Posted in Recipes

Semolina Sourdough Breads! Another recipe!

A few days ago, I made these glorious delicious semolina sourdough breads!

This breads or these breads are a bit more sour & that is what I wanted & I think this is because my white spelt sourdough is more matured now & is 5 months old! Yes! 😉

This is my 2nd recipe that is called semolina sourdough breads. You can find my 1st recipe, made with oat sourdough here!

Lovely Crumb!

Recipe: For 2 breads, each 520 gr!!

Ingredients:

100 gr organic white spelt flour

204 gr organic T 65 white flour

304 gr organic semolina flour

310 gr warm water

7 gr salt

155 gr active bubbly white spelt sourdough (mine was 5 months old!)

60 gr extra virgin olive oil (ooh yes, that much!)

Method:

  1. Take Kenwood major & place dough hook in. In fitted bowl, add all ingredients except the olive oil & begin to mix it all in on low-speed aka number 2-3 for 4 minutes. Stop machine from time to time to scrape down the sides & turn machine on again. Then, pour in your olive oil gradually while the machine is turning! Turn speed gradually up to number 5 & knead dough for another 5 minutes.
  2. Take dough out of the bowl with help of a dough scraper. The dough will stick a bit but that is normal. I don’t flour my counter just my hands & dough scraper! Knead the dough by hand for another 2 minutes. I did the stretch & fold method a few times to strengthen the gluten within! Oil a big bowl & put dough in it. I place a closed plastic bag over it & let it sit to double in size. My room temperature was 21°C. This took my dough 4-5 hours. Stretch & fold your dough in all directions, after 1 hour & after 2 hours.
  3. Divide your dough into 2 equal parts & put them into well rice floured banettons of your liking! I chose an oval & a round one. Place the seam upwards into your banetton. Flour a bit of flour ob-ver the top to prevent sticking to the plastic bag! Place closed plastic bag over them & let them proof for about 3 hours. Preheat your oven to 225°C.(437 F)Take bread Silpat & place onto an unheated oven rack. Carefully, turn bread out of banetton onto a bread Silpat that is placed onto a cold oven rack. Finally, score your bread, the way you like it & smear top & sides of your bread with water. Bake your breads for about 30-35 minutes. Take bread out of the oven & tap the bottom. If it sounds hollow, it is fully baked. I always insert a kitchen thermometer into the centre of my bread. When it is 95°C (203 F) then it is fully baked, if not return for 10 minutes more into the oven! Let it cool down completely on a wire rack ! Enjoy with some vegan butter or with a good slice of cheese or ham! Store in an organic bread bag!
MMMMM!

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Posted in Recipes

5 grain cranberry almond sourdough bread!

Today, I invented this lovely 5 grain sourdough bread stuffed with sweetened cranberries & chopped almonds! Photo taken just after it has been fully baked:

A wonderful bread!

It is a simple easy recipe! This bread tastes heavenly! It is not so sweet just the sweetened cranberries & now & then a hint of almonds! It is firmer sourdough, just the way, I like it! 🙂 Ha!

Delicious!

For 1 bread

Ingredients:

500 gr organic 5 grain flour (My mix was Markal organic 5 grains + 3 flakes: white flour T 65, oat flour, rye flour, rice flour, wholemeal spelt flour, barley flakes, millet flakes, sesame & wheat gluten)

200 gr organic T 65 flour

150 gr active bubbly sourdough ( I used white spelt sourdough)

6 gr salt

10 gr vegan butter

50 gr vegan cane sugar sweetened dried cranberries

40 gr chopped almonds with skin

320 ml warm water

Method:

