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Pita Breads with Natural Yeast - Sourdough
I have been planning to share another episode in my sourdough journey for a while. It was prompted by my newest market product which garnered orders for 160. Yes, you read right. One-hundred-and-sixty. Pita breads using wild yeast. Oh, and that excludes the batch I make each week for the market… I started working on this on Friday – in between my usual other “other” office tasks – and…
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Keener than (wholegrain) mustard
I have been making my own wholegrain mustard for a while, now. Well, until December 2022, I hadn’t made it for a while. The first time I made it was ahead of a Sunday supper. I cannot remember why I needed it, but none of the shops had any. For love nor money, we could find none anywhere. Whatever I was making (I don’t remember), needed it. I had to have a plan B. I made my own. It was that…
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Burger Blues
It was with a bit of a start that I discovered I’ve been making these hamburgers for just short of twenty years. The original recipe came in the Good Taste magazine published by the Wine of the Month Club which I’d joined in about 1998. The publication is now defunct – gone the same way as many other printed publications. However, I digress, but indulge me a little longer: I realised that it…
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Pickled Fish: a South African Tradition
Pickled Fish: a South African Tradition
Pickled fish is an iconic traditional South African dish. I first ate pickled fish at the ripe old age of about seven. It was the starter for Christmas lunch: the first I really remember. I was instantly smitten. Auntie Doris made it every year and for all the years we “had Christmas” at number 10, I looked forward to it – more than the Christmas cake or the Christmas pudding. In the…
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Is it a scone? Is it a biscuit?
Is it a scone? Is it a biscuit?
Nearly two years ago, and when the world was first locked up, and as mother survived, I had to confront the very real possibility that I might have to actually bake something. Probably bread. I wasn’t ready. The entire process from the kneading to the proving and everything in between, terrified me. I’m also (if you didn’t already know), I’m a bit Scottish: I have great difficulty chucking…
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Decadent Mushroom Pâté
I suppose I should be writing something about the festive season and how festive it was (it wasn’t really, but it was better than 2020) and/or what I’m resolving for the New Year. Resolutions seem moot given the curved ball that is Covid, and which has derailed the last resolutions I made at the beginning of 2020. Perhaps, instead of resolutions, there is a smidgen of hope. In the…
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Carrots - yes ways - three ways
Carrots – yes ways – three ways
Foreword This post first appeared in 2015, and since then, the recipes have gone through a number of developments/iterations/whatever word you’d like to choose. Originally, it was carrots, two ways. Now, I’ve added a third. Growing carrots One of our earlier harvests – around 2104 Our soil is rocky and very clayey. Certain root vegetables grow, but very differently from what one would expect.…
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Jambalaya Juggle
There were certain things about Sunday Suppers that were always a juggle: the kitchen arrangements, for starters. It’s an open plan space and in large part occupied by the stove and other appliances. Working surfaces are limited, so I have to be super organised. To begin with, there was a lot of juggling which, with practise and better organisation, became a lot easier. Like ensuring I’ve got…
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