Category: Recipes
-
Chestnut ravioli with brocciu
Like many English people, I have a love affair with Corsica. It’s partly because of this: Corsica has a fantastic blend of Mare et Monte: sea and mountains. It’s why I live in North Wales, to be with môr a mynydd. But Corsica smells different too: it has the maquis. The maquis is a mixture…
-
Olive oil and potato flatbread
This is the second weekly Short and Tweet Challenge based on Dan Lepard’s new recipe book Short & Sweet. This olive oil and potato flatbread is crisp and flavoursome on the outside and moist & chewy on the inside. Amongst the bakers taking on the Challenge, there’s been some discussion about flour types and handling…
-
Fig, fennel, coriander & bay jam
As you can see, the figs produce a wonderful colour and texture. The fennel gives a lovely background warmth with the bay. The coriander provides generous light bursts of flavour. The story behind this jam is that I had the good fortune to receive a present of a jar of fig, vanilla and ginger jam…
-
How to make sourdough bread simply
I wanted to do another post about making sourdough bread. Since my first How To Make Sourdough post and the Update, I’ve learnt quite a lot and continue to do so. I’ve now got more experience handling different flours and doughs. I’ve tried different ways of developing the dough, folding, kneading and no-knead. What I…
-
Fermenting Revolution IV – Ethiopian Honey Wine
I’ve just racked this heady concoction into a wine box and some bottles and had my first taste. It’s just gorgeous: fragrant, rich, heady and aromatic. It’s such a simple and quick wine, I’m quite shocked we all don’t make more of it. It’s another of the delights I found in Sandor Katz’s book Wild…
-
White and kamut sourdough bread
I experimented today & used 20% kamut flour in with my white sourdough bread. Seems like the long loaf was pleased to see me: some grin there… And this round one is just a star: Taste test to come once it cools a bit 🙂
-
Pizzoccheri, buckwheat pasta recipe
I just love pizzoccheri. The dish is robust & earthy in taste & feel: a true peasant meal. It’s made with buckwheat pasta which is very easy to make or you can buy dried from Italian food stockists. It’s a traditional recipe of the Valtellina in Lombardy, Northern Italy. Classically it’s made with the buckwheat…
-
Chocolate & almond fudge cake
This is a chocolate & almond fudge cake that Debs made from Dan Lepard’s fantastic new book Short & Sweet for the Short and Tweet Challenge. It’s beautifully light and moist and yet richly chocolatey. A sophisticated tasting cake that would be an ideal dinner party stunner. It’s also great as a treat for a…
-
The Sloe Trilogy III: How to make sloe wine, vodka, jam
Fridge Jam This is the third part of the Sloe Trilogy where you use the same batch of sloes to make wine, vodka and fridge jam. This jam has the great sloe taste. I was surprised, to be honest, because I thought that the flavour transfer to the wine and vodka would mean it carried…