Soup just got a lot more interesting

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Lunchtime staples such as roast chicken salads, falafel wraps and toasted cheese sandwiches are popular for a reason. But what if you could give these timeless classics a fresh twist with a delicious dollop of chutney?

Baxters chutney isn’t just for cheese and crackers; it’s also the perfect accompaniment for adding a burst of flavour to everything from burgers and paninis to flatbreads.

Baxters - Soup just got a lot more interesting // Phase 5 // Launch 22.03.2016

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Welsh Rarebit

Ingredients:

  • 2 slices of thick
    crusty bread
  • 1 clove of garlic
  • Splash of olive oil
  • 45g butter
  • 45g plain flour
  • 300ml milk
  • 200g strong cheddar
  • 1 tbsp English mustard
  • Splash of Worcestershire
    sauce
  • Salt and pepper

Method:

  • Step 1: Rub the bread with
    garlic and drizzle with oil.
  • Step 2: Toast the bread
    under a preheated grill
    and set aside.
  • Step 3: In a heavy-based
    pan melt the butter then beat
    in the flour until smooth.
  • Step 4: Add the milk a little
    at a time, beating until
    smooth between each
    addition. Cook over a low
    heat for two minutes to
    cook out the flour.
  • Step 5: Add the cheese,
    mustard and Worcestershire
    sauce. Season to taste.
  • Step 6: Spoon the cheese
    mixture over the toast evenly
    then place under the grill
    until golden brown.
  • Step 7: Serve immediately
    with Baxters’ Albert’s
    Victorian Chutney.
  • more yummy soup ingredients

The French practically invented fine dining. We even got the word ‘chef’ from them.

And it’s for good reason that their cuisine is admired and their gastronomic delights have become firm favourites the world over, from the breakfast hero croissant to the lunch staple baguette.

Baxters - Soup just got a lot more interesting // Phase 4 // Launch 07.03.2016 5

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Crab Salad Croutons

Ingredients:

  • 2 slices of fresh white bread
  • Drizzle of olive oil
  • Salt and pepper
  • 200g white crab meat
  • Juice of 1 lime
  • 1 red chilli, chopped
  • 20g coriander, chopped
  • 1 spring onion, chopped
  • 40g crème fraîche

Method:

  • Step 1: Keep the crusts on or, for a twist, cut the crusts off the bread then roll out very thinly using a rolling pin.
  • Step 2: Drizzle with oil and season. Bake at 180ºC for 15 minutes. Allow to cool.
  • Step 3: Place the crab meat in a bowl and remove any shell fragments.
  • Step 4: Add the juice of the lime, and stir in the chilli, coriander and spring onion.
  • Step 5: Add just enough crème fraîche to bring the mixture together.
  • Step 6: Season to taste and serve alongside a bowl of Baxters Crab Bisque with Roast Tomato & Basil.

When you’re juggling work, friends and a to-do list as long as the latest best-seller, you need your lunch to be simple, quick and satisfying without skimping on taste.

Because no-one likes having a disappointing lunch – it just means you’ll be more likely to reach for the chocolate come 4pm.

It’s important to get enough energy at lunchtime to keep you going for the afternoon, which is where Baxters Tomato, Chorizo & Mixed Bean soup comes in.

Baxters - Soup just got a lot more interesting // Phase 3 14

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Spanish Bread

Ingredients:

  • 400g strong bread flour
  • 100g wholemeal flour
  • 14g fast action yeast
  • 16g salt
  • 12g sugar
  • 50ml Spanish olive oil
  • 300ml warm water
  • 100g fine breadcrumbs

Method:

  • Step 1: Mix all the dry ingredients in a large bowl.
  • Step 2: Add the oil then gradually add the water and mix to a sticky dough.
  • Step 3: Turn out onto a floured surface and knead until the dough is elastic and springs back to the touch.
  • Step 4: Place in a bowl, cover and leave in a warm place to double in size. Give the dough a quick knead then divide into six even-sized pieces.
  • Step 6: Roll out each piece to 1cm thick then roll up like a swiss roll. Place on a tray.
  • Step 7: Brush lightly with olive oil then sprinkle with breadcrumbs. Put in a warm place to prove for an hour.
  • Step 8: Bake at 180ºC for 35 minutes.
  • Step 9: Serve warm with Baxters Tomato, Chorizo & Mixed Bean soup.

We all love the classics, right? Heck, they wouldn’t be called classics otherwise.

However, sometimes they need a bit of an upgrade, a little tweak here and there to keep up with changing times. Baxters’ head chef Darren Sivewright knows this, which is why he’s taken traditional Scottish venison and mixed it with sloe gin and juniper for this new soup.

Sivewright cooks wild Scottish venison in a rich, natural stock with caramelised onions and a selection of root vegetables, herbs and juniper berries, before throwing in a generous splash of sloe gin. Hungry yet?

Baxters - Draft for Client (Phase 2) 10

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Oatcakes

Ingredients:

  • 300g medium oatmeal
  • 200g pinhead oatmeal
  • 50g porridge oats
  • 14g salt
  • 10g sugar
  • 100g butter
  • 75ml hot water

Method:

  • Step 1: Mix the oats and spread evenly on a baking tray. Toast under the grill to an even golden brown then transfer to a bowl to cool.
  • Step 2: Mix in the salt and sugar.
    Step 3: Melt the butter in the hot water, pour into the oats and mix to a sticky dough.
  • Step 4: Dust a work surface with oatmeal and roll out the dough to the thickness of a £1 coin.
  • Step 5: Cut out oatcakes, place on a tray and bake at 200ºC for 25 minutes.
  • Step 6: Serve with Baxters’ Scottish Venison, Sloe Gin & Juniper Soup.

For foodie inspiration, you can’t ask for more than the recipes of Tuscany.

As well as breathtaking scenery and a laid back lifestyle, the Italian region is renowned for its delicious home grown foods. The region’s fertile soil has provided the simple, fresh and hearty ingredients Tuscans have used in their recipes for centuries. The people of the area use legumes, cheese and game in many of their famous dishes, with a world-renowned passion for cooking and commitment to quality.

Baxters Campaign 11

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Rosemary Foccacia

Ingredients:

  • 450g strong bread flour
  • 50g polenta flour
  • 14g salt
  • 14g fast action yeast
  • 330ml warm water
  • Splash of extra virgin olive oil
  • Sea salt flakes
  • 2 sprigs of rosemary (picked and chopped roughly)

Method:

  • Step 1: Mix all the dry ingredients in a bowl.
  • Step 2: Gradually add the water to the mixture to form a sticky dough.
  • Step 3: Knead until smooth and leave in a warm place until doubled in size.
  • Step 4: Turn out the dough onto a floured work surface and roll to ½” thickness.
  • Step 5: Transfer to a tray and allow to prove for 1 hour.
  • Step 6: Just before baking, press holes all over the surface using your fingers, drizzle with oil and sprinkle with salt and rosemary.
  • Step 7: Bake at 200ºC for 18 minutes.
  • Step 8: Remove from the oven, slice thickly and serve with Baxters Tuscan Style Bean, Bacon & Pecorino.