Rosemary and Walnut Bread with Soup and Cream Cheese Sweet Bread with Cherries
Recipe by: Lizelle Solomon
Dough
Ingredients
Make double one part for dessert and one for main dish.
1 Cup Water 32’-43’C
1 tsp dry yeast
2 Tbsp Sugar
3 Tbsp Olive Oil
2 1/2 Cups Flour
Method
- Set oven at 200’C
- In a large bowl combine yeast and sugar- Stir and rest 5 min.
- Add oil and flour combine
- Add to an oiled bowl and cover with a tea towel.
- Rest for 40 min until doubled.
Cream Cheese Sweet Bread with Cherries
Cream Cheese
Ingredients
230g Cream Cheese
100g Castor Sugar
Can Pitted Cherries
Method
- Cream cream cheese and sugar (place in piping bag)
Crumble
Ingredients
113g Butter
94g Flour
42 g Sugar
1/2 t Salt
Method
- Food process butter-butter-sugar and salt.
- Press dough flat on a spray and cook pan.
- Pipe cream cheese in Vertical lines.
- Add cut cherries on Cream Cheese.
- Top with Crumble
- Bake 12-14 min
- Let cool and Ice with Icing
- Reduce Cherry Syrup to half and drizzle over before serving.
- Rest the dough to Olive oiled pan, press down with fingers, add more oil, Rosemary and toasted walnuts and maldon salt on top.
- Bake at 200’C until baked through.
Icing
Ingredients
1 cup Icing Sugar
2 tsp Milk
Potato, Pear and Leek Soup
Ingredients
6 Potatoes
4 Leeks Chopped
4 Pears Chopped
6 Cups Chicken Stock
1 Cup Cloudy Apple juice with 2 tinned pears blitzed in.
250ml Cream
280ml Milk
2 Tbsp Butter
Fresh Coriander Parsley and Basil
Ground pepper and Maldon Salt
Method
- Heat Butter – fry leeks
- Add Potato and fresh pears
- Add stock
- Simmer for 25 min or until soft.
- Process
- Add Milk, Cream, Juice and herbs.
- Salt and Pepper to taste
