Lunch is ‘primo sale’ organic raw goat’s milk cheese studded with pistachio. I found this Italian gem in our local health food store and love it. . I’ve also got a salad made from local greens/veg, herbs from the garden and raw onion (that I soak for a day in lemon so it’s flavour is gentler). The salad is topped with my sauerkraut and a dressing made from local lemons and olive oil plus my latest obsession – nigella seeds. . I’m generous with the dressing as mopping it up with the accompanying slices of my sourdough spelt bread is very almost the best bit!

Lunch is ‘primo sale’ organic raw goat’s milk cheese studded with pistachio. I found this Italian gem in our local health food store and love it.
.
I’ve also got a salad made from local greens/veg, herbs from the garden and raw onion (that I soak for a day in lemon so it’s flavour is gentler). The salad is topped with my sauerkraut and a dressing made from local lemons and olive oil plus my latest obsession – nigella seeds.
.
I’m generous with the dressing as mopping it up with the accompanying slices of my sourdough spelt bread is very almost the best bit!

Read More

This is a wholegrain rye sourdough. I make one every week, along with my wholegrain spelt. My hubby eats the rye, it’s lower in gluten and suits him better. . Because it’s lower in gluten, the technique is quite different to my spelt loaves. In its simplest form, with a good starter, it pretty much looks after itself. . And horrah! The rye is local. Italy being a bread basket suits me ;-) . Anyone else love rye sourdough?

This is a wholegrain rye sourdough. I make one every week, along with my wholegrain spelt. My hubby eats the rye, it’s lower in gluten and suits him better.
.
Because it’s lower in gluten, the technique is quite different to my spelt loaves. In its simplest form, with a good starter, it pretty much looks after itself.
.
And horrah! The rye is local. Italy being a bread basket suits me 😉
.
Anyone else love rye sourdough?

Read More

Like bread? Like lasagna? Then you’re going to love this month’s new Ancestral Cook-up: Bread Lasagna! . Seriously, there is something magical about layering the (already darn yummy) sponge-like substance that is bread with tasty filling, covering the whole thing in stock and then baking it up. . You can do this any which way. It’s designed to suit your tastes, your kitchen and your creative whims. Check out my profile for the recipe where I talk through the options and give you loads of ideas to play with. . And then come cook with me this month :-)

Like bread? Like lasagna? Then you’re going to love this month’s new Ancestral Cook-up: Bread Lasagna!
.
Seriously, there is something magical about layering the (already darn yummy) sponge-like substance that is bread with tasty filling, covering the whole thing in stock and then baking it up.
.
You can do this any which way. It’s designed to suit your tastes, your kitchen and your creative whims. Check out my profile for the recipe where I talk through the options and give you loads of ideas to play with.
.
And then come cook with me this month 🙂

Read More

Identifying food intolerances and restricting can be a super-hard thing to do. My son, now 6, has had them since birth. We’ve been on an incredible journey to work with these, and our own, health issues. . It is, however, just this restriction plus a generous dollop of passion that has guided me in my kitchen creativity. . Here’s what came out for lunch: Left-overs Bread ‘Lasagne’ . Restriction – no tomatoes or dairy for my son for a few weeks as we fine-tune his responses to stuff. . Passion – I’ve been really fired up recently about bread waste (the UK throws out 40% of the bread that it buys). . I fried up some onions, mushrooms, garlic and red pepper. I added left-over chicken, red wine and some capers. I created a ‘lasagne’ with layers of this mix alternated with sourdough bread. I covered the lot in ample chicken stock. I baked for 40 minutes. Whilst baking I whizzed up some fresh basil, parsley, garlic, nutritional yeast and cashews into a ‘pesto’. . It was amazing and, I hardly ever say this, perhaps even better cold. . And my son doesn’t feel like he’s restricting at all :-)

Identifying food intolerances and restricting can be a super-hard thing to do. My son, now 6, has had them since birth. We’ve been on an incredible journey to work with these, and our own, health issues.
.
It is, however, just this restriction plus a generous dollop of passion that has guided me in my kitchen creativity.
.
Here’s what came out for lunch: Left-overs Bread ‘Lasagne’
.
Restriction – no tomatoes or dairy for my son for a few weeks as we fine-tune his responses to stuff.
.
Passion – I’ve been really fired up recently about bread waste (the UK throws out 40% of the bread that it buys).
.
I fried up some onions, mushrooms, garlic and red pepper. I added left-over chicken, red wine and some capers. I created a ‘lasagne’ with layers of this mix alternated with sourdough bread. I covered the lot in ample chicken stock. I baked for 40 minutes. Whilst baking I whizzed up some fresh basil, parsley, garlic, nutritional yeast and cashews into a ‘pesto’.
.
It was amazing and, I hardly ever say this, perhaps even better cold.
.
And my son doesn’t feel like he’s restricting at all 🙂

Read More

If you want to bake sourdough but aren’t, what is the biggest thing that’s stopping you? . I have spent a lot of the last year and a half teaching myself sourdough, focusing on wholegrains and local flour. It has brought me so much. And I want to pass that on. . So, if you’re struggling to bake it, tell me where you are having problems; what you’re struggling with. I’ll take that and try to figure out how I can mix it with my own skills and turn out something that’ll help people move on. . In addition, if you want to help me out, please feel free to share/re-post this. The more people I can reach, the better I’ll get at figuring out how to get more beautiful loaves out there. A big THANK YOU!

If you want to bake sourdough but aren’t, what is the biggest thing that’s stopping you?
.
I have spent a lot of the last year and a half teaching myself sourdough, focusing on wholegrains and local flour. It has brought me so much. And I want to pass that on.
.
So, if you’re struggling to bake it, tell me where you are having problems; what you’re struggling with. I’ll take that and try to figure out how I can mix it with my own skills and turn out something that’ll help people move on.
.
In addition, if you want to help me out, please feel free to share/re-post this. The more people I can reach, the better I’ll get at figuring out how to get more beautiful loaves out there. A big THANK YOU!

Read More