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Home » Instagram » Beef liver pate (@almostbananas has an amazing recipe using all spice) served on spelt sourdough with garden chives and a salad with local vegetables plus the last of the borage flowers from the garden. . If you find beef liver too strong, this is the recipe for you. Search for ”almost bananas best beef liver pate” online to find it. I’ll link the spelt sourdough recipe in my story today – it’s on my blog.
Instagram

Beef liver pate (@almostbananas has an amazing recipe using all spice) served on spelt sourdough with garden chives and a salad with local vegetables plus the last of the borage flowers from the garden. . If you find beef liver too strong, this is the recipe for you. Search for ”almost bananas best beef liver pate” online to find it. I’ll link the spelt sourdough recipe in my story today – it’s on my blog.

August 29, 2022 by Ali

Previous PostI have foraged a lot of blackberries this summer. And as I’ve walked, collecting, I’ve thought of how much bounty the lanes, riversides and fields would have routinely given us, for free, in the past. How women before me would’ve walked the same paths, their heads full of knowledge of all the plants they could find and eat. . For me, growing up in the UK, wild blackberries seemed to be the last crumbs of this knowledge. I didn’t realise back then that there would have been and could be so much more wild, foraged food. . I talk everyday to people on here that are re-learning what amazing nutrition and medicine the ‘weeds’ around us can provide and that gives me hope. Hope that what all the wise women – whose DNA resides in our own – knew will *not* be lost. . If you’re foraging and/or learning today, thank you! . The details of this improvised leftover/foraged deliciousness are in my story today.
Next Post#39 – The Sustainable Kitchen: Practical Advice

Recent Posts

  • This is a recipe from the 1929 book ‘The Scots Kitchen’ (check my story today to see it) for Scottish scones made with sowans, the oat fermentation. . The first thing I noticed biting in is that they are seriously squidgy, with a satisfying firmness! That’s important, right? After that came the tang (from the ferment) and the flash of the odd caraway seed. . I ate with butter – the scones have holes in them (a bit like English crumpets) perfect for melting butter. . I’m hoping to add this scone recipe to my sowans course over at @thefermentationschool. There’s a link to my course in my profile if you’re curious.
  • Sourdough Oatcakes
  • Chocolate-Covered Fermented Chestnuts
  • Sourdough oatcakes. . In researching Scottish oats (for a forthcoming article in the Weston Price journal) I was surprised to learn that the Scottish did not pre-soak or ferment the oats that they used for their staple ‘bread’ – oatcakes. . In my kitchen, anything that stands still for too long gets fermented, especially grains! So despite loving the standard Scottish oatcake, I really wanted to have a go at creating a fermented, sourdough version. . Here is the result. It’s got all the creaminess of oats, and fresh from the pan it’s crunchy. But the sour tang of the ferment makes it almost cheesy too! Warm, with salted butter, these have become a go-to breakfast the last few weeks! . The recipe will go out in my newsletter tomorrow. If you’re not on my list and you want to get it, go to ancestralkitchen.com/newsletter (link in my profile).
  • Traditional Scottish Oatcakes

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