A delicious bacon sourdough with a crispy crust and moist interior. Recipe Adapted from Ken Forkish’s Flour Water Salt Yeast.
Langos is a fried bread originally from eastern Europe (Hungry, Slovakia) made of wheat flour, potato and eggs. They are very easy to make and they combined very well with both sweet or savory toppings, delicious when freshly made!
Yummy cheese straws made with a bread dough
Fearing that a loaf made totally from Spelt Wholemeal flour might turn out to be rather dense I was hesitant to give it a try. However, allowing the mixer some extra minutes to work the dough plus adding some sourdough starter to the mix, seems to have made the difference. Using a loaf tin offers some support to the dough in its second proving and the end result is a loaf with excellent taste and texture. Creating a moist atmosphere in the oven before putting in the loaf seems to encourage a bit of ‘oven spring’. This recipe adds sun-dried tomatoes and some fennel seeds to enrich things. Another way of varying things is to reduce the Spelt to 400g and mix it with either 100g of Three Malts & Sunflower Brown Flour or 100g of Seeded White Organic Flour Using a sharp bread knife, it’s possible to cut thin slices which provide a tasty basis for lunchtime sandwiches. Now I just need to order some more Spelt Flour…
Made with quinoa and buckwheat flour, healthy and very tasty with a touch of spicy heat. Vegan friendly and gluten free. Best with organic ingredients. ❄❄❄❄ well after cooking.
A healthy alternative to dairy, which has the advantage of saving you money over the shop-bought varieties.
The flavour of this variety of focaccia is enriched by using Organic Three Malts & Sunflower Brown Flour and adding some fennel seed to the mix. The quantity of fennel seed can be adjusted to suit your taste. Some white bread flour in the mix helps to keep a light texture.
Jalapeño and Cheddar Sourdough, cheesy with a little heat
A vibrant purple bread bursting with good flavours and good nutrition.
Sweet potato and lentils paté
Perfect bread for the autumn, although it can be prepared all year round as long as you find pumpkin. Really great along a good blue cheese.
Crispy, sweet and savoury Vegan paratha
A seasonal recipe, it may be pie week, but the week started on Sunday with St Piran's day, the patron Saint of Cornwall. To celebrate, here's a veggie variation on the traditional Pasty theme.
This is a bread that I have been making for a few years now and have arrived at this recipe by experimentation. The quantities of onion and thyme seem to work OK but can be varied to suit personal taste. For some reason unknown to me, I find this bread does actually keep fresh for a day or two longer than a basic bread, although the aroma of the onions and thyme make it so appetising to me that it rarely has chance to go stale.
With mixed vegetables and tahini and dressing. Some of the best pancakes in the world are made from buckwheat flour. They are really crisp and easy to make. This colourful dish is great for a vegetarian meal.
Vegetable samosas, you won't be able to eat only one!
A 30 minute light lunch - rich in complete protein, low in fat and very easy to make.
Moist and very flavoursome - these scones are the perfect accompaniment to soup, stews and casseroles. Keep well in an airtight container
incredible... just a simple leek cake, but just too yummy, crispy, irresistible...
Savoury cakes perfect for packed lunches with the gold seal of approval from my 7 year old.
Easy homemade tortillas, for Mexican meals and school lunches.