And I was talking to you a wee while ago about the importance of making nice lunches when you are at home all day (like I am… and maybe like some of you are too!)
For me, lunch is my little treat to myself… and it’s a way to make sure that I don’t forget to eat altogether. I talk to lots of ladies who SKIP LUNCH! OMG. Don’t do that. I think that building a good lunch into your day is super important. Maybe you are like that too?! Do you feel the same way? Why don’t you take yourself out for a nice lunch? Or MAKE yourself a nice lunch, even? You could make it the night before and take it to work, if you don’t work from home like me?
Last week I made Soda Bread with Pumpkin Soup. I also sliced some up and topped it with beetroot, mint and goats cheese. Yum.
I actually LOVE soda bread! I used to make it as a kid and it was horrible and heavy. I think I have got the knack of it now, though… It’s not horrible at all. I promise.
Nearly Sophie’s Soda Bread
(Adapted slightly from Sophie Dahl’s recipe in the lovely book From Season To Season)
Preheat the oven to 200c/180f
3 cups of bread flour (I just used white bakers flour because I didn’t have any wholemeal)
2 tsp of bicarbonate of soda
1 tsp of salt
1 1/2 cups of buttermilk
* dried mixed herbs or sesame seeds for topping
In a mixer (I used a Kitchenaid with a dough hook) mix all ingredients until just combined. Scoop out the dough with your hands and shape into a ball. Put on a greased oven tray and cut a DEEP x into the top (to help it cook evenly and more springily!) Sprinkle with herbs, seeds or sea salt… or the thing you like.
Bake in a hot oven for 40 minutes or until well coloured and ‘hollow sounding’ when tapped!
Basic Pumpkin Soup
1kg of diced and peeled pumpkin
1 peeled and sliced carrot
2 peeled and chopped potatoes
2 cloves of diced garlic
1 tsp sweet paprika
S & P
30g of butter
enough water to just cover (around a litre – or you could use stock)
* optional yogurt or cream to serve
Melt the butter. Fry the onion until soft. Add the garlic. Fry for 30 seconds over a medium heat. Add the pumpkin, carrot, potatoes and just enough water or stock to cover them. Add the paprika and some salt and pepper. Put a lid on it. Simmer for 30 minutes, then blend into a rustic-ly smooth soup. Add a swish of cream or yogurt when you serve it, if you like! And add a good grind of pepper and a titch more salt too!