I'd like regular ancestral cooking emails!

Being a mum is challenging work. And striving to do so ‘ancestrally’ when the world is not set up to support it makes the task even harder. Creating community and helping each other is of utmost importance. @farmandhearth @fornutrientssake @nourishthelittles and I are recording a Q&A next week dedicated to ancestral food and motherhood in which we’ll concentrate all our (four-fold!) energies on any concerns and questions you have. No question is too ‘small’ or ‘silly’. . Send me a DM with what you’d like us to cover and I’ll make sure it’s in the line up.

Being a mum is challenging work. And striving to do so ‘ancestrally’ when the world is not set up to support it makes the task even harder. Creating community and helping each other is of utmost importance.

@farmandhearth @fornutrientssake @nourishthelittles and I are recording a Q&A next week dedicated to ancestral food and motherhood in which we’ll concentrate all our (four-fold!) energies on any concerns and questions you have. No question is too ‘small’ or ‘silly’.
.
Send me a DM with what you’d like us to cover and I’ll make sure it’s in the line up.

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The last of this season’s chestnut flour made up into a castagnaccio, sprinkled with fennel seeds and ready to go into the oven. . I used the fermented oat liquid swats in this mix instead of water and I left the pan in the fridge overnight to allow the biotics in the swats to do their thing on the chestnut flour, lightly fermenting it. . Looking forward to trying the result. . If you want the recipe for the castagnaccio, send me a DM. If you want to know how to ferment your oats into a creamy porridge and a probiotic drink, check out my sowans course over at @thefermentationschool – there’s a link to it in my linktr.ee.

The last of this season’s chestnut flour made up into a castagnaccio, sprinkled with fennel seeds and ready to go into the oven.
.
I used the fermented oat liquid swats in this mix instead of water and I left the pan in the fridge overnight to allow the biotics in the swats to do their thing on the chestnut flour, lightly fermenting it.
.
Looking forward to trying the result.
.
If you want the recipe for the castagnaccio, send me a DM. If you want to know how to ferment your oats into a creamy porridge and a probiotic drink, check out my sowans course over at @thefermentationschool – there’s a link to it in my linktr.ee.

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Number 14 of The Ancestral Kitchen challenge is ‘use fat in a new way’. . I love mayonnaise. But I’ve not had it these last few years because the only oil I’ve been prepared to make it with is olive. And decent olive oil is strong; too strong for me to like the mayo it creates. When I heard @farmandhearth was making hers with bacon fat, I knew I wanted to have a go with my home-rendered lard. . The most important thing to remember, as I’ve learnt, is to use half lard, half olive oil and to warm the lard so that it is just liquidy (not hot hot). This way you can drizzle the lard, along with your olive oil, into the yolky mixture slowly. . Not wanting the buzz of my food processor, I turned to the mortar and pestle. It was *so* much more satisfying this way. . This is 2 yolks, lemon juice (I don’t like mustard in mayo), 1/2 tsp of miso (why not?!) and, I think, about a cup of fat. . I’d love for you to join in the challenge. It’s 22 prompts to inspire you to get creative in your kitchen. Check my story or click the link in my linktr.ee for more details.

Number 14 of The Ancestral Kitchen challenge is ‘use fat in a new way’.
.
I love mayonnaise. But I’ve not had it these last few years because the only oil I’ve been prepared to make it with is olive. And decent olive oil is strong; too strong for me to like the mayo it creates. When I heard @farmandhearth was making hers with bacon fat, I knew I wanted to have a go with my home-rendered lard.
.
The most important thing to remember, as I’ve learnt, is to use half lard, half olive oil and to warm the lard so that it is just liquidy (not hot hot). This way you can drizzle the lard, along with your olive oil, into the yolky mixture slowly.
.
Not wanting the buzz of my food processor, I turned to the mortar and pestle. It was *so* much more satisfying this way.
.
This is 2 yolks, lemon juice (I don’t like mustard in mayo), 1/2 tsp of miso (why not?!) and, I think, about a cup of fat.
.
I’d love for you to join in the challenge. It’s 22 prompts to inspire you to get creative in your kitchen. Check my story or click the link in my linktr.ee for more details.

