Za’atar bread

Za'atar bread loaf, sliced

We bought a really big pack of Za’atar a couple of weeks ago, and the first thought I had (apart from cooking more cauliflower fritters) was that it would somehow make its way into bread.

First we made some sourdough manakish: a sort of flatbread topped with a paste made of za’atar and olive oil. That was very good!

Then I had an idea: what about making a hybrid between manakish and a ‘classic’ loaf?

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Leek, carrot and potato fritatta

Leek, carrot and potato fritatta with soya topping on a cast iron pan

I had some left over boiled potatoes and carrots from a bollit, and a lot of leeks, so I turned them into a comforting fritatta.

I was feeling quite creative so I decided to add a spicy twist to this by concocting a sort of “spicy soya topping”, using dehydrated soya mince, chilli oil and paprika. After baking in the oven, the texture became crispy and super interesting—nothing to do with the boring soggy soya bits you get just after rehydrating.

It provided a good counterpart to the soft, comforting fritatta flavours. Something to experiment with!

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A happy accident: freadafels (falafel buns)

Freadafels (Falafel buns)

I was trying to make flatafels, but using yellow peas instead of chickpeas.

Yellow peas, we found out in another attempt to make hummus with them, are sour if you just soak them but don’t cook them. So this time I had soaked and cooked them in the pressure cooker, but it seems that I went a touch overboard with them, and they were too soft. Borderline mushy. Ew.

To make things worse I also blended them in the food processor, as I was sort of just following the normal recipe for falafel.

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Bocadillo de longaniza y tortilla francesa (sausage and omelette sandwich)

I made this practice mini loaf the other day as an experiment born out of an experiment: I had made a coca with a focaccia dough made with my beer starter (and a couple of cans of Camden Hells lager instead of water), and I had set some dough aside to practice shaping it into a baguette, as I don’t have lots of experience with that type of shaping.

Loaf with focaccia dough
Loaf with focaccia dough

Then I was gathering ingredients to make an omelette, when I noticed there were two sausages in the fridge, and that gave me an even better idea:

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