  1. Take Kenwood major & place dough hook in. In fitted bowl, add all ingredients & begin to mix it all in on low-speed aka number 2-3 for 4 minutes. Stop machine from time to time to scrape down the sides & turn machine on again. Then, turn speed up to number 5 & knead dough for another 5 minutes.
  2. Take dough out of the bowl with help of a dough scraper. The dough will stick a bit but that is normal. I don’t flour my counter just my hands & dough scraper! Knead the dough by hand for another 2 minutes. I did the stretch & fold method a few times to strengthen the gluten within! Oil a big bowl & put dough in it. I place a closed plastic bag over it & let it sit in a warm place to double in size. This took my dough 4 hours.
  3. Take dough out of the bowl & knead it for 1 minute. Flour a chosen banetton excessively with rice flour. Place your bread with the seam upwards into your banetton. Leave to proof for the last time, for about 2 hours. Preheat your oven to 220°C (430 F) for 10 minutes. Turn bread out of banetton onto a bread silpat that is placed onto a cold oven rack. Finally, score your bread, the way you like it & smear top & sides of your bread with water. Lower your oven to 200°C (392 F) Bake for about 40 minutes on 200°C ( 392 F). Take bread out of the oven & tap the bottom. If it sounds hollow, it is fully baked. I always insert a kitchen thermometer into the centre of my bread. When it is 95°C then it is fully baked, if not return for 10 minutes more into the oven! let it cool down completely on a wire rack ! Enjoy with some vegan butter or with a good slice of cheese or ham! Store in an organic bread bag! Excellent to enjoy with some good tea! 😉

Posted in Travelling

Road Trip Ireland, part 4!

Today, we went to explore Valentia Island. It was a 1 day trip. This is one fantastic less touristic island! It is very beautiful out here! Drive around the island in a day! Excellent views & panoramas throughout the entire island! The big tourist buses can’t drive on these narrow & smaller roads with many bends in the roads!!! This means less tourists & that is what you want on your holiday! 🙂

First, we went to see The Valentia Lighthouse at Cromwell Point! It is located here, at the edge of the Northern part of the island!

This is one lovely active still working lighthouse. It has free parking & each ticket costed us 5 Euro. You are greeted by welcoming staff. The building & lighthouse are both well-kept & there is a nice cosy tea-room & there are free toilets.

A man who works there tells you stories on how it all works & there is a free mini museum in the house attached. Amazing views over the ocean! Waw! The only negative is, there are small steep roads towards & from the lighthouse: nerve wrecking & very dangerous! You are around the lighthouse in 30 minutes all! 🙂 The 1st transatlantic telegraph cables were tested out here & laid here!

You must see the lighthouse & bring your binoculars & take many photos!!

Beautiful!

Afterwards, we drove through the island & stopped at a car park, that wasn’t free but only 2 euro! It was located right at the Atlantic Ocean, with wide views! Take a long or shorter hike aka the Bray Head Loop Walk & walk with good walking shoes & don’t forget enough water, your camera & your binoculars for amazing wide views! Waw!

Wide views!

It was a 5 km long steep walk! You ascent for 239 meters! We walked for about 2 hours in total!

 

 

Then, we drove back to the mainland via the Portmagee Bridge. We dined at the Portmagee harbour @ The Moorings & Bridge Bar. We enjoyed some lovely fresh seafood & we sat on the front terrace in the evening overlooking the harbour near sunset! They have nice staff & it is a cool big pub too! 🙂

We drove home & the next day, we went biking! It was a day trip through Killarney National Park! We drove 26 km that day. This was our loop:

It was the first national park in Ireland, created when Muckross estate was donated to the Irish free state in 1932. The park has since been substantially expanded and encompasses over 102.89 km2 (25,425 acres) of diverse ecology, including the Lakes of Killarney, oak and yew woodlands of international importance and mountain peaks. It has the only red deer herd on mainland Ireland and the most extensive covering of native forest remaining in Ireland.

The park is of high ecological value because of the quality, diversity, and extensiveness of many of its habitats and the wide variety of species that they accommodate, some of which are rare. The park was designated a UNESCO biosphere reserve in 1981. The park forms part of a special area of conservation! Some highlights of our day trip:

 

 

 

The next day, we drove all the way from Beaufort, County Kerry to Dublin, to your next & last B&B. We stopped in the middle of Ireland to visit the Rock Of Cashel. 

