Non-UK residents will no doubt be aware, but pleased to be joyously informed once more, that this weekend in England it has mostly been SUNNY AND WARM. Perfectly autumnal in my opinion and I have already seen a profusion of happy gardening reports as that is where most of us have been these last two days.
Lunch was Allotment soup with gluten free bread. I was inspired by Florence's recipe for marrow soup. I had never thought to put Cumin with Courgettes. I did. Plus some dried coriander powder. Yum Yum. It was deeeelish.
I don't have a wheat problem, but I do like gluten free bread made with Doves Farm g/f bread flour. Here's my recipe, it's easy peasy:
450g g/f bread flour
12 fl oz milk (i use soy milk)
1 tbsp sugar or honey (if you use sweetened soy milk don't bother with the sugar)
1 tsp salt
60g sunflower oil
1 sachet of easybake yeast (7g) or 2 tsp yeast
2 large eggs
Method: Warm your milk (and sugar if using) to tepid in a large jug, and add the yeast. Leave to one side in order for yeast to disolve and foam. Meanwhile, measure flour into a large bowl and add salt. When yeast has frothed in the jug, and mix in the oil, eggs, and the vinegar with an electric whisk. Pour this mixture into the flour/salt, stir well with a spoon - it will be a bit like a muffin mix, and empty into a lined 2lb loaf tin. Smooth out with the back of a wet spoon or a wet palette knife and leave to rise in a warm place for 30 or so mins. When it looks risen enough, bake in an oven at 220 (electric) for about 40 mins. Remove from tin, put back in oven for a further 10 mins to crisp the sides. Serve hot with fresh soup and butter.