Ms Glade has returned to Manchester after spending half term at home eating and sleeping. I am deliberately posting this today in an effort to encourage her to make some nutritious soup!
It’s lovely with ‘No need to knead Cheese and Chive Bread’.
3 leeks peeled and thinly chopped
3 potatoes peeled and chopped into small pieces
2 litres vegetable stock
Pinch of white pepper
Swirl of olive oil for each bowl
1. Melt the butter in a pan and gently cook the leeks through without letting them catch for about five minutes
2. Add the potatoes and continue to gentle sauté for about five more minutes
3. Add the stock and a pinch of white pepper and bring to the boil
4. Reduce the heat to simmer with the lid on the pan for about 30 minutes
5. When it has cooled a little bit, smooth with a stick blender
6. Heat back up and serve with a small swirl of olive oil because that makes it look fancy!
This is cheese and chive bread that I made recently.
It really is the easiest bread I have ever made. It is one of those recipes where there is a lot of alchemy involved and really as long as you follow the simple instructions, you just have to trust it will be ok.
I have also made a rosemary, chive and thyme loaf, a plain white one and a mix of wholemeal and white and, they were all as good as each other.
But the very best thing about it is that it makes the house smell delicious for very little effort!
The recipe came from Janet who writes at Simply So Good and can be found here. She has pictures every step of the way and it is definitely worth having a go.
The English version (because Janet does it in American cups) of the main four ingredients are:
400g Strong bread flour
½ teaspoon of dried yeast
1 teaspoon of sea salt
300ml tepid water
To make it cheese and chive, I added:
50g strong cheddar cheese
1 teaspoon of dried chives
There you are soft, chewy, fresh bread!
*Tip: Add 200mls of kettle hot water to 100mls of tap cold water and viola, tepid water!