www.odlums.ie /recipes/savoury-flatbread-with-pea-soup/

What you need:

Savoury Flatbread

  • 275g/10oz Odlums Cream Plain Flour
  • 2 Teaspoons Baking Powder
  • Pinch of Salt
  • 25g/1oz Sesame Seeds
  • 1 Tablespoon Olive Oil
  • 300ml/½pt Water
  • 50g/2oz Cashel Blue Cheese (crumbled up)
Topping
  • Extra Olive Oil
  • Rosemary leaves
 

Pea Soup

  • 1 Onion (chopped)
  • 1 Tablespoon Olive Oil
  • 4 Tablespoon Mint Leaves (chopped)
  • 1200ml/2pts Stock
  • 2 x 420g Tins Batchelors Peas
To Serve
  • Crème fraîche

How to:

Savoury Flatbread

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a 26cms x 16cms/10" x 6" swiss roll tin.
  2. Put the flour, baking powder, salt and sesame seeds into a mixing bowl and mix well together. Add the oil and sufficient water to mix to a soft ball of dough. Transfer to floured surface knead to remove any cracks.
  3. Press dough out into a rectangle and sprinkle over the cheese. Fold over the dough and form into a ball again.
  4. Place on prepared tin and using oiled fingers to spread dough into tin. The mixture will be sticky and elastic. Rub the top and sides with the oil. Sprinkle on the rosemary.
  5. Bake in an upper shelf position for about 20 minutes until risen and golden brown.
  6. Cool on a wire tray. Serve, broken with the soup.
 

Pea Soup

  1. Heat the oil in a large saucepan, add the onions and fry until soft but not coloured. Add the mint, stock and peas.
  2. Bring to the boil then reduce the heat and simmer for 5 minutes. Transfer to liquidiser or processor and blend.
  3. Return to saucepan and heat.
  4. Transfer to bowls and put a spoonful of crème fraîche on top. Serve with the warm crusty bread!

Savoury Flatbread with Pea Soup

Category

Back to School

What you need:

Savoury Flatbread

  • 275g/10oz Odlums Cream Plain Flour
  • 2 Teaspoons Baking Powder
  • Pinch of Salt
  • 25g/1oz Sesame Seeds
  • 1 Tablespoon Olive Oil
  • 300ml/½pt Water
  • 50g/2oz Cashel Blue Cheese (crumbled up)
Topping
  • Extra Olive Oil
  • Rosemary leaves
 

Pea Soup

  • 1 Onion (chopped)
  • 1 Tablespoon Olive Oil
  • 4 Tablespoon Mint Leaves (chopped)
  • 1200ml/2pts Stock
  • 2 x 420g Tins Batchelors Peas
To Serve
  • Crème fraîche

How to:

Savoury Flatbread

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a 26cms x 16cms/10" x 6" swiss roll tin.
  2. Put the flour, baking powder, salt and sesame seeds into a mixing bowl and mix well together. Add the oil and sufficient water to mix to a soft ball of dough. Transfer to floured surface knead to remove any cracks.
  3. Press dough out into a rectangle and sprinkle over the cheese. Fold over the dough and form into a ball again.
  4. Place on prepared tin and using oiled fingers to spread dough into tin. The mixture will be sticky and elastic. Rub the top and sides with the oil. Sprinkle on the rosemary.
  5. Bake in an upper shelf position for about 20 minutes until risen and golden brown.
  6. Cool on a wire tray. Serve, broken with the soup.
 

Pea Soup

  1. Heat the oil in a large saucepan, add the onions and fry until soft but not coloured. Add the mint, stock and peas.
  2. Bring to the boil then reduce the heat and simmer for 5 minutes. Transfer to liquidiser or processor and blend.
  3. Return to saucepan and heat.
  4. Transfer to bowls and put a spoonful of crème fraîche on top. Serve with the warm crusty bread!
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