Quarantine Cooking – Carrot Soup & Yeast Free Bread Rolls
One thing I’m so very thankful right now is more time, it’s one of the most precious things and don’t we all take it for granted to an extent?
When I was invited to join in a “Quarantine Lunch Time Recipe Share” I was so excited to take part. Basically the concept is that 5 of us are all getting together in our homes and sharing a lunch recipe. So, we’re cooking together but apart? I am thankful that change in circumstance is bringing us all together, with the love of food and a new sense of community.
I deliberately kept my recipes extremely straightforward, I’m not going to rock anyone’s world with soup and roll. Regardless of that, this yeast-free bread roll recipe using mayonnaise is a complete game changer and a glorious little recipe to make with children or in a hurry. Plus, the soup can be adapted to use whatever you have leftover in the fridge.
I think it’s really important we take this time to try to learn how to cook with limited ingredients (when possible). The sheer level of greed and waste that has been displayed should have people hanging their heads in shame, it’s entirely unnecessary. Simplicity is actually a very beautiful thing, please don’t forget that when all of this is over.
Carrot and Coriander Soup
You will need:
1 tbsp coconut milk (this is totally optional)
1 tsp ground coriander – Paprica – Garlic Salt – Pepper – Mixed Herbs
750ml vegetable stock
Okay, so to keep this really straight forward roughly chop all the vegetables and place in a large saucepan. Then make up the stock with hot water and add in the herbs and spices (to taste) and cover the vegetables with the stock and allow to simmer for 30 minutes.
If desired, stir in a tablespoon of coconut milk (I love that this makes it more creamy) and pulse with a handheld blender until a smooth mixture forms. This can be served right away or kept in the fridge for 3 days.
Easy Mini Bread Rolls
You will need:
150g Plain Flour
1 tsp Baking Powder
1 tsp Salt
2x tsp Mayonnaise
Start by preheating your oven to 180degrees and lightly greasy 6 holes of a cupcake tin and place to one side.
Then in a mixing bowl, add flour, salt, and baking powder, mix and add in the milk and mayonnaise. Give everything a vigorous mix until the dough is formed, then spoon into the cupcake holes. The mix is sticky, don’t worry about this because the end result is…”rustic“.
Bake for 15 minutes and serve right away, or keep in a sealed container and these should last 2-3 days. I think they would be fabulous with some mixed herbs and cheese added (just saying!).
I’ve been joined for lunch by 4 other lovely ladies and you can check out their blogs and follow over on Instagram:
Salma Shah – The Lewis Foundation
The Copper Kitchen – Katie’s Vision
P.s – You might like my Spiced Parsnip & Apple Soup or fancy making Custom Easter Eggs with your Kids.