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What’s your ideal for an oatmeal cookie? Crunchy throughout? Chewy inside with crisp outer? Smooth or jumbo oats? . Oat cookie experimentation means there are lots to try at the moment in my house! There are two types here – one with egg, one without. They were both made with a long-matured dough (the first picture): honey and oats left for 9 weeks to ‘ferment’ before being mixed up with butter/spices and baked. . Turns out I prefer the non-egg, crunchy-throughout ones :-)

April 20, 2023 by

What’s your ideal for an oatmeal cookie? Crunchy throughout? Chewy inside with crisp outer? Smooth or jumbo oats?
.
Oat cookie experimentation means there are lots to try at the moment in my house! There are two types here – one with egg, one without. They were both made with a long-matured dough (the first picture): honey and oats left for 9 weeks to ‘ferment’ before being mixed up with butter/spices and baked.
.
Turns out I prefer the non-egg, crunchy-throughout ones 🙂

… Read More

Instagram

Sourdough oatcake pop tarts! . When I came up with a recipe for sourdough oatcakes I never imagined sandwich-ing two of them together with a fruity jelly to make a pop tart. But man, it works, and I am ever-so-grateful to @mrsachase for taking my oatcakes and coming up with this idea in her kitchen! . The recipe for the sourdough oatcakes is on the resources page of my site (ancestralkitchen.com). Check my story today for some step-by-step photos (I’ll save them to my oats highlight). . You could also make a version of these pop tarts using a traditional Scottish, unfermented, oatcake (again, recipe on my site). The Scots didn’t ferment many of their oat products – I’ve got a newsletter going out tomorrow talking in depth about that fact. If you’d like to receive it go to ancestralkitchen.com – there’s a sign up at the top of every page.

April 17, 2023 by

Sourdough oatcake pop tarts!
.
When I came up with a recipe for sourdough oatcakes I never imagined sandwich-ing two of them together with a fruity jelly to make a pop tart. But man, it works, and I am ever-so-grateful to @mrsachase for taking my oatcakes and coming up with this idea in her kitchen!
.
The recipe for the sourdough oatcakes is on the resources page of my site (ancestralkitchen.com). Check my story today for some step-by-step photos (I’ll save them to my oats highlight).
.
You could also make a version of these pop tarts using a traditional Scottish, unfermented, oatcake (again, recipe on my site). The Scots didn’t ferment many of their oat products – I’ve got a newsletter going out tomorrow talking in depth about that fact. If you’d like to receive it go to ancestralkitchen.com – there’s a sign up at the top of every page.

… Read More

Instagram

Ale in medieval England was made with a portion of malted oats. Until now, I’ve not been able to replicate this as standard oats won’t sprout (they are heat-treated as threshing damages them). . But then I learnt about naked oats, with their paper-thin hulls. And I scoured Italy for a supplier. Having sourced them, I’ve soaked and sprouted them and here we have my first brew with malted oats included :-) . Note the wooden spoon. I use kitchen equipment to brew. If you want to know more, check @ancestralkitchenpodcast #54 where I get super-enthusiastic about all things ancestral ale.

April 13, 2023 by

Ale in medieval England was made with a portion of malted oats. Until now, I’ve not been able to replicate this as standard oats won’t sprout (they are heat-treated as threshing damages them).
.
But then I learnt about naked oats, with their paper-thin hulls. And I scoured Italy for a supplier. Having sourced them, I’ve soaked and sprouted them and here we have my first brew with malted oats included 🙂
.
Note the wooden spoon. I use kitchen equipment to brew. If you want to know more, check @ancestralkitchenpodcast #54 where I get super-enthusiastic about all things ancestral ale.

… Read More

Podcast

#55 – Anita from Weston Price Recipes

April 11, 2023 by

Making the Weston A Price principles accessible, simple, and approachable for everybody is what Anita is so good at. Anita is a wife and mother living in Colorado, USA, serving up delicious, nourishing meals every day. She has mastered the ancestral food principles, and she can teach you how to roast a whole chicken and make the gravy in just a few sentences!… Read More

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Imperfection is so damn sexy! . In food, I equate perfection with mass production: Industrialisation required us to not only make food ‘keepable’ (hello packaging and chemicals) but also the *same*each*time*. And I find that so boring! . Imperfection shows that your food is REAL. It’s been made with hands, in an environment that changes everyday. . Imperfection is how we learn what works and what doesn’t; what we like and what we don’t like; how each litte thing we do influences the end result. . Imperfection is so interesting. Each time I make chocolate at home the eating part becomes an adventure – it’s always a different experience. . We swim in a food system that teaches us to want the same thing, exactly that way, again and again. I encourage you to rebel by making some imperfect food with your own hands today! . If you want to have a go at the bean-to-bar chocolate, I have a low-price course that’ll walk you through it! Click on the link in my profile and scroll down to the courses section, or go to my story today, I’ll put a clickable link there.