This is a very cool & well-kept ancient cathedral with added chapel. It is worth a visit but it starts from being very pricey at the paid car park & the entrance is very pricy too. You can walk around & take many photos! It is very well-preserved & you have amazing views from the landscape around it. You can also see many Irish crosses in the surrounded graveyard.

Then, we drove further to our B&B, called Oaklodge. It is located in Ballsbridge. It is a lovely amazing B&B. The owners are very kind, warm & charming. The room is big, with twin beds apart, with a big closet, dressing table, desk & an en suite shower room. The breakfasts are delicious & you can choose different one’s too. Dublin city centre is a 25-30 minute walk but you can get good buses in & from the city. It is a 45 minute ride to the airport. Some photos:

We were only staying in Dublin for 2 nights. It was a cultural shock we had after being in the full countryside for so many days & seeing so few people! We were not impressed in Dublin city at all. We did visit a museum, AN POST MUSEUM AT THE GPO (GENERAL POST OFFICE).  GPO Witness History is a brand new permanent visitor attraction in the iconic GPO building on O’Connell Street, Dublin. One of the newest Dublin Museums and top attractions to explore, this visitor centre is an Irish Tourism Industry Award winner for the best cultural experience over 100,000 people.

This highly immersive and engaging exhibition puts you right inside the GPO during Easter Week in 1916. History will come to life as you experience events from both sides of the conflict and through the eyes of bystanders caught in the crossfire through electronic touch screens, video, audio-visual booths, sound and authentic artefacts – many previously unseen.

You’ll be immersed in the action as you compose newspaper reports, check the original copy of the Proclamation and send Morse code to declare the Irish Republic by radio. It is so worth a visit & we also hired headphones. You need to see this best in the beginning of your trip to Ireland, so you know even more of its history & why many people still speak Gaelic instead of English!

The next day, we booked a ticket to visit Trinity College, the University of Dublin. A must see with a guided tour from a student who studies there. So worth it! Our student guide was very informative & funny! You get a side ticket to see the book of Kells & the old library! We went the next day, early in the morning, to avoid the long waiting lines!

The real book of Kells was great to see, sorry no photos here & the old library was very beautiful to see, so big & they range the books from large on the top to small books below! It is more impressive then the library of Oxford university! Some photos:

The inside courtyard!

And the rest:

Cool!

This was the last part of our Road Trip through Ireland! I hope you all enjoyed it! 🙂

You might like:

  1. Road Trip Ireland, part 1!
  2. Road Trip Ireland, part 2!
  3. Road Trip Ireland, part 3!
Posted in Travelling

Road Trip Ireland, part 3!

So, I will start about saying & spreading the love of our b&b were we stayed 5 nights in. It is called Beaufort Lodge & is located in the heart of Beaufort, a quite small village. We chose this B&B because it was located right in the centre of our activities. The house aka cottage is tucked away on a smaller road in Beaufort village, with a lovely garden with flowers, trees & shrubs surrounding the house. The B&B is central located to visit the area like the Dingle-peninsula, ring of Kerry, The Gap of Dunloe & the Dunloe Ogham stones are nearby. It is 8 km west of Killarney!

You have a steep short driveway & a big car parking. The entrance is located at the side. It looks like this:

Cosy & lovely!

Ulrike, the owner, is a very lovely & charming host with tons of humour & gives you great advice & guide maps of the area to lend. Excellent spacious & cool modern big rooms with a spacious ensuite shower room. Our room had a view on their lovely back garden with chickens! You can choose from different breakfast options. She makes all of her jams herself & the fruits come from her own garden! She is also a bake enthusiast! She often bakes her own bread & cakes! She makes you feel at home! And not expensive at all. We paid 98 Euro for 2 persons per night & breakfasts! And that is in high season! That is right! Cheap!

