carl legge .com

Year: 2011

  • Makin’ Bacon – How to cure your pork

    The best thing about this is how easy it is. I’ll admit to being a bit cautious about doing this. Visions of strange moulds and smelly, inedible meat went through my mind. Well I found out that, as long as you’re careful about your food hygiene, it’s not a complicated process at all. You get…

  • Sourdough bread with rye and linseed

    I’m lucky to have a number of truly inspirational people in my ‘internet family’. This bread happened due to the inspiration of two people: the talented & generous Joanna at Zeb Bakes & baking guru & good guy, Dan Lepard. Joanna posted some beautiful pictures of a flax (linseed) & rye loaf. As you’ll see…

  • Chocolate Muffins with marzipan & spices – ‘Hidden Hearts’

    This recipe was inspired by my Twitter friend and genius chocolate baking blogger Choclette. Each month Choclette and baking friend Chele host We Should Cocoa – a chocolate challenge. The Challenge is to make something with chococlate and a special ingredient. For April 2011 the special ingredient was marzipan. I wanted to make a muffin…

  • Nettle & Hazlenut Tart Recipe

    I’m developing a bit of a ‘thing’ about using nettles. I love it that I’m not putting money in the supermarket bosses’ pockets. I love it that they effectively cultivate themselves. I love it that they are so nutritious: high in vitamins A & C, contain essential minerals and have one of the highest protein…

  • Nettle Gnocchi Recipe

    I’ve been looking for more ways to use this freely available and nutritious vegetable. This recipe makes a vibrant green gnocchi that’s as tasty as it is inexpensive. If the preparation takes a while, it’s more than paid off with the short cooking time. One of the keys to success with this recipe is to…

  • Wild garlic and smoked salmon carbonara

    This recipe is a delight. It’s stunningly quick & simple to cook and moreishly gorgeous to eat. It will provide a quick supper for two or a fantastic dish for entertaining friends. The wild garlic is seasonal, of course. Out of season, you could use garlic chives or chives. Other members of the onion family…

  • Wild garlic and homemade ricotta pasta

    We’re really lucky here because the wild garlic a friend gave us has taken and produces masses of wonderful tasting leaves & flowers. It’s also called ‘Ramsons’ and its latin name is Allium Ursinum. As you latin scholars will know, ursinum refers to bears who like the bulbs. Wild garlic and ricotta give a twist…

  • Rhubarb cake recipe with polenta, ginger, spices, almonds

    When I posted this picture on Twitter, I really wasn’t ready for the reaction. It seemed that the idea and view of such a creation was quite attractive to many people. This made me laugh: …god that cake looks good. I just licked the laptop screen… I also had a fair few requests to post…

  • How to make sourdough bread – update

    In January I posted this article on how to make sourdough bread. I was amazed at how much attention it generated. I was so pleased at how many people contacted me to say they’d started baking sourdough bread as a result. You’ll see by the button on the right that I’m now a member of…