Eat Pip-Life

:: How To Make A Simple Soda Bread

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?

So…

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.

I tweaked the Sophie Dahl recipe to make my loaf of soda success. But you might like to make Michelle’s recipe? Or Amelia’s? Or you could try this one, which someone told me is delicious!

 

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 onion
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!

 

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