Update & Vegetable puré soup

I apologise for the long silence here in the blog. I'm a teacher trainee this year and the teaching and the many lectures and deadlined take their toll and as I haven't even been completely healthy lately, baking has not been the number 1. thing on my to do-list. And even when I have done something, I have forgot to take photos and I prefer to post a story with pictures... On my waiting list of recipes, though, there is many a thing I want to try out and I will post them here once I've managed to get a grip of myself. I'm specially excited about British pastries at the moment, mostly because I have again been reading Harry Potter books. I want to try out treacle tart and other deliciously sounding stuff...

Today's update is a recipe that I have myself made up, for the first time showing such initiative. It wasn't the most complicated one, but nevertheless I'm proud of myself.



1 l water and vegetable bouillon cube (or a liter of vegetable bouillon)
3 large potatoes
2 large carrots
a mix of frozen vegetables (250 g) (mine had for example cauliflower and beans)
1/3 of the soft insides of white bread
2 dl of cream
salt

Boil the potatoes and carrots until they are done. Add the vegetable mix and let it cook for another 5 minutes. While waiting, get the soft insides of the white bread. Pour everything, including the bread, into a standing mixer and add the cream. Blend until smooth and season with salt.

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Pizza

My favorite food would be pizza. With that in mind, I feel there is no need to explain this entry more.

This time, however, we tried a new recipe to make the base. In a Finnish-Swedish lifestyle program called Strömsö, the chef Paul got his much wanted stone-oven in a late-September episode and the first food done in the oven was pizza. With his dough we made our pizzas in the beginning of last week. Our intention was to follow his intructions regarding baking as well, so in other words first bake the base first only with tomato sauce, then put in the rest of the fillings and let it bake a little bit more, but we were so hungry that we didn't do that, we just put on the fillings and baked the pizzas once.


25 g of yeast (I used dried yeast)
250 ml of warm water
500 g of flour
½ tsp of sugar
½ tsp of salt
4 tbl of olive oil

This dough needs to be kneaded properly. I kneaded it a good while on the table before making a big ball out of it and placing it into the fridge to wait for the cooking part. After a couple of hours I moulded the dough with my hands to an appropriate size, filled it with yummy things and cooked it in a hot oven.

The photo is taken on the next day and this is indeed the best re-warmed pizza so far.

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