So what was loaf one then and how did I select it? I used a random number generator which lead me to Dan Lepard’s The Handmade Loaf p161,which has a picture on…so i flipped forward to the first recipe after that to find on p163
WHITE LOAF WITH GRATED CHESTNUTS
Sounded yum. It uses the usual Dan Lepard low knead technique that I’m a big fan of and have written about here.
It was pretty easy to make and came out with a lovely soft crumb. It made fantastic cheese sandwiches and wonderful toast.
Definitely one to [...]
Continue reading 2011 bread experiments #1
I love asparagus. Really love it. I could eat it everyday for the duration of its short season and not get bored. In fact I would probably have it nearly the same way each time,nice and simple with good butter or oil. I might steam it,roast it or chargrill but I’d still dress it simply. I might have it with some cured ham or hard tangy cheese. But in the main I’d let the asparagus do all the talking.
And once the season was over that would be it. No more asparagus for a whole year. Because even [...]
Continue reading Asparagus Rolls
I love it when things just seem to come together in the right way and its one of the things that I’m starting to love about blogging and tweeting. You swirl around the blogosphere,you play about on Twitter and suddenly a whole bunch of influences collide to make you spot a new dish that resonates for you or triggers fond memories of something you haven’t had in simply too long.
And so it was earlier this week that the influences of Browners’National British Sandwich fun,Fran39′s watercress post and the #livelocal challenge came together to make me [...]
Continue reading Coming together
Apparently,according to Jonathan (aka @Browners) who writes a Sandwichist slot,its National British Sandwich Week this week. Right. Yes. You already knew that didn’t you? Anyway Mr Browners is fed up with pre-packed sandwiches and I’m fed-up with look-a-like Pret’s all over the place. Pret was good once (honestly) back in the days when it was just starting and only had a few stores,it was a revelation as well as independent. Like many good things they expanded and expanded then they needed big corporate money. I guess there might a place for that kind of thing when you [...]
Continue reading National British Sandwich Week
The votes are in.
We asked whether people preferred their bacon butty with ketchup,brown sauce,neither,or as the mood took them.
First of all thanks to everyone who voted – this was only my second blog poll and I’m pleased to have increased the voting level by 350% (from 4 to 14 –ah well). As the week progressed I watched the poll avidly and the ‘brown sauce’ gang got off to a flying start picking up many of the early votes. But ketchup caught up as the week progressed just nudging ahead at the final count.
Continue reading The great bacon butty vote
For those of you unfamiliar with the term ‘butty’ the OED defines it as follows:
butty (also buttie) noun (pl. butties) informal,chiefly N. English a filled or open sandwich:a bacon butty. – ORIGIN mid 19th cent.:from BUTTER+-Y.
Or perhaps think about Ken Dodd for a moment and the jam butty mines – or maybe don’t. Also,of course,there are chip butties and cheese butties. In essence any kind of sandwich can be called a butty although I’m not sure you’d apply the term to something filled with chicken and avocado or crayfish and rocket or cucumber…..now [...]
Continue reading A good bacon butty
I’ve been thinking about my favourite foods recently,listing,considering,adding,subtracting,juggling,testing…….although I’ve not quite got to my top 5 just yet I’m getting close.
But one thing that has just got to be on there is MUSHROOMS. I love them in all their different guises. From elegant looking oysters to hearty portobellos and every stop in between,they are a (very) regular feature of my cooking. Stews,stir fries,omelette,risotto,pasta and fry ups. But I’d stake a lot on the two best ways being:1. Sauteed in butter and eaten on toast (rye or sourdough [...]
Continue reading Mmmmm mushrooms