Isabelle’s review…

Many many years ago, Isabelle and I met here, in blog world, and we have remained in touch ever since…this is what she wrote about my book…

‘Pragmatic no knead, no mess, one bowl sourdough recipes with a 100% success rate. Cannot recommend highly enough.

How much do I love thee? Let me count the ways. I cannot recommend this book highly enough.

I have been baking and cooking for many years. I had a food blog. I collect cookbooks, I read recipes to relax, in bed, at breakfast, for inspiration, for fun.

I have followed Elaine’s meteoric rise from blog writer, to Instagram sourdough goddess, to now published author. Over this period we have had discussions on following recipes. She would say, you have to follow the recipe and I would say, I always wing it. After this exchange I started paying more attention to the recipes in my books. Often crucial information is missing, the writers assume the reader doesn’t need additional information, or else they didn’t think of everything. The difference here is Elaine thought of everything. She is in the kitchen with you the whole time. Her clear instructions, her calm presence and her love of all things sourdough shine through on the page. There is nothing she has not thought of. She is a perfectionist, a pragmatist and a brilliant teacher and her desire for you to succeed is clear as you read. Her creativity is astonishing. Her enthusiasm infectious.

The relevance of this book for the home baker can be summed up by the fact that it includes this FAQ:.

I have mixed my dough, but I suddenly need to go out, what do I do?

This tells you the author is a home baker, she understands that there is sourdough and there is your life. She integrates the two. So you can bake sourdough every day for your family, with little effort and no fuss.

What you need to know:

The recipes – you will find

  • How to make your own sourdough starter, how to maintain it, and why it is easy to do
  • One bowl, no knead, no mess master recipe
  • Breads and biscuits, rolls, crackers, sweet and savoury, some examples:  
    • Crusted pumpkin seed sourdough
    • Einkorn, cinnamon and cranberry biscuits
    • Focaccia
    • Almond and raisin spelt bread

There are breads with chilies and breads with cheese…and crackers, with buttermilk, with beer. A generous book that could easily have been split into two works.

What makes this book extra special is the level of detail provided to ensure your results are perfect

  • An introduction to the different types of flour and how they will influence the way your dough behaves
  • When to expect your dough to be wet, how to use a scraper, what to do if your kitchen is cold, hot, humid, dry. Ingredient substitutes and alternatives.
  • Stopping your recipe in the middle, flexing it to your schedule.
  • Making your loaf crusty, making doughs more sour, less sour, softening the crust, scoring the bread, issues with scoring, using a lame, stickiness and gumminess, overproofed doughs
  • What I especially love is the level of detail, in the focaccia recipe the author specifies a pan size, she then writes “if you want a thinner,  crunchy focaccia use a bigger baking sheet”

Beyond the book check out Elaine’s website, where I first came across her, or her instagram pages and her youtube videos for a taste of what the book will contain.’

Top 20 cookbooks of 2020…

I am so amazed, and honoured to be included in this amazing list…a massive thank you to the fabulous delicious. magazine…

https://www.deliciousmagazine.co.uk/this-years-best-cookbooks/

Whole Grain Sourdough at Home by Elaine Boddy: cookbook review

Sourdough from scratch Sourdough was the darling of lockdown. Perfect loaves with stretched crusts dusted with circles of flour, cut open to reveal a…

Whole Grain Sourdough at Home by Elaine Boddy: cookbook review

Today my book is published!

Today my book, Whole Grain Sourdough at Home is published, it is so exciting, and nothing I ever expected! If you’d like to know more please check it out, but in the meantime join me in raising a toast and celebrating! It’s such an exciting time and would never ever have happened without this blog and blog community.

Happy Baking everyone!

Spinach, herb and bulgur salad…

This salad is packed full of flavour and goodness…to make this I chopped fresh spinach and coriander in a blender, added fresh garlic, spices, pomegranate molasses and olive oil. I think stirred it through freshly cooked bulgur wheat, cooked my way.

This was great eaten with some roasted tomatoes and some of my white bean, buttermilk and tahini sauce from my previous post 💚

Fresh herbs and quinoa salad..

In this bowl is a salad I made recently topped with a newly created dip/sauce and sprinkled with some dried barberries and za’atar.

For the salad, I chopped fresh coriander and parsley with garlic and sunblush semi dried tomatoes. I stirred in some olive oil and seasoning as well as some ground roasted cumin seeds, before mixing it with quinoa cooked my way.

To make the sauce/dip, I blended soft white cooked beans with buttermilk, tahini, lemon juice and garlic until I got a consistency and flavour that I liked.

Sorry for the lack of weights and measures but I do tend to just throw things together!

Have fun in your kitchen!

Goats cheese and pesto sourdough waffles

On my sourdough blog today you’ll find these beauties: https://foodbodsourdough.com/goats-cheese-and-pesto-sourdough-waffles/

Perfect with any of my dip recipes!

A fridge raid/store cupboard pan full…

Sometimes my meals are literally a result of opening the fridge and cupboard and seeing what can be thrown into a pan and made into something fabulous…right now, this is a perfect way to use what might be hiding in your fridge or cupboard.

Spices are a real gift right now, they can brighten up any meal, they can take any ingredient for zero to hero in a short sprinkle…check out my ‘pimp your veg’ section for ideas of where to start…

This pan pretty much had a handful of everything I had that needed using up, including previously roasted garlic, aubergine and tomatoes. With some homemade harissa and a herby mixture thrown over the top. Use whatever sauces or pastes you can find in your cupboard, veg from your freezer, things that need using up..

I topped mine with goats cheese and toasted flaked almonds but you could also use it as a topper for grains, alongside eggs, or the protein of your choice…now is the time to get creative, see what you can rustle up!!

If you’d like more ideas, check out my recipe index and tags or let me know if I can help..stay safe xx

Roasted cashew and marmite nut butter..

Having recently fallen in love with marmite peanut butter and used it in some recipes, I decided to see what I could create of my own version.

Please note: Making nut butters requires a sturdy food processor as it can take some time for the nuts to ‘give’ and become a paste. It’s easy for motors to get burnt out!

For this concoction, I roasted some cashew nuts myself, then kept a portion back to be able to add them later and keep some crunch in the mixture. I also needed to add some oil to loosen the mix so I used a relatively flavourless rapeseed oil.

Be warned if you do make this, it’s very tasty!!! And very easy to eat 😄😄😄😄

Ingredients

400g roasted cashew nuts

Marmite

Rapeseed oil

Method

In a blender, start blending 300g of the nuts. It will take quite a while before it starts to become a paste, 5-10 minutes. Add 2-3 teaspoons of marmite once then nuts do become a paste, the amount will depend on your tastes.

You may find that the added marmite stiffens the mixture, so this is when to drizzle in some oil to loosen it again.

Next add the remaining nuts and blend briefly to create a crunchy finish.

If you prefer a smooth paste, add all of the nuts at the beginning.

Use as you would marmite peanut butter, or any nut butter or spread.

I did the same with some roasted hazelnuts…which worked equally well!

Enjoy!

Lunch in the pan…

This was one of those creations that was driven by what I had in the fridge, and the desire for a big lunch packed with fresh vegetables…

This is my typical meal: a pan, a splash of olive oil, and lots of vegetables!

This one includes lots of chopped up courgette/zucchini, garlic, spinach, and aubergine, with a couple of spoon fulls of my homemade harissa sauce stirred through it.

Over the top I drizzled tahini and a few handfuls of toasted pumpkin seeds for the added protein, good oils and crunch! A whole huge pan of goodness!

Lunch is served!