It’s a small but very powerful change in the way you cook: start from what you have – what’s in season, what’s in excess, what’s at risk of going to waste. So, what got me thinking of this today is the spring glut of spring onions in my garden, and my new favourite breakfast – Korean style sourdough spring onions pancakes. They’re crispy, flaky, flavourful without being too oniony, fast,…
There’s something about sourdough – the simplest of ingredients, the living culture, the soft resilience of the dough as you handle it, the mindfulness in being a day ahead of need – no matter how busy I get it’s worth it. But therein lies the danger. I really do need to cut down the amount of bread I eat! A jar of sourdough crispbread on the shelf stretches the time…
I make two wholemeal pita pockets fresh every morning for my grandkids’ lunchboxes. It sounds like it entitles me to grandma of the year award, but in fact it’s so ridiculously fast and easy. It’s one of the favourite things of my day. It’s like giving a fresh, warm, soft, wholemeal morning hug. And as a nice little side benefit, it eliminates the problem of getting rid of plastic bread…
I forgot about the party. I had half an hour to get a plate together to take. Woops. This is such a good, easy, fast recipe, and if you have sourdough culture going and rosemary in the garden, it’s all but free. And they are really good.
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.