Wednesday, 31 October 2007

Day Two

Still on the Hey Fungi! Go Back To your Roots soup

The flavours have merged more today, there's more herb coming through. Still very nice...still very thick.

Today i have a recipe for the perfect bread to go with the Hey Fungi! soup:

Crusty White Bread

800g (1¾lb) Strong White Flour
450ml (¾ pint) Lukewarm Water
25g (1oz) Fresh Yeast
15g (½ oz) Lard
2 tsp Salt

Mix the flour and salt together, rub in the lard.
Dissolve the sugar in a little of the water and use to mix the yeast into a smooth thin paste, then add to the remaining water.
Make a well in the centre of the flour and pour in the liquid. Mix together well and then knead for at least 5 minutes, until it becomes a smooth, elastic dough.
Shape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place for two hours to allow it to rise.
Turn out on to a floured surface and knock out all of the air.
Knead again until springy and smooth.
Reshape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place for an hour to allow it to rise again.
Divide the dough in half and place into two well-greased 2lb (900g) loaf tins.
Cover the tins and place in a warm place for 40 - 45 minutes to allow the dough to rise.
Preheat oven to 230°C: 450°F: Gas 8 and bake for 40-45 minutes.


This thick, hearty soup really needs a good farmhouse crusty loaf to go with it.


Tuesday, 30 October 2007

Day One

Day One's a bit odd really, because its actually day two of my working week.
Ho Hum..

Today's soup is Hey! Fungi - Go Back To Your Roots!


6 small potatoes (not tiny new potato size, a bit bigger than that)
1 large carrot
1 medium parsip
1 medium leek (only up to the green bit - not using the tough upper leaves)
1 medium onion (white)
3 portobello mushroom (about 3" across)
1pt Veg Stock

Small handful fresh parsely
Small handful fresh sage
Small handful fresh basil
A good grind of black pepper
Tsp sea salt
Knob of butter

Cut the potatoes into small pieces, leaving the skins on and boil for about half an hour.
Cut the carrot and parsnip into equally small pieces and boil for 15 minutes
Shallow fry together the onion, mushrooms and leek, also cut into small pieces.

Turn off the heat to the frying pan and add the herbs, lightly chopped. We want to wilt them rather than cook them.

Add potatoes, carrot, parsnip and stock to a blender and whizz for a couple of minutes. At this point it should look and smell something like baby food! Add the mushroom mixture and whizz again so that its all incorporated. Then add the pepper, butter and salt. Mix thoroughly.

Drink and enjoy!

I found this soup to be easy to make, and really tasty. Its really thick, so some might want to add more veg stock to water it down. I like a good thick soup that can be eaten without bread and still provide a filling meal.