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April 29, 2013 | by  | in Opinion |
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Nigella Lawstudent

A significant part of our collective identity as students is that we’re poor. Heck, I work three jobs and I still currently only have $1.86 in my bank account. The ingredients used here cost about $5 and you can feed 4.

2tsp yeast
1Tbsp sugar
1tsp salt
3C high grade flour
1 1/2 C lukewarm water
2Tbsp olive oil
2Tbsp dried oregano/mixed herbs/rosemary
rock or sea salt

Mix the first five ingredients together in a bowl, but with only half of the flour. Leave this to sit for 15 minutes. Then mix in the rest of the flour, 1Tbsp oil and 1Tbsp oregano. Knead the mixture on a floured surface for ten minutes then leave to rise for an hour or more.

While the bread rises, make the soup:
3/4 of an average size pumpkin, chopped. (I had to throw mine off the balcony to get it open while my flatmate took a video, I’m probably going to be internet famous)
2Tbsp cumin seeds and 1tsp curry powder or herbs of your choice.
5 garlic cloves, skin still on.
2C vegetable stock.
2 onions, finely chopped and cooked until translucent in a large pot.

Roast the pumpkin, garlic and spices for about 40 minutes at 180, until the pumpkin is tender.
Squeeze the garlic out of the cloves and put the garlic and the pumpkin into a blender or food processor.
Whiz these with up half of the stock, then pour into the pot with the onions. Add plenty of salt and pepper and then add the rest of the stock. Cook this down at medium heat while the bread cooks. Add 4Tbsp of cream at the end if you so desire once the soup is off the heat.

To cook the bread:
Put the dough on a floured baking tray. Roll it out into a rectangle about 5 cm high. Poke your index finger into the dough to make nice indents. Pour 1Tbsp olive oil out over the surface of the bread. Cook at 220 for 15 minutes or until the top starts to brown and the middle is cooked.

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