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.
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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.
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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.
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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.
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Kombucha
Kombucha is a deliciously cool, slightly fizzy, ginger flavoured, hardly sweet drink. It is my ‘go to’ non alcoholic drink. This is the low down on how to make kombucha at home.
Stage one
You need to buy something called a SCOBY (or symbiotic culture of bacteria and yeasts). A SCOBY looks like a pale rubber disc and is home to the bacteria and yeasts that ferment the cold black teas which forms the basis of kombucha. The SCOBY arrives in a sealed plastic bag immersed in liquid.
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