Irish Soda Bread - Arán Sóide

The simplest bread to do prepare, Irish soda bread gets its name from the use of baking soda instead of yeast when preparing it. This bread is very easy and quick to do because there is no need of proving and it only needs a minimum amount of kneading. The lack of proving and kneading gives its typical delicious cake-like texture. Also important is to use a mixture of flours...we used a mixture of self-raising wholemeal flour and plain flour. Give it a go, it is so worth the effort...you will need...

• 150g strong plain wholemeal flour
• 150g plain flour
• 250ml buttermilk ( I use a cup of milk with a tablespoon of white vinegar and let sit for 5 minutes)
• half teaspoon fine sea salt
• half a teaspoon bicarbonate of soda

Method

1. Preheat the oven to 200°C.
2. Put all the dry ingredients in a large bowl and stir well.
3. Make a well in the centre and add the buttermilk whilst mixing with a fork. Keep mixing until you get a  soft dough, it should be neither stiff nor sticky. If too wet add a bit more plain flour or if too stiff add a bit water.
4. Put the dough on a floured surface and knead briefly.
5. Shape the dough into a ball, flatten slightly and cut a cross shape with a sharp knife.
6. Bake into the hot oven for about 25-30 minutes.

Enjoy!!

R&A

Spiced Cauliflower Soup

We're back!! Very busy studying at the moment, still cooking, but no time to blog. Well, as I am waiting for football to start I felt like sharing this delicious purée/soup with you all. Cauliflower being in season at the moment, we decided to buy a couple of fresh ones and turn them into this scrumptious soup. Cauliflower is low in fat and high in dietary fibre and Vitamin C, so it is a very nutritious vegetable. The term spiced does not mean spicy as the spices we used are pretty mild yet fragrant. So give it a go...it is very easy to prepare...these amounts are for 6 people (as a main meal). Serve with some crusty bread. You will need...

• 1.4kg cauliflower florets
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1.5 litres vegetable stock (2 veg cubes in 1.5 litres boiling water)
• 1 and a half teaspoons ground coriander
• 1 and a half teaspoons ground cumin
• 1 and a half teaspoons ground cinnamon
• Fine sea salt & black pepper, to taste
• Olive oil
• Flaked almonds, to serve

Method

1. Start by frying the onion & garlic in about 2 tablespoons olive oil on low heat until soft & transparent. Make sure you stir frequently.
2. Add the coriander, cumin and cinnamon to the onion & garlic and fry for about 3 minutes or until well fragrant.
3. Add the cauliflower florets and vegetable stock. Give it a good stir and add salt & pepper to taste.
4. Simmer for about 15 minutes on medium heat or until cauliflower is tender.
5. Purée the soup in a blender (making sure that you leave some air when blending so as steam can escape), ladle in bowls whilst still hot and top it up with some flaked almonds.
6. Serve with crusty bread.

Enjoy!!

R&A