Ossetian flat breads stuffed with chard
Beetroot tops are often thrown away, which is a great shame as they taste delicious, especially in spring. Their flavour is sweet and earthy, reminiscent of chard. They use beet tops a lot in the Caucasus. This recipe is inspired by Ossetian pies. Ossetians are highlanders just North of Georgia. These pies are probably as old as the hills because traditionally three are served and each signifies a different element - earth, water and fire. I fell in love with their story, and with their outstanding flavour. They are normally brushed with melted butter as they come out of the oven, but I love to go one step further and smother them in beurre noisette. Try it, it will be the best thing you will eat this spring.
Chilli cheese and onion bread
A chilli/cheese/onion flavoured wholemeal bread, with a rich cheesy crust. Light in texture, and if a stronger flavour is preferred, hotter chilli’s can be substituted! It is a modified 50:50 wholemeal loaf recipe which uses a (Panasonic SD-2500) bread machine for much of the work.
Cheese, Potato, Chilli Bread with Gram & Semolina Flour
With flavour reminiscent of a cheese & chilli straw, this bread puffs up nicely in the oven and goes well with tomato/pepper soups, chilli con carne and other tomato/pepper based dishes.
Treacle and fennel seed bread maker loaf
Moist tasty loaf. Delicious spread with fresh butter. Also goes well with a sharp cheddar.
Seedy Squares
Crisp squares of flatbread topped with Pumpkin Seeds, Spelt & Malted Wheat Flakes. Eat these on their own, with cheese, pate or hummus.
Sourdough Pain Au Bacon (2 loaves)
A delicious bacon sourdough with a crispy crust and moist interior. Recipe Adapted from Ken Forkish’s Flour Water Salt Yeast.
Langos with cheddar and spinach
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!
Spelt with sun-dried tomatoes
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…
Lisa K's Beetroot Burgers
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.
Home made Oat Milk
A healthy alternative to dairy, which has the advantage of saving you money over the shop-bought varieties.
Three malts focaccia with fennel
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.
Pumpkin and walnut sourdough
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.
St Piran's parsnip and pulse Pasties
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.
Onion and Thyme Bread
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.
Buckwheat and spinach pancakes
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.
Gnocchi - the Italian dumpling made with flour and ricotta
A 30 minute light lunch - rich in complete protein, low in fat and very easy to make.
Cheese and Onion Spelt Scones
Moist and very flavoursome - these scones are the perfect accompaniment to soup, stews and casseroles. Keep well in an airtight container
Ellie's grain-free celeriac, buckwheat and chestnut flour savouries
Savoury cakes perfect for packed lunches with the gold seal of approval from my 7 year old.
