What are ye eatin' and drinkin' - The Eatening

s1ippy wrote: »

Homemade cream of vegetable soup and freshly made brown bread. Would eat it x10 more this week.

I made way too much brown bread cos I had a full litre of buttermilk and 600g wholemeal flour to use, so I froze a few slices of the fresh stuff for emergencies. There are two more loaves in loaf tins ready to go; one mixture in the freezer for next week and one for the weekend in the fridge.

We don't really eat all that much bread but I learned a long time ago that you might as well make extremely nice bread instead of wasting all those calories and carbs on gross shop-bought stuff. Although sometimes you just need a sandwich made from a white sliced pan.

s1ippy wrote: »

I don't really go off recipes, just rough guesses but here goes.

Bread:
600g brown flour (can use plain flour with flax seed, porridge oats and wheat germ or oat bran)
400g plain flour
2tsp bicarbonate of soda
1tsp yeast
1tsp salt

1l buttermilk
3 eggs
2tsp honey

1. Mix the dry ingredients together in a bowl
2. In a mixing jug pour a dropeen of boiling water onto the honey to make it liquid, then mix in the buttermilk and eggs.
3. Pour the wet mixture into the dry and stir it all up until it's a doughy paste.
4. You'll get 3 loaves out of this, I just like to do it all at once to save me having to do it 3 times and having ingredients taking up room.
5. Pour two thirds of the mixture into suitable plastic containers for the fridge/freezer
6. Pour the remaining mixture into a loaf tin lined with greased brown paper and sprinkle a handful sesame seeds and porridge oats to top it
7. Bake for 40-45m on 200°C
8. Leave to cool until you can no longer wait. Although I will say that it was even better this morning.



Soup:
https://www.google.ie/amp/s/amp.independent.ie/life/food-drink/darina-allen-the-best-and-easiest-vegetable-soup-you-can-make-today-36657644.html
For luxury soups I follow this general formula. Yesterday's was most decidedly a luxury soup made with veg I needed to use.

It had:

150g butter
150g roughly diced potatoes
2 diced onions
4 cloves of garlic finely diced
A third of a turnip
3 carrots
3 parsnips
Half a cauliflower
1 aubergine
1 courgette (no skin)

1L homemade chicken stock
150ml Gloun Cross unhomogenised milk
2 dominoes of unsalted butter

1. Melt the butter in a heavy bottomed saucepan.
2. When it foams, add potatoes and onions and turn them until well coated.
3. Sprinkle with salt and freshly ground pepper.
4. Cover and sweat on a gentle heat for 10 minutes.
5. Add the vegetables and stock.
6. Boil until soft, liquidise, sieve or put through a mouli.

Do not overcook or the vegetables will lose their flavour.

Adjust seasoning, I use Fenugreek and onion powder instead of much salt and it tastes like you got it in a hotel or it has something addictive like MSG in it, it's class.

Enjoy, I demand pictures of the results!