a small pot of store-bought live yoghurt. If you like your yoghurt thicker, creamier and a bit more tangy then you might also add a little skimmed milk powder. Simply add 25 g (1 oz) of skimmed milk powder to every 500 ml of milk. If you prefer flavoured live yoghurt just buy a small pot of store-bought live yoghurt in any flavour you like to use as your starter. You will need 3 tbsp of the starter to every 500 ml of milk.

My recipe below is for 500 ml of live natural yoghurt because I only had a 500 ml capacity insulated cup that I could find right away! We had a new kitchen recently which we are still re-populating and I cannot remember where I put my Easi-Yo flask!

Ingredients

  • 500 ml fresh full-fat cow’s milk
  • 25 g skimmed milk powder
  • Small pot Yeo Valley bio yoghurt

Equipment

  • Large heavy-based saucepan
  • Food thermometer
  • Measuring jug
  • Digital scales or measuring jug/cup and measuring spoons
  • Balloon whisk

1. Remove the small pot of store-bought Live Yoghurt and leave on the counter in order to bring it to room temperature. Warm up your flask or insulated cup ready to use and according to manufacturer’s instructions (for ease of reference, you can usually fill it with hot, not boiling water, and put the lid on to stay warm and then tip out the water when you are ready to use the flask/cup).

2. Measure 500 ml milk in a jug or measuring cup and pour into the saucepan.

3. Weigh out 25 g skimmed milk powder (the cheaper ones work perfectly well – I use Tesco’s own brand) and add it to the pan of milk and whisk it in well to fully combine.

4. Clip the thermometer to the side of the saucepan so the metal probe has contact with the milk and place the pan on the stove over a low heat stirring with the balloon whisk occasionally. The liquid needs to reach 86oC on the thermometer and this may take up to 10 minutes. NOTE: if you are using UHT milk just heat it to 46oC and immediately follow step 5.

5. When the milk reaches the required temperature take it off the heat and set aside until it cools down to 46oC and quickly add 3 tablespoons of live yoghurt and whisk it in thoroughly before pouring it into the warmed flask or cup and then screw the lid on tightly.

6. Leave to stand on the counter for at least 8 hours or overnight. The longer you leave it there the thicker and creamier it will be.

7. The following morning, check to see how your yoghurt has set and then spoon it into your sterilised jam jar. If you prefer Greek Yoghurt to the set variety strain through a piece of muslin cloth over a bowl and then decant into the jam jar. Screw the lid on tightly if you have one, otherwise cover the top with cling film and an elastic band and store in the fridge. Consume within a few days.

COOK’S TIP: you can produce your next batch of Live Yoghurt with your own starter by reserving 3 tablespoons of your homemade yoghurt!

BON APPETIT!

Apple and Plum Traybake Cake

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This cake makes the most of autumn fruits and is so simple to make, and is delicious and versatile. I baked one for my birthday last month when Dan and I were renting a holiday cottage on a working farm in north-west Suffolk in the middle of nowhere. It is made with basic ingredients plus locally-grown fruit which for us was either abundant on the trees or bought cheaply from the gates of people’s houses (paid for by cash or coin into an “honesty box”) and the free-range eggs I used were only £1 per half dozen from a shelter outside our nearest public house 20 minutes’ walk down the road! You can substitute the fruit used in this recipe with any you have available, such as apricots or peaches, the zest of oranges, cherries, blueberries or blackberries.

Ingredients (makes 9 larger or 12 regular pieces)

175 g gluten-free self-raising flour, sifted

175 g soft brown sugar

175 g softened butter or sunflower margarine

1 tsp ground cinnamon

3 free-range eggs

2 local apples washed, peeled, cored and chopped

5-6 local plums washed and halved, stones removed

1. Preheat the oven to 170oC/150oC fan (340oF/ 300oF fan) or Gas Mark 4.

2. Grease a 20 cm traybake tin and line the base with greaseproof paper.

3. In a mixing bowl, cream the sugar and butter or margarine together until smooth and fluffy.

4. Add an egg and beat well into the mixture, then add some of the flour and fold in completely. Repeat this process until the flour and eggs are all combined.

5. Add the ground cinnamon and fold in.

6. Gently fold the apples into the mixture

7. Pour the mixture into the prepared tin and give it a gentle shake to even out.

8. Mark the mixture into 9 or 12 with a halved plum facing upwards. If you are allowing for 9 pieces put the remaining half plum in the centre for decoration.

