Red Lentil Soup
(Preparation & cooking time: 2 1/2 – 3 hours) [Cover: 40-45]
- 1.0 kg chopped onion
- 1.0 kg celeriac (0.5 kg diced & 0.5 kg grated)
- 1.5 red lentil
- 2.0 kg carrot (1.0 kg diced & 1.0 kg grated)
- 0.03 kg chopped parsley
- 0.02 kg chopped dill
- 14 gluten free vegetable
- 6 litres water
- 0.02 kg vegetable oil
- 0.01 kg salt
- Place oil in a large pot then add the onion, parsley, and dill and sweat until onion is almost transparent. Add the diced celeriac and carrot to the pot and incorporate gently.
- Use a whisk and a large plastic jug to make up 2 litres of hot vegetable stock. Add the red lentil to the pot followed by the stock and salt. Bring to the boil and allow to simmer for 10 minutes.
- Add the grated celeriac and carrot along with the remaining 4 litres of water – ensure to use hot water. Allow to simmer on low heat for 30 minutes. Mix the soup regularly to prevent lentil sticking to the bottom.
- Remove from heat and serve hot.
White & Wholemeal Bread Rolls
(Preparation & baking time: 3 1/2 Hours) [Cover 30 at 3 rolls per person]
Please note that for making sandwich size rolls you will need to use 300 g pieces of dough instead of 40 g. Also, you will need to bake it for 15 – 20 minutes. You will need some of the soup to put on the roll. Make sure to use some of the chunky bits with a little liquid for the sandwich
- 1.5kg strong bread flour
- 1.5kg wholemeal flour
- 20g (x2) salt (20 g for each flour)
- 16g (x2) dried yeast (16 g for each flour)
- 6 tsp vegetable oil (for greasing deep tin try or bowl)
- 2 large eggs
- 3 tsp of milk
- 0.05 kg variety of mixed seeds and nuts
1.Dissolve 16 g of yeast in a little warm water. Add 20 g of salt to the strong bread flour and mix in well. Add the yeast mixture to the flour then the remainder of the water. Kneed dough thoroughly for 10 minutes until a soft, non-sticky consistency is obtained. You can add more flour if it is too sticky to begin with.
2. Grease a bowl or a deep tin try with the oil before placing the dough inside. Cover with cling film or a damp cloth and place in a warm area to rise, or double in size, for 1 hour. If the kitchen is cold, place in a preheated oven (temperature at 30-33°C) but remember to turn off.
3. Repeat this process for the wholemeal flour using the other 20 g of salt and 16 g of yeast.
4. Remove from oven and cut into 40 g pieces. Make shapes with them (rolls, spirals, etc) before placing in deep metal trays that are sprinkled with flour. Cling film each tray and place in a warm area of the kitchen for 30-40 minutes to double in size.
5.Repeat this process for the wholemeal dough.
6. Crack the eggs and place the contents into a small jug. Add the milk and mix together. Leave for brushing on the top of the rolls before placing in the oven.
7. Preheat the oven to 220°C. Remove the cling film from the trays and brush the surface of the rolls with the egg-wash mixture. Sprinkle nuts and seeds on rolls For but for the wholemeal rolls, sprinkle some wholemeal, or white flour, on top. Place trays in the oven and bake rolls for 10-12 minutes until you obtain a golden brown surface for the white rolls and slightly darker brown round the edges. To be sure it is baked, remove one of each and tap at the bottom of both rolls. Listen for a hollow sound which indicates it is cook through.
8. Remove from oven and allow to cool a little before serving with soup.