First of all I am sorry for my lack of posts recently. It’s not that I don’t have anything to share with you it’s that I haven’t had the time. I have been busy writing, testing and perfecting recipes for my cookery workshops. I have one this Saturday which is a Festive Vegetarian Middle Eastern Menu, some of the recipes from which I will share with you soon.
We have also just finalised the timetable of workshops for the first three months of 2013. As well as my Vegetarian Mezze Course (the next one being on Sun. 20th Jan 10-2 pm) and my Healthy Baking Workshop savoury and sweet (the next one is on Sun 3rd Feb 10-2pm), I have also introduced two new ones.
The first new workshop is the second in the series of Healthy Baking courses; Healthy Baking with Chocolate . The first of which is being held on Sat. 2nd March 5 – 9pm.
The second new workshop I have introduced is called Soups of the World. The first one is on Sat. 26th Jan 5 – 9pm. After all the Christmas excess everyone’s thoughts turn towards lighter and healthier food (and bodies!)
Soups are one of my favourite things to make and eat especially in winter. In this workshop you will learn how to make your own veg stock then we embark on a culinary journey through Thailand, Turkey, Italy & France taking some of the most exciting flavour combinations in the world and converting them into delicious soups, some classics and some more unusual.
Thai Squash Wonton Soup
an aromatic Thai style broth with floating delicate wontons filled with sweet roasted squash, herbs & spices
Turkish Ezogelin Corbasi
a hearty red lentil soup with rice & bulgur flavoured with fresh mint and sumac (with a tragic love story behind it)
Italian Winter Minestrone
the classic “big one” a rustic bowl of goodness topped with a delicious homemade basil pesto
French Onion Soup
deep, dark & sweet caramelised onions with a touch of sherry topped with toasted melting Gruyère croutons
So what do you need to go with all those soups? Bread of course.
Some of you who have been following this blog for a while may already know about my irrational fear of yeast. I can’t make it work properly, ever. Whether it is my well-known impatience, hot hands or even the altitude (We live up a mountain and apparently that can affect the “rise”) I don’t know. And I don’t care anymore because I have found the “get out” that is this soda bread.
Made with soda (obvs) instead of yeast, you have no waiting, no kneading and no disappointment. It’s just dry ingredients, wet ingredients, mix and bake. Hooray.
Wholemeal Spelt Flour Soda Bread Recipe
Makes 1 small loaf, vegan, wheat-free. Adapted from The Healthy Chef
250 g wholemeal spelt flour
- 25 g (4 Tbsp) flax meal (ground flax seeds) if not add 25 g more flour
- 1/2 tsp salt
- 1 tsp bicarbonate soda (or baking soda)
- 220 ml (1 cup) oat milk (or soy/rice/almond)
- 1/2 Tbsp honey (or molasses/miel de cana/agave syrup)
- 2 Tbsp extra virgin olive oil
- 1/2 Tbsp lemon juice
- sunflower seeds/flax seeds/sesame seeds for topping