Project Sourdough: the first loaves

I wrote earlier about my first steps into sourdough baking: making a starter (named Igor by my husband). I was planning to wait till it had had a week of growth before I tried baking with it – but I just couldn’t hold out any longer. So on Day 6, I mixed up my first…

Rhubarb and ginger shrub

A mild obsession with rhubarb and ginger gin and tonics + discovering a stash of frozen rhubarb in the freezer from last year led me to a little light Googling for a recipe for rhubarb shrub. The resulting delicious cordial is an adaptation of Newton and Potts’ recipe in a Guardian article on Christmas gifts….

Golden bloomer loaf

As my previous post explained, I’ve started the long and patient process of creating my own sourdough starter, dubbed Igor by my husband. It’s a thrilling process, rather like growing plants from seed but at an accelerated pace. And the comparison is not that fanciful; after all, both are living things. The bit I’m not…

Project Sourdough: getting started

I recently had a big life change which has (at least temporarily) meant I’m at home a lot more. Making sourdough bread from scratch is one of those things that I’ve always wanted to do but kept putting off on the grounds that I needed more time to focus on it. So this week I…

Roasted vegetables with bulghur wheat

Sometimes I forget that things I’ve been cooking for so long that I do them on auto-pilot are not necessarily things that other people cook all the time. It is so with this dish which a friend asked for the recipe for. I also suspect that roasted vegetables are a bit out-of-fashion at the moment….

Savoury flapjacks

The last recipe I posted for Fruity Flapjack Squares was instantly popular, but one friend noted that she preferred savoury to sweet…

Fruity flapjack squares

It’s always good to have a super-quick standby recipe for unexpected visitors and this is a good ‘un: ten minutes to put together, then half an hour in the oven. These flapjack squares are highly adaptable to what you have available to put in them. In the past I’ve used a variety of jams, stewed…

Polpette con pollo

My friend Linda has been in Florence, taunting her friends with photos of sumptuous hotel rooms, extraordinary art, and delicious food. One of the photos she posted looked to me like chicken meatballs, which I’d heard of before as a speciality of Roman-Jewish cooking. So I did some research, put the results together with my…

Rhubarb and orange fool

It’s a bit odd that my last recipe was also for something sweet as I don’t generally have a sweet tooth. I can happily walk past cakes, biscuits, chocolate without a second glance. (Although an open tube of Pringles is an empty tube of Pringles.) And I cook because I like to eat, but I…

Pineapple tarts

Every so often I think OH GOD I MUST HAVE THAT NOW, and it’s always Malaysian food like these pineapple tarts…

Kedgeree-ish

Yes, I know that authentic kedgeree is just rice, spice and lentils, and the fishy, eggy, buttery rice dinner that I’ve just eaten is a colonial travesty. Nevertheless.

Fabulous focaccia

If, like me, you sail perilously close to becoming a bread dough fetishist, focaccia is probably the bread that will give you the most squishing and poking opportunities.