The challenge for July was to come up with breads that go well with soups and salads. I was excited to see what fellow bloggers would come up with, and I certainly was not disappointed. Thanks to everyone who submitted an entry this month. As usual, I ask that you please vote for your favorite submission in the comment section or via email. Note that neither my entry, nor Jacqueline's is eligible for voting.
Our first entry comes from Akheela of
Torviewtoronto. She served up this mouthwatering
Coconut Roti consisting of coconut, flour, chili flakes, onion and curry leaves alongside this unique
Sweet Semolina Sago Porridge. Akheela suggests that when making the coconut roti to go with this dish that you omit the spices. So many serving possibilities for the roti and I am sure it is especially delicious with any number of curry dishes. (Toronto, Ontario, Canada)
Our next submission comes from my co-host and good friend Jacqueline of
Tinned Tomatoes. These beautiful
Yogurt Scones with a Trio of Three Cheeses are made up of Greek yogurt, flour, mustard powder, cayenne pepper, butter, cheddar cheese, feta cheese, Parmesan cheese and one egg. Indeed these would be perfect for dunking into soup, such as this tempting
Carrot, Cumin & Yoghurt Soup. (Scotland, UK)
Our next entry comes from
Priya. She made this lovely
Whole Wheat Multi-Seeds Bread that includes whole wheat flour, a homemade seed mixture of pumpkin seeds, flax seeds and sesame seeds, olive oil, yeast and a wee bit of sugar. I can imagine how wonderful Priya's kitchen smelt as this healthy bread was baking in the oven. Serve with this
Velouté De Poireaux (Leeks N Potato Creamy Soup) for an especially comforting meal. (Paris, France)
Janet of
Taste Space is up next with this gorgeous
Dill and Cheddar Beer Bread that she made without any yeast. Included amongst the ingredients are of course flour, dill, sharp cheddar cheese, beer and you can glaze the top with egg if desired. This rather dense bread is easy to make and best served with a simple soup Janet tells us because of the complexity of the flavours. I am thinking this would be a perfect use of the fresh dill I have growing outside and know I would especially enjoy it with this
Roasted Red Pepper and Squash Soup. (Toronto, Ontario, Canada)
Sunita enters this month with these stunning but easy to make
Cheesy Potato and Rosemary Scones. Whole wheat flour (atta), mashed potato, fresh rosemary, english mustard, olive oil, Red Leicester cheese (or cheddar), a bit of milk and an egg are combined here to perfection. Certainly these colourful scones would be an ideal accompaniment to this
Mixed Beans and Lentils Broth. (UK)
Ashley of
Eat me Delicious contributes these oh so tempting
Sun Dried Tomato, Feta and Oregano Muffins. Who could resist this combination of flour, freshly ground black pepper, oregano, butter, eggs, milk, feta cheese and a whole cup of sun-dried tomatoes. These scrumptious savory muffins would go very well with this
Mediterranean Pepper Salad. (Vancouver, BC, Canada)
Next up is Radhika of
Food for 7 Stages of Life with this moist and healthy
Carrot Mango Pecan Bread. Delightful mangos, that invoke fond memories of her grandfather, add a nice touch to this bread made with whole wheat flour, carrots, pecans, some sugar, eggs and cinnamon. I am sure this soft bread wouldn't last long, especially if served with
Dixie Stampede Homestyle Cream of Vegetable Soup. (New Jersey, United States)
Eleanor from
BrownievilleGirl is on a scone mission and she submits this easy, but incredibly tasty, slightly crumbly
Honey and Sunflower Ginger Scones recipe. I have a ginger fan in the house who would be sure to enjoy this combination of spelt flour, ground ginger, finely grated carrot, butter, fresh ginger, honey and sunflower seeds. Imagine how delightful these scones would be served with
Butternut Squash Coleslaw and a hunk of Dubliner cheese? (Ireland)
Johanna of
Green Gourmet Giraffe digs into her archives and serves up this plump yeast based
Zucchini Loaf made up of zucchini, yeast, a bit of honey, bread flour and glazed with some olive oil. This most delightful bread would be wonderful with this
Tomato and Lentil Soup. Your dinner guests will be asking for seconds. (Melbourne, Australia).
My submission this month are these
Apple Cheddar Scones that I made for friends. Spelt flour, cornmeal, cinnamon, butter, an egg, buttermilk, apple juice, red wine cheddar cheese, dried apple and freshly grated apple make for a most delightful combination. My friends gave them rave reviews. I would suggest serving them with
Fresh Fruit and Berry Soup. (London, Ontario, Canada)
Mango Cheeks of
Allotment 2 Kitchen offers up these most appetizing
Vegan Parsley Shortcakes that she describes as slightly crisp on the outside and soft on the inside. Flour, fresh parsley, olive oil, white wine vinegar and soya milk are combined to serve alongside homemade chutney. These would also be a most satisfying side to dip into this
Chickpea and Sun-Dried Tomato Soup. (West of Scotland, UK)
Vanessa of
Sweet Artichoke experiments for the first time with these cute and appetizing
Mini Focaccia. Flour, yeast, a pinch of sugar, some olive oil, fine semolina and olive oil make up these delights that can be garnished with a variety of ingredients, including cherry tomatoes, herbs, Parmesan cheese and olives. These would go well with any Mediterranean dish, such as this
Tunisian Salad with Grilled Veggies. (Switzerland)
Sweatha of
Tasty Curry Leaf makes her first attempt at a rustic
Pane Toscano -Saltless Tuscan Bread and it turned out beautifully. The first step is to make a sponge with flour, water and yeast and then a dough made with more flour, water and yeast. An interesting step in the process is that you spray the baking bread with water to ensure you get a nice hard crust. This bread would certainly go well with
Roasted Tomato Soup. (Bangalore, India)
Reshmi of
A Feast to the Eyes and Stomach participates in our event for the first time and submits this lovely
Potato Bread that she describes as the softest she's ever had. A mixture of flour, mashed potatoes, yeast, chives and dry milk powder are divided into balls and then given an egg wash and garnished with sunflower and pumpkin seeds. Serve this with
Red Gram (Red Lentil Soup) and you will have one satisfying and filling dinner. (Germany)
Last, but certainly not least, we have these absolutely gorgeous
Cloverleaf Rolls with Honey Lavender Shallot Butter Glaze from Susan of
The Well Seasoned Cook. A dough of flour, some sugar, yeast, milk, butter and an egg is left to rise in the fridge for up to 24 hours, then cut into balls, left to rise in a warm place for another 30 minutes and then glazed with butter, poached shallot, lavender flowers and honey. A special benefit for cooks in humid climates is they only take 15 minutes in the oven to bake. How elegant, especially when served with
Lima Bean and Artichoke Soup. (New York, USA)
Jacqueline will be hosting the next edition of No Croutons Required. Check back at the beginning of August for the theme.
My readers can expect many more recipes for black-eyed peas in this space as I have a dear friend who could probably eat these delightful legumes everyday. This recipe was made with homemade sambar powder. Sambars are typically the first course in a South Indian meal. Thick and spicy, often made with tamarind, I made mine with cooked dals. Serve over basmati rice for a most satisfying summer meal or any time of year. Such a staple food is sure to be enjoyed by all who appreciate the creative blends that make up Indian cuisine. 
by Victor Hugo
by Jose Saramago
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