Herby Spelt Rolls
A selection of cold Italian meats by Citterio
250g self raising flour less 3 tablespoons
3 tablespoons spelt flour
100ml olive oil
75g mature cheddar or similar
2 tablespoons freshly grated gran padano
1 tablespoon tomato puree
1 tablespoon chopped fresh parsley and basil, finely chopped or herbs of your choice
1/2 teaspoon Balsamic Vinegar
Salt and Pepper
garnish with sesame seeds and when you take out of the oven, brush with olive oil
Measure the self raising flour. Remove 3 tablespoons and add 3 tablespoons of spelt flour. Sift the flour twice into a large bowl. Add all the other ingredients without mixing, just pile them up on top of the flour but if you wish keep back a bit of bacon or pancetta or cold Italian meats to garnish the top of the rolls.
Then use a large metal spoon to gently but firmly fold in the ingredients. Bring together with your hands to form a dough. Do not knead it but form it into individual rolls. Use a sharp knife to cut a cross in the middle of each roll. Sprinkle the rest of the bacon/pancetta and parmesan/cheddar on the surface. Top with a pinch of sesame seeds.
Bake at 180C for 20 to 25 minutes in a preheated oven.
They are great with soups and for lunchboxes or a light snack.
Scottish Lentil Soup
250g red lentils
1 large potato
1 sweet potato
4 medium size carrots
2 cloves garlic
2 vegetarian stock cubes
1 can chopped tomatoes
Start with 2 liters water and top it up as it cooks
Salt and freshly ground pepper
Rinse the lentils, no need to soak and place in large pot together with peel potatoes and carrots roughly chopped in large chunks. I even leave them whole sometimes. Add the garlic cloves, chopped tomatoes and stock cubes. Top up with two liters water. The vegetables need to be fully immersed so add more water if necessary.
Bring to a boil and lower the heat. Give it a stir and keep doing this from time to time to makes sure the contents do not stick to the bottom of the pot. Kelp adding water throughout the cooking time to keep the contents moist and make sure they do not dry up.
Kept the soup simmering on low heat until the potatoes are fully cooked. Test one of the potatoes with a knife. When they are cooked, take a masher and mash all the contents thoroughly. You should end up with a creamy thick consistency. Season with sea salt and freshly ground pepper. If it is too thick for you add more water and reheat. This soup is even more delicious the next day.
Garnish with tulbaghia.
Spelt flour: Good Earth Distributors
Self Raising Flour, Lentils: St Georges Brand
Citterio Italian Cold Meats, P J Sutters
Cheeses, Experia the Deli at Park Towers in Santa Venera
Fresh Vegetables: Big Fresh
Tulbaghia and potted herbs: Callus Garden Centre