Category Archives: Lunch

My sourdough buttermilk scones/biscuits…

I’ve just published a recipe that I devised for these sourdough biscuits/scones on my sourdough blog, and I think some of you would like them too, so I thought I’d share the link here for you…

Sourdough buttermilk scones/biscuits

They come with a warning: they’re very moreish!!!

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Shakshuka, sourdough and sharing..

Things have been a bit busy recently, I’ve launched some sourdough baking classes, been sending my dried sourdough starter around the world, created a new sourdough Facebook group, baked lots of loaves and done lots of sharing!

Packets of dried starter ready to go to their new homes

I love the fact that all of this is happening purely as a result of this little blog, thank you to everyone who has read my blog and supported and encouraged me xx

The temperatures in my part of the world have finally started to fall which means I can also start cooking more and indulge in my love of hot food, my body really does like hot food!

And what better than a pan full of fresh vegetables, homemade harissa, toasted sesame seeds and eggs..

What better to eat with a slice of fresh sourdough?

If you’ve been following my blog, this kind of dish isn’t new, I know, but it never fails to make me happy. You can use whatever vegetables are to hand to create your own version, this one includes spinach, spring onions, garlic, peppers, baby plum tomatoes, as well as my harissa, eggs and toasted sesame seeds.

So good! I highly recommend it any time you’re looking for inspiration and you’ve got a box of eggs handy 🙂

Wherever you are, have a great week!

Seeded sourdough crackers…

Over on my foodbod sourdough blog right now, is the recipe for these seeded sourdough crackers if you’d like to pop over and have a look…

The colours of my food…

Laura’s recent post about eating a rainbow made me realise it’s been far too long since I shared some of my food; colour fills my world, my kitchen cupboards (the spices, the crockery, the vegetables..) my wardrobe, and definitely my plate…

I can’t imagine not eating a variety of colourful flavourful dishes throughout the week. Not only is it good for your health, it’s HAPPY food! Happiness on a plate!!

This summer I decided to follow in the steps of many of my US food blogger family members and invest in a gas grill/BBQ to be able to cook outside when the temperatures rise and not turn on the ovens in my kitchen unless really necessary. Every time we use the BBQ I therefore also ask my husband to grill stocks of vegetables for me to use through the week…

A sea of goodness and possibility on our new grill/BBQ

I love these vegetables freshly cooked, cold, reheated, marinated, turned into dips, in endless ways. Having them already cooked means that they are full of that great chargrilled flavour and immediately ready to use…I like that too!

I think my favourite, which isn’t shown here, are whole grilled aubergines, the flesh becomes meltingly soft and so good for some many salads or dips, or used here as a perfect boat to fill with all sorts of my concoctions – including this one which was made from spinach, fresh coriander and hazelnuts, then drizzled with a nut butter dressing and sprinkled with Aleppo chilli flakes

The red peppers are great for salads, dips, harissa, sauces, like this red pepper homous…

I like nothing more than making up some sort of salsa verde, (which is what the two first pics are below), whether it’s based on chimichurri, chermoula, an Indian coriander chutney, or any mix of fresh herbs, garlic, spring onions, spices, olive oil, vinegar or lemon juice, maybe add some pomegranate molasses, and marinate chopped roasted vegetables with it, and leaving them to develop great flavours together…

Salsa verde always goes well with sweet potato, the sourness from the lemon juice/vinegar/pomegranate molasses is a work of art against the sweetness of the potato

This concoction, as shown at the top of the post, is an example of everything in one bowl: lots of the chargrilled vegetables with a salsa verde of some sort. It got better day after day as the flavours developed.

My Instagram account shows even more of these dishes, and more details of what’s in them, but for now, enjoy the colours of my world…

Enjoy!

Buttermilk sourdough loaf…

This loaf came about from pure experiment because I had some lovely lively starter and wanted to do something different with it, plus I have always got various cartons of buttermilk to hand nowadays, and so this idea was born.

