I’ve been eating a lot of cheese lately. Since we’ve been blessed with some warmer days here in England, picnics have become more frequent and so have the cheese and meat plates. Browsing artisan British cheeses in lovely little Deli’s is one of my favourite things to do. Having beautifully made ingredients in my fridge is something that really inspires me to cook. It’s so gratifying to rummage in the fridge and emerge with an idea for a delicious meal.
Having this alluring loaf made me really look forward to breakfast and lunch for a couple of days. My housemate had leftover buttermilk from her homemade cultured butter, so it was the perfect excuse to make some buttermilk bread.
This isn’t the kind of bread to make a sandwich with. Its delicate and soft with a crisp cheesy shell. The strong basil and rosemary garlic butter leaves grooves in the fluffy buttermilk dough where its been absorbed along with the melted cheddar and parmesan. My favourite way of eating it is to toast it, spread over a thin layer of butter, followed by a layer of thinly sliced cheddar (yes, cheese on cheese bread), a sliced pickled walnut and a few slices of ripe tomato. It’s a very grown up version of a cheese and pickle sandwich. It’s also lovely with avocado and eggs as well as just on it own.
Continue reading “Cheddar + Garlic Herb Buttermilk Twist Bread”
After a week of colder and typically English drizzly weather in June, I needed some buttery baked goods to brighten up the days. If you’re wondering what to eat, the answer is often sausage roll. Lunch box treat? Sausage roll. Snack? Sausage roll. Picnic in the park? Sausage roll. Cheeky breakfast? Sausage roll.
The first time you make sausage rolls, you realise what a sad version the shop-bought ones are. Pale soggy pastry, which lost all its flake in transit, filled with grey unseasoned filling. Granted, I have bought my fair share of supermarket sausage rolls. They have their place when time isn’t on your side and you just want convenience. Making your own is definitely more work but the beautiful product you get at the end is more than worth it.
I decided to make rough puff pastry as it’s a little easier than traditional puff pastry, but still gives you a flaky glossy and flavourful crust. By adding in fresh sage, caramelised onion and crushed pickled walnuts the sausage meat develops just the right amount of tang and sweetness.
Continue reading “Rough Puff Sausage Rolls with Sage + Pickled Walnuts”
Bagels have always been some what of a mystery to me. I absolutely adore eating them but it’s not something you find a lot around London. My first (and only) attempt a few years ago were such an utter failure that they never even crossed my mind again until last week.
There’s a lot to learn when it comes to bagels and I really wanted to get it right. I spent hours reading recipes and watching videos on traditional bagel making methods. The dough needs to be firm and smooth to create a light but tight crumb along with the ability to mould and retain its shape.
What distinguishes bagels from regular bread is the boiling process. It feels almost sacrilege to put fresh proved dough into boiling water but its crucial to achieve that iconic texture. As you boil the dough you release some of the starches in the flour which then gelatinize and form a barrier around the bagel. By cooking the starches beforehand, you won’t lose as much moisture in the oven and have partially set the outside of the bagel resulting in a chewier and denser crumb.
A regular appearance of fresh puffed bagels with a generous schmear of cream cheese is very much welcomed in my kitchen. Since I can’t hop on a plane anytime soon, these will have to transport me to the busy pavements of New York.
Continue reading “New York Style Bagels”
Cornish pasties are always guaranteed to put a smile on anyones face.
Traditional cornish pasties are filled to the brim with meat and veg; all encased in short crumbly pastry. The ideal takeaway lunch to keep you warm as this stubborn weather continues to be unchangeable. Continue reading “Moroccan Cornish Pasties”
This weeks lesson: do not buy pretty shaped tart cases that you have no experience lining.
Do not attempt to line said tart case in an angry and impatient manner. This will only result in the following: badly made pastry, pale under baked pastry case and, in the end, a broken square pastry case.
As you all know from my previous melt down, I have had trouble lining this tart case. Continue reading “Onion Herb Tart”