Our room:

Every day, we got new towels if we needed them! Every morning, we sat elsewhere. You could choose from different breakfasts each morning. A few photos:

Bread slices with different cheddar slices! Also soy yoghurt & soy milk, for me! Yummy!

 

A small portion of oat porridge for me made with unsweetened almond milk & topped with a sliced banana! Yummy too! 🙂

The 1st day, we headed to the Dingle Peninsula. It was a day trip for the 2 of us! And we fell in love with the peninsula! What was not to love? It was one of the highlights of our whole Ireland trip!!!!!

Some facts:

It stretches 30 miles (48 kilometres) into the Atlantic Ocean from Ireland’s south-west coast.

The peninsula is dominated by the range of mountains that form its spine, running from the Slieve Mish range to Mount Brandon, Ireland’s second highest peak.

The coastline consists of steep sea-cliffs, broken by sandy beaches, with two large sand spits at Inch in the south and the Maharees to the north. The Blasket Islands lie to the west of the peninsula.

The peninsula has something to offer to everyone. Among other things: sandy beaches safe for swimming, walking routes for all abilities, a thriving Irish language community, a rich musical tradition, fine dining, sea angling, arts and film festivals, talented craftspersons and some of the best surfing in Ireland.

We drove in 1 hour + 30 minutes from our B&B to the city of Dingle! See map here:

We drove 3/4 of the island that day. First stop, Dingle town centre. We parked near the harbour. Dingle is a smaller town with many colourful houses & many tourist shops. A few cool photos from our trip:

What a view!

We walked around the town & spent around 2 hours over here. We enjoyed some lovely coffees in a real coffee bar (like the one’s we know in Belgium, moderns one’s!) This one was called: Bean in Dingle: cool name, right?

Cosy setting!

 

Looking on what to do next! 🙂

Then we walked further & finally went for the famous Murphy’s ice-cream. It is an Irish chain of excellent ice-cream makers. They have several stores across the whole of Ireland, also, in Dublin! 😉

They sell lovely creamy delicious ice-cream. We were met by a charming woman who let us taste ice-cream samples for free, like fennel ice-cream. Who wants that flavour? We took each 2 scoops with their famous Dingle sea salt ice-cream & another one in a big cone. My husband’s ice-cream & my own were superb in flavour & texture. It was a bit more pricey but the same price of good quality ice-cream in Belgium.

Then we went to the local supermarket & bought Dingle whiskey for my husband & some Irish sea salt for me & my mom. Then, we drove off.

From Dingle town, we drove this way:

Peter & I fell in love with the peninsula. Everywhere you drove, we were surprised by the amazing wide beautiful countryside & views! We don’t get that in Belgium! We stopped 2 times before going onto a walk for 1 hour. We stopped at the side of the road to see a fairy ring fort. It only costed us 2 euro p.p. with a small fresh car park at the other side fo the busy road. You get an information map with info on it. Some photos:

We also stopped at the beehive huts made out of stone, dated back to 2,000 years before Christ! Ooh yes! These stone buildings aka constructions were all very impressive building & no cement! This was not free of charge. It was 3 euro p.p.

It as all very impressive. It was also located at the middle of a hill with fab views across the bay, all the way to Dingle, the surrounding mountains & the Atlantic Ocean!

Some photos:

 

 

Big!

After Slea head drive, we stopped the car & went for a steep walk up a hill. We stopped at Coomenoole beach. That day, there was a lot of sun & it was very warm. There was a smaller free car park with a beautiful enclosed bay, fine strand & a beautiful blue-green ocean! Waw! There was no life guard though & the ocean looked rough with big waves.

At the top & sides of the hill we had some beautiful wide views over the Blasket islands & far, far away, the Skellig islands. Here are some photos:

 

Walking down from the hill!

