This week's bread: the Collister/Blake My Favourite Loaf: strong white/wholemeal/Sharpham Park Heritage Blend Flour, the remains of the buttermilk, honey (and the last of the fresh yeast): turned out v nice.

Saturday breakfast rolls: Tassajarra cinnamon and raisin, substituting single cream for milk (and I realise I actually got the proportions of ( Read more... )

Last week's bread held out pretty well.

Friday night supper: the rather ersatz 'Thai' rice, with chopped salami and green bell pepper (forgot the ginger, but still good).

Saturday breakfast rolls: basic buttermilk: 3:1 strong white: buckwheat flour.

Today's lunch: beef short ribs, slow-braised in red wine with garlic, onion, celery, trio of ( Read more... )

Bread: found the Mathews Cotswold Flour Heritage Bibury Barley Flour, made it up with somewhat less liquid and 50:50% with strong white flour, and - as they suggest on the packet - did an overnight first rise in the fridge. This turned out quite well. However, although it's quite pleasant I don't think I'm raving about it.

Saturday breakfast rolls ( Read more... )

Last week's bread held out very well.
Friday night supper: in fact, so well that although there was not enough left to make toast to have with scrambled eggs, enough to fry in cubes with chopped garlic and red pepper, seasoned with salt pepper and oregano, and made into a rather good frittata.
Saturday breakfast rolls: brown toasted pinenut: 50:50 ( Read more... )

This week's bread: a loaf of Matthews' Cotswold Crunch Flour, 50:50% with strong white (I was actually going to experiment again with their barley flour, but couldn't find where I'd put it): turned out quite nice.
Friday night supper: penne with a sauce of red bell pepper chopped and sauted in olive oil, chopped Calabrian salami, and tinned chopped ( Read more... )

This week's bread: Marriage's Moulsham Strong Malted Seeded - v nice.
Saturday breakfast rolls: raisin rolls rather loosely based on James Beard's mother's raisin bread - raisins were soaked, if not overnight, in brandy with a little mace - with Marriage's Golden Wholegrain Flour.
There was still a small amount of Angel Biscuit dough left in the ( Read more... )

Last week's bread held out well.
New Year's Eve meal: starter of fried quail eggs on baby salad leaves with a sprinkling of a dukkah-type thing of toasted crushed hazelnuts, pinenuts, sunflower seeds and sesame seeds; Saddle of Venison with Plum, Honey & Ginger, served with corn cakes. garlic roasted kalettes and the rest of the baby salad leaves ( Read more... )

This week's bread: Greenstein's Psomi Loaf, with toasted sesame seeds, nice.
Friday night supper, ven pongal (South Indian khichchari).
Christmas morning breakfast rolls: basic buttermilk, 3:1 strong white/mixture of coarse & fine cornmeal.
Christmas dinner: starter of asparagus tips healthy-grilled in olive oil, with quail's eggs medium-hard- ( Read more... )

No bread made as last week's loaf held out very well.
Friday night supper: frittata with chopped red bell pepper and spinach.
Saturday breakfast rolls: adaptable soft roll recipe, 4:1 strong white/buckwheat flour, + dried cranberries, turned out rather well.
Today's lunch: kedgeree with undyed smoked haddock cooked in milk with bay leaves, mace and ( Read more... )

Apparently there's quite a bit about the Chevalier d'Eon in the British Library, not inappropriately, as they are buried just around the corner in Old St Pancras Churchyard, though presumably that final resting place was disturbed like most of the other graves when the railway line was pushed through.
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This addresses an issue that I am ( Read more... )