A healthy, hearty broth with homemade bread! What’s not to like.
- 4 oz of dried broth mix
- 1lb potatoes – growing at all the community food gardens and often available at the Eyemouth Community Fridge)
- 1lb mixed root vegetables (eg. carrot,parsnip,swede) – a huge selection growing at all of the community food gardens. Vegggies should be cut into cubes or small pieces
- 1 large onion – chopped. From the community food gardens, of course
- 2 pints of stock – made with stock cube
- Oil to fry
- Herbs to taste – from, where else, the community food gardens and from the herb beds at Jarvis Pickle if you are in Eyemouth
- Fry the onions until softened
- Add cubed vegetables, gently mix together
- Add the broth mix
- Add stock and herbs to taste
- Bring to the boil and then reduce to gentle simmer
- Cook until vegetables and the broth mix have softened . This usually takes about half an hour
And the broth is even tastier with Soda Bread. Soda bread is super easy to make and is a great way to make use of milk that has gone off a bit.
- 6oz self-raising wholemeal flour
- 6oz plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 1/2 pint sour milk.
- Preheat the oven to 400F/200C/Gas 6.
- Tip the flours, salt and bicarbonate of soda into a large mixing bowl and stir.
- Make a well in the centre and pour in milk, mixing quickly with a fork to form a soft dough
- Turn onto a lightly floured surface and knead briefly.
- Form into a round and flatten dough slightly before placing on a lightly floured baking sheet.
- Cut a cross on the top and bake for about 30 mins or until loaf sounds hollow when tapped.
- Cool on a wire rack.