We drove further along the coast & then, more inside the peninsula to visit the Gallarus oratory, you see?

 

Impressive building!

The Gallarus Oratory (Irish: Séipéilín Ghallarais, Gallarus being interpreted as either “rocky headland” (Gall-iorrus) or “house or shelter for foreigner(s)” (Gall Aras), is a chapel located on the Dingle peninsula, County Kerry in Ireland. It has been presented variously as an early Christian stone church by its discoverer, Charles Smith, in 1756, a 12th-century Romanesque church by archaeologist Peter Harbison in 1970; a shelter for pilgrims by the same in 1994. The local tradition prevalent at the time of the oratory’s discovery attributed it to one Griffith More, being a funerary chapel built by him or his family at their burial place.

The oratory overlooks the harbour at Ard na Caithne (formerly also called Smerwick) on the Dingle Peninsula.

The oratory is built of large cut stones from the Dingle Beds of the Upper Silurian Old Red Sandstone. Charles Smith, who discovered the edifice in 1756, described the stone as “a brown free-stone, brought from the cliffs of the sea shore, which cuts readily and is very durable.”

The stones are cut on every side and end so as to fit perfectly together. They exhibit smoothly finished outside facings that follow the slant of the wall.

The inside!

The edifice is usually thought to have been built without mortar, but there is evidence that even if mortar “was never visible in the wall facings it was used as a structural medium for the interior of the wall at least.” A thin layer of lime mortar is used to bond the stones together and to fill in small hollows in the inner faces.

You can park at a free car park & go on foot to the place. It costed us 4 euro p.p. It is a very impressive building, inside & out! Then, it was already evening, we drove back to our B&B. This was the way we went, we did it in 2 hours time! 🙂

We went for dinner at Kate Kearny’s Cottage without reservation. It is located at the foot of the Gap of Dunloe. Here are some lovely photos:

The beginning of the Gap of Dunloe. 

The outside of the cottage. There is also a small visitor & souvenir shop inside, besides the bar/restaurant.

The lovely inside with a lot of wooden furniture & very friendly staff!

 

Then, fortunately, it was only a 10 minute drive back home! 😉 What a fab day we had!

The next day, would be a resting day for us. In the morning, after breakfast, we went for a smaller nice morning walk from our B&B till the Killarney Lake, not too far from were we stayed. We thought we would have walked 4 km but we did 7! 😉 Lovely views, small paths & roads. The weather was bit fickle but we were happy that it didn’t rain & it wasn’t that hot!  We also passed by the Ogham stones, free of charge! Here some photos from our walk:

We rested a bit & in the afternoon, we headed to the city of Killarney, 8 km west from our B&B! We rented an E-Bike for me & for Peter a city bike for Sunday morning, 11 am. Some photos:

 

We drove further to Ross Castle but didn’t visit the actual castle but its grounds. This is free of charge, also the car park. We went there to rest a few hours & to write cool cards to the home front! 🙂 Some photos:

 

 

Then, we went home & ate in the Beaufort bar & restaurant once again!

So, this was part 3, I hope you enjoyed it all! 🙂

You might like:

  1. Road Trip Ireland, part 1!
  2. Road Trip Ireland, part 2!
Posted in Recipes

Sourdough Bread Rolls!

Yesterday, I made these stunning delicious sourdough bread rolls! I had 3 types of flours lying around that I needed to use up. It is an adapted recipe from myself.

