“Emu” soup plus seedy biscuits

I saw an entertaining thread on Twitter last week where people shared family names for favourite meals, usually as a result of a child’s mispronunciation. Thanks to my younger sister we had one which has stuck: peemot (pronounced “peem-ot”, a conflagration of hot and ice cream), and specifically the pudding my mum would make to follow Sunday lunch, a favourite was chocolate sponge pudding with vanilla ice cream; the name has stuck forever.

Sticking with the same sister, the name for this new soup is another nod to our childhood. We loved Rod Hull and Emu and her own Emu hand puppet was a favourite companion.  So, as this soup includes some leftover spring cabbage (Emu being a lover of cabbage water), I’ve gone with emu soup. It is essentially a coming together of leftovers and odd veg – I’ve kind of stuck to a ‘green’ theme but the coriander really gives it a fresh kick.

Emu soup

slug of oil
2 small – medium onions, chopped
1 medium leek, chopped
1 courgette, chopped
about 1/4 small cabbage, shredded
2 medium potatoes, chopped
ground cumin – a good half a teaspoon
vegetable stock – about 750ml
approx 1/4 bag mixed salad leaves
third of a bunch of fresh coriander

Heat the oil and sweat the onions for a few minutes. Add all the veg apart from the salad leaves and coriander. Stir and cook for a few more minutes. Add the stock, stir and bring to the boil (should cover the veg plus a little more). Simmer for about 10 minutes then add the salad leaves and coriander. Cook for another 15 mins or so until all the veg are tender. Blend and season.

Seedy biscuits

This is a recipe from The Great British Bake Off Christmas book (a very welcome Secret Santa present a few years ago). The recipe is called Seedy Flatbreads for Cheese on page 59 (although not credited to anyone).

With 200g of polenta, 275g of mixed seeds, 80 ml of olive oil and some sea salt, I must issue a warning that they are extremely more-ish (note nibbled corner in picture).

I would query the testing of the recipe though as I halve the water content (bring the dough together with approx 200ml recently boiled water). Press onto a baking sheet with greaseproof paper and bake for about 50 mins to an hour at 150C.





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