Month: March 2013

  • Cumin & rye flake pitta bread recipe

    Here’s a quick and easy pitta bread recipe as requested by my kind and talented Twitter friends @evilgordon & @karlasparlour. I served it with a tasty lamb tangia slow cooked for 7 hours and which had some of the Smen I blogged about earlier. The method is one I’ve borrowed from Dan Lepard, it saves…

  • How to make Smen, Moroccan fermented butter

    Morocco has a special place in my heart as that’s where I had my honeymoon well over 20 years ago. Since then, I’ve maintained a keen interest in Moroccan & other North African cuisine. One of the ingredients that is traditional to this part of the world is Smen (also called sman, semneh, or sminn) which is a…

  • Puntarelle – recipes and how to grow 2

    How to grow Puntarelle In my last blog post, I showed you how to use this versatile vegetable. As promised, I’ll tell you how to grow them in this post. We found these very easy to grow last year even with all the rain and lack of sun. If you’d like me to show you…

  • Puntarelle – recipes and how to grow

    Puntarelle are glorious to eat. This type of chicory is a versatile vegetable which you can eat raw or cooked. It’s also a doddle to grow. We grew it for the first time last year and it will be a firm favourite for the future. You may see recipes for Puntarella, with an ‘a‘ at…

  • English heritage wheat sourdough bread

    These three sourdough loaves are made with Doves Farm English Wholegrain Wheat flour mixed with Shipton Mill’s Organic White Strong Flour. I made up the dough yesterday and folded it four times and about one hour intervals and then left it in the fridge overnight to retard. This morning I took the dough out of…