This recipe produced a lovely silky dough which baked into a crusty loaf with a wonderfully soft interior and a great flavour, and the smell was amazing! Due to the inclusion of plain all purpose flour the crumb is pillow soft rather than the usual chewy sourdough crumb, and the buttermilk only adds to that.

I made this loaf with a ‘sponge’ method…

The evening before you want to bake the loaf mix:

100g of very bubbly lively starter

284ml carton of buttermilk

150g of all purpose flour

Mix it all together really well, get it as smooth as you can, then cover it and leave it out on your kitchen counter overnight. (Top 2 photos below)

Next morning it should have grown and be spongelike. (Bottom 2 photos above – you can see how much it’s grown between the two sets of photos)

Now add:

300g strong white flour

1tsp salt

A splash or two of warm water

Mix it all together roughly, cover again and leave for an hour. (Top 2 photos below)After that hour, bring it into a dough, not too tight, not too sticky, performing some pulls and folds in the bowl to pull it into a smooth dough. (Bottom 2 photos show before and after pulls and folds)

Cover and leave on the counter again.

After a couple of hours you should already see this dough growing happily, the dough may even be starting to grow out of the bowl already; perform just enough pulls and folds to pull it into a ball with a smooth finish, don’t handle it too much.

Place the dough, smooth side down, into a well floured banneton.

Cover with a plastic bag or shower cap and place in the fridge to slow down the proving process and to increase the flavour. You should find that it keeps growing nicely over the next few hours, even in the fridge, as below. This was how the dough looked after only a few hours in the fridge. It grows very fast!

When you’re ready to bake, take the banneton from the fridge and leave the dough to warm up to room temperature whilst your oven warms up.

Heat the oven to 200C fan/230c non fan.

When the oven is ready, place a piece of baking parchment over the top of the banneton, then place the pan you are baking it in over the top and invert it all together to turn the dough out into the pan. You should have a lovely pale dough that holds a good shape.

Slash as you like, then put the lid on the pan and put it in the oven to bake for 50 minutes.

After 50 minutes carefully turn the loaf out onto a rack to cool. Allow the loaf to cool for at least an hour before slicing.

As you will see, the crumb is closer than a standard sourdough, which is perfect for making my son’s school sandwiches. In fact, the interior of the loaf was softer than any bread of any type I’ve ever baked. I’ll definitely be baking loaves like this again and again.

And I have now made 3 loaves the same way, this was the third one, and again, the interior is beautifully soft…

I’ve also made a loaf with whole milk this week, but I’ll share that next time…in the meantime, I’ll take my loaves to this week’s Fiesta Friday and wish you a happy weekend!

NOTE: please always keep in mind that flours differ around the world, yours may need more or less liquid than mine, just as your oven may behave differently from mine.

The foods of our past…

I have recently been reading a lot about English food history. It started with an interest in the Victorian era and has developed on from there, and I have now finished my second book about English food history from medieval times to modern day. I find it truly fascinating and I am reminded time and again that nothing is new; no recipe is ever 100% original: we may revise, remodel, recreate, we may update, rediscover old recipes, forgotten ingredients and lost methods, and we apply new methods, modern appliances and ideas, but nothing is ever truly brand new. Food’s been around for too long.

I am loving making these ‘new’ discoveries and learning about our food heritage, so I’d like to share a few fascinating facts in amongst my posts and I hope you enjoy them.

For example, as you know, I love Middle Eastern cuisine and in the UK the recent boom in interest in Middle Eastern cuisine may be responsible for introducing many people to having pomegranate seeds being strewn across salads and savoury dishes, above is an example of one of my past dishes doing just that, as opposed to merely eating them as fruit or in a sweet recipe; I had no idea that we actually grew pomegranates in the UK in medieval times. Likewise, Middle Eastern fare has also introduced many people to the delights of dried barberries, like below, and again, we grew barberries in the UK in medieval times and they were used widely in recipes.