I came up with these tasty bread rolls:

Recipe: For 10 sourdough bread rolls

Ingredients:

190 gr active bubbly sourdough (I used an oat sourdough: This is a stiffer sourdough)

260 gr organic white flour (T 65)

100 gr organic kamut flour

150 gr organic 5 grain flour+ 3 flakes (Mine had wholemeal flours & white wheat flours in it.) My mix was Markal organic 5 grains + 3 flakes: White flour T 65, oat flour, rye flour, rice flour, wholemeal spelt flour, barley flakes, millet flakes, sesame & wheat gluten)

6 gr salt

300 ml warm water

Method:

  1. Take Kenwood major & place dough hook in. In the fitted bowl, add all ingredients & begin to mix it all in on low-speed aka number 2 for 3 minutes. Then, turn speed up to number 4 & knead dough for another 5 minutes.
  2. Take dough out of the bowl with help of a dough scraper. The dough will stick a bit but that is normal. Knead the dough by hand for another 2 minutes. I did the stretch & fold method a few times to strengthen the gluten within! I place a bread Silpat onto an oven rack. Weigh the dough. Mine was 1008 gr. I wanted to make 10 bread rolls so each roll weighted about 100 gr. Make them not too big because they will rise for about 6 hours & will get bigger! This is how I formed them.
  • With dough scraper, divide the dough into 10 pieces, each weighing about 100 gr. Weigh them & form a round ball.
  • Flatten each piece with your hand palm.
  • Now, pull top side up & then fold it back into the middle of the dough piece.
  • Then, pull the left side out & pull it back into the middle of the dough.
  • Now, the bottom side, pull it & fold it back into the middle of the dough piece.
  • Finally, pull the right side up & fold it back into the middle of the dough piece. This is all to stretchen the gluten within! Now, roll your bread roll into a round ball shape & with help of your fingers & hand, shape it all round, also on the base!
  • Place each bread ball, spaced apart onto the bread Silpat. Scatter some of that 5 grain flour on top of each bread ball & place into a closed plastic bag in a warm place (like 21-22°C) to rise for 6 hours! They all will slowly rise!

When ready to bake, preheat oven to 220°C (428 F) for 10 minutes. After that, score your bread top, like the pattern you want. Smear the top & sides of each bread roll in with water. Lower the heat of the oven to 180°C (356 F) & bake for about 30-35 minutes. When ready, bread rolls are browned & risen. Tap on the bottom to see if they are baked through. If they sounds hollow, they are fully baked! Insert a thermometer & if the inside is 95°C & more, it is fully baked! Place onto a wire rack, to cool down completely. When ready, eat with a big smile on your face! 🙂 Yummy Yum! They won’t last for 2 days!

Delicious with butter & cheese with mustard seeds!

See these explaining photos:

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You might like other sourdough bread rolls:

  1. Sourdough kamut bread rolls!
  2. Vegan Sourdough Chocolate Chip Almond Buns!
Posted in Recipes

Making Oat Sourdough & a recipe using it: Oat sourdough Bread!

A thing of beauty!

I wanted to make a new type of sourdough so I made an oat sourdough!!! I used steel cut oats that I ground in my dry container of my Vitamix! Easy! I found an old recipe for the starter & it included peeled, cored apples that you grate. This way, the oat sourdough will be fruity in flavour without tasting of the apples! I was intrigued & wanted to try this out! So, I did! I made it in 6 days. My oat sourdough has now matured to being 9 months old, this day! It starts with using 3 ingredients:

Recipe: Making an Oat Sourdough

Ingredients:

90 gr organic whole oat flakes or steel cut oats

2 apples, peeled, cored & grated

50 ml warm water

Method:

Day 1: In the morning: Make the oat sourdough.

Put oats into dry Vitamix container & place fitted lid on. Blend until it resembles flour. This only takes 10 seconds. Take a medium see through bowl with fitted lid & add oatmeal, grated apples & pour 50 ml warm water in here. With a spoon, mix well. So, your oat sourdough base is ready. Place onto a big cloth. In the evening, mix it trough with a spoon during 30 seconds, to stir air into the mix. Eveytime, close the lid.

Day 2: in the morning: the dough is more sticky, more fragrant & has risen too. Smell of apples!

Mix the sourdough dough well through with a spoon. Close the lid again.

Day 2: in the evening: mix it all through with a spoon.

Day 3: It smells like fresh yoghurt & apples!

