To make a soup into complete meal, sometimes you need a little more than just a hunk of bread. Be inventive, adding flavours and textures to complement and contrast with your soup. Here are just a few trouble-free accompaniments that can be prepared while the soup cooks, using a variety of breads.
4 large slices ciabatta bread, sliced on the diagonal
4 tablespoons olive oil
1 clove garlic, halved
1/2 cup (110 g) hummous
2 roasted red capsicums, from a jar, thinly sliced
Brush 4 large, diagonally cut slices of ciabatta bread with olive oil on both sides and rub the surfaces with a cut garlic clove.
Toast on a hot ridged griddle until golden, turning once.
Spread about 100 g hummous over the toasts.
Thinly slice 2 red capsicums from a jar of roasted peppers and arrange on top of the toasts.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.