THIS week's recipes are two simple starters. Making use of all the loose ingredients nestled in our cupboards is ever-more important, and so, these recipes are great for introductory level meals.
First is a wholesome carrot and lentil soup. An uncomplicated recipe, this soup can be prepared on a Sunday evening, and used for lunch or dinner in the week ahead.
Next up is a hearty loaf of bread. The perfect partner to soup, there is no better smell than a fresh loaf of bread straight from the oven, accompanied by a generous helping of butter.
For more information, or to book an experience at the Waterman Cookery School, visit cookinbelfast.co.uk.
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CARROT AND LENTIL SOUP
(Serves 4)
3 tablespoons of butter
1 red onion, finely chopped
1 garlic clove, minced
2 tablespoons of tomato puree
500g carrots
250g red lentils
1.5l chicken stock
125ml crème fraiche
Fresh coriander leaves
Method
First, melt the butter in a deep saucepan on a high heat.
Once the red onion is chopped and garlic minced, add to the butter in the pan.
Grate carrots and after draining the red lentils, place in the pot with chicken stock.
Bring this mixture to the boil.
Simmer for 40 minutes until lentils are soft and then remove from heat.
Once the soup has cooled, blend until smooth.
Place the pan back on a low heat, adding a dollop of crème fraîche and a sprinkling of finely chopped coriander leaves to serve.
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FOUGASSE WITH OLIVES
(Makes 1 loaf)
500g bread flour
1 tablespoon of salt
20g fresh yeast
300ml warm water
80g mixed olives, pitted and chopped
1 sprig of thyme, destalked
1 sprig of rosemary, destalked
Method
Start by pre-heating the oven to 220C.
Next, sift together the flour and salt in large bowl.
Dissolve the yeast in 300ml of warm water and add the flour and salt mixture.
Knead for about 10-15 minutes in a food processor, using a dough hook.
Cover and leave to prove for 45 minutes.
After 45 minutes, flour the work surface and turn out your dough.
Add in the olives and herbs, shaping the dough into a ball.
Roll out with a floured rolling pin to 1½cm.
Place on floured baking tray and make six incisions into the centre of the dough.
Cover again and leave to sit for a further 30 minutes.
Place in the oven and bake for 20 minutes until bread appears golden and crisp.