It is getting thicker!

Day 4: It smells really fresh & like yoghurt, no apple smell anymore!

Day 5: In the morning, I fed my sourdough with 100 gr oat flour & 100 gr warm water, mixed well with a spoon. In the evening, I did the same again, feeding with 100 gr oat flour & 100 gr warm water, mixed well with a spoon!

 

Day 6: Your oat sourdough is ready & smells fresh & has a lot of wholes. This is a more stiffer sourdough!

Recipe: For 1 oat sourdough bread weighing: 830 gr!

Your ingredients:

500 gr organic white wheat flour (T 65)

100 gr active oat sourdough

6 gr salt per bread

15 gr honey (I used sunflower honey)

300 ml warm water

Method:

  1. Take Kenwood major & add all ingredients in this order into the fitted bowl. Place dough hook in. Start by mixing on low-speed, aka number 2 for 3 minutes. Now, turn speed up to number 4 & knead the dough for another 5 minutes. Stop machine from time to time to scrape the sides. Knead again.
  2. With help of a dough scraper, scrape your dough out of the bowl & onto your kitchen counter. With your hands, knead dough for a few minutes. I do the stretch & fold method for a few minutes. Flour a fitted banetton rich with rice flour. Place your dough into it. Place closed plastic bag over it & leave to rise for 6 hours in a warm place. After this time, your dough has risen a bit, but not too much because of the oat sourdough.
  3. Preheat your oven to 200 °C (392 F) for 10 minutes. I always use a fan oven.
  4. Place a Silpat onto an oven rack. Place your banetton upside down & carefully flip your dough out of the basket onto the Silpat. You now see circles of the banetton onto your dough. Slash it or score it just like you want & smear your bread top & sides in with water. I use a silicon pastry brush here. Lower your heat to 180°C (356 F) & bake your bread for 45 minutes or until browned & baked through! I inserted a thermometer & it stated 96°C (205 F) so it is baked through! When your bread has been fully baked, your house will smell amazing! If you tap on the bottom of your bread & it sounds hollow, it is fully baked. Carefully remove from the hot oven & place onto a wire rack to cool down completely! You will end up with a delicious tasteful sourdough bread that needs lots of butter on it! This breads tastes a bit sweet because of the honey in here.

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Posted in Gardening, Recipes

Spiced Veggie Soup from our garden! ;)

Hey sweeties, another tasty soup recipe using all veggies from our garden!

 

Recipe: For a whole lot of soup

Ingredients:

1 very large green courgette & 1 normal green one, cleaned, mushy interior & seeds removed, cut up into thicker chunks (about 1800 gr when cut up)

2 small white onions, peeled & finely chopped —- I only used 2 small onions because they are very pungent

1 leek, well washed, cleaned & cut up —- I only use 1 leek because the home-grown leek is very pungent & sharp in flavour

2 spring onions, cleaned, white & green parts used, chopped

1 small green chili pepper, cleaned, green flesh chopped & seeds kept to use into the soup

1300 ml of a hot vegan stock

pink salt in a grinder

black pepper

garam masala: 3 big dashes

ground Curcuma ( turmeric) :3 big dashes

a fruity extra virgin olive oil

Method:

  1. Take a cook steaming pot with fitted lid. Pour some olive oil in it. Heat up on high. Now, add chopped onions, spring onions, leek & green chilli pepper pieces & seeds. Stir fry for about 10 minutes. Add chopped courgettes, garam masala & turmeric too. Stir everything round into the pan. Fry for about 5 minutes more. Add hot vegan stock & place fitted lid on.
  2. Cook for 5 minutes or until the nozzle of the steamcooker makes a lot of noise & the pressure inside is too high! Then, turn heat off & carefully with oven gloves on, set the steam free until there is no steam left. Then, check seasoning. I added some black pepper extra. Mix the soup until smooth! Enjoy! A kicking soup! 🙂