I'd like regular ancestral cooking emails!

Being away from home does not mean you have to stop eating good bread. . Here is an impromptu sourdough spelt pizza topped with leftovers plus my tips for making sourdough bread away from home. . 1 – Feed your starter just before you leave and give it less water than you normally do. This will help it last longer. Refresh it when you get to your destination. . 2 – Take a silicone loaf tin with you for light, flexible bread-making. . 3 – Consider different containers to that which you normally use – I’ve used casserole dishes and foil-covered shallow dishes to bake whilst away. . 4 – If you don’t have access to a set of scales, use this as an opportunity to test your intuitive baking skills – add less water to the dough at the beginning and let your mixing tell you how much more you need. . 5 – Let go of your expectations! Sourdough is good even if it collapses or gets a little burnt. A bread’s worth is not measured by how Instgrammable it is…I promise! . If you have any sourdough-outside-the-home questions let me know :-) The recipe for this pizza is available in my profile.

Being away from home does not mean you have to stop eating good bread.
.
Here is an impromptu sourdough spelt pizza topped with leftovers plus my tips for making sourdough bread away from home.
.
1 – Feed your starter just before you leave and give it less water than you normally do. This will help it last longer. Refresh it when you get to your destination.
.
2 – Take a silicone loaf tin with you for light, flexible bread-making.
.
3 – Consider different containers to that which you normally use – I’ve used casserole dishes and foil-covered shallow dishes to bake whilst away.
.
4 – If you don’t have access to a set of scales, use this as an opportunity to test your intuitive baking skills – add less water to the dough at the beginning and let your mixing tell you how much more you need.
.
5 – Let go of your expectations! Sourdough is good even if it collapses or gets a little burnt. A bread’s worth is not measured by how Instgrammable it is…I promise!
.
If you have any sourdough-outside-the-home questions let me know ๐Ÿ™‚

The recipe for this pizza is available in my profile.

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Is grass-fed beef tough? . This was a patron question posed to @farmandhearth and I and it sent me down a rabbit hole of research and, as you see here, testing! . We very rarely eat steak but I recently got some from a wonderful local biodynamic farm. With my new knowledge I bashed it with a mallet, then cooked it at a lower temperature and also for less time. . The smell of butter, garlic and browning meat was making my mouth water as I filmed! . And it was soft, juicy and really tender – success. My son, who is more used to eating liver and heart is now a steak devotee! . The full discussion on grass-feed cooking techniques is on the most recent @ancestralkitchenpodcast patron-exclusive episode. Thank you @izzymamabear for the question and @fontedeiserri for raising cows in a sane and beautiful way! . If you have experiences cooking grass-fed beef, I’d love to hear :-)

Is grass-fed beef tough?
.
This was a patron question posed to @farmandhearth and I and it sent me down a rabbit hole of research and, as you see here, testing!
.
We very rarely eat steak but I recently got some from a wonderful local biodynamic farm. With my new knowledge I bashed it with a mallet, then cooked it at a lower temperature and also for less time.
.
The smell of butter, garlic and browning meat was making my mouth water as I filmed!
.
And it was soft, juicy and really tender – success. My son, who is more used to eating liver and heart is now a steak devotee!
.
The full discussion on grass-feed cooking techniques is on the most recent @ancestralkitchenpodcast patron-exclusive episode. Thank you @izzymamabear for the question and @fontedeiserri for raising cows in a sane and beautiful way!
.
If you have experiences cooking grass-fed beef, I’d love to hear ๐Ÿ™‚

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Today, Aug 1st, we will celebrate Lughnasadh (pronounced loo-naa-saa) by eating this home-made spelt sourdough pizza. . Lughnasadh is a traditional Gaelic festival (that was co-opted into the newer Christianity as ‘Lammas’ or Loaf-Mass Day) that gives thanks for the wheat harvest. . With food ever present in our lives, it’s so easy to forget that it grows in the ground, there are seasons, it needs to be harvested. Just a few generations ago, these rituals were central to our lives. With industrialisation, they’ve faded, but the importance of nourishing ourselves has not. . I am so grateful for the energy, satiation and nutrition that grains give me and my family. Properly prepared, they are an amazing food. . I send you Lughnasadh greetings. If you want to love the grains you have around you and need some inspiration or guidance, you can check out the @ancestralkitchenpodcast episode on grains (#19) or bake up my pizza – the recipe is in my profile.

Today, Aug 1st, we will celebrate Lughnasadh (pronounced loo-naa-saa) by eating this home-made spelt sourdough pizza.
.
Lughnasadh is a traditional Gaelic festival (that was co-opted into the newer Christianity as ‘Lammas’ or Loaf-Mass Day) that gives thanks for the wheat harvest.
.
With food ever present in our lives, it’s so easy to forget that it grows in the ground, there are seasons, it needs to be harvested. Just a few generations ago, these rituals were central to our lives. With industrialisation, they’ve faded, but the importance of nourishing ourselves has not.
.
I am so grateful for the energy, satiation and nutrition that grains give me and my family. Properly prepared, they are an amazing food.
.
I send you Lughnasadh greetings. If you want to love the grains you have around you and need some inspiration or guidance, you can check out the @ancestralkitchenpodcast episode on grains (#19) or bake up my pizza – the recipe is in my profile.

