These very inauthentic teff-less injera have become somewhat of a staple in our house, preferred to chapati for going with curry, preferred to flatbread for going with tagines, preferred to crepes for going with creamy garlic mushrooms. And all the better because, if you have sourdough starter, they are practically instant. Recipe:
The macadamias are just getting cured enough to start using now, and the pumpkin stack on the verandah shows no signs of going down. This recipe makes 10. That many is easy to make and they are at their best fresh. And they are a bit too good. If you make more everyone will just eat them, and unless you have a big household you really can’t call 20 in…
For several years now through busy times and camping holidays and all the inevitable ordinary routine-breakers of life, baking our own bread has made the cut – something worth doing even when time is the most precious commodity going and a zillion other things are barking for attention. Which is a bit intriguing.
This fig and rosemary schiacciata (or focaccia? I’m not sure of the difference) was recipe-writing worthy. It starts with a sourdough and a rosemary infused honey oil, for which you need almost no time for making but at least 10 hours or so for proving. So this is a magnificent weekend brunch that fits with a lazy Sunday morning, but you need to remember to start it the night before.
Someone asked me not long ago if I make sourdough crackers. They are so easy they are scarcely a recipe at all. Just sourdough starter, wholemeal flour, oil, salt, and perhaps some sesame or poppy seeds. Ok, I’ll try to be a bit more specific. Because it is really worth making your own, and avoiding all those nasty transfats, as well as the ridiculous amount of packaging.
Teo is eleven months old and everything gets the test: bite it, bang it, throw it. First time I made these I made just…
I make this the first time on holiday at the beach – overripe bananas, sourdough starter, flour and a little salt and that’s all. And it was spectacularly good. In the weeks since, I’ve tried adding kibble and adding nuts and adding cinnamon and nothing has come near that perfect banana-y but not overly sweet crusty and chewy bread, toasted with butter and nothing else. Simple and divine. Overcomplication is…
This has been a regular regular lately, and will likely stay regular till the macadamia season is over. Macas, besides tasting wonderful, are really good for heart health, – there’s some very good science that just a handful of nuts a day makes a huge difference. But mostly, it’s just because it’s so decadently delicious!
The dip is really simple – just avocado blended with lots of coriander leaf (more than you would think) and lime juice and salt to taste (not too much of either). The chips though are a really good invention.
I’m very proud of my sourdough these days. I’m making an eleven grain and seed mix that costs cents, takes minutes, and tastes good enough that I’m making it twice a week most weeks with little incentive to experiment. Here it is in pictures.