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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

  • They’re alive! Microbes, doing their job in my ancestral ale, just like they would have done in the kitchens of females in my home country, the UK, five hundred years ago. . This ale is kitchen-made, grain malted at home, starter culture created here, glass bowls, saucepans and jars used. . I learn something new with every batch. This time, I’m using the spent grain in three, quite different, sourdough breads. I’ve taken tonnes of video…you can see it all in my story today.
  • Kitchen Table Chats #24 – Protein from Real Food, Soaked Cream Biscuits, Transatlantic Linguistic Challenges!
  • Food that makes you feel at home is so important. This dish, goetta, was invented by German immigrants to Cincinnati. It’s still made there and often eaters think it actually comes from Germany…but there’s no dish like it there! It was a Cincinnati creation; made to help people (who’d transported their entire life half way around the world) feel at ‘home’. . It’s pork, long-cooked in water, shredded, then added back to the broth created. After this, onions, celery and (my favourite!!) oats are added. You cook it until your spoon stands up in the mix. . Gosh, it’s good. . Comfort. In. A. Bowl. . We ate it with cauliflower and a glass of ancestral ale (oats in there too!). See my story today for lots of pictures (including the spoon standing up in my pot!). . My newsletter goes out tomorrow – if you’re not on it and want to be you can find the details in my story today or by clicking on the link in my profile.
  • Two ingredients, old bread and sugar, and you can have Russian Bread Kvass. . I find home-made sourdough rye and some very dark brown sugar pretty unbeatable taste-wise. And I use the bread cubes again and again, brew after brew, so that they become a bit like kefir grains – a colony of probiotic yeasts and bacteria. . Here are the said bread cubes being filtered out as I pour the fermented liquid into a swing-top bottle for a second fermentation. . My favourite flavouring for this second ferment is raisins and mint. But orange and ginger are good too. . Some more pictures in my story today and the recipe (which includes videos) is the top link in my profile.
  • #58 – Ancestral Cooking for Schools & Retreats with Hilary Boynton

Recent Comments

  • Ali on #35 – The Easy Way
  • Christie Russell on #35 – The Easy Way
  • Ali on #54 – What Have We Done To Beer?! (& What Can We Do About It?)
  • Ali on #54 – What Have We Done To Beer?! (& What Can We Do About It?)
  • Probióticos para hacer en casa on Milk Kefir Spelt Bread

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