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Home » Instagram » I wanted a supper that felt luxurious, so I fried up two slices of sourdough millet/sorghum polenta in butter. Whilst it was crisping, I sliced a super-ripe Sardinian variety of tomato, bought from Irene at our local market. I popped it in the cast iron pan alongside the polenta and then took an egg (also from Irene) and barely scrambled it in butter. . Sliding it all onto the plate, I wanted every last drop, so I drizzled the butter remaining in the pan over the top. . Super-satisfying.
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I wanted a supper that felt luxurious, so I fried up two slices of sourdough millet/sorghum polenta in butter. Whilst it was crisping, I sliced a super-ripe Sardinian variety of tomato, bought from Irene at our local market. I popped it in the cast iron pan alongside the polenta and then took an egg (also from Irene) and barely scrambled it in butter. . Sliding it all onto the plate, I wanted every last drop, so I drizzled the butter remaining in the pan over the top. . Super-satisfying.

September 2, 2021 by Ali

Previous PostI’m not the only one who likes nosing in fridges, right?!! . In the latest episode of the podcast, I got to dive into every nook and cranny of @farmandhearth’s fridge and she, in turn, quizzed me about the contents of mine. . The lists were long (no wonder the door of mine often refuses to shut) and included lots of staples, some wondrous ferments, home-made bits for our skin and a lot of creative leftovers. . Have a listen by finding @ancestralkitchenpodcast in your podcast app or by using the link in my profile. . *And*, to feed my nosiness, let me know one thing that’s in your fridge right now!!
Next PostHearing fermentation bubbles makes something fizz inside me too! So I decided to dig out the mic and give you the full #rootbeer effect. . This is a carrot root beer, based on a #nourishingtraditions recipe. I used the frozen whey cubes I posted a pic of a while back – hear how active they are!

Recent Posts

  • Up to 2 years ago, when I thought of beer, I thought ‘bitter’ and ‘it’s a man thing’. . So when I started researching historical brewing I was floored to find out that, for most of history, in most of the world, women have been the brewers. . Add to that the fact that the brews my ancestors in England would have made in their kitchens (yes, kitchens!) was sweet, not bitter and I realised that everything that I thought I knew about beer was wrong. . If you’re curious, listen to today’s @ancestralkitchenpodcast. In it, I share much of what I’ve both learnt and experimented with the last two years. . I’d love your feedback on this episode! Tell me what you knew, didn’t know, what surprised you the most and how you feel after hearing what @farmandhearth and I share :-)
  • #54 – What Have We Done To Beer?! (& What Can We Do About It?)
  • My new *free* sourdough course is all about your starter. 10 video tips that’ll help super-charge your starter whether you’re new to sourdough baking, have tried and failed at a starter or are experienced but would like some extra help. . You can sign up for the course via the button ‘*Free* course: 10 Tips for Creating & Maintaining a Sourdough Starter’ in the courses section of my profile link. . Do pass this on to any other sourdough bakers (or wanna be sourdough bakers) you know!
  • Have you ever lived without an oven? . For several months I had no oven. I had to change how I cooked. That’s nothing on kitchens a few hundred (let alone a few thousand) years ago though; ovens are a really recent thing. . Before ovens, in England, many dishes were steamed instead of being ovened. . Here’s my most recent steamed oat pudding. These were common in the UK (where in many parts oats were the staple cereal) and were often as simple as oats, stock and a bit of onion. Here I’ve added pork, walnuts and orange too. I steamed this for two hours in a glass bowl resting raised off the bottom of a large saucepan that had two inches of simmering water at the bottom. . It’s delicious and the recipe will be going in the book on oats I’m dreaming of writing! . See my story today for more information (and details of how I messed up the first one of these!)
  • Sprouted Fermented Buckwheat Pancakes

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