Category: Autumn
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Wild garlic mash, warm chickweed salad & seafood
This meal started off as one of those: “What do I do with these?” scenarios. Debs had made a gorgeous parsnip, cinnamon and lemon cake with some of our over-wintered parsnips. It was delicious. I had one parsnip left that Debs had not been able to use. And I had cleared a space in our…
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Felin Ganol – Tybalt Flour: Sourdough Bread
Romeo, the hate I bear thee can afford No better term than this,—thou art a villain Now why would you name a wheat after someone who would say that? I think this Particular Tybalt, unlike Romeo’s assailant, is more fiery in name than in nature. This is another test bake of one of the flours…
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Stick blender Mayonnaise – Salad dressings No. 2
I promised some more salad dressings when I wrote the Vinaigrette recipe the other day. I really looked forward to doing this post because mayonnaise this way is so simple and so spectacular. You’ll have great mayo in less than a minute. I hope once you have made this the first time, you will not…
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Felin Ganol Amaretto Flour: Sourdough Bread
It’s very funny how life works. I nearly met Anne & Andrew Parry from Felin Ganol Mill last year. We were temporarily in the same room and then I had to leave the next day. That was at an ‘international’ meet up of bakers in Bethesda, North Wales. Love of bread (and food in general)…
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Vegetarian chilli with chocolate recipe
Chillies and chocolate are a classic combination. The spicy warmth & smokiness of the chilli combine perfectly with the rich, smooth depth of the chocolate. I was prompted to develop a recipe by Choclette’s February I Should Cocoa Challenge. The challenge was to use chocolate in a savoury vegetarian recipe. I’d previously done a Challenge…
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Vinaigrette Recipe – Salad dressings No. 1
Writer and permaculture enthusiast Emma Cooper & her husband Pete came to us for a very enjoyable visit last year. We had lunch which included roast chicken, roasted pumpkin sourdough bread and a foraged salad. Emma asked me afterwards for the method for making the dressing. It’s taken me a while, but here’s the recipe…
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Nettle & brocciu pasties
This week’s Short and Tweet Challenge was a dream recipe for me. That’s because it gave me the chance to use so much home produced or foraged ingredients. The recipe was for Dan’s Spinach and Ricotta Pasties. A gorgeous ricotta/mushroom/spinach/garlic/chilli/oregano filling is encased in a tomato & cheese dough. I changed the dough recipe slightly…
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Spelt, ginger and cardamom cookies
This is the latest in the Short and Tweet Challenge. I just love using spelt in baking. I add it to yorkshire pudding batter, shortcrust pastry and love it as a percentage in my sourdough bread. We’d made these cookies when we first got Dan’s book and loved them. This time I had a look…
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Vegetarian Haggis Recipe
When I tweeted the meat version haggis recipe, I was asked on twitter whether I had a recipe for a vegetarian haggis. I did not and said that I would develop one. I’ve now done this and it’s below. Modesty isn’t going to prevent me tooting my own horn: I think it’s really good. I…