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Using a combination of pumpkin seeds, linseeds and sunflower seeds, this seeded sourdough recipe takes two days to make. Head straight on to the Recipe For ♥ Seeded Sourdough ♥ When our solar panels were installed the labourer drilled holes through our ceiling. Dave had warned the owner about this but his staff clearly did … Continue reading Seeded Sourdough
Dave and I spent an afternoon and evening in Istanbul. In anticipation of this visit I made bazlama. This Turkish flatbread is made from flour, water, salt and yeast and is therefore leavened. They should be circular in shape and can be enjoyed as part of a meze platter. Head straight on to the Recipe … Continue reading Bazlama
The key to making these cauliflower bites is to get them into the oven as soon as they are shaped. I did not do that, hence the cheese 'leaking' out. That in no way detracted from the taste. Or from the fact that we devoured this entire batch for lunch. Head straight on to the … Continue reading Cauliflower Bites
Just before I served this galaktoboureko, Dorothy was talking about a holiday as a teenager. She was with her parents and mentioned eating the most amazing Greek dessert. It was a huge coincidence that this dessert was the same one she had enjoyed. And each bite brought back a memory for her of a time … Continue reading Galaktoboureko
For Burns Night I try and make one traditional Scottish recipe. This year it was tattie scones. Made with potatoes, my Glaswegian friend told me that they were as good as the ones her Mum made. Now, that is high praise indeed. Head straight on to the Recipe For ♥ Tattie Scones ♥ Load shedding … Continue reading Tattie Scones
I used extremely fresh fennel seeds for this mixed flour sourdough, and it really made a difference to the taste. I suggest you do the same if you are making this loaf of bread. Head straight on to the Recipe For ♥ Mixed Flour Sourdough ♥ For 22 years I have been under the impression … Continue reading Mixed Flour Sourdough
This yoghurt bundt cake has a delightful nutty layer using pecan nuts and cinnamon. The cake was so good that I made it twice. And it lasts a week which is great if there are only two of you enjoying it. Head straight on to the Recipe For ♥ ♥ Last month I got an … Continue reading Yoghurt Bundt Cake
You may have realized I was working my way towards this recipe for Agnolotti Ripieni Di Ragù? I made so much of the pork neck ragu that it seemed the logical place to use half of the batch was in a filled pasta. And as I had promised to do so when I made the … Continue reading Agnolotti Ripieni Di Ragù
While reviving my sourdough starter I baked these sourdough ciabatta breadsticks. They don't need a very active and lively starter and they need to be eaten within 24 hours of baking. They are very addictive as you can just tear small pieces off everytime you walk past. So that way you don't feel like you … Continue reading Sourdough Ciabatta Breadsticks
I tested this recipe for cold oven sourdough bread a few times. First off, I wanted to make sure the actual bread would work so I used my normal baking method. This meant putting the bread into the oven to get the perfect oven spring, and then turning the heat down. The result was a … Continue reading Cold Oven Sourdough Bread
When it comes to these sourdough blueberry muffins, more is best. They are packed full of blueberries and the result is the perfect muffin. I made these when reviving my sourdough starter in December. It took a few days for my starter to be active and bubbly, and we enjoyed a few treats along the … Continue reading Sourdough Blueberry Muffins
The first time I made this rose water cake I was not really happy with the result. This was two years ago, and it took until now for me to bake it again. This time it was really good, and so now I am ready to share the recipe with you. Head straight on to … Continue reading Rose Water Cake
In December I took the time out to make this sourdough puff pastry. It had a slightly fermented scent from the sourdough. But really it was no different than making ordinary puff pastry. I know store bought is easier, but I much prefer to make my own. I used this to make a large pasteis … Continue reading Sourdough Puff Pastry
This was the first time that I made crispy bao buns. And after making these, it won't be the last time. You do not need a bamboo steamer for this recipe, just a large lidded pan. The method is similar to making crispy dumplings and the result is a really tasty meal. Head straight on … Continue reading Crispy Bao Buns
If making agnolotti, one would shape them into a square of anywhere between 2.5cm to 5cm. I made agnolotti al plin, which are rectangular in shape. You use your thumb and index finger to pinch the filling closed to seal the pasta. They are traditionally filled with meat but I decided on my first go … Continue reading Agnolotti Al Plin
I did not want to have plain apples dipped in honey for our Jewish New Year. Instead, I used the concept to make a dessert of apple tahini blondies. I served these with a honey chantilly cream. You do not need the cream to enjoy these, but it will elevate your blondies to a decadent … Continue reading Apple Tahini Blondies
I took Mynhardt Joubert at his word when he said to leave this poppy seed cake to stand for a day to improve its taste. And he was not wrong. The cake got better each day of the week it was left as we only had one slice each per day until it was finished. … Continue reading Poppy Seed Cake
I have called these Australian Biscuits as the ingredients I have used in the recipe are not traditional. I have never tasted an Anzac biscuit, but I baked a batch of these for our road trip and to have with our coffee while we were in Sedgefield. Head straight on to the Recipe For ♥ … Continue reading Australian Biscuits
This bacon relish beer bread is not only super easy to make. It is super tasty. You can use any store bought relish you have, as long as it is not too moist. Head straight on to the Recipe For ♥ Bacon Relish Beer Bread ♥ In May this year I bought three necklaces. One … Continue reading Bacon Relish Beer Bread
I read the most delightful book, Love Untold by Ruth Jones. In it, there are memories of Welsh Cakes. They sounded so good when described in the book that I had to make them. And I am really glad I did. They are so easy to whip up and are a cross between a scone and … Continue reading Welsh Cakes