Feeds:
Posts
Comments

Posts Tagged ‘spelt sourdough’

I’ve been baking bread…

…most recently, five loaves of sourdough spelt. My breadbaking schedule tends to be dictated by my sourdough starter – when it’s frothy and ripe, I’ll  often mix up a batch of dough, even if it wasn’t planned.  I purchased organic Canadian spelt (we didn’t grow any in Australia last year) from Santos Trading, and it was beautifully responsive…

. . . . .

This yeasted multigrain loaf was my contribution to the Mellow Bakers’ August bake-along – it’s based on a recipe from Jeffery Hamelman’s Bread

. . . . .

Finally, I just couldn’t resist this peanut-peanut butter-tahini-cumin-chipotle loaf featured in Dan Lepard’s Guardian column. I substituted an eighth of a teaspoon of chipotle powder for the roasted chillis, as I didn’t have any of the latter on hand.  It was delicious with nasturtium pesto and cheese!

Read Full Post »

In my kitchen…

…sits a dish of beetroot dip, made by roasting whole beets,  and then pureeing the peeled vegetable with a little garlic, olive oil, salt and a pinch each of ground coriander, cumin and sweet smoked paprika.  Very moreish!

In my kitchen…

…are several bespoke chocolate bars. One of nicest things about learning to temper chocolate is that it has allowed us  to create custom blends that we just can’t buy in stores.

Pete’s favourite is a  50:50 blend of Callebaut 811 54% and Sao Thome origin 70%.  I’m blissfully happy to be able to make it for him…

Small Man, on the other hand, is a lover of milk chocolate – these Belcolade Venezuela 43% bars (with just a little Callebaut Milk 823 added) were made for him, using fantastic “golden ticket” moulds from Candyland Crafts

In my kitchen…

…is a whole filleted Atlantic salmon.  The fillets will be divided into dinner portions for the freezer, the bones will be used in a fish stock and the head  will eventually become a Malaysian fish head curry.  Don’t laugh – the only thing I had to pin-bone the fillets with were my eyebrow tweezers!

In my kitchen…

…is a bowl of corn chowder, perfect fare for our cold Sydney weather.  Although I do confess to making it just so I could give the leftover corn cobs to the chickens!

In my kitchen…

…are three spelt sourdough baguettes, inspired by my dear friend Joanna’s blog post. The boys enjoyed a school holiday lunch of baguette hot dogs, with Dijon mustard and homemade tomato relish…

Tell me, what’s happening in your kitchen this month?

Read Full Post »

%d bloggers like this: