This is my favourite beetroot soup. The original recipe is from the Moro Cookbook (Ebury Press 2001) but I have have tweaked it slightly. It is easy and inexpensive to make, tastes delicious and is warm and comforting on a cold winter’s day. I love to eat mine with my rye and seed sourdough.
Read More
Queen of puddings with a twist … added berries
Queen of puddings
Queen of puddings is a grand sounding milk pudding named after Queen Victoria when she ate a similar pudding at an event in Manchester. The chef was so pleased she liked it he named the recipe after her.
In this classic recipe berries have been added for extra flavour and nutrients. I have used light rye sourdough to make the breadcrumbs which adds some extra dietary fibre to this dish.
Read More
Chocolate, hazelnut & orange bundt with honey & ginger pears in brandy
These two recipes are perfect for Christmas celebrations. The cake is delicately flavoured with orange and chocolate, and has a hint of vanilla. The pears are poached in a ginger and honey syrup flavoured with rosemary and bay.
Read More
Pumpernickel sourdough
This is a classic, aromatic, malty pumpernickel. It is easy to make and the malty grains make it smell wonderful as it cooks. This bread goes really well with smoked salmon, shavings of Comté cheese, and toppings such as hard-boiled eggs, capers, gherkins and dill.
Read More
Rye and seed sourdough
Making sourdough bread
First steps……
Good bread is made from three ingredients: flour, salt and water. What distinguished good bread from bad is the method used to make it.
Making sourdough is all about perfecting the method. In most sourdough recipes the ingredients list is short – flour, salt and water - but the method is long and nuanced.
Read More