All posts tagged: Sourdough

Garlic Mushroom, Thyme & Goats Cheese Toast

I could almost always have a cheese and Marmite sandwich for lunch, especially when I’m on my own.  No brain power required.  Fills a hole.  No further thought until supper time.  But when I jolt myself out of my rut and start pulling ingredients out of the fridge in a ‘ready steady cook’ style challenge I remember how good lunch for one can be.  And without any extra time or effort (other than applying my mind to it)!  So the result of today’s jolt of inspiration is this… Ingredients (Serves 1): 1 slice sourdough bread (toasted) 4 large chestnut mushrooms 2 cloves garlic 1 tbsp butter 1 spring onion 2 tbsp white wine 1 small sprig thyme 4 thin slices goats cheese Method: 1) Toast the sourdough in the toaster. 2) Melt the butter in a pan on the hob. 3) Crush the garlic, thinly slice the spring onion and add to the pan along with the thyme to soften (without browning). 4) Add the sliced mushrooms and the white wine. 5) Simmer until the …

Broccoli, Stilton & Walnut Soup

Going back to the fairy garden visuals of yesterday’s brussels sprouts post, if the brussels sprouts are the cabbages, then the broccoli would be the trees.  But I’d give them little super hero capes because broccoli is super…Especially sprouting broccoli.  Perhaps this is a project for a rainy day…?!  Or perhaps I have too much time on my hands… Either way, this soup is a little bit delicious.  The only ingredients here are the broccoli, Stilton & walnuts, and that’s because I’ve used a bone broth to soup them up… and there’s so much flavour and seasoning already there that no more is needed.  If you’re without a bone broth though, I’ll list a vegetable base alternative. Ingredients: 1 head broccoli 100g stilton 2 handfuls chopped walnuts Covered with chicken bone broth (about 600ml) or topped up with vegetable stock. If you don’t have any chicken bone broth then you can make a vegetable stock base from the following ingredients: 2 tbsps olive oil 1 onion, chopped 1 carrot, chopped into small cubes 1 stick …

10 Ways With Toast #6 Avocado, Pinenuts & Sundried Tomatoes on Sourdough

TOAST!  Hurrah!  Is it just coincidence that a toast is a toast?  I don’t know, but for all you toast masters out there, let’s make a toast, to toast… This will be a rolling post about toast.  Ten ways with toast in fact! So whether you’re cooking up a roast, or enjoying the coast, stop what you’re doing and celebrate Toast (henceforth with a capital T)!* #6 Avocado, Sundried Tomatoes & Toasted Pinenuts You see the very wonderful thing about toast, and topping toast, is that it really can be an anytime meal… and I very often go to avocado on toast for lunch because it takes all of about 3 seconds to make and it’s super nutrious. Ingredients: 1 Large slice of Sourdough cut in half 1 avocado 4 sundried tomatoes 1 handful pinenuts Method: 1. Toast your sourdough and spread 1/2 your avocado on each slice. 2. Finely chop the sundried tomatoes and evenly sprinkle on each slice. 3. Put a handful of pinenuts in a dry pan on the hob and heat …

Halloween Pumpkin Soup with Sourdough Cheddar Croutons

The allotment is getting sleepy… and it’s also getting cold.  It’s hot dogs on the fire and hot chocolate to keep our hands warm while we’re there from now on!  The last of the harvest bounty has come in… and we’ve finally collected the gnarly old pumpkins ready for halloween and ready for pumpkin soup… So here’s the first halloween pumpkin recipe of the season! Ingredients for the soup (serves 4): 1 tbsp butter 1 tbsp olive oil 1 red onion, chopped 1 large clove garlic, crushed 1 large carrot, chopped 2 sticks celery 10 fresh sage leaves, chopped salt & pepper 2 bay leaves 2lbs pumpkin flesh, chopped into bite sized (or slightly larger) chunks 800mls boiling water (1 tsp vegetable stock dissolved) 100mls white wine For the croutons: 250g stale or day old sourdough bread 50g organic cheddar 3 tbsp olive oil Method: 1. Preheat the oven to 180C for the croutons. 2. Bring 800mls water to the boil and add 1 tsp vegetable bouillon. 3. Heat the bay leaves, butter and olive …

Sourdough, the World’s Slowest Bread aka ‘The Rise & Rise of Lupa the Immortal’ aka My Soapbox…

I’ve been inspired by the Real Bread campaign recently, and #sourdoughseptember… Those of you who know me, know I have a real ‘bee in my bonnet’ about bread.  It’s a staple, and it’s massively exploited for that reason.  Unfortunately the bread we buy from the supermarket shelf really can’t call itself bread.  Yes it’s derived mostly from wheat, but after that it’s packed with preservatives, stabilizers, sugar… anything to give it a longer shelf life.  It’s a convenience food. So what can call itself bread?  It’s four ingredients:  Flour, Water, Yeast, Salt.  That’s it… Now go and read the list of ingredients on your supermarket loaf and decide what you have?  Is it a chemical concoction?  Or a nutritionally valuable food?  And what is it for?  To nourish or to ‘fill a hole’? The whole point of this blog is to share a passion for whole food.  That’s three times a day nourishing the body, after air and water, its the most important thing we do for ourselves, and what we eat builds who we …