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aubergine soup: large onion, chopped; a lot of garlic; 2 sticks celery - you fry these hard, then you put in about 5 cups water, and 2 aubergines peeled and diced, and a big tin of tomatoes, and oregano-basil type herbs, and boil it until everything is soggy and then zap it in a zapper to make it smooth, and put parsley in it. Very nice and auberginey.
And on the subject, challah with 1 cup plain flour, 1 cup bread flour, 1 tablespoon each of margarine and honey, a bit of salt, 5-10g fresh yeast, and 1 *very* large egg (multiply by the number of loaves you want) baked at around Gas 6 or 7, is exceedingly nice. We ate it and ate it and ate it with honey. Oh, and you make a glaze of equal parts honey, egg and oil, which works very well.
And on the subject, challah with 1 cup plain flour, 1 cup bread flour, 1 tablespoon each of margarine and honey, a bit of salt, 5-10g fresh yeast, and 1 *very* large egg (multiply by the number of loaves you want) baked at around Gas 6 or 7, is exceedingly nice. We ate it and ate it and ate it with honey. Oh, and you make a glaze of equal parts honey, egg and oil, which works very well.