Are you with me in your love of oats? Creamy, golden, comforting, filling…what is there not to like?! Enjoying oats is not just about porridge; oats are far more flexible than mainstream food would have us believe. The British have … Read More
These oatcakes have been a traditional way to start the day in the north of England for centuries. They and are thin and pliable, like pancakes, and eaten stuffed with breakfast foods such as eggs, bacon and sausages. When they … Read More
Tibicos is more popularly known as water kefir, and that’s what I called it for a decade…until I interviewed fermentation King Sandor Katz for Ancestral Kitchen Podcast and he sternly reprimanded my co-host and me for not using water kefir’s … Read More
Lardo, the traditional Italian way of dry curing pork fat, is a delicious. It is best sliced very thinly and can be eaten in many ways. Here are some favourite ways to enjoy it: Lay lardo on top of warm … Read More
Want a delicious, creative way to use fermented oats? This oat bake made with fermented oats is tasty, easy and it keeps really well in the fridge or freezer. Eat slices hot and fresh, cut a chunk off from the … Read More
There’s a wealth of fat-enriched breads in many cuisines because we’ve known, for a very long time, that fat and bread are so good together. The Italian recipe litany, where this bread originates, is no exception! Fat-enriched breads were particularly … Read More
What ingredients do you associate with Italian cooking? If I ask you this question, I’m guessing a list starts forming in your mind. And I’d lay money on olive oil being close to the top. Italians have been cooking with … Read More
This sourdough soup is so good, I literally make discard for it when I don’t have any. And I’m not alone in believing it’s worth the effort. Traditionally, all over Slavic and Baltic regions, cereals have been purposely fermented into … Read More
If you’d have asked me this question 6 months ago, I’d have said a resounding, “Yes!”. I have been a whole grain poster-girl for many years. In my early bread-making days, back when I used a machine and yeast, I’d … Read More
Russian Bread Kvass is a favourite in our house. It’s sweet, it’s sour, it’s bubbly, it’s rich. And that’s before you’ve flavoured it – which you can do with fruit, herbs, spice and roots. Kvass is a less-well-known cousin to … Read More