A nice hearty soup needs a nice freshly baked bread to go with it. Or at least that’s what I think. Today, I’ve been making enough soup and stew to feed the family and the whole neighbourhood. (I feel rich when I have food in my kitchen… =)) Looking at the lovely pumpkin soup I’d made, I felt it would be a shame not to have a proper good bread to serve with it.
Thyme & Tomato bread (pic does not do the colour justice)
I looked through my cupboards and found some tinned chopped tomatoes and I harvested some thyme from our little herb garden. I chopped the thyme and mixed it with the tomatoes, 2dl olive oil, a bit of salt and a cup of hot water. Then I stirred 75g of fresh yeast (can be bought in Polish shops) into this mixture and made sure it was properly dissolved.
With the wet mixture ready to go, I added a handful each of pumpkin and sunflower seeds and another handful of oats. Then I worked roughly 1,5kg of white flour into the mix until I had a nice moist dough that did not stick to my hands. I covered the bowl and allow the dough to rest for half an hour.
The dough now doubled in size was again worked together and cut up in three bits. One I turned into little rolls, and two into bigger flat breads. Again, I allowed them to rest for another half hour before baking in the oven at 250 degrees. 7-8 minutes for the rolls and 12-15 for the breads.
Last, but not least, we had newly baked rolls with real butter and a gorgeous bowl of pumpkin soup – all at a bargain cost of less than £5. What a feast!
Another Swedish sticky cake that my kids can’t get enough of.
- 150g butter/margarine
- 2 eggs
- 3dl caster sugar
- 3tsp baking powder
- 2tsp vanilla sugar
- 2tbsp cocoa powder
- 1,5dl milk
- 4,5dl white flour
And for the iceing:
- 50g butter/margarine
- 3tbsp strong coffee
- 3dl iceing sugar
- dessicated coconut
- Melt the butter and allow it to cool off a little.
- Whisk eggs and sugar fluffy and whiteish in colour.
- Mix all dry ingredients and stir them into the egg mixture together with the milk and the melted butter.
- Put into a square baking tin (I use a non-stick turkey baster) and bake for 10-15mins at the bottom of the oven in 225*.
- Prepare the iceing: Mix all ingredients, but not the coconut, in a bowl.
- Spread over the cake while it’s still warm.
- Sprinkle an even layer of dessicated coconut over your masterpiece.
- When cold, cut into squares and enjoy!
This is one of my family’s favourites. A Swedish sticky cake that is delicious and decidedly addictive. In this house making just one is never an option… =)
- 4 eggs
- 6dl caster sugar
- 3dl white flour
- 2tbsp baking powder
- 2tsp vanilla sugar/vanilla extract
- 0.5tsp salt
- 175g butter
- 75g butter
- 2dl caster sugar
- 1,5dl double cream 1dl syrup
- 200g dessicated coconut
- Whisk eggs and sugar until it’s fluffy and whiteish in colour.
- Add the melted butter and stir until properly mixed.
- In a separate bowl, mix all dry ingredients properly.
- Add dry ingredients to eggmixture and stir.
- Pour into a large, square baking tin (I use non-stick turkey basters)
- Bake for 12-15mins in 200*
- Whilst cake is in the oven, put all the tosca ingredients into a saucepan and stir until it starts to boil, then put it aside and wait for cake to be ready.
- Pull cake out of oven and spread the tosca in an even layer over the cake, then bake for another 10mins.
- Cut into squares once it’s cooled off.