I'd like regular ancestral cooking emails!

There is still time for you to join me in the #ancestralcookup. We are making beef and barley stew together! At mine, we are enjoying it again for lunch – with home-made soda bread, goat’s butter and some sauerkraut. Check out the link in my bio for all the details of how to join in – I’d love to cook with you :-)

There is still time for you to join me in the #ancestralcookup. We are making beef and barley stew together! At mine, we are enjoying it again for lunch – with home-made soda bread, goat’s butter and some sauerkraut. Check out the link in my bio for all the details of how to join in – I’d love to cook with you 🙂

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What I had in the fridge: Left-over roast chicken, left-over kale, half a packet of mushrooms and a red onion. What I did: Lightly fried some garlic and capers in olive oil, before adding thyme (try this, the smell will floor you, so beautiful). I then chopped the onion and mushrooms and added them. When they were golden, I shredded the chicken and popped that in too, stirring well. Whilst that was happening, I cooked some millet in chicken stock made from the same chicken. We ate it drizzled with lots of extra olive oil :-)

What I had in the fridge: Left-over roast chicken, left-over kale, half a packet of mushrooms and a red onion. What I did: Lightly fried some garlic and capers in olive oil, before adding thyme (try this, the smell will floor you, so beautiful). I then chopped the onion and mushrooms and added them. When they were golden, I shredded the chicken and popped that in too, stirring well. Whilst that was happening, I cooked some millet in chicken stock made from the same chicken. We ate it drizzled with lots of extra olive oil 🙂

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A couple of people have asked me how the cook up works. I’m chuffed (which means very pleased in English slang!) as it’s the first one and I wasn’t sure who’d want to join in :-) So here it is put simply. A community cook up that you can do in your own time with your own twist. Then come share the meal here so we can all see what you’ve been doing inside the (in my opinion) most beautiful room of your 4 walls. Come join in, if you fancy!

A couple of people have asked me how the cook up works. I’m chuffed (which means very pleased in English slang!) as it’s the first one and I wasn’t sure who’d want to join in 🙂 So here it is put simply. A community cook up that you can do in your own time with your own twist. Then come share the meal here so we can all see what you’ve been doing inside the (in my opinion) most beautiful room of your 4 walls. Come join in, if you fancy!

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It’s getting better! #sourdoughspeltwholegrainpizza We took the solid bottom shelf off our oven and replaced it with a grilled shelf. I maxed the oven and put the pizza stone in to heat for an hour. My hubby lifted the entire shelf out and I held my breath as I lifted the dough onto the stone and then topped it. Then we cooked it for 8 minutes. Delicious! . Am I the only one in the world to use that hashtag? Might have to go and have a look :-)

It’s getting better! #sourdoughspeltwholegrainpizza We took the solid bottom shelf off our oven and replaced it with a grilled shelf. I maxed the oven and put the pizza stone in to heat for an hour. My hubby lifted the entire shelf out and I held my breath as I lifted the dough onto the stone and then topped it. Then we cooked it for 8 minutes. Delicious! .
Am I the only one in the world to use that hashtag? Might have to go and have a look 🙂

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It was *really* hard to not eat all of last week’s rye sourdough. But we did it! And here is what I wanted it for: Bread Kvass. I’ve put lots of very dark sugar in it too, so the flavours should be deep and rich. I’m getting another batch of the current Ancestral Cook-up – Beef & Barley Stew – ready for cooking tomorrow. I couldn’t get any cabbage this week, so it’ll be a lot of Tuscan Kale instead. That’s fine – I planned the cook-up like this; so we could add in what we could get hold of. If you fancy cooking along with me, I’d love your company. The link to all the details is in my profile.

It was *really* hard to not eat all of last week’s rye sourdough. But we did it! And here is what I wanted it for: Bread Kvass. I’ve put lots of very dark sugar in it too, so the flavours should be deep and rich.
I’m getting another batch of the current Ancestral Cook-up – Beef & Barley Stew – ready for cooking tomorrow. I couldn’t get any cabbage this week, so it’ll be a lot of Tuscan Kale instead. That’s fine – I planned the cook-up like this; so we could add in what we could get hold of. If you fancy cooking along with me, I’d love your company. The link to all the details is in my profile.

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Want to cook along with me on this dish? If you fancy some company and inspiration in your kitchen, the #ancestralcookup is for you. This first one is Beef & Barley Stew. Click the link in my profile and you’ll find a template recipe and all the details you need to make a tasty, comforting, super-nutritious meal. I’ve written it in a way that makes it easy for you to cook along in your own home no matter what ingredients you can get hold of, no matter what your family can or can’t or like to eat. I’d love it if you want to join in, cook up and show me what you make!

Want to cook along with me on this dish? If you fancy some company and inspiration in your kitchen, the #ancestralcookup is for you. This first one is Beef & Barley Stew. Click the link in my profile and you’ll find a template recipe and all the details you need to make a tasty, comforting, super-nutritious meal. I’ve written it in a way that makes it easy for you to cook along in your own home no matter what ingredients you can get hold of, no matter what your family can or can’t or like to eat. I’d love it if you want to join in, cook up and show me what you make!

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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.

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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