Category: Spring
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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…
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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…
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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…
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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…
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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 🙂
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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…
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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…
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Fermenting Revolution 3 – Kimchi
Kimchi Recipe Kimchi is a traditional Korean spicy vegetable pickle. The veg starts off being brined and then it’s rinsed and allowed to ferment in a paste of onion, garlic, ginger and chillies. It’s normally made with shredded chinese style cabbage as the base with other vegetables included. Basically, you can make it with anything,…
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Courgette & feta yoghurt pastry boregi with sunflower seeds & coriander
These courgette & feta boregi are so moreish. The stuffing is really fresh tasting, with the surprising crunch of the sunflower seeds. The pastry is crisp and deliciously rich. It’s a great way of using the courgette glut from this time of the year. It’s also liked by people who profess not to like courgettes!…