Having this in your kitchen will not literally change your life… but it will be quite close because you’ll want to add it to almost everything!Continue reading “Dukkah”
I like to cycle flours quickly so that they’re always as fresh as possible and don’t go rancid or off (quite important if you’re using organic flours which have not been treated with chemical products and so have more chances to ‘breed life’).
I had a lot of Hodmedod’s YQ wholemeal flour which I wanted to use, but I wanted to try something different to the usual wholemeal loaf.
I thought of making a focaccia, which is very easy to make, but they’re normally made with white flour. Using wholemeal flour might sound like a heresy when the first idea that comes to mind about focaccia is a soft white fluffy dough, but the result surprised me—it was moist and full of flavour.
But I had nothing to lose, and much to find out!Continue reading “Sourdough wholemeal focaccia”
We used to buy loaves of walnut bread from the Fabrique bakery nearby… and I say “we used to” because through trial and error I have developed a recipe which produces loaves that are even tastier than theirs. So we won’t buy this anymore!
Sorry, Fabrique! We still buy your cardamon buns (for now 😏).Continue reading “Sourdough walnut bread”
The first thing I think of when autumn arrives is mushrooms. Then pumpkins. And then, celeriac.
But for some reason, they were not stocking it anywhere near us. I kept peeking at the vegetables section each time I visited the shops, and all I saw were sad swedes (the roots, not the people) and tiny squash and potato cubes. No! That will not do!
So I finally braved the rain and wind, walked to a supermarket further away, and found celeriac there. At last!
This appetite of mine for celeriac soup is a bit of a recent thing though. I blame The Celeriac Soup that I had at Brunswick House once.
Have it once, try to mimic it forever. Such is my fate…Continue reading “Celeriac, potato, onion and courgette soup”
Is there anything funnier than making your own pastry and then baking a Poison Pie (like I did last year)? Yes—making skull and bone shaped scones!Continue reading “Skulls and bones (or: scones and scones)”