“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! 🙂

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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 🙂

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!

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What happened in March?

I was pretty absent from this blog during March. My apologies!

Since the last post, I underwent a dental surgery (ew) which prevented me from eating “grown up food” for a couple weeks, as I literally had a hole on my gum (!) and my jaw hurt.

Then when things were settling down I started wearing clear dental braces, which prevented me from eating “solid-ish” food for a couple more days as my teeth and jaw were sore, and made me develop new food ingestion strategies. I think I might write about these as they might be useful for other people in my situation (and their relatives and friends). But not now.

It’s been a while until I have settled down again, as there have also been lots of other events happening-trips to places, visiting new restaurants, attending a baking course… the lot!

Hopefully I can go back to a normal-ish schedule. Or at least a more frequent posting schedule. That would please me already as I have so much to write about in my mental backlog!

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 Antoñita 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… 🙄

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!