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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
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
Dave does not like the texture of peanut butter despite liking peanuts. This means I could have enjoyed the entire batch of peanut butter fudge. But being a sharing and caring person I gifted half of what I made to a friend. Head straight on to the Recipe For ♥ Peanut Butter Fudge ♥ I … Continue reading Peanut Butter Fudge
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
This salt and pepper hake recipe has elements that have become firm favourites. You will have to deep fry the fish and in doing so, I used as little oil as possible. We seldom use this cooking method and in times gone by I would have filtered the oil to use again. But now I … Continue reading Salt And Pepper Hake
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
Making seeded soda bread rolls has to be the quickest way to get something tasty out of the oven for lunch. I am going to use this as a base recipe to come up with some more fantastic flavour combinations. Head straight on to the Recipe For ♥ Seeded Soda Bread Rolls ♥ In 2003 … Continue reading Seeded Soda Bread Rolls
I can highly recommend that you make these salted caramel pots de creme for your next dinner party. They really will impress, and they are absolutely amazing. Head straight on to the Recipe For ♥ Salted Caramel Pots De Creme ♥ Since June I have been meaning to write about tissue salts. I have been … Continue reading Salted Caramel Pots De Creme
Making a quick bread to go with a curry is essential in my opinion. These yoghurt flatbreads were seasoned with complementary spices. That makes this recipe extremely versatile and will be a regular feature for curry dinners. Head straight on to the Recipe For ♥ Yoghurt Flatbreads ♥ I am sure everyone who is reading … Continue reading Yoghurt Flatbreads
I like the idea of making calzone when it is just Dave and I for supper. I can fit two of them onto my pizza stone. And we can then choose our own fillings. Head straight on to the Recipe For ♥ Calzone ♥ Last month Dave and I had a very traumatic week. It … Continue reading Calzone
After using up all my speciality chutneys I went shopping for a new one. And the options were boring to say the least. So, I created this recipe for apple chutney which I think is amazing. Head straight on to the Recipe For ♥ Apple Chutney ♥ Nearly a week after posting out tap sensor … Continue reading Apple Chutney
To make perfect cheese scones you need a strong cheese. I have used a mature cheddar aged for 36 months, and added some herbs to the dough. For my third and final submission for International Scone Week 2022 I went with basic, and simple, cheese scones. Head straight on to the Recipe For ♥ Cheese … Continue reading Cheese Scones
These cocoa cookies have a soft texture, with just a hint of coffee. I baked them over two days so that we had fresh biscuits to enjoy over the weekend. Head straight on to the Recipe For ♥ Cocoa Cookies ♥ For those of you who have followed my blog since 2009 you will know … Continue reading Cocoa Cookies
Following the ethos of Ottolenghi Test Kitchen, I adapted a recipe to make use of what was in my pantry. This prune soda bread was absolutely amazing, and I will use this as a base recipe for more bakes. Head straight on to the Recipe For ♥ Prune Soda Bread ♥ Last month on Twitter, … Continue reading Prune Soda Bread
This berbere spice blend is my take on the traditional Ethiopian blend. I used spices I had in my pantry which I am sure will meet with Yotam's approval. Head straight on to the Recipe For ♥ Berbere Spice Blend ♥ At the start of the pandemic I removed myself from all the Facebook groups … Continue reading Berbere Spice Blend
These salted chocolate biscuits are so good that I would make them every weekend. They have the perfect texture and taste amazing, if I say so myself. Head straight on to the Recipe For ♥ Salted Chocolate Biscuits ♥ I am always so wary of purchasing an item online. Last year I read a travel … Continue reading Salted Chocolate Biscuits
Ilse created a recipe for the SA Olive Industry for an olive and mozzarella bread with capers and thyme. This could be a list of my favourite pizza toppings, but James did not feel the same. So to suit his palate, I adapted the recipe and baked a mozzarella and sun dried tomato bread. It … Continue reading Mozzarella And Sun Dried Tomato Bread