Vegan Vegetarian Lentil Soup
Here's is a quick healthy recipe, that is also easy on the wallet. This recipe takes about 15-20 minutes to make, total. It's absolutely delicious and so healthy.
For the full recipe:
How to make 2,000-year-old-bread
In AD 79, a baker put his loaf of bread into the oven. Nearly 2,000 years later it was found during excavations in Herculaneum. The British Museum asked Giorgio Locatelli to recreate the recipe as part of his culinary investigations for the cinema production 'Pompeii Live from the British Museum'.
RECIPE:
INGREDIENTS:
600g biga acida (sourdough)
4 tsp sugar
4 tsp salt
c. 500ml water
500g spelt or buckwheat flour
500g wholemeal or plain flour
METHOD:
Mix the wholemeal and spelt flours together, and pour this on to your work surface. Create a large depression in the centre.
Dissolve the salt and sugar into the water. Mix the sourdough into the flour bit by bit, pouring it into the well you’ve just created. Once the sourdough is roughly mixed, begin to pour the water into the well slowly, mixing gently with your hands. Mix until all the water is gone, and any excess flour is incorporated into the dough. You will end up with a rough ball.
Start kneading the dough gently, folding it back on itself so it can ‘take in’ some air. Knead for a few minutes until you can form it into a smooth ball.
Flatten the ball slightly as in the video, and transfer it to an oiled baking tray. Cover it, and leave it to rise for 1.5–2 hours in a warm room. While you’re waiting, perhaps investigate some other ancient recipes to enjoy your bread with!
The next two steps are optional, but if you’re going for historical accuracy here, they’re a must. Cut a piece of string long enough to go round your risen dough, with a bit left over to tie a knot. Wrap the string around the sides of the dough, pull it tight so it makes a lip around the side, and tie a knot to secure it.
Now, take a knife to score the top into eight equal segments. Real loaves from the Roman period were often stamped too. If you want, now’s the time to add your own stamp. It could be your initials or whatever you want, but bear in mind that your stamp must be oven-proof, and will need to be weighed down during baking with something heavy (like baking beans wrapped in foil).
Bake for 30–45 minutes at 200 degrees Celsius (around 400 degrees Fahrenheit). Keep an eye on your loaf so it doesn’t come out looking carbonised like the one from Herculaneum!
Let it cool and enjoy your Roman bread!
HISTORY:
In response to the many interesting, thoughtful and sometimes amusing comments we've received for this video, we've asked Paul Roberts, the curator of our Pompeii exhibition 'Life and Death in Herculaneum', to give us the academic background:
It was one of the Romans’ great boasts at table that they could serve white flour bread at fine banquets (at normal tables they might well have eaten poorer grades of wheat or other grains, such as spelt or barley, and even beans, lentils or chestnuts.)
You will see that Giorgio scores the loaf: I’ve examined lots of the loaves and I am convinced that they are scored. It's important to remember that the loaves survived because they were carbonised. They have, in effect, shrunk somewhat from their original form, because of the loss of liquid on exposure to the sudden blast of heat form Vesuvius – conservatively estimated at 400 degrees centigrade. All other foodstuffs – figs, beans, grain etc are noticeably smaller than they ought to be – and there is no reason the same shouldn’t be true of bread.
This could explain why the scoring and the stamp seem implausibly clear – in effect they may have contracted to a smaller (and in the case of the stamp, more legible) form. This carbonisation must, I think, be taken into account and means the loaves when complete and fresh from the oven may have looked very different from how we see them now – not just in colour.
Embrace the Mediterranean: Greek Lentil Soup Fakes' A Vegan-Vegetarian Triumph
Embark on a culinary journey to Greece with 'Fakes,' the revered Greek Lentil Soup, a testament to both simplicity and profound flavors in vegan-vegetarian cuisine. This comforting dish harmonizes earthy lentils, fragrant herbs, and zesty tomatoes, offering a tapestry of textures and tastes. Its roots in Mediterranean tradition infuse every spoonful with rich history and nourishment. Delight in this hearty, protein-rich soup that transcends dietary preferences, inviting all to savor its warmth and authenticity. Experience the essence of Greek home cooking with 'Fakes,' a flavorful embrace that captures the soul of vegan and vegetarian gastronomy.
Italian Sausage and Lentils | Jamie Oliver
A look back at some of the great recipes that featured in one of Jamie's favourite series.
Jamie's Great Italian Escape first aired in the UK on C4 in 2005
All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
Convent's Recipes: Crêpes with the Filling. Recipe for Lent
✅ Donate towards our social work:
✏ The Great Lent is the time to prepare for the Resurrection of Christ - Easter. Many Christians give up something (mainly meat and dairy products) during the Lent in order to focus more on nourishing our soul. But as human beings, we consume food to survive.
Nun Natalia shares with us this milk and egg free pancakes recipe that can be used during the lenten season. These pancakes are light and airy, besides that they are very easy to bake.
We invite you to enjoy the Great Lent period with the following lenten pancakes with mashed potatoes recipe.
In our recipe we use carbonated water. It acts as a great leavening agent and it makes a good egg replacement in products that are meant to be light and fluffy. This substitution is good for lenten pancakes and cakes.
✍️ To read the full text of the recipe, please, follow the link:
???? Send your prayer request to the sisters of St Elisabeth Convent here:
✍ Our website:
⚡ Follow us on social media:
Facebook:
Instagram:
Twitter:
LinkedIN: