This sublime dish – great as a starter or to serve with drinks – is a joy to behold and I guarantee that once you start eating these chops you will not want to stop!
Spiced tandoori chicken wraps
Tender, spiced chicken pieces in soft flat breads, bursting with lettuce, red onion and a tangy yoghurt dressing, these are incredibly easy to make and are so tasty. Continue reading “Spiced tandoori chicken wraps”
Pan-fried sweetbreads in a lemon, garlic & caper sauce
Sweetbreads might be one of those “love them or hate them” foods, but pan-fried and finished with a lemony butter sauce, served with caramelised onions, they are a real treat. Continue reading “Pan-fried sweetbreads in a lemon, garlic & caper sauce”
sourdough Black Forest brownies!
Sourdough brownies might sound bizarre but these are a great way to use up sourdough starter that might otherwise get discarded, with the starter adding a subtle tang to the brownies. Certainly everyone who has tasted these has gone back for at least another brownie! Continue reading “sourdough Black Forest brownies!”
Spiced soy sauce-glazed chicken wings
One of several favourite starters in my local Thai restaurant is melt-in-the-mouth glazed chicken wings: smothered in a sticky and dark spicy soy sauce glaze, it ticks every box for me. Continue reading “Spiced soy sauce-glazed chicken wings”
Pear and Parmesan sourdough bread
Something of a resurrection has been going on in my kitchen: what I though was dead sourdough starter has now been gently nurtured back to life……
Roasted cauliflower cheese tart
If you like cauliflower cheese you really must make this tart!
I have been making this particular tart for several decades and I never tire of it, whether made as one large tart to serve at the table or made into small individual tarts. Savoury comfort food at its best, this tart is perfect served hot with a salad, and whenever I serve it, it always goes down well. Continue reading “Roasted cauliflower cheese tart”
While I make croissants using commercial yeast fairly often and sourdough bread frequently, I am fairly new to making sourdough croissants. But boy have I been missing out: not only is the flavour even better than using commercial yeast, you get even crispier croissants that truly shatter as you break into them. Continue reading “Sourdough croissants”
Shatteringly crisp baguettes, full of flavour and with wonderfully open crumb structure: surely the epitome of baking simplicity! Don’t get me wrong, I love throwing in goodies such as olives, roasted garlic, fresh herbs and the like in with doughs, but the refreshing lack of embellishments here absolutely hit the spot. Continue reading “Sourdough baguettes”
English breakfast muffins
Updated Feb 2017: new photos of the muffins
Perfect sliced, toasted and buttered, English muffins (well, “muffins” to those of us brought up in the UK!) are very simple to make and require very little attention. And as with most home-made breads, they taste so much better than any you can buy – and for a fraction of the cost. Continue reading “English breakfast muffins”
Easy seeded flatbreads with sun-dried tomato hummus
Two incredibly simple things to make that go so well together: a really perfect dip to share as a snack, a starter, part of a picnic…….. Continue reading “Easy seeded flatbreads with sun-dried tomato hummus”
Bruschetta: when simplicity reigns!
Bruschetta is one of those things that cannot fail to put a smile on my face when I eat it. Perfect as a starter, served with barbeque food or just as a light bite at any time of the day, one slice is never enough. Continue reading “Bruschetta: when simplicity reigns!”
Cheese & onion sourdough crumpets
These particular crumpets arose from an idea that came to me late one night – as is often the way! Continue reading “Cheese & onion sourdough crumpets”
30-minute sourdough crumpets
I am firmly of the belief that a hot crumpet, slathered with butter, perhaps with some excellent quality jam, is one of life’s greatest foodie pleasures. Continue reading “30-minute sourdough crumpets”
The simplest, quickest sourdough flatbreads in about 20 minutes!
When you feed a sourdough starter, you discard some of the starter so that you can top the remaining starter with more water and flour: that way you get a fairly constant volume of starter rather than having litres of it in many containers all over the place! Continue reading “The simplest, quickest sourdough flatbreads in about 20 minutes!”
Local cheese & ale sourdough
A sourdough boule made from ingredients that are fairly local to me in Surrey, UK. The cheese (Spenwood) is strong and nutty; the ale (Hogs Back Brewery) is so easy to drink! They do not take over from the deep tang of the bread but they are most certainly there as complementary bedfellows! Continue reading “Local cheese & ale sourdough”
Although I often go for macarons filled with a fruit ganache, this time I’ve gone for savoury macarons. The light sweetness of the shell is a perfect foil for each of the savoury fillings I have used, with the gentle saltiness coming from the fillings creating a flavour contrast that is, quite simply, divine. Continue reading “Savoury Macarons”
A sourdough loaf is a thing of great beauty: chewy, crusty and with layers of flavour. Heavenly!
View original post 4,911 more words
Making sourdough bread
A sourdough loaf is a thing of great beauty: chewy, crusty and with layers of flavour. Heavenly! Continue reading “Making sourdough bread”