Roasted tomato & pepper, chickpea and fennel soup
Roasted tomato & pepper, chickpea and fennel soup I’ve become one of those green tea swigging and sloshing mothers; you know the type that inhales some fruit infused concoction in a wooden-chaired, Wi-Fi friendly café with parking spaces and then tackles daily activities of child work and home with many coloured pens, diary updates and sighs. It can’t be healthy. Come to think of it, that…
View On WordPress
Homemade bread with homemade lentil soup! I used the moosewood recipe for the soup (because moosewood is bae for vegetarians) but I added a cup of vegetable broth on top of the 7 cups of water, and I doubled the amount of vinegar and lemon juice that it calls for. I also added some cumin and coriander for flavor.
The bread is an extremely simple recipe that doesn’t take long but tastes great. Many people are intimidated by the idea of making homemade bread but it’s really pretty simple!
Just mix together 2 packets of yeast with 3 cups of bread flour, a pinch of salt, and 3 tsp. sugar. Once that is well blended stir in a cup of warm water. At this point the dough will get very sticky and clumpy. Add 3 tablespoons of melted butter and then knead the bread on a floured surface until everything is well mixed.
Roll the dough into a ball and let it sit for about 15 minutes. While it’s sitting spray a loaf pan with PAM and whisk one egg in a bowl.
Take the ball of dough and roll it until it’s about 2 ft. long. Split it in half and attach the two pieces at one end. Roll the pieces around each other so that they look like a 2 strand braid. Put the dough into the loaf pan and paint the beaten egg onto the top.
Put the pan into the oven at 350 degrees (F) for 30 minutes. When you take it out, let it sit for about 15 minutes before you cut into it.