Category Archives: Sourdough

My spinach dip of joy…

This is something I’ve been whizzing up weekly recently, it’s tasty, and healthy, and wonderfully simple to make! I eat it as a dip, as a topping over cooked grains, on bread alongside freshly made homous (as above), or just by the spoonful!

All I do is blend up a couple of peeled garlic cloves, with lots and lots and lots of baby spinach leaves, and I mean lots!

I then add olive oil, ground toasted cumin, salt and pepper, and pomegranate molasses.

I also throw in different things on occasion depending on what I’ve got in the fridge: sometimes I add spring onions, sometimes wild garlic leaves, sometimes flat leaf parsley. And sometimes I add Aleppo chilli flakes.

It takes several refills of my small bowl blender to get through all of the spinach, but it’s worth it. Plus it keeps in the fridge all week, if it lasts that long!

Enjoy!

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Lots of lovely food! Dips and salads…

I’ve been washing and chopping and blending and tasting today and thought it was way beyond time that I share some of my recent concoctions…

This morning I was very excited to discover wild garlic leaves coming up in the secret place that I found it growing locally last year. I came home from walking Bob with some fresh leaves and added them to some of today’s creations.

I didn’t weigh and measure things but I can tell you what went into them..

Roasted butternut squash and sweet potato with chopped fresh leaf parsley and coriander, baby spinach leaves, garlic cloves, chopped spring onions, ground roasted cumin, salt, pepper, olive oil and lemon juice

Peas, chopped fresh leaf parsley and coriander, wild garlic leaves, garlic clove, ground cumin, coriander and caraway seeds, sumac, Aleppo chilli flakes, salt, pepper, olive oil and lemon juice. Lovely eaten with some grains and tahini & buttermilk sauce 🙂

A huge bag of baby spinach leaves, a couple of garlic cloves, ground roasted cumin, seasoning, olive oil and pomegranate molasses. I sometimes add spring onions this mix, and various spices

Roasted butternut squash flesh, homemade harissa, tahini and lemon juice

Peas, wild garlic leaves, tahini and lemon juice

Homemade harissa, buttermilk and tahini

All to be eaten with some lovely sourdough of course!

Have a great week 🙂

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!!!

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!

Sourdough breadsticks…

Over on my sourdough blog today…sourdough breadsticks…pop over if you fancy checking them out…

I’ll be sharing these at this week’s Fiesta Friday and hope there’s enough to go round…

Introducing foodbod Sourdough…

As I mentioned in my previous post, there’s been a lot of sourdough action in my kitchen recently. I’ve been baking and drying and reviving and noting…and it’s all been for this…

I’m very happy to share with you that I have launched a brand new website this week, dedicated to sourdough. I have decanted every bit of my knowledge onto the site, including how to look after your starter, my master recipe, and my dried starter available to buy. I’ve included as much detail as possible, lots of photos, and links to my videos of me in action. I’ve already had great feedback from people using my recipe which makes me so very happy!

So, if you want to know how I make this happen…

…then visit my new website…

www.foodbodsourdough.com

Please do have a look around and let me know what you think.

This new site and my sourdough journey would never have happened without this blog, I have so many of you to thank for all of your kind words and support, especially Celia and Selma x

This blog will continue, but I will be sharing more of my sourdough experiments on the blog attached to my new site, so please do visit and follow xx

Happy baking!

I will be sharing my news with everyone at this week’s Fiesta Friday, so many of whom have been so kind about my sourdough offerings in the past 🙂

Sourdough naan breads…

There’s been a lot of sourdough action in my kitchen recently, and I mean a HUGE amount, of which I will have exciting news to share with you all soon. In the meantime, a thrown together meal from the weekend that worked very nicely…

I had some bubbly active starter readily available, and someone on Facebook mentioned sourdough naan breads, and that was that…I decided to see what I could create…luckily I took some notes…

Makes 4 small breads

Ingredients

50g active sourdough starter

100g natural yoghurt

150g plain/all purpose flour

20g olive oil

1/2tsp salt

Method

Mix everything together well, knead it briefly then cover and set aside. Let it prove for an hour or so.

Next, split the dough into 4, make the portions into balls, flatten and on a floured surface, roll them out into rounds about 5mm thick – my rounds were very very rough as you can see!

Heat a tawa or large wide pan over a medium heat. Place the breads into the dry pan and cook for several minutes until the surface starts to brown in places.

Turn the breads, sprinkle the surface with olive oil to keep it moist, and cook the underside until cooked through.

Once cooked, stack the breads onto a plate lined with a tea towel and wrap them to keep them warm.

Eat at will!

I served mine with some za’atar mixed with olive oil; some tahini, buttermilk and lemon juice dressing; and a dip made of chickpeas and spinach cooked with green harissa, cooled and blended with tahini, lemon juice and water.

A very nice dinner indeed 🙂

Have a great week…