Read More

Fermented chips in progress! . When I saw the extent of @kirstenkshockey’s recent crazy potato chip fermentation, I knew I had to join in! This is a bog-standard white potato, chipped roughly and then covered in a 5g salt/1cup water brine. . I’m planning to leave this for 3 days to do its bubble magic and then bake the chips up. . My son can’t eat white potatoes, so I’ll be popping out later today to get some sweet potatoes in and will give them the same treatment. . Are you curious too? Want to join in?

Fermented chips in progress!
.
When I saw the extent of @kirstenkshockey’s recent crazy potato chip fermentation, I knew I had to join in! This is a bog-standard white potato, chipped roughly and then covered in a 5g salt/1cup water brine.
.
I’m planning to leave this for 3 days to do its bubble magic and then bake the chips up.
.
My son can’t eat white potatoes, so I’ll be popping out later today to get some sweet potatoes in and will give them the same treatment.
.
Are you curious too? Want to join in?

Read More

Anyone else use cast iron on a halogen hob? . We’re renting, and the stove-top (called hob in the UK!) is halogen. I use my Lodge cast iron pan on it daily. In order to do so, I have a small metal ‘converter’ disc that goes between the pan and the stove. . My pan is 8 inches across, but the disc I have is only 5 inches. It’s been bugging me for a while and I’ve wanted to get a bigger disc…but there always seems to be a higher priorities for our budget and the reviews online for these discs are not that great. . Does anyone have experience here that could help me? . Thanks! . P.S. I couldn’t resist snapping this photo of the glorious purple cabbage that @radiciumane supplied my kitchen with this week :-)

Anyone else use cast iron on a halogen hob?
.
We’re renting, and the stove-top (called hob in the UK!) is halogen. I use my Lodge cast iron pan on it daily. In order to do so, I have a small metal ‘converter’ disc that goes between the pan and the stove.
.
My pan is 8 inches across, but the disc I have is only 5 inches. It’s been bugging me for a while and I’ve wanted to get a bigger disc…but there always seems to be a higher priorities for our budget and the reviews online for these discs are not that great.
.
Does anyone have experience here that could help me?
.
Thanks!
.
P.S. I couldn’t resist snapping this photo of the glorious purple cabbage that @radiciumane supplied my kitchen with this week 🙂

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Want to up your pizza game? . Recording today’s podcast episode was a total joy for me. An hour+ talking about pizza…almost (but not quite) as good as actually eating it! . Listen in to hear the surprising history of the most-loved of Italian food (did you know that most Italians didn’t know our modern-day pizza until the 1970s or later? ) along with an in-depth discussion of the practicalities of making it (sourdough) at home – dough, toppings, baking and much more. . You’ll also hear me confessing a pizza kitchen disaster to @farmandhearth which I’ve not been brave enough to share on here before ;-) . Everything we mention is in the show notes, including my recipe for spelt sourdough pizza, which you can also find in my linktr.ee on here if you want to have a go this week (I say do it :-)) . Find the podcast at @ancestralkitchenpodcast, on Apple podcasts and downloadable from my site, link also in profile.

Want to up your pizza game?
.
Recording today’s podcast episode was a total joy for me. An hour+ talking about pizza…almost (but not quite) as good as actually eating it!
.
Listen in to hear the surprising history of the most-loved of Italian food (did you know that most Italians didn’t know our modern-day pizza until the 1970s or later? ) along with an in-depth discussion of the practicalities of making it (sourdough) at home – dough, toppings, baking and much more.
.
You’ll also hear me confessing a pizza kitchen disaster to @farmandhearth which I’ve not been brave enough to share on here before 😉
.
Everything we mention is in the show notes, including my recipe for spelt sourdough pizza, which you can also find in my linktr.ee on here if you want to have a go this week (I say do it :-))
.
Find the podcast at @ancestralkitchenpodcast, on Apple podcasts and downloadable from my site, link also in profile.

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#24 – Pizza!

Did you know that most Italians didn’t know our modern-day pizza until the 1970s or later? Listen in to hear the surprising history of the most-loved of Italian food along with an in-depth discussion of the practicalities of making it at home – dough, toppings and baking.… Read More