Tag: Recipes
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Book Review – Knead to Know, the Real Bread Campaign
This well designed book is subtitled, ‘The introductory guide to success in baking Real Bread for your local community’. How well does it fulfill its remit? How far along the line from interested or amateur baker to community purveyor of Real Bread can ‘Knead to Know’ take you? In my view, The Real Bread Campaign…
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French baguette – high hydration bread
I’ve been keen to make ‘proper’ french baguettes for years now. At last I’ve found recipes and techniques that work. There’s still room for improvement as I’m learning as I go. All ‘high hydration’ means is that there’s relatively more water in the dough than a lower hydration dough: ‘wetter’ doesn’t sound so glamorous. More…
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How to make sourdough bread
In this post I’ll show how I make sourdough bread at home. The recipe and technique is an amalgam of Hugh Fearnley Wittingstall (River Cottage Everyday) & Dan Lepard (The Handmade Loaf) plus some other stuff I’ve read online and my own experience. Stop press: 31st March 2011 I’ve posted an update with some lessons…
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Pizza Recipe with Oak Smoked Flour, Proscuitto and Olives
I would like to deliver on a promise. I posted some pictures on Twitter yesterday of an olive and prosciutto pizza I made with Bacheldre Mill’s Organic Stoneground Oak Smoked Flour. It was a 30cm (12 ins) deep pan style – the base was a great fluffy texture with a nutty taste. The topping was…
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Dark Days Challenge Not Quite Chish & Fips
I came across the Dark Days Challenge on the ‘Urban Hennery’ blog written by Laura. Essentially you’re challenged to eat at least one meal a week that is ‘SOLE’: Sustainable Organic Local Ethical Sounds easy. That’s what I thought until I went to the shops. I could get organic but from Egypt or Israel: not…
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Warm and spicy pot roast lamb with baby turnips
The backstory I planted some turnips in August closely spaced to give us some young turnip tops for salads. They were yummy with a bitter, mustardy taste – as you’d expect from a brassica. As they got older I used the tops as a green veg with olive oil and garlic and stirred through pasta…
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Llyn Lines – opening scribble
Hi there! Time for me to un-lurk and join the blogosphere. I’ve decided that now’s the right time for me to join the party and contribute some ideas. A bit of giving back if you like for all the good information and advice I’ve gleaned over the years from the generosity of others. Also, I…