Bread: The Kitchen Hero

For some reason unknown to man (or maybe just to me), there's nothing quite so satisfying in the kitchen as the art of making bread. The simplicity of mixing together a few elementary ingredients then allowing them to progress on their own; it's a basic, sedating and enlightening process. 

Bread, I believe, is one of a meal's best companions. Whether it be studded with seeds to accompany a hearty salad, crisped and buttered to dunk in a warming soup or sliced in chunks to mop up that extra meat sauce... it's got to be high on the list as far as side dishes are concerned. Besides, what beats the smell and allure of freshly baked bread?!

One of my objectives for "Food Year 2013" was to master the art of bread making. I quickly discovered that this task held many possibilities, as "bread" itself comes in many forms. Sourdough, ciabatta, rye - I look forward to conquering such items, but I have already managed to bake up a few varieties. 

Challah, thus far, has been my favourite. It's a six-stranded, plaited, enriched bread; a Jewish Sabbath tradition. Learning the history of this bread truly stirred my interest (two loaves would be eaten throughout the Sabbath; 12 strands in total to represent the 12 tribes of Israel). Attempting the six-stranded plaiting was no mean feat. It required the works; crossed eyes, protruding tongue, assistance of helpful husband hands and a rather detailed YouTube video. But the end results were worth it and made me ever so slightly proud...

For this entry however I will step back to plain old loaf bread - the most versatile and perhaps the most satisfying. 

Via my sister I was introduced to the book "Artisan Bread in Five Minutes a Day". It asserts not all bread needs kneading - lo and behold! A new concept for me! In all my skepticism I decided to give it a go. Result - delicious!! There have been MANY more loaves since.

I basic recipe is enough for two decent sized loaves and is open to additions and alterations. In the following photos I mixed chopped olives through one loaf. Other times I've used various seeds such as sunflower or pumpkin; definitely worth a try!

No Kneed Bread

3 cups warm water

1 tbsp instant yeast

1 tbsp sea salt

5 cups standard flour

1 1/2 cups wholemeal flour

+/- additional items (olives, seeds, sundried tomatoes etc...)

In a large bowl, mix together water yeast & salt until cloudy. Add the flour & mix until combined 

Place a towel over the bowl and leave for 2 hours or until doubled in size

^ doubled in size!!^

Divide in two and mix through any extra ingredients you like (if you want these extra ingredients through both loaves then just add during the step of mixing in the flour)

Shape into loaves, buns or place in loaf tins. Allow to rise again while the oven heats to 230'c

Cook until well browned on top and sounds hollow when tapped. Cool on a wire rack then DEVOUR

Soup Season

My recipe silence of late has not been for want of trying. In fact, in the last month I've been inspired to try many new culinary adventures. Out of our little kitchen has poured a variety of new creations such as; challah, braised beef cheeks, hot cross buns, garlic-pepper chicken, a traditional passover dinner, homemade marshmallows, slow-cooked lamb, lemon curd shortbreads, or last night's prime addition; Baileys and chocolate ice cream. 
No, my silence has rather been an effect of becoming so caught up in the joy and interest of creating that I forget to capture the journey until my plate is about 7/8th's clean.
But finally, after the previous failed attempts, I snapped a dish in the making - Roasted Pumpkin Soup. 
I love soup. It certainly hasn't been a lifetime love-affair, and it never has the hit to be a show-stopper but in the last few years my fondness for the versatile, humble meal has grown. Soup is forgiving; you can bend the recipe to fit your palate desires or pantry lackings. It's empowering; you can feel just quietly self-proud for putting potentially wasted, slightly mushy veges to good use or boiling up last night's roast meal bones to make that base stock. Furthermore, it's easy, budget-friendly and importantly; the perfect excuse for some delicious fresh crusty bread (smothered in melting butter).
So it was with a smile that I pulled out my big soup pot and set to work concocting the first batch of the season, beginning with an old classic, and my sister(-in-law)'s request - pumpkin soup. I hope this recipe is somewhat similar to the one you were after!
I changed it up a little by roasting the pumpkin first, to give a more intense punch-of-pumpkin flavour, but it also works just as well by throwing in un-cooked pumpkin and letting it boil away to softness.
Welcome soup season.

*Note: the ingredient list below is more of an "approximation" of measurements, more of a there-or-thereabouts, thrown into the pot. Feel free to play around with quantities

Roasted Pumpkin Soup

1 onion, diced
knob butter (approx 20g)
1 tbsp olive oil
2-3 cloves garlic, crushed
2-3cm cube ginger root, finely grated
1 Pumpkin, peeled and chopped
1 litre chicken stock (homemade from a chicken carcass or purchased liquid stock)
1 can tomatoes (chopped or whole, it doesn't matter)
1 cup water
3 tsp curry powder
1 tsp ground cumin 
1 tsp ground coriander 
1 tbsp balsamic vinegar
salt & pepper
+/- more water to reach desired consistency
Topping to garnish (drizzle of cream, crumbled feta or blue cheese, greek yoghurt, pumpkin seeds etc.)

Peel and dice the pumpkin

Roast at 180'c until soft and browned

Melt butter in oil in a large pot. Add onions, garlic and ginger, cook until softened

Add the roasted pumpkin, mix around, allow it to mush up then add the spices, stirring more.

Add the vinegar, tomatoes and stock. Bring to the boil. Season with salt and pepper.

Puree with a stick blender or in a blender machine. Add water to achieve desired consistency (I had to add quite a bit) Season to taste.

Top with whatever toppings you prefer & serve with warm bread.