Wednesday, 25 June 2014

Recipe Butternut Soup & Home Made Flat Bread

Butternut Soup & Home Made Flat Bread
Sandy Bigara

Butternut Soup
2 Butternuts cut into 3- 5cm cubes, but with skin still on them
1 Tbsp Cinnamon
1/4 tsp Salt
1/4 cup Fresh Cream
1/4 cup Fresh Milk
1 Tbsp Sugar

1) Cut up the butternut and boil in salty water (leave the skin on but wash them first!) 
2) When the Butternut is cooked, (soft enough for a knife to slide through) blend the soup with a Kenwood hand held mixer. I used the Baby Mu-lee adapter and then the smoothie adapter for a finer soup. 
3) Add Cream, Milk, Cinnamon and Salt to the pureed soup - add more milk to make it thinner if required.
4) Serve! 

Home Made Flat Bread
250g Self Raising Flour
1/4 pack of yeast
1 tsp Sugar
1/5 tsp Salt
1 Egg
1 Tbsp Pesto (I used the GREEK Pesto from EverFresh)
Splash of milk
handful of baby tomatos cut in half
1/4 round of Feta
palmful of Cheddar grated
(Cheddar for the top if you like a nice cheesy topping to your flat bread)

1) Put Flour, Yeast, Sugar, Salt Pesto and Cheddar into a deep mixing bowl and mix well. 
2) Add Egg and mix, add milk and mix manually until the dough forms a round ball that can be shaped. You may need to dust it with a little flour because it sticks to your hands. 
3) Turn it out onto a sheet lined with baking paper and press it out into a flat bread shape (we had an oval shape) keep it about 1cm thick. 
4) Crumble feta over the top, press the tomato halves all around the edge and place some in the middle. 
5) Bake at 180C for about 15 minutes and then add a sprinkle of cheddar to the top and grill for another 3 - 5 mins. Just keep an eye on it!

Serve hot soup and steaming hot bread together... 

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