9. Bake for about 35 minutes in the centre of the oven or until a skewer comes out clean. Oven temperatures vary so the cake may need a few minutes longer.

10. Remove from the oven and leave to cool in the tin for at least 10 minutes, then turn out carefully on to a wire rack to cool completely. Sprinkle with sifted icing sugar and cut into pieces and serve with a slice of mature (sharp) cheddar.

COOK’S NOTES

This recipe is also good made with spelt flour. Substitute the same quantity as for gluten-free self-raising flour and sift with 2 heaped tsp baking powder.

You may substitute the 1 tsp ground cinnamon with 1 tsp ground ginger or ground mixed spice.

If you prefer, serve the traybake cake warm as a pudding served with a dollop of creme fraiche or clotted cream. Remove the cake from the oven and cool in the tin for 15 minutes before slicing and serving.

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CREAM OF WILD GARLIC SOUP

06 Wednesday Apr 2022

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In the UK, the wild garlic (allium ursinum) or ‘Ramsons’ season is a short one: these pungent plants are usually ready for picking around the beginning of April until the end of May or early June, though it is normally at its most prolific from April until the beginning of May. Wild garlic plants have pretty white blooms and coat the shady floors of woods at springtime. Although it may also be found in scrub and hedgerows, it prefers the damper conditions of woodland and chalk soils.

Other names for wild garlic include ‘buckram’, ‘broad-leafed garlic’, ‘gypsy’s onions’, ‘wood garlic’, ‘bear leek’ and ‘stinking Jenny’. Its leaves are long, oval and pointed with untoothed edges which grow from the base of the plant and the bulb. They are sometimes confused with lily of the valley when not in flower but you will know it is wild garlic from its strong garlicky smell if you crush some of the leaves in your hand, and lily of the valley flowers are bell-shaped. Lily of the valley is poisonous so make sure you know what you are picking if you are out foraging. The flowers of the wild garlic are small and white with six petals on a thin stalk and around 25 flowers make up each rounded flower cluster on a single, leafless stalk.

Wild garlic reproduces through bulbs, bulbils and occasionally from seeds which are 2-3mm long and are black and quite flat on one side. They scatter when the parts of the plant above the ground die down. It is important not to over-forage wild garlic, which would badly affect regrowth and availability in the following year. Unfortunately, as this plant has become a highly-prized gourmet ingredient this practice is becoming a major problem in certain areas of its habitat. The whole point of foraging is to take only what you need with a respect for nature and mindfulness of its bounty, and not with ruthlessness or for large-scale material gain.

It is the leaves of the wild garlic that are eaten, with the bulbs left intact in the ground, and the taste is quite mild, similar to that of chives. It is best picked before the flowers appear, but in any case it is best to try and avoid picking stalks that bear flowers to ensure the survival of the plant in following years.

Wild garlic leaves can be eaten raw or lightly cooked; they are very versatile and can be used in a wide variety of recipes. Make sure you wash and drain them thoroughly. Some recipes might also ask you to blanch the leaves for a few minutes in boiling water. Wild garlic can be stirred into risottos or omelettes, added to lasagnes and bakes, soups and stews or used in sauces such as pesto or gremolata, or in salads and dressings. In a soup or stew they are best added at the last moment to wilt down, rather like watercress or spinach.

I particularly enjoy making wild garlic pesto which I use in salads or to smooth over my homemade pizza base before adding toppings. I also enjoy the taste of wild garlic soup so I am sharing with you one of my recipes which is prepared in a slow cooker. If you like, use coconut milk instead of double cream to finish to keep it vegan. Please see the cook’s notes at the end of the recipe for other variations.

