Month: November 2011
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Mutton roasted with amaretti-date spiced marinade
I’ll confess that I wasn’t planning to blog this recipe. However, the reaction of friends on twitter and the team here was so good that I had to share. And that’s why there isn’t a fab picture of the cooked dish: it got eaten before the camera could record it. Sorry. I wanted to cook…
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Apple, almond & date cake recipe
This cake is so simple and stunningly satisfying. It has a crunchy top and moist inside. The flavours are pleasingly complex with spicy sweet/tart apples contrasting with rich toffee-like roasted dates. The spelt flour and almonds give the cake a substantial nutty body. It tastes great warm straight from the oven or cool later on.…
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Chestnut ravioli with brocciu
Like many English people, I have a love affair with Corsica. It’s partly because of this: Corsica has a fantastic blend of Mare et Monte: sea and mountains. It’s why I live in North Wales, to be with môr a mynydd. But Corsica smells different too: it has the maquis. The maquis is a mixture…
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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.
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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…
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Fig, fennel, coriander & bay jam
As you can see, the figs produce a wonderful colour and texture. The fennel gives a lovely background warmth with the bay. The coriander provides generous light bursts of flavour. The story behind this jam is that I had the good fortune to receive a present of a jar of fig, vanilla and ginger jam…
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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…
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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…