Dad in the kitchen strikes back. It’s been over 6 months since I published my last recipe. In the meantime I managed to leave my old job, set up a business as a self employed mortgage and protection broker and continue to look after my two little monkeys. Finding time when you are trying to build your own business is a serious challenge but Christmas is nearly upon us and I thought it would be nice to share my family…
Welcome back! It’s been over 12 months since I published my last recipe and I can only apologise. Last year has been hell of a ride and many of us had to rethink how we live our life. It’s one of the reasons why I chose to share this particular recipe now. I wanted to show you something simple yet very enjoyable and butternut squash purée is just that. I can even risk a statement that it is an easiest…
It looks like sourdough has became very popular since the beginning of lockdown. I can see freshly baked sourdough bread almost on every other instagram post. Music to my ears, or rather feast for my eyes. If you follow my blog you probably know that I was a dedicated sourdough baker long before it became so fashionable. For me however sourdough is not just about bread. It has more uses than you can imagine. If you don’t believe me check…
When you are reading this you are probably isolated in your home with plenty of pasta. Yes it must be in your larder since there isn’t any left in supermarkets. Or, maybe you found this recipe when all of this coronavirus mess is over and you still have plenty of pasta left from stockpiling. Either way this recipe will give you a chance to use it in a quick and delicious dish. There are hundreds if not thousands recipes for…
I call this bread 3 grains because it is built on barley levain, made with wheat flour and buckwheat flakes crust. Also, I call it rustic… well because it is rustic! My wife likes wheat based breads for their open texture and lightness. I on the other hand prefer distinctive flavours of rye or barley. The problem with these grains is that they have very little gluten so the breads based on rye or barley are usually quite dense. This…