Read More

Fermented Oat Bake

Want a delicious, creative way to use fermented oats? This is tasty, easy and it keeps really well in the fridge or freezer. Eat slices hot and fresh, cut a chunk off from the leftovers as a quick snack, and … Read More

Have you made risotto with bone marrow? This is risotto alla Milanese. Most people know the dish for it’s golden saffron colour, but traditionally it was also made with good beef stock and a hefty chunk of bone marrow. . When @foodofplace opened my eyes to this fact, I knew I wanted to give it a go and got some beef bones especially. The liquid is white wine and home-made beef stock and the fat is butter and bone marrow. I used powdered saffron, some onion and lots of parmesan. . It is very good. The cheese gives a salty tang, the rice is dreamily creamy and the butter/marrow combo feels to me like saying a deep thank you as I sink into a cushioned arm chair! . More details in my story today. The recipe is going in the forthcoming @ancestralkitchenpodcast ecookbook that @farmandhearth and I are brewing up. Andrea showed me some cover pages yesterday and I’m all excited about sharing it!

Have you made risotto with bone marrow? This is risotto alla Milanese. Most people know the dish for it’s golden saffron colour, but traditionally it was also made with good beef stock and a hefty chunk of bone marrow.
.
When @foodofplace opened my eyes to this fact, I knew I wanted to give it a go and got some beef bones especially. The liquid is white wine and home-made beef stock and the fat is butter and bone marrow. I used powdered saffron, some onion and lots of parmesan.
.
It is very good. The cheese gives a salty tang, the rice is dreamily creamy and the butter/marrow combo feels to me like saying a deep thank you as I sink into a cushioned arm chair!
.
More details in my story today. The recipe is going in the forthcoming @ancestralkitchenpodcast ecookbook that @farmandhearth and I are brewing up. Andrea showed me some cover pages yesterday and I’m all excited about sharing it!

Read More

Fermented oat bake…I knew as soon as I tasted this that I’d got the recipe right this time! . Oats can be so much more than porridge – this is a savoury bake with eggs, bacon and cheese. . The oats are fermented which gives their flavour more depth as well as making them more nutritious. Check my profile for a link to a video showing you how to ferment oats if you need guidance. . And I’ll be sending the recipe out in my email newsletter tomorrow. Sign up via the link in my profile (it’s the first option) if you’d like to receive it.

Fermented oat bake…I knew as soon as I tasted this that I’d got the recipe right this time!
.
Oats can be so much more than porridge – this is a savoury bake with eggs, bacon and cheese.
.
The oats are fermented which gives their flavour more depth as well as making them more nutritious. Check my profile for a link to a video showing you how to ferment oats if you need guidance.
.
And I’ll be sending the recipe out in my email newsletter tomorrow. Sign up via the link in my profile (it’s the first option) if you’d like to receive it.

Read More

“For every complex problem, there’s an answer that is clear, simple and wrong” . Today’s podcast is an interview with an amazing woman – Nicolette Hahn Niman. She’s a mum, an author, a rancher and a lawyer. Her book Defending Beef is such a great tackling of the charge that cows are destroying our planet. . This is information and a conversation that needs to be heard. We talk about how to create a sustainable food future, the problem with global science reports, Nicolette’s move back to meat after 30 years as a vegetarian and how she balances her farm, her family and her work all whilst being able to prepare and cook real food. . Thanks to @chelseagreenbooks, we have a copy of Defending Beef to give away! To get your name in the draw, comment below, tagging someone who you think would love to hear this episode. We’ll close out the draw a week today – the 26th, and drop you a note if you’ve won!! . Book giveaway is US-only, podcast episode is available wherever in the world you live :-)

“For every complex problem, there’s an answer that is clear, simple and wrong”
.
Today’s podcast is an interview with an amazing woman – Nicolette Hahn Niman. She’s a mum, an author, a rancher and a lawyer. Her book Defending Beef is such a great tackling of the charge that cows are destroying our planet.
.
This is information and a conversation that needs to be heard. We talk about how to create a sustainable food future, the problem with global science reports, Nicolette’s move back to meat after 30 years as a vegetarian and how she balances her farm, her family and her work all whilst being able to prepare and cook real food.
.
Thanks to @chelseagreenbooks, we have a copy of Defending Beef to give away! To get your name in the draw, comment below, tagging someone who you think would love to hear this episode. We’ll close out the draw a week today – the 26th, and drop you a note if you’ve won!!
.
Book giveaway is US-only, podcast episode is available wherever in the world you live ๐Ÿ™‚

Read More