Soup and Bread

As any self respecting foodie would, we too do collect many cook books and food magazines to fill our bookselves. However, we have a bad habit of just looking through them and not actually using any of the recipes - this could be called food porn I guess...
But since one of the main resons we started this blog for was trying more new things, I have systematically started marking the recipes that I would like to give a go. We wouldn't really need any new magazines or cook books for a year, that's how little we've been using the ones that we already have!

We really enjoy the UK food mag Olive, which fortunately is also sold in many shops in Helsinki. It has beautiful and inspiring photography, a variety of recipes from really easy to professional and a great travel section, to mention a few good reasons to keep buying it. A foodie's must-read I think! Both of the recipes today are from Olive's February issue 2009.

Before

Celeriac and Pear Soup
A lesson learned with this recipe; always check how many it serves. This recipe is for 6, and as Andy does not much like to eat soup, I will most likely be slurping this for days unless I freeze some. Nevermind, it is delicious! I'd never used fruit in a soup and the pear and celeriac were a great combination. A little bit sweet, but the ginger balanced it nicely. A good winter day soup!

Olive oil, 1 tbsp
Shallots, 4, finely sliced
Garlic, 2 cloves, chopped
Ginger, to taste, finely chopped
Celeriac, 1, peeled and roughly chopped
Pears, 4, peeled, cored and roughly chopped
Veg stock, 1 litre
Parsley, chopped for garnish

Heat the oil in a large saucepan, add shallots, garlic and ginger and cook over medium heat for about 5 min or until softened but not coloured.
Add cleriac, pears and stock, bring to boil and then reduce to a simmer. Simmer for 20-30 minutes or until the celeriac has softened.
Whiz and blitz in your chosen method until smooth, sieve if you like it really smooooth. Season and serve with parsley and your homemade bread!

After

Quick Carrot and Walnut Bread
This was super easy as well as super tasty, reminding me of something I know as "tea bread" that all Finnish kids learn to make in domestic cooking classes at school.

Plain flour, 350 g
Wholemeal flour, 150 g
Salt, 1 tsp
Bicarbonate of soda, 2 tsp
Carrots, 150g, peeled and grated
Walnut pieces, a handful
Greek yoghurt, 300 ml
Milk, 125 ml

Heat oven to 230C/fan 210. Mix flours, salt and bicarb, stir in carrot, walnuts and yoghurt, then add enough milk to make a soft, sticky dough. Tip onto a floured surface and form a flat ball, but on a baking sheet, slash the top and bake for 30 mins until risen and cooked.