Avigayil Damm

I managed to complete a large part of my big plan for today. I cooked sausage and leek soup with Irish soda bread, and carrot cake. The bread was to accompany the soup, obviously, while the carrot cake was baked to be served in two different meetings on Tuesday. One in my hubby’s office, and the other in mine. All recipes are from epicurious.com which is a site I very often turn to for ideas on what to cook.

For the sausage and leek soup, I actually substituted leek with spring onions because I wasn’t really crazy about leek. For the sausage, I used Rookworst by Unox, because I could not find smoked kielbasa.

There is a video on how to make Irish soda bread here. I didn’t use raisins and caraway but I used sunflower seeds instead because I intended to serve it with soup and didn’t think that raisins would go with it. What I should have also done was reduce the amount of sugar used, because the bread still ended up a little too sweet to go well with the soup.

As for the carrot cake, you can find the recipe here, and it was a big success in both the meetings in which it was served When I made the icing, I used less icing sugar because with the amount of maple syrup in the recipe, the icing became much too sweet. Unfortunately the reduction of icing sugar also resulted in the icing being too soft and ending up too creamy. I still have some leftover of the icing and it really goes well with toast.

Unfortunately I forgot to take a picture of the soup and the bread when it was served together. This picture was taken the day after (we had some leftover of the soup but not the bread). Try it out yourself!