April 10, 2023 by

Imperfection is so damn sexy!
.
In food, I equate perfection with mass production: Industrialisation required us to not only make food ‘keepable’ (hello packaging and chemicals) but also the *same*each*time*. And I find that so boring!
.
Imperfection shows that your food is REAL. It’s been made with hands, in an environment that changes everyday.
.
Imperfection is how we learn what works and what doesn’t; what we like and what we don’t like; how each litte thing we do influences the end result.
.
Imperfection is so interesting. Each time I make chocolate at home the eating part becomes an adventure – it’s always a different experience.
.
We swim in a food system that teaches us to want the same thing, exactly that way, again and again. I encourage you to rebel by making some imperfect food with your own hands today!
.
If you want to have a go at the bean-to-bar chocolate, I have a low-price course that’ll walk you through it! Click on the link in my profile and scroll down to the courses section, or go to my story today, I’ll put a clickable link there.

… Read More

Instagram

Oats have been used with meat and spices in sausages for many centuries. Here’s my first attempt at bringing them to life in my kitchen: oats, leek, pork, lard and lots of spices. After making them into sausage shapes I prepared them for steaming (the traditional way of cooking) by wrapping in parchment paper and then aluminium foil. . Check my story today for pictures of in-progress sausages and the finished product! . They were delicious and I want to try them again so have been researching sausage casings and way to stuff. I don’t have a machine that can sausage-stuff, so it’ll be by hand which I’m sure my 8-year old will love!

April 3, 2023 by

Oats have been used with meat and spices in sausages for many centuries. Here’s my first attempt at bringing them to life in my kitchen: oats, leek, pork, lard and lots of spices. After making them into sausage shapes I prepared them for steaming (the traditional way of cooking) by wrapping in parchment paper and then aluminium foil.
.
Check my story today for pictures of in-progress sausages and the finished product!
.
They were delicious and I want to try them again so have been researching sausage casings and way to stuff. I don’t have a machine that can sausage-stuff, so it’ll be by hand which I’m sure my 8-year old will love!

… Read More

Instagram

First go at sourdough spelt halušky – Slovakian pasta/noodles. . I love being inspired by other cuisines and Naomi (@almostbananas) showed me (and all the other @ancestralkitchenpodcast patrons!) how to make these on camera from her Slovakian kitchen. . They aren’t authentic – I didn’t use potato as my son can’t eat it, and I served them with an Italian twist: pancetta, kale and pecorino. But they were good and so much easier to make than sourdough pasta. . We used a spaetzle-maker (I’ll put pictures in my story) and my son pushed the batter – which had been fermenting overnight – through the holes into boiling water. . If you’re daunted by sourdough pasta, these might be worth a try in your kitchen. . And do check out Ancestral Kitchen Podcast #49 where I talk with Naomi about traditional Slovakian Food; it’ll make your mouth water!

March 30, 2023 by

First go at sourdough spelt halušky – Slovakian pasta/noodles.
.
I love being inspired by other cuisines and Naomi (@almostbananas) showed me (and all the other @ancestralkitchenpodcast patrons!) how to make these on camera from her Slovakian kitchen.
.
They aren’t authentic – I didn’t use potato as my son can’t eat it, and I served them with an Italian twist: pancetta, kale and pecorino. But they were good and so much easier to make than sourdough pasta.
.
We used a spaetzle-maker (I’ll put pictures in my story) and my son pushed the batter – which had been fermenting overnight – through the holes into boiling water.
.
If you’re daunted by sourdough pasta, these might be worth a try in your kitchen.
.
And do check out Ancestral Kitchen Podcast #49 where I talk with Naomi about traditional Slovakian Food; it’ll make your mouth water!

… Read More