INGREDIENTS

(Serves 3-4)

1 medium potato, peeled and cut into small chunks

1 clove of garlic, chopped finely

Large handful of foraged wild garlic leaves (or a small packet), larger stalks removed

1 onion, roughly chopped

500 ml vegetable stock (or enough to cover)

Double cream or coconut milk to finish

Sea salt and freshly ground pepper

METHOD

  1. In the crock of a small slow cooker place all the ingredients except for the wild garlic leaves and add enough cold vegetable stock to cover approx 2.5 cm above the vegetables. The stock can be made with water and a teaspoon of Swiss Bouillon granules or you can use reserved water from steamed vegetables. Season with salt and pepper. Place the lid on the crock and cook on high for 1 hour, then cook on low for a further 1-1.5 hours or until vegetables are tender. If you prefer to use hot stock, please remember to switch on your slow cooker to high to heat up 30 minutes before you add ingredients and hot liquid as the crock is heat sensitive and may crack.
  2. Meanwhile prepare the wild garlic leaves, removing any flowers and larger, thicker stalks, place in a colander and rinse thoroughly in cold running water, leave to drain.
  3. When the vegetables are tender add the wild garlic leaves to wilt down for 30 seconds or so with the lid on and switch off the slow cooker, leave the soup to cool down a little.
  4. Blend soup thoroughly until smooth with a stick blender, taste and adjust seasoning if necessary. Stir through a swirl of double cream or coconut milk, check and correct seasoning again and gently reheat on the low setting. Serve with a few garlic croutons and a chunk of good bread.

COOK’S NOTES

If you prefer your soup to have a milder flavour, replace the onion with a small finely sliced leek.

Try adding some finely chopped chives or parsley to the blended soup.

A stick of lemongrass cooked with the vegetables might add an Asian twist if you are finishing the soup with coconut milk. Remember to remove the lemon grass before blending.

Meat eaters might like to garnish the soup with a scattering of pan fried bacon bits or some crispy pancetta.

If you don’t have a slow cooker, just use a saucepan as usual. Cook the vegetables in the stock until tender. Once tender, remove from the heat and quickly add the wild garlic leaves and allow to wilt down in the residual heat. When the soup mixture has cooled slightly blitz with a stick blender, adjust seasoning, add cream or coconut milk, adjust seasoning again if necessary and gently reheat before serving with garnishes as you like.

If you have neither cream nor coconut milk, just add a splash of milk before reheating or simply reheat with its bright green colour, ladle into a warm bowl and perhaps add a dollop of natural yoghurt or creme fraiche.

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Sausages!

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Didn’t we do well?!

Back in June, my husband Dan and I celebrated our 12th wedding anniversary in Lockdown with a day of sausage-making followed by a socially-distanced barbecue with our next-door-neighbours, Aidan and Sophia.

The art of sausage-making involves some scientific know-how and there is an obvious difference between making fresh sausages and those that you do not intend to eat right away.

Fresh sausage does not normally need curing salt, just a teaspoon of sea salt, freshly ground black pepper, whatever herbs, spices and other flavourings you like such as apple, sun-dried tomatoes or ale, breadcrumbs or oatmeal and the best quality meat you can afford. However, if you intend to experiment with curing some of the mixture or wish to store fresh raw sausages in the refrigerator for 2-3 days, then you will need to substitute curing salt for sea salt. You may also store your fresh sausages in the freezer well-wrapped for up to 3 months, but freeze them on the day you have made them and consume them within the time frame. Making your own sausages also gives you control over the quality of the other ingredients as shop-bought sausages often contain more unsavoury parts of the animal such as snout, gums, connective tissue and so forth.

If you want to keep your bangers in the refrigerator for 2-3 days before eating them or intend to have a go at producing air-dried sausage, such as chorizo, it is important to add a special curing salt, such as potassium nitrate or pink curing salt, to your sausage recipe in order to avoid botulism. The amount of curing salt varies according to which curing salt you choose and which type of sausage you are making but in the case of chorizo, for example, it is common practice to add 0.5g of potassium nitrate per kg of meat or 2.5g of pink curing salt per kg of meat, which is about half a teaspoon.

The method of curing also varies and is often very precise. Chorizo is often air dried by hanging up in an area with a steady temperature of between 50 and 60F and a humidity of 65-80F, but some people prefer to use an air dryer. Temperature and humidity are very important to avoid problems such as case hardening, which occurs when the cases cure faster than the meat inside. This usually happens when there is not enough humidity and the meat inside will not cure properly, although it is more of a problem with fatter sausages such as salami.

Occasionally mould will form on the sausage casing. White powdery mould is usually safe, but if it forms simply wipe it off with apple cider vinegar. If green mould forms on the outside of the casing do likewise, but if it is another colour such as blue or black you will need to throw the sausage away.

