I enjoyed teaching my Thai cookery class last week so had some lovely fragrant ingredients leftover. With spring approaching I also thought it was a good time to use up the last of the autumn squashes. So I adapted my pumpkin soup recipe, and added grated ginger, lemongrass and a cup of coconut milk. It was rather yummy served with some freshly made soda bread.
Herby Soda Bread
Soda bread is really quick and easy to make. Bicarbonate of soda is used rather than yeast.
- 500g plain white/wholemeal flour mixed
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 5 tbsp chopped chives
- 400ml ‘buttermilk’*
- *Dairy free ‘buttermilk’ is made by adding 4 tsp lemon juice or cider vinegar to 400ml soya milk. Stir and leave to stand for 10 minutes before using.
Preheat oven to gas 6/electric 200°C.
Place the dry ingredients into a large bowl; add the liquid.
Mix to make rough sticky dough.
Tip dough out onto lightly floured work surface.
Shape the dough into a ball.
Dust the dough with flour and score a deep cross on the top with a bread knife.
Bake for 40 minutes, or until the bread is cooked through. When you tap the base it should sound hollow. Cool on a wire rack.