People for some reason are scared about making their own bread, I don't know why because it's not only one of the easiest things to do but one of the most satisfying.  I first started making bread about 15 years ago but only recently got back into the habit of making it regularly. It doesn't take too much time and once you get into the habit you wont think about buying a sliced loaf unless it's an emergency.  After all nothing beats a fresh loaf straight out of the oven.  It can be a little messy, If you mix your dough using your hands then expect it to be sticky. If you don’t like the dough sticking to your hands then coating them in a thin layer of oil should be enough to prevent it.  You need to knead a dough for around 10 minutes. If the dough hasn’t come together properly then add a little bit more water. It is better to have dough which is slightly too wet rather than slightly too dry because too much flour can make the bread tough inside. For this reason, try to avoid over-flouring the surface.  When you hold the dough up and it doesn’t break apart then it is ready.  When leaving dough to prove, leave it in a warm place but cover it with a damp, clean tea towel to prevent air from getting to the dough.  If air does get to it, it causes a skin to form on the top of it, which will prevent the dough from rising properly. I like to shape my dough in a round ball and bake on a tray but you can always use a traditional loaf tin if you prefer.  If possible, cook your loaf in the centre of the middle shelf of the oven, if it is too close to either side of the oven it could split on one side.  The bread is cooked if you tap the bottom and it makes a hollow sound.  Always leave to cool and crust up before eating.

For those of you that don’t know what Edamame beans are they are actually soy beans that are found in Japanese cusine.  They are a fantastic source of protein and the perfect snack going through the day.  You can find them frozen in oriental or Japanese supermarkets and are very easy to prepare.

It’s getting to that time of year again where hearty warm food is a must.  Soups are easy, and the perfect way to get you through these cold winter months.  One of my favorites is the classic Leek and potato which has made a starring role in the ?Mistry? Pack Lunches recently.  Soups are really easy and I recommend everyone to get in the habit in making them, they store well in the fridge and will last a couple of days and are a fantastic lunch or early supper.  Looking forward to sharing you my recipe for Pumpkin soup in a couple of weeks.

Now many of you may use pesto in your cooking and there are various “Off the Shelf” brands available in your local shop usually in either green (original) or red (with sun-dried tomato or red bell pepper) varieties.  I like to make my own, it’s so easy and will keep in the fridge for quite a while.  Also its so versatile, not only is great in pasta dishes but also as a spread or dip and can liven up a soup, stew or casserole.  I also like to mix it with mayonnaise and a meat of your choice like chicken to make delicious sandwiches; you can do anything with it.  Hey Pesto!!

Well I was hoping to publish this blog in time for Halloween but a pumpkin ain't just for Halloween you know!.  As I said earlier with the carved pumpkin flesh I decided to make this delicious soup.  The golden colours and sweet flavours of pumpkin are wonderful in all kinds of autumnal dishes and make a cracking soup.  Pumpkins also contain a high level of betacarotene. This important antioxidant is converted to vitamin A by our bodies, and helps to prevent degenerative disease.  Pumpkin goes well with coriander, sage, thyme and rosemary, crumbled blue cheese, ricotta or goat's cheese, shavings of parmesan, and cured meats. In sweet dishes, try pumpkin with brown sugar or maple syrup, grated lemon or orange rind, cinnamon, nutmeg, vanilla and cloves.  As you may know I like to make soups so here’s a recipe that a friend gave me not along ago.  Rather than use just pumpkin flesh I like to add that extra bit of flavour by adding potatoes and carrots.  Seasoning is important to, if you like your soups with a kick give it plenty with the pepper to give it a nice bite, the soup has a sweet undertone so can take robust flavouring.  All pumpkin seeds are edible too and highly nutritious. For a snack, dry seeds on paper towels then toss 2 cups seeds with 2 tbs olive oil and sea salt (or tamari). Roast, stirring, until dry and golden.