March 12, 2011

Capsicum soup and Finnish scones


Hello friends,

I hope you are all well and safe. I'm sure you share the same feeling of shock after seeing the horrendous devastation in Japan. It is hard to believe that we were travelling around this country just a couple of months ago. We are very grateful that all our relatives in Japan are safe, but our hearts go out to everyone affected.

I think I'm personally a little bit obsessed with the idea of enjoying my life to the fullest. When natural disasters like these hit, one can't help but wonder how fragile life is. Perhaps it's not such an unhealthy obsession after all. 

I felt like we needed something comforting during this time of distress. A bowl of soup and home-made bread, what could be better? The Finnish 'scones' or 'tea bread', as we call them, is the simplest bread to make. There is no yeast, no kneading and you can get fresh bread from start to finish in less than 30 minutes.

Capsicum soup
(Serves 2)

2 red capsicums (bell peppers)
100g day-old sour dough bread
1 heaped tbsp almond meal
2 cups vegetable stock (less if you want it thicker)
freshly ground black pepper

Preheat your oven to 225C. Place the capsicums on a roasting tray and roast for 15 minutes or until the skin has slightly blacken. Remove from the oven and place the capsicums in a plastic bag. Leave to cool, then peel the skins off. Place all ingredients in a food processor or in a blender and blitz until smooth. Serve warm or cold with the Finnish scones.

Finnish scones 
(Makes 2)

180g wholemeal spelt flour
1,5 tsp baking powder
pinch of salt
150ml water
1 tbsp olive oil

Mix the dry ingredients together in a bowl. Pour in the water and the oil and mix until smooth. Divide the dough into two. Place the dough on a baking tray lined with baking paper and pat into 1 cm disks. Using a knife, cut each disk into 4 sections (you don't need to cut all the way to the bottom). Bake in 225C for 15 minutes. Serve warm.

Enjoy life.