If the sausage does end up dryer on the outside than the inside, wrap in waxed paper or cling film and pop it in the refrigerator for a few days which will usually correct the problem, as the humidity left in the sausages will even out, leaving a more balanced sausage.

Air dried sausage is ready to eat when it has lost at least 35% of its original weight, so make sure you weigh the sausage before you hang it up to dry and then weigh it again before cutting, when it is firm to the touch by squeezing it.

If you are thinking about curing your own sausages in this way, making a small batch of fresh sausage (containing curing salt instead of sea salt and a variety of other seasonings) for eating right away and air drying one or two of the links to experiment, may be a step forward.

Dan and I chose to make fresh sausages by hand after grinding the ingredients in a food processor, as we did not have a sausage-maker or meat-grinder.

Mixing the ingredients – this was the beef mixture

Because I wanted to make some vegetarian haggis sausages for myself, I bought one stick of Viscofan 30mm diameter 100% plant-based sausage skin from the Ebay UK seller butcherssundries_online, which cost me £8.99 including free p&p for one 15.24 metre stick. Viscofan are world-leaders in producing the finest quality sausage skins, using state-of-the-art technology to form their ingredients into casings. The casing I bought is 100% vegetarian, gluten-free, GMO-free, allergen-free and are also suitable for vegans. They are also marketed as having an excellent natural look with good frying qualities and a tender bite. The all-one-length stick is sectioned at approximately 2.5 cm intervals in folded form, which we found produced an average yield of 6 sausages and also allowed us to cut off the length of casing we needed without wasting any, knotting the cut-off end to secure before stuffing.

We started with the ingredients for the vegetarian haggis sausages, then the pork and tomato and finally the beef and red wine ones, washing the food processor thoroughly afterwards between each batch of ingredients to avoid cross-contamination. As we had no sausage-maker we first tried piping the mixture into the skin, which wasn’t very effective, but I had a brainwave and we inserted a small funnel into the open end of the casing and pushed the mixture through the funnel with clean fingers and the handle of a wooden spoon. We made sure the sausage casing was well-filled before twisting at each interval to form the individual sausage shapes, but this was the tricky part as the casing seemed less pliable than we expected so we needed to twist it several times to stay in place.

Stuffing the skins

All the sausages cooked perfectly on the barbecue, the skins did not burst and had a tender bit. We set the grill higher over the coals to allow the sausages to cook evenly. There is nothing worse than a sausage burnt on the outside and still half-cooked on the inside. We wrapped the haggis sausages in foil and placed them in a foil tray with some water and steamed them over the barbecue. All the sausages had a good consistency and tasted delicious and we all enjoyed what we ate. I served all the sausages with a good vegetarian red wine reduction, a foil tray of onions gently fried and then placed over the barbecue covered with heavy-duty foil and some creamy mashed potato, and we shared a good bottle of Champagne.

Below are my sausage recipes – simply combine all ingredients in a food processor or meat grinder before making into sausages. I eyeballed most of the ingredients based on instinct, but if you’re not a confident cook then feel free to use your own weights and measures.

BEEF AND RED WINE SAUSAGES

  • 500g minced beef – drizzled with a good glug of Merlot and allowed to marinate overnight
  • A good handful of fresh breadcrumbs or oatmeal
  • Fresh thyme, leaves only
  • Sea salt and freshly ground black pepper

PORK AND TOMATO SAUSAGES

  • 500g minced pork
  • A good handful of fresh breadcrumbs or oatmeal
  • 3 tbsp tomato paste
  • Chopped sun-dried tomatoes if liked
  • Fresh thyme and chopped sage, leaves only
  • Sea salt and freshly ground black pepper

VEGETARIAN HAGGIS SAUSAGES

  • Can butter beans, drained and mashed
  • A good handful of oatmeal
  • Chopped garden herbs, leaves only – thyme, rosemary, marjoram
  • A good handful of vegetable suet
  • A glug of sunflower oil
  • 1 tsp ground allspice
  • Sea salt and lots of freshly ground black pepper

We have since invested in a combined sausage-maker and meat-grinder and had a date making turkey and chorizo sausages seasoned with hot and smoked paprika, which turned out really well. We gave some to my brother and he loved them!

