03 July 2010

Yoghurt Week - Day Six



















It's day six of Yoghurt Week and we are coming to the end of this mini series. I do hope you have enjoyed it.

Today I decided to use up some of the carrots sitting patiently in my salad drawer to make a carrot soup. Carrot soup is always great, it never disappoints me. Today I added cumin for extra flavour and yoghurt to make it lovely and creamy.

I also baked some quick beer bread to serve with it. When I say quick, I mean the preparation and not the baking. It is one of those no-knead breads, that is just thrown together in one bowl. I baked the bread first and while it was in the oven, I made my soup. I prepared the meal in this order so we could enjoy the bread while it was still warm. Lovely.

I used a recipe for the bread that I have used a few times, although I usually make rolls with it. I have made Cheddar & Dill Rolls and Crusty Garlic Rolls and several variations on these from this basic recipe, but this time I baked the bread in a loaf tin and I was very pleased with the result.

Cheddar, Parmesan & Chilli Beer Bread

3 cups plain flour
1 tbsp soft brown sugar
1 tsp salt
1 tbsp baking powder
½ tsp chilli powder
1 cup grated mature cheddar
¼ cup freshly grated parmesan
300ml beer/lager


glaze
1 egg & 2 tsp water, beaten

Heat oven to 375f/190c/gas mark 5. Sift the flour into a large bowl and then add the sugar, salt, baking powder, chilli powder, parmesan and cheddar. Gradually pour in the beer and mix until just combined, do not over mix. The mixture will be quite thick and stretchy.

Pour the mixture into a lined loaf tin and bake for 45 minutes until golden. The outside should be crispy and a skewer should come out clean.

Leave to cool in the pan for a few minutes before moving onto a wire rack.

Best served warm.


Carrot. Cumin & Yoghurt Soup

1 tbsp olive oil
1 clove garlic, crushed
1 onion, finely diced
2 tsp ground cumin
8 large carrots, finely diced
5 cups / 2 ½ pints vegetable stock
1 handful fresh coriander, chopped
½ cup Total Greek Yoghurt
salt & freshly ground pepper


Saute the onion and garlic in the olive oil until the onions are translucent. Add the cumin and the carrots and cook gently for 10 minutes. Add the vegetable stock, cover and simmer for half an hour. Whizz up the soup until it is smooth, then add the coriander and stir through the yoghurt. Season to taste.

Serves 4-6

16 comments:

  1. Sounds wonderful, what a nice combination.

    The cumin in the soup and the chili in the bread .... yummmm.

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  2. It was lovely Brownieville Girl :)

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  3. I agree with BVG, this is a lovely combination. This is my kind of food - hearty and tasty. I have loved the yoghurt week Jac - well done. Lucie x

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  4. you make dinner sound so simple - and so delicious - love these bread rolls - must make beer bread again soon

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  5. That bread sounds mighty fine Jac! Going to have to try that. I've really liked the different recipes you've come up with using the yoghurt - I wish I had been that adventurous when I got my delivery lol

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  6. It's the only bread I make really Johanna, I really must take the time to move on from it. Got a great recipe for baguettes from Ashley to try.

    Hey Chele, I have done a weeks worth of recipes, but they have been very plain and simple Chele :)

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  7. I love carrots soup and the added cumin and chilli adds great flavour. I bet the bread finished off the soup wonderfully!

    Maria
    x

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  8. I am still enjoying it Maria. I am looking forward to some for lunch with the scones I made yesterday :)

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  9. Yogurt and chili together in a bread...who would've thought it. Not a fan of carrot soup, would this go well with say a potato soup?

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  10. It would be great ith any soup TB :)

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  11. I've made your cheddar & dill beer bread rolls before so I know how good they are! That carrot soup looks like the perfect accompaniment and the perfect place to add yogurt.

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  12. Just to mention that Parmesan cheese is never suitable for vegetarians because it always contains animal rennet (see http://www.vegsoc.org/page.aspx?pid=1003) so a veggie-friendly alternative should be used, such as the vegan Parmezano or Bookhams' Not Just a Pasta Cheese.

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  13. Hi JB, yes I know. I usually add a link to Bookham's if I mention Veggie parmesan, but obviously didn't this time, however if you scroll down the page you will see I have a logo and link to them. I always by my parmesan/not just a pasta cheese from them and have mentioned them many times, however, it is up to my readers to choose which products to use, I merely offer up my suggestions.

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  14. This bread is so simple n easy to make and turned out wonderfully! I made this with your Carrot soup recipe and my usually soup n bread averse hubby happily gorged himself on the combination :) I loved it too, needless to say I will be baking it every week now! Many thanks!

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    Replies
    1. Thanks for taking the time to stop by and tell me how you enjoyed both recipes. It really makes it all worth while when I get feedback like yours. Jac x

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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