Sweet potatoes have been riding a huge wave in recent years, we’ve baked them, made them into fries and wedges, they’ve been put into cakes and breads and desserts, slices have been toasted, anything that can be done to a potato has been, but the reality is that they’re not new. The methods are new, but not the potatoes. Sweet potatoes are actually the first potatoes that we ate in the UK in the late 1500’s, (and even then they were being cooked with spices and added sugar), white potatoes were introduced soon after but their full popularity didn’t catch on until the early years of the 17th century.

Almond flour, almond paste, almond milk, almond butter – so much the remit of healthy eating these days – again, nothing new here; in medieval times all of these were used widely in cooking, not for boosting health, but for ease. Almond flour was used widely to thicken sauces or in place of breadcrumbs; almond milk was a safer bet than some dairy milk, it also kept for longer, and was sometimes more easily accessible; likewise with almond butter, instead of dairy butter during a period when storing fresh foodstuffs for any period of time was impossible.

For this post, I’d like to focus a bit more on bread…anyone who knows me, or reads my blog, or follows me on Instagram, will know that I am an avid and regular sourdough baker so the ‘rise and fall’ of bread in our food history always interests me…

Bread has featured heavily in every era of British food history, in various forms, as with most cultures and their food histories. In England in medieval times, and for several centuries following, white bread was considered king. The best loaves were considered to be white ‘manchet’ loaves and would have been readily enjoyed by the gentry and aristocracy, and aspired to by those with less means. To achieve this though, bread was often being whitened by unscrupulous bakers for centuries, adding lime, chalk and particularly alum as a bleach. And as industrial knowledge grew and milling capabilities advanced, the wheat germ was being milled out of the grain to make it even whiter, but therefore vastly reducing the breads nutritional value at a time when bread was a key staple of the nations diet.

Down the social scale, breads were often made up of a mix of wheats and grains, depending on what was available, and when their availability was limited, loaves could be boosted by pea powders. When wheat and grain harvests were very poor, whole loaves might be made from peas and beans, so whilst white bread was considered the height of sophistication, it lacked the nutrition, and I imagine flavour, that the bread that the poorer people were being given.

When you think of the rise of artisan bread makers we currently have, and the supposedly experimental breads that are being made with ancient grains, you realise again, that nothing is new. The mixed grain loaves that were considered as breads for the poor would now be considered the better choice by many – I know I’d happily choose a brown or mixed grain loaf over a straight white one. And the use of pea powders is very interesting – current interest for pea protein powders, and beans being used to bake cakes and breads seems so innovative, but they’re not. Which makes you realise just how creative cooks were all those hundreds of years ago.

What I also loved learning about, is the use of ‘trenchers’: these are basically bread plates.

Prior to the ceramic plates that we know today, our ancestors used pewter plates; before that, in Tudor times they used thin wooden boards to eat off…but before ALL of them, in Medieval times, people ate off bread trenchers. These were slices of bread cut especially to be used to eat off. Four-day-old coarse wholemeal bread was cut into 2-3 inch thick slices, about 6 inches wide, and diners placed their meat on the trencher. Alternatively, the trenchers could be hollowed out loaves, much like we sometimes see creative people using to serve soup nowadays.

In grander homes, if the trencher became saturated it was replaced with a new one and the sodden one was thrown to the dogs, or they were collected and given as alms to the poor. In poorer homes the diner ate the trencher as well as part of their meal.

Can you imagine how good that bread must have tasted with the juices of the food soaked into them?

Which is why this fascinates me in particular because in the Middle East if you eat in a Lebanese restaurant, for example, you will often be served your food choice sitting atop pieces of thin round Arabic bread. Only last week, my husband was served his chicken shish (kebab) sitting on a piece of lovely thin bread in our local Turkish restaurant. Throughout the Middle East, marinated meat dishes, lovely salads, even chips, will be served on top of a slice of khobez bread. This means that whatever juices, flavours, dressings and/or oils are on/in the food, soak down into the bread and that piece of bread ends up tasting AMAZING and often the best bit of the meal! Just like bruschetta covered in tomatoes roasted in garlic & olive oil, or a slice of sourdough with runny egg oozing into the holes….hmmmmmm….so good! Is there anything that isn’t good on a slice of bread?

