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These are fermented millet and sorghum polenta bread slices which have been fried till crispy. I love them for breakfast, topped with ground linseed and dehydrated, super-crispy nuts . They are also good for a quick supper. I make the loaf (check my story today for more info) at the weekend and then have something I can pop in the cast iron pan weeknights to crunch up while I pull together the rest of our meal. . The fermenting is important (to me, at least!). It is easy, brings a yummy sour flavour and makes them easier to digest.

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These are fermented millet and sorghum polenta bread slices which have been fried till crispy. I love them for breakfast, topped with ground linseed and dehydrated, super-crispy nuts
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They are also good for a quick supper. I make the loaf (check my story today for more info) at the weekend and then have something I can pop in the cast iron pan weeknights to crunch up while I pull together the rest of our meal.
.
The fermenting is important (to me, at least!). It is easy, brings a yummy sour flavour and makes them easier to digest.

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I have made this loaf every week for the past 18 months. It is a winner – pure and simple. Nutty spelt, zero-waste, crunchy crust, soft crumb, lots of rise, slices well and stays soft. . It’s so good; I’d love you to enjoy it too, so I’ve written the recipe up as this month’s #ancestralcookup. There’s a link to it on my profile.

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I have made this loaf every week for the past 18 months. It is a winner – pure and simple. Nutty spelt, zero-waste, crunchy crust, soft crumb, lots of rise, slices well and stays soft.
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It’s so good; I’d love you to enjoy it too, so I’ve written the recipe up as this month’s #ancestralcookup. There’s a link to it on my profile.

… Read More

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Roasted carrot soup. It has four ingredients (carrots, onions, garlic and stock) and is super-easy to make. We sprinkled it with coriander, drizzled it with some dressing which had sour and pungent flavours (from lemon and garlic, respectively) and then ate it with a foccacia-style spelt sourdough studded with home-cured bacon. . I felt like a domestic goddess as I watched my son and husband eat. . Simple pleasures bring me much joy :-) . I took more pics (including my 6-year old doing most of the sous chef work) and will pop them in my story.

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Roasted carrot soup. It has four ingredients (carrots, onions, garlic and stock) and is super-easy to make. We sprinkled it with coriander, drizzled it with some dressing which had sour and pungent flavours (from lemon and garlic, respectively) and then ate it with a foccacia-style spelt sourdough studded with home-cured bacon.
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I felt like a domestic goddess as I watched my son and husband eat.
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Simple pleasures bring me much joy 🙂
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I took more pics (including my 6-year old doing most of the sous chef work) and will pop them in my story.

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Simple lunch: Lard-fried local egg on homemade millet/sorghum sourdough accompanied by salad. All topped with a dressing made with a lot of raw garlic (mad on it at the moment, have you seen the article in my profile link?!) and then I took great pleasure in sprinkling our homemade black salt on the yolk. . As I type I realise all the work that went into this ‘simple’ plate: The walk to pick up the eggs, the rendering of the lard, the honing of the #lectinfree sourdough, the making of the Russian salt…and more. Maybe that’s why sitting down to eat it puts such a smile on my face?

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Simple lunch: Lard-fried local egg on homemade millet/sorghum sourdough accompanied by salad. All topped with a dressing made with a lot of raw garlic (mad on it at the moment, have you seen the article in my profile link?!) and then I took great pleasure in sprinkling our homemade black salt on the yolk.
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As I type I realise all the work that went into this ‘simple’ plate: The walk to pick up the eggs, the rendering of the lard, the honing of the #lectinfree sourdough, the making of the Russian salt…and more. Maybe that’s why sitting down to eat it puts such a smile on my face?

… Read More

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I love making Boza, the Turkish ancestral fermented drink. Here it is on day 2 of the fermentation, taken out of it’s warm spot for a stir and a photo. . I make it thick, so the gas produced by the fermentation creates these little spaces in the mix. It’s a sign of the fizziness and delightful sourness to come. . 3 more days to wait, then I can let my 6-year old loose on it!

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I love making Boza, the Turkish ancestral fermented drink. Here it is on day 2 of the fermentation, taken out of it’s warm spot for a stir and a photo.
.
I make it thick, so the gas produced by the fermentation creates these little spaces in the mix. It’s a sign of the fizziness and delightful sourness to come.
.
3 more days to wait, then I can let my 6-year old loose on it!

… Read More

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Chocolate-Coated Garlic! . From the moment I saw this, I knew I had to give it a go. I did 3 raw cloves and 3 fermented cloves. All covered with Lindt 99% chocolate. . Garlic is an astounding medicine…but all its power is lost in cooking. European cultures have included it raw in dishes for eons. . Click on my profile for an article detailing how to make this and giving you 3 other ways to eat raw garlic that are joyful, not medical. . And for the record, I could only manage half a raw chocolate-coated clove, but I loved the fermented clove ones and so did my hubby and son!

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Chocolate-Coated Garlic!
.
From the moment I saw this, I knew I had to give it a go. I did 3 raw cloves and 3 fermented cloves. All covered with Lindt 99% chocolate.
.
Garlic is an astounding medicine…but all its power is lost in cooking. European cultures have included it raw in dishes for eons.
.
Click on my profile for an article detailing how to make this and giving you 3 other ways to eat raw garlic that are joyful, not medical.
.
And for the record, I could only manage half a raw chocolate-coated clove, but I loved the fermented clove ones and so did my hubby and son!

… Read More

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I love making curd cheese. It’s delicious, yes, that’s important, but, just as importantly, it’s a lazy cheese! . All I do is leave the #rawmilk we get from @aziendaagricolapodereruggeri out. When I notice that it has separated, I pour the liquid through a muslin-lined funnel into a jar. . What drips through is whey (check out my #wheysoda story to see what I do with it), what’s left is the cheese. I tie up the muslin and leave for another day, then I mix in herbs, garlic and black pepper. . Then I eat it!

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I love making curd cheese. It’s delicious, yes, that’s important, but, just as importantly, it’s a lazy cheese!
.
All I do is leave the #rawmilk we get from @aziendaagricolapodereruggeri out. When I notice that it has separated, I pour the liquid through a muslin-lined funnel into a jar.
.
What drips through is whey (check out my #wheysoda story to see what I do with it), what’s left is the cheese. I tie up the muslin and leave for another day, then I mix in herbs, garlic and black pepper.
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Then I eat it!

… Read More