“English baking” workshop at the Bread Ahead baking school

What we baked at the course
How do you like my “rustic” arrangement of breads and cakes? My pop up stall is coming…

We attended this afternoon workshop at their Borough Market baking school a few weeks ago. It was actually my Christmas present, but we have been so busy lately that we could only find time in March to do it!

It was really fun, the teacher was absolutely phenomenal and enthusiastic, and I am really embarrassed to admit that I did not remember her name, but thank you, Teacher!

I was a bit scared about baking because I have tried to bake breads in the past and they always ended up really flat and tough. But the workshop helped me realise what my main issues were:

  1. not enough time or the wrong environment for the yeasts to do their business,
  2. often, the capital sin: adding more flour instead of kneading more when the dough is sticky.
  3. I wasn’t really kneading!

And now I’m not terrified about baking anymore! πŸ™‚

Continue reading ““English baking” workshop at the Bread Ahead baking school”

Thai (?) green curry

Thai green curry

Note: I’m not from Thailand, so please excuse any horrible things I did to your (sort of) national dish πŸ™‚

I had a horrible day/week, and was really upset by various things that had happened, so I decided the best way to leave that behind me was to focus on cooking something comforting.

Somehow I thought of green curry, but I had not cooked this in a very long time—would I still remember how to do it?

For extra challenge, I decided to try and make it vegan, which is not very hard as the only ingredient from animal source is the chicken. I replaced it with tofu instead. Done!

Continue reading “Thai (?) green curry”

Herbal teas, locally brewed drinks, and fusion cuisine

I was in Spain for a few days last week. On the way in I flew with hand baggage only. But the way back involved checking in my previously almost empty bag (I pack very lightly), as it had been loaded with a (figurative) ton of local-ish produce:

  • sobrasada! and four different cheeses from various parts in Spain
  • spelt based spaghetti with spirulina and other sea weeds (I love trying out new things)
  • Organic Spanish Marcona almonds
  • three bottles of AntoΓ±ita La Moderna, a locally brewed beer which I had just tried and liked, so my beerofiliac spouse can try it
  • a bottle of herbero – a drink made out of a sweet aniseed digestive base with added local herbs from the Serra de Mariola mountains
  • sweet chamomile, elder, mate (to brew)
  • And since this is the season of colds: locally sourced thyme (to brew) and eucalyptus (to inhale)

I couldn’t stop thinking this was quite a funny bag, and also hoping the bottles would not be smashed despite my best packing efforts. I normally don’t take liquids with me so I don’t have to check them in, because then I’m all worried they’re going to be smashed when loaded/unloaded. Stupid airport security procedures… πŸ™„

Since I came back we’ve been enjoying all manners of unusual culinary combinations; let’s call them fusion cuisine:

Chestnut mushrooms and spirulina and spelt spaghetti
Dinner: chestnut mushrooms and spirulina and spelt spaghetti
Eggs on sobrasada on toast, with spring onions
Breakfast: eggs on sobrasada on levaine toast, with spring onions

And some not-so-weird: thyme infusion, or thyme tree – perfect to soothe sore throats, or just to enjoy its fragrant smells:

Thyme infusion

We also tried the elder infusion; I had never had that one before. I fell like a baby afterwards, not sure if it’s related or not, but there you go!

Bastardised Staffordshire oatcakes

Bastardised Staffordshire oatcakes

I cooked these loosely following this recipe from Felicity Cloake.

Except for the fact that I halved the amounts for the batter, changed the types of flour, and also didn’t use the suggested savoury fillings. Hence the bastardisation πŸ˜‚

Ingredients (for 3 very generous portions)

  • For the batter:
    • 50 g strong wholemeal flour
    • 50 g semolina flour (I wanted to get rid of it)
    • 125 g oats, both rolled and whole mixed (I didn’t bother grinding them)
    • 125 ml milk
    • 100 ml almond milk
    • 225 ml water
    • 5 g yeast
    • Coconut oil (for frying)
  • For the filling and garnishing:
    • One apple
    • One banana
    • Agave syrup
    • Cinnamon
    • Coconut shavings

Preparation (30 min preparing + overnight + 30 min cooking)

  1. Mix the flours and oats together in a bowl
  2. Add the milks and water to a pot and warm it up “to blood temperature”. I used a thermometer to make sure it wouldn’t go past 35 C, as I’m too scared to tip my finger into the pot
  3. Then take a bit of liquid aside into a small container, and mix the yeast there, cover and wait until it gets bubbly when the yeast starts working
  4. Then tip the yeast mix into the pot, dissolve well into the liquid
  5. Pour the liquid into the flours bowl, and mix well
  6. Cover it with cling film, and leave the bowl outside for an hour so the yeast can do its bubbly thing before putting it in the fridge overnight, or put it in the fridge straight away. I actually left it outside for about 4 hours because I was curious as to what would happen.
  7. Next morning the batter will be beautifully bubbly.Β  But we’ll gently mix it before we fry it, to make sure all the oats are distributed evenly.
    Bubbly oatcake batter
  8. Thinly slice the fruits we’ll use for the filling. I used a banana and an apple.
    Sliced apple and banana
  9. Put oil on a pan (I am terrible, so I used coconut oil) and bring to a high heat.
  10. When it’s hot, pour enough batter to form a not-super-thick pancake. Also add a few fruits in.
    Oatcake fillingsI feel this batter is quite unlike normal pancake batter, it is less liquid and it gets quite bubbly, which I enjoyed witnessing.
  11. When it looks as if the underneath side is pretty cooked, carefully fold the pancake in half (be careful with the filling not being in the way—it helps if you make sure they’re all in one side only) and lightly squeeze it with the spatula to make sure the batter is well distributed.
  12. You might want to flip the folded oatcake a couple of times until it looks done (magically, they don’t seem to burn as easily as pancakes).
  13. Then remove to a dish, and move on to the next oatcake, until all the batter has been consumed.
  14. I garnished them with some cinnamon, coconut flakes and agave syrup (I’m really terrible, yes).Bastardised Staffordshire oatcakes

Sorry to all Staffordshire natives I might have terrorised with this recipe, but we just didn’t have any bacon at home this morning and the shops opened at 12 as it’s a Sunday πŸ’πŸ»

But to be quite honest, they were great and they worked nicely with the cold brewed coffee that my partner prepared, so I have zero regrets 😜