//11

+Heat+

//Beetroot, tomato and spinach soup with potato/rosemary focaccia:

 Fry ruffly grated beetroot, onion, and garlic. Add crushed tomatoes. Boil away for a while. Add spinach. Season with black pepper, chili, salt, olive oil and orange zest.

The focaccia was made from wild yeast. I let it sit in the fridge over night. Heat the oven. Fit it in a hot baking tray. Yeast for a while. Press your fingers in to the dough, to create holes for the olive oil to sink in to. Pour olive oil over. Add finley sliced potato, rosemary, salt and black pepper. Bake in the hot oven til golden.