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June 2013

Food

Perfect Bread for Soup

June 29, 2013

I didn’t want to throw this loaf out which had passed its fluffy sandwich date so cut it thinly, smothered it in olive oil with chopped rosemary and sea salt scattered over the top. Then popped the pieces into the oven on 160C for 10 mins, turned and cooked for another 10. I served with a hearty Covent Garden Pea and Ham Soup. Don’t you just love those little tetra packs when you need to eat well in a rush?…

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