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Raw goat’s milk, still warm, from a farm up the hill a few miles. It took me a while to find a farm and then organise an order, but I am so very happy to have #realmilk back in my family’s life. And my son was in love with the warmth! We drank a little each and then I poured the rest in two jars; one for kefir and the other to sour for curd cheese and whey.

March 22, 2020 by

Raw goat’s milk, still warm, from a farm up the hill a few miles. It took me a while to find a farm and then organise an order, but I am so very happy to have #realmilk back in my family’s life. And my son was in love with the warmth! We drank a little each and then I poured the rest in two jars; one for kefir and the other to sour for curd cheese and whey.

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My sourdough wholegrain spelt pizza cooked in a home-kitchen oven definitely improving. A 24 hour ferment seems to make the dough easier to handle. This one has Italian tomato paste, portobello mushrooms, raw fontina cheese, oregano, fresh tomatoes, garlic and olive oil.

March 19, 2020 by

My sourdough wholegrain spelt pizza cooked in a home-kitchen oven definitely improving. A 24 hour ferment seems to make the dough easier to handle. This one has Italian tomato paste, portobello mushrooms, raw fontina cheese, oregano, fresh tomatoes, garlic and olive oil.

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What to do with your kid when you can’t go out due to the Italian lockdown? Make Celeriac chips, of course :-) We cut the root very thinly, then mixed up melted coconut oil, tumeric, nigella seeds, black pepper and a little cumin. He’s painting the yellow on and then I’ll bake them in a hot oven, turning half-way, for about 35 mins. It’s important, I remind him, to space them out to help them crisp up.

March 17, 2020 by

What to do with your kid when you can’t go out due to the Italian lockdown? Make Celeriac chips, of course 🙂 We cut the root very thinly, then mixed up melted coconut oil, tumeric, nigella seeds, black pepper and a little cumin. He’s painting the yellow on and then I’ll bake them in a hot oven, turning half-way, for about 35 mins. It’s important, I remind him, to space them out to help them crisp up.

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I am so in love with dehydrated, crispy walnuts. I soak for a day and then rinse them and line them up to go on at 40C for pretty much another day. They end up with all the bitterness rinsed away, light and so crispy, toasty that they are a delight. Oh, and of course the anti-nutrients have gone too…almost forgot about that!

March 16, 2020 by

I am so in love with dehydrated, crispy walnuts. I soak for a day and then rinse them and line them up to go on at 40C for pretty much another day. They end up with all the bitterness rinsed away, light and so crispy, toasty that they are a delight. Oh, and of course the anti-nutrients have gone too…almost forgot about that!

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Before I came across #westonprice, hummus always disagreed with me. Then I learnt how traditional cultures have always processed grains. Since then, I’ve sought out hulled beans (it was in Italy I saw them first: ‘decorticata’), soaked them in water with a little acid medium the night before I cook and then cooked them for at least an hour and a half. Here what I made yesterday: hulled fava beans, blended with ground sesame seeds, garlic and olive oil.

March 15, 2020 by

Before I came across #westonprice, hummus always disagreed with me. Then I learnt how traditional cultures have always processed grains. Since then, I’ve sought out hulled beans (it was in Italy I saw them first: ‘decorticata’), soaked them in water with a little acid medium the night before I cook and then cooked them for at least an hour and a half. Here what I made yesterday: hulled fava beans, blended with ground sesame seeds, garlic and olive oil.

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I’ve been making 100% wholegrain spelt sourdough pizzas for about a year now. I feel like I’ve got the dough and the fermentation sorted, but the transfer to the oven and cooking to perfection is still a work in progress (it hasn’t helped that, in that time, I’ve moved my family from the UK to Italy and we’ve passed through many kitchens!). My 5-year old loves eating the results, whatever. That makes me a happy Mumma.

March 13, 2020 by

I’ve been making 100% wholegrain spelt sourdough pizzas for about a year now. I feel like I’ve got the dough and the fermentation sorted, but the transfer to the oven and cooking to perfection is still a work in progress (it hasn’t helped that, in that time, I’ve moved my family from the UK to Italy and we’ve passed through many kitchens!). My 5-year old loves eating the results, whatever. That makes me a happy Mumma.

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