Aug 16 2010

Creamy cauliflower soup with ease

This is a very ligh and fresh cauliflower soup which is extremely easy to make.

Ingredients for 6:

1 cauliflower (500g)
1 small onion
4 carrots
2 tbs chopped fresh parsley
1 vegetable bouillon cube
1 l water
Salt
White pepper

Direction:

  • Chop the cauliflower, onion and carrot
  • Place all ingredients except salt and pepper in a big saucepan
  • Cover and simmer until the vegetables are tender (about 20min)
  • Separate the vegetables from the liquid without throwing anything away
  • Place the vegetables in a food processor and puree
  • Place the vegetable puree back into the pot, add the liquid and stir until smooth
  • Reheat and add salt and pepper to taste
Serve with fresh chive topping, next to a piece of oven fresh bread.
Some tips: For a nice cauliflower-white soup, use cream-colored carrot instead of the classic orange one. If you don’t mind some extra calories, you can stir in a deciliter of Turkish Yogurt at the last heat-up, for extra creaminess.

M & A

COMMENT(s) HERE!   |  tags: , , | posted in Recipes, Soups

Nov 15 2009

Wholemeal Carrot Bread

This juicy bread is made in an oven tray. I served our guest and still have a lot to eat during the coming week.

Ingredients for 8 persons:brd

75 gr yeast
5 dl water
5 dl sour milk
50 gr butter, room tempered
2 tbsp salt
½ dl dark syrup
5 dl carrot, grated
8 dl whole grain spelt flour
2 dl whole grain rye flour
15 dl wheat flour
1 egg yolk
1 tsp Nepalese salt, coarse

Directions:

  • Crumble the yeast into large bowl
    (If you use dry yeast, mix it with the flours instead)
  • Heat water and sour milk until body temperature
    (If you don’t have access to sour milk, I suppose you can use water and a sour yoghurt like Turkish yoghurt instead, half and half)
  • Pour it over the yeast, and mix
  • Add butter in small pieces, salt, syrup and carrots
  • Add the flours and knead until smooth
    (The rye can be replaced by spelt if you wish)
  • Cover, and let it rest for 45 minutes
  • Quickly knead the dough in the bowl and transfer it onto an oiled oven tray (size ~30×40 cm)
  • Spread and flatten the dough until it covers the tray
  • Split into 8 pieces and scratch the surface with a knife
  • Let the dough rise for 20-25 minutes
  • Heat up the oven to 250 C
  • Wipe the egg yolk on the dough, and sprinkle the course salt over
  • Place the tray close to the bottom of the oven and turn down the heat to 200 C
  • Bake the bread for 40-50 minutes
  • While cooling, cover with a fabric

M

1 comment   |  tags: | posted in Pastrys & Breads, Recipes