This loaf can be made – start to finish – in under 2 hours and so is a god-sent recipe for impromptu meals. I always use wholemeal flour from Lurgashall Mill, just a few miles away. It is good to search out local flour mills whenever you can: generally the quality – -and the prices…
Tag: Baking
About Sourdough: Hydration
Truly, I am not going to get deep into sourdough bread on this blog. There are dozens of really excellent sites devoted to it and my efforts are very amateur in comparison. If you are a first-timer then the excellent SOURDOUGH LOAF FOR BEGINNERS by Jack Sturgess is a good place to start. What I…
New Zealand Pie
I have no idea why it is called New Zealand Pie. Every autumn it was a firm family favorite when we were kids and my sister found the recipe in my mother’s cookery folder. My version is only slightly modified and runs as follows: Ingredients 60g unsalted butter, soft 120g sugar 1 large egg 2…
Pear and Blackberry Cobbler
The pears are going to be really good this year and I am itching for them to be ripe enough for salads and eating whole. In the meantime they are a litle hard but ideal for this pudding. Blackberries in abundance too after the hot summer: what better way to end the afternnon than brambling!…
Cheesy Biscuits
Ingredients softened unsalted butter – 150g extra mature cheddar cheese, grated – 180g parmesan cheese, finely grated – 75g plain flour – 180g dijon mustard – 1 tbsp Method Preheat oven to 170degC In a large bowl combine the softened butter with the grated cheeses and mustard. Sieve the flour into the bowl and combine…
Spiced Courgette Loaf
This time of year brings an abundance of over-size courgettes and this loaf is a truly delicious way to use them up. My recipe uses a good amount of shredded courgette – at least 250g per loaf – because the whole point is to use them up. It is also low in sugar and made…
Sprucing the Goose 