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DAMPER BREAD WITH SEEDS

17 Sunday May 2020

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Damper Bread with Seeds

During Lockdown2020 it has often been quite difficult to source strong bread flour and yeast, due to people’s renewed interest in baking when long days at home are often focused on finding things to do with the kids or perhaps to perform a good deed for an elderly or self-isolating neighbour who cannot get to the shops and deserves a tasty treat. Even bread itself has sometimes been in short supply. When shelves are empty of ingredients and you need bread, what can you do? Making bread with all-purpose (plain flour) with added baking powder or, alternatively, by using self-raising flour mixed with water, a little salt and one or two extra ingredients if you like – whatever you fancy and have in the store cupboard – can produce a wonderful bread with delicious results.

Damper bread, or damper, is one of my favourite soda breads to eat. It is quick and simple to make, fuss-free with no ‘proving’ of the dough and very versatile. You can add whatever extra ingredients you like to vary the taste each time you make it; chopped olives or sundried tomatoes, herbs, seeds, a teaspoon or two of turmeric powder, walnuts, dates, finely chopped onions, even dried mixed fruit, the choice is yours. In this recipe, I have chosen to use mixed seeds from a health food store and I am using light spelt flour as it is lower in gluten and has a wonderful nutty flavour.

Traditionally a wheat-based bread, damper originates from Australia, when it was first prepared by the early settlers – swagmen, drovers, stockmen and a variety of other travellers – and cooked in the ashes of a campfire or in a camp oven in the outback. Back then it was a staple part of their diet. The early settlers travelled in remote areas for long periods of time and had with them only basic rations comprising flour, sugar and tea supplemented by whatever meat was available. The basic ingredients of a damper bread were flour, water and sometimes milk, and baking soda could be added for leavening. The damper was then cooked in the embers of the campfire. The ashes were flattened and the damper was placed on them and cooked for about 10 minutes. The bread was then covered with ashes and cooked for another 20 or 30 minutes or until it sounded hollow when tapped on the base. The damper could also be cooked in a greased camp oven instead, but in any case it was usually eaten with dried or cooked meat or golden syrup.

Today, damper still remains a popular Australian dish and might be served at a special occasion such as Australia Day. The basic recipe remains much the same but will sometimes contain melted butter. Damper is also popular in New Zealand and South Africa, where it is cooked on a barbecue and perhaps served alongside a meaty braai, for example.

As a young child I lived in Zambia in Southern Africa in the late 1960s/early 1970s and when I was 6 years old learned to cook over an open fire and fire, be it campfire or barbecue, is still one of my favourite cooking methods. It is possible to cook almost anything in this way and indeed I do when the weather is kind!

Preparation time: 30 minutes
Cook: 30-35 minutes
Serves 8

INGREDIENTS

450g all-purpose (plain) flour – you can also use plain spelt or wholemeal flour.
3 tsp (1 tbsp) baking powder – I used Dr Oetker
1 tsp fine sea salt
8 fl oz lukewarm water
1 tbsp Extra Virgin Olive Oil.

  1. Preheat your oven to 200C (Gas Mark 6).
  2. Meanwhile, in a large bowl, place the flour, salt and baking powder and stir together with a spoon or fork.
  3. In a jug, combine the olive oil and the water, make a well in the centre of the dried ingredients and pour in the oil and water.
  4. Add a handful or two of dried mixed seeds and stir in to incorporate. With clean hands, start to knead gently and bring the mixture together into a dough. Add a splash of extra water if necessary if the dough appears a bit dry.
  5. Turn the dough out on to a clean, floured board and knead the dough until it feels nice and smooth and shape it into a ball.
  6. Place the dough on an oiled baking sheet and mark out 8 segments with the handle of a wooden spoon. Bake in the oven for about 35 minutes.
  7. The bread is ready when you tap the underside and it sounds hollow. Leave on a wire rack to cool and enjoy with butter, some balsamic and olive oil, a little syrup or honey and/or as part of a more substantial meal.

Notes

Substitute self-raising flour for all-purpose if you prefer or do not have plain flour in the store cupboard but do not add baking powder.

Instead of adding seeds, why not try finely chopped onion or bell pepper, chopped herbs or walnuts, chopped olives or sun dried tomatoes or perhaps some raisins?

Oven temperatures vary so check your bread after 30 minutes if it smells cooked or you have a ‘fast’ oven.

Enjoy!