Ancestral Kitchen

Carrot-top pesto nestled with some fish and sauerkraut atop rye pasta. We made this with home-grown carrots! My son has been waiting for it since April – when he planted the seeds. It was a treat to enjoy the pesto together whilst also munching bugs-bunny-style on the raw carrots.
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The recipe/process is in my story today!

Hello to you from me and my well-earned lunch!
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Are you cooking sourdough wholegrain spelt pizza with me this month? I’d love to have you join me 🙂 The recipe is in my profile.

My recipe for Sourdough Wholegrain Spelt Pizza is on my website (link in bio) and is August’s #ancestralcookup.
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That means that you, with my step-by-step guidance can enjoy this ancient grain, crispy, tasty and gut-friendly pizza!
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I’m going to be cooking it up plenty this month. I’d love it if you’d do too.

It’s time to cook up some pizza! And not just any pizza… Sourdough Wholegrain Spelt Pizza: One that is not only incredibly tasty, but gives you all of the ancient grain’s nutrients and is good for your tummy. That’s gotta … Read More

Love, gratitude, nourishment and hope. That, plus more, is wrapped up in food for me. Today at our table, me and my boys will celebrate Lughnasadh. It’s a Celtic festival that signals the beginning of harvest. Bread is symbolic to it. So, with my son, I dug up the first of our beetroot grown from seed and added them to a sourdough bread. Here’s the joyful mixture! We’re baking it now and will cut it for lunch.
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This is the fourth time we’ve celebrated Lughnasadh now, adopting it when we were living in Cornwall, south-west England. Whilst we eat, we each speak 3 things that have happened in the last year, for which we are grateful. We couple each one with something that we pledge to do in way of gratitude.
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It’s a tradition we’ve made together and I love it.

My breakfast has so many sourdough bubbles it doesn’t know whether it’s a crumpet or a pancake!
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I love watching the batter cook. This morning I used local olive oil for the frying. Seeing its yellowy-greeny colour creep around the edges of the pancake pleases me.

I finished my first ever book in Italian and I am so chuffed! It has taken me 6 months to get