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Home » Instagram » Fermented gingerbread ladies covered in melted 90% chocolate and zesty orange. . May you have a peaceful, warm and joyful few days: Happy Christmas!
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Fermented gingerbread ladies covered in melted 90% chocolate and zesty orange. . May you have a peaceful, warm and joyful few days: Happy Christmas!

December 22, 2022 by Ali

Previous PostAre your holidays stress-free? . We asked our listeners for what they wanted to hear on the podcast Christmas episode: . How can I not overindulge? How can I eat well when I’m going to someone else’s home? What good food can I take to with me when I’m travelling? What can I prepare in advance so I’m not in the kitchen all Christmas morning? How can I help my children avoid the onslaught of bad food? How can I have the Christmas I always intend to have but never quite achieve? . We answer all these questions and more in today’s episode, which we decided to call The Christmas Survival Guide! . If you want some tips to help you stay sane and well over the holidays do listen in. And if there’s someone else you think this’d help, send it to them! . You can download @ancestralkitchenpodcast from all the podcast apps or stream/download from the link in Alison’s or the podcast’s profile. . A very Happy Christmas from both of us to you and all you love.
Next PostKitchen Table Chats #19 – Our Birth Stories

Recent Posts

  • Have you ever tried an olive straight from the tree? . They’re incredibly bitter, verging on inedible! . These olives have been on my counter in a large bowl of water for nearly 2 months (and if you’ve seen the size of my kitchen you’ll know how difficult that’s been!). I’ve been changing the water every day. This leeches the bitterness from them. . Now I’m putting them into a herbed brine and will leave them for at least 6 weeks before tasting. . This is an age-old Italian tradition called olive in salamoia. The ‘sal’ referring to salt and the ‘muria’ being the latin for brine. . Is the first time I’ve ever done it. And as with so many of my kitchen processes, I need patience – because I want to eat these now!
  • 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).

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