carl legge .com

Category: Winter

  • Llyn first frosts

    We woke up this morning to some hard frosts after a very clear night. The sunrise over Cardigan Bay was glorious. The red light shone in the trees and they glowed with a warmth absent form the air. Snowdon rises magestically into the clear air.

  • 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…

  • 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…

  • The Sloe Trilogy II: How to make sloe wine, vodka, jam

    This is the second part of the Sloe Trilogy where you use the same batch of sloes to make wine, vodka and fridge jam. In the first part I showed you how to make the wine, here are the instructions for the vodka. When you have strained the sloes off the wine ‘must‘ you can…