Pea And Bacon Soup / Rustic Focaccia

I am not being paranoid but anybody else, here in India, feel that Summer is coming on a bit too early this year?! And no, all those of you living in sub-zero temperatures, I don't expect you to understand my line of questioning!

But, it is just mid-February and the days are already feeling uncomfortable. Winter, as always, seems to have just whizzed by and it feels like I was sick for half of it. And this year, many said we had a longer than usual Winter. So, where did it suddenly disappear?? Ok, maybe I exaggerate. The nights are still pleasant but you will agree that Summer is approaching a bit too fast for my liking!

 

I started Winter with a soup out here, so it's only fair that I bid it farewell with a soup too.

 

I have gone seasonal with the peas and have kept it classic by pairing it with bacon. To go along with it, I thought I'd give making focaccia a shot one more time. The last time I gave it a go, it all went horribly wrong and I was left with a thin, crispy flatbread!

 

The soup is made in minutes. Although, I do recommend that you get your hands on some fresh, tender peas. Not only do they taste much fresher and sweeter, they also cook much faster. For those who do not eat bacon, I'd recommend pairing the peas with some fresh mint instead.

 

I have gone with a Popina bakery recipe for the focaccia. While the purists might raise an eyebrow at how the recipe simplifies matters, it does make life so much easier!

 

 

This is a thick and wholesome soup where the flavour of bacon is a dominant one. And that's why this focaccia is a perfect complement to the soup. It is light and flavoured with olive oil and herbs that are fresher on the palate.

 

If you are in the mood for a light dinner, this should do the trick!

 

The seasons are changing. For those covered under all that snow, I know you can't wait!! What about the rest of you?

Herb And Cheese Pull-Apart Bread / Roasted Tomato And Carrot Soup

I am not a big fan of soups and yet this past month, a mug of vegetable soup has been the provider of my daily dose of nutrition. Ideally, nothing beats a bowl of steaming chicken soup when you are sick but I wasn't feeling up to having anything do with meat. So, vegetable soup it's been. Tomato, carrot, spinach, pumpkin, cabbage, cauliflower and any other veggies than you can think of putting in a soup, we've had it in some permutation and combination!!

Since I've been feeling better this week, I've been enthused to hunt around for a good bread recipe to go with soup. At first, I thought of a baguette but then while googling around, I came across a few pull-apart breads and the decision was made.

 

Pull-apart breads are all about the visual. They look like a sequence of bread slices that have been stitched together into a loaf. Essentially made from a regular bread dough that is rolled out, sprinkled all over with a filling of your choice and then the dough is cut into strips and then again into squares to get the requisite look. It might sound complex but if you follow the pictorial step-by-step link that I have provided ... it's all quite simple!

 

 

For this dough, I went with a cheese, garlic and herb filling as these are flavours that would go with most soups. Although for this post, I played it safe with a roasted tomato and carrot soup. There is nothing much with the soup. It just involves roasting all the veggies and then blitzing it all up and you are done.

 

 

I am not sure on how to describe the final flavours of the soup, other than to say that roasting the veggies evokes the flavours of the Mediterranean. The natural sweetness of the carrots are the perfect foil for the sour tomatoes. Once roasted, there is not much to add to the soup except for the seasoning.And this bread is the perfect accompaniment to it.

 

Like I said earlier, a pull-apart bread is all about the visual. The golden crust speckled with herbs and cheese is impressive. The best part of this bread is the contrast between the golden-brown hard crust on the outside and that pillowy soft inside that tastes of garlic, cheese and the herbs. Straight out of the oven with all those heady aromas wafting about, I think you'll find the bread simply irresistible!

 

 

The seasons have changed and while much of India is yet to experience it, keep this bread in mind for the Winter ahead. Hope you're having a lovely weekend!!

Cheese and Ham Herb Bread / Roasted Pumpkin Soup

Can you feel it?? There is a slight nip in the early morning air and at night. Winter's round the corner and you know what that means .. milder temperatures, increased appetites and loads of baking!! After months of erratic baking, I see a busy few months on this blog. Soups, cakes, cookies, stews and warm puddings.. .. I want to make it all this winter!!

 

 

But for today, we'll start slowly with a soup. In deference to the pumpkin craze all this month on blog-o-sphere, I decided that my first soup of the season should be a roasted pumpkin soup. If you are looking for a fuss-free recipe that is full of flavour, you turn to Donna Hay.

 

The pumpkin is roasted along with an onion and a couple of garlic cloves. The best part, there is no peeling and chopping involved. You roast the veggies, just as they are, with a drizzle of oil. Once they are roasted, you simply peel off the skin and blitz it all and then add some chicken stock, milk and a teeny bit of honey. That's all there is to it!! Now, you know why I chose this recipe.

 

 

To go along with the soup, I made this bread. The recipe uses no yeast. So, anyone out there who's had a difficult relationship with yeast, this is for you!! It is bread speckled with ham, cheese, mustard and herbs... perfect with a soup.

 

Except for roasting the veggies that took an hour, making the soup and baking the bread, took a little over an hour. The soup is such a beautiful celebration of the vegetables involved. Roasting them heightens their flavour and brings out their natural sweetness. You balance the flavours and texture with some chicken stock and milk. We were won over!!

 

 

Since no yeast is used, the bread has a more denser and tightly packed crumb than usual. But, the flavours are all there and you will taste each and every component...the ham, cheese, herbs, the mustard.. all of it!! And did I mention, it also uses whole wheat flour.

 

The two dishes are wholesome and complement each other. In fact, keep the bread in mind for any soup you might have in mind. Sounds like just 'soup and bread', but it is a complete meal.

 

 

Winter is so gentle out here, that it brings a spring in my step and a smile on my face. What about you.. how's winter looking in your part of the world??