I have made this loaf every week for the past 18 months. It is a winner – pure and simple. Nutty spelt, zero-waste, crunchy crust, soft crumb, lots of rise, slices well and stays soft. . It’s so good; I’d love you to enjoy it too, so I’ve written the recipe up as this month’s #ancestralcookup. There’s a link to it on my profile.

I have made this loaf every week for the past 18 months. It is a winner – pure and simple. Nutty spelt, zero-waste, crunchy crust, soft crumb, lots of rise, slices well and stays soft.
.
It’s so good; I’d love you to enjoy it too, so I’ve written the recipe up as this month’s #ancestralcookup. There’s a link to it on my profile.

Read More

Roasted carrot soup. It has four ingredients (carrots, onions, garlic and stock) and is super-easy to make. We sprinkled it with coriander, drizzled it with some dressing which had sour and pungent flavours (from lemon and garlic, respectively) and then ate it with a foccacia-style spelt sourdough studded with home-cured bacon. . I felt like a domestic goddess as I watched my son and husband eat. . Simple pleasures bring me much joy :-) . I took more pics (including my 6-year old doing most of the sous chef work) and will pop them in my story.

Roasted carrot soup. It has four ingredients (carrots, onions, garlic and stock) and is super-easy to make. We sprinkled it with coriander, drizzled it with some dressing which had sour and pungent flavours (from lemon and garlic, respectively) and then ate it with a foccacia-style spelt sourdough studded with home-cured bacon.
.
I felt like a domestic goddess as I watched my son and husband eat.
.
Simple pleasures bring me much joy 🙂
.
I took more pics (including my 6-year old doing most of the sous chef work) and will pop them in my story.

Read More

Simple lunch: Lard-fried local egg on homemade millet/sorghum sourdough accompanied by salad. All topped with a dressing made with a lot of raw garlic (mad on it at the moment, have you seen the article in my profile link?!) and then I took great pleasure in sprinkling our homemade black salt on the yolk. . As I type I realise all the work that went into this ‘simple’ plate: The walk to pick up the eggs, the rendering of the lard, the honing of the #lectinfree sourdough, the making of the Russian salt…and more. Maybe that’s why sitting down to eat it puts such a smile on my face?

Simple lunch: Lard-fried local egg on homemade millet/sorghum sourdough accompanied by salad. All topped with a dressing made with a lot of raw garlic (mad on it at the moment, have you seen the article in my profile link?!) and then I took great pleasure in sprinkling our homemade black salt on the yolk.
.
As I type I realise all the work that went into this ‘simple’ plate: The walk to pick up the eggs, the rendering of the lard, the honing of the #lectinfree sourdough, the making of the Russian salt…and more. Maybe that’s why sitting down to eat it puts such a smile on my face?

Read More

I love making Boza, the Turkish ancestral fermented drink. Here it is on day 2 of the fermentation, taken out of it’s warm spot for a stir and a photo. . I make it thick, so the gas produced by the fermentation creates these little spaces in the mix. It’s a sign of the fizziness and delightful sourness to come. . 3 more days to wait, then I can let my 6-year old loose on it!

I love making Boza, the Turkish ancestral fermented drink. Here it is on day 2 of the fermentation, taken out of it’s warm spot for a stir and a photo.
.
I make it thick, so the gas produced by the fermentation creates these little spaces in the mix. It’s a sign of the fizziness and delightful sourness to come.
.
3 more days to wait, then I can let my 6-year old loose on it!

Read More

Chocolate-Coated Garlic! . From the moment I saw this, I knew I had to give it a go. I did 3 raw cloves and 3 fermented cloves. All covered with Lindt 99% chocolate. . Garlic is an astounding medicine…but all its power is lost in cooking. European cultures have included it raw in dishes for eons. . Click on my profile for an article detailing how to make this and giving you 3 other ways to eat raw garlic that are joyful, not medical. . And for the record, I could only manage half a raw chocolate-coated clove, but I loved the fermented clove ones and so did my hubby and son!

Chocolate-Coated Garlic!
.
From the moment I saw this, I knew I had to give it a go. I did 3 raw cloves and 3 fermented cloves. All covered with Lindt 99% chocolate.
.
Garlic is an astounding medicine…but all its power is lost in cooking. European cultures have included it raw in dishes for eons.
.
Click on my profile for an article detailing how to make this and giving you 3 other ways to eat raw garlic that are joyful, not medical.
.
And for the record, I could only manage half a raw chocolate-coated clove, but I loved the fermented clove ones and so did my hubby and son!

Read More

I love making curd cheese. It’s delicious, yes, that’s important, but, just as importantly, it’s a lazy cheese! . All I do is leave the #rawmilk we get from @aziendaagricolapodereruggeri out. When I notice that it has separated, I pour the liquid through a muslin-lined funnel into a jar. . What drips through is whey (check out my #wheysoda story to see what I do with it), what’s left is the cheese. I tie up the muslin and leave for another day, then I mix in herbs, garlic and black pepper. . Then I eat it!

I love making curd cheese. It’s delicious, yes, that’s important, but, just as importantly, it’s a lazy cheese!
.
All I do is leave the #rawmilk we get from @aziendaagricolapodereruggeri out. When I notice that it has separated, I pour the liquid through a muslin-lined funnel into a jar.
.
What drips through is whey (check out my #wheysoda story to see what I do with it), what’s left is the cheese. I tie up the muslin and leave for another day, then I mix in herbs, garlic and black pepper.
.
Then I eat it!

Read More

Chocolate-Coated Garlic & More

There aren’t many foods more amazing, yet seemingly humble, than garlic. It truly deserves the title of super food. Our ancestors knew of garlic’s medicinal power long before science explained the hows and whys. For centuries it has been lauded … Read More