I guess that’s what pizza basically is after all…

So, with this in mind, next time you serve up a salad, maybe tabbouleh, or fattoush, or some tasty marinated spiced meat kebabs or vegetables, especially if they are barbecued, lay a thin bread like khobez or open pitta bread underneath them, or, go the whole hog and ditch the ceramics completely – bring back trenchers I say and enjoy all those lovely flavours soaked into tasty bread! AND save on waste and washing up – what’s not to love?!

I hope you’ve enjoyed these little snippets and that you don’t mind me sharing more in the future 🙂

Happy Easter to those celebrating it, and happy Fiesta Friday to all those bloggers taking part, this week we are co hosted by our wonderful FF founder, Angie, ably assisted by Abbey.

**The information in these books has been collated by historians from letters, diaries and books as well as records, inventories, orders and receipts found or kept from large, grand and royal households, and from the businesses that supplied them. Consequently, much of the information can only be traced back to medieval times, which in the U.K. denotes the period of the mid 1100’s to the late 1400’s, before we entered the reign of Elizabeth I.

EDIT: I’ve been asked by a few people what books I’ve been reading so here is my list so far…

The Art of Dining – A History of Cooking and Eating by Sara Paston-Williams

A History of English Food by Clarissa Dickson Wright

The Greedy Queen: Eating with Victoria by Annie Gray

How to be a Victorian by Ruth Goodman

The Victorian House: Life from Childbirth to Deathbed by Judith Flanders

If Walls Could Talk: An Intimate History of the Home by Lucy Worsley

Pimping leftovers with Petra’s goodies…

I LOVE leftovers; to me, leftovers, or foods eaten a day or two after cooking/preparing them, taste vastly better than they did on day one. Flavours develop to create something so good that I pretty much always plan for leftovers and extras…

Today I had a variety of cooked vegetables and fresh herbs to use up and I decided to pimp them with some new products in my cupboard: last year my lovely blog friend, Petra, from the blog Food Eat Love, starting selling her homemade food products at her local Saturday market. She started off with amazingly pretty fresh pastas and sauces, and then expanded into sauces and crackers and jams and chutneys. Recently, she sent me some goodies to try, and I have used most of them in my dishes today. Let me show you…

These are what Petra sent me to try…lucky me! The two bottles that you can’t see the labels on are a ‘very hot hot sauce’ and a sweet chilli ginger sauce.

I’m afraid the dry tomato and coconut chutney was devoured first a little while ago, it was so good I literally ate in from the jar in two sittings..

If you can try this stuff, you really should! Included in the ingredients are cobnuts which give the chutney a great texture. But the rest I played with today…

So to today’s pimping…this was my lunch platter…

It includes…

Leftover broccoli & cauliflower, blended with yoghurt, crunchy hazelnut butter & Petra’s sweet chilli ginger sauce which added great flavour to the vegetables.

My homemade garlic mayonnaise pimped with Petra’s very hot hot sauce – perfect pimping.

Leftover roasted carrots & red onions blended with tahini, yoghurt & lemon juice…so good, the lemon juice and roasted carrots always works well together.

Fresh flat leaf parsley & coriander chopped up with my pickled garlic, spring onions, ground cumin, Aleppo chilli flakes, salt, olive oil, my homemade apple cider vinegar & Petra’s caramelised Seville orange & chilli treacle – I often add pomegranate molasses to my salsa verde concoctions and this was a great alternative.

All eaten with Petra’s Carta Di Musica flatbreads which are wonderfully thin and crunchy.

How’s that for a tasty lunch? And a perfect use of leftovers! Even if I do say so myself…;)

So a big thank you to Petra for letting me try some of her great products. I shall be sharing my concoctions with everyone at this week’s Fiesta Friday, which is after all, where Petra and I ‘met’. In the meantime, do check out Petra’s Instagram page if you’re an instagram user and enjoy her beautiful pups as well as those gorgeous pastas…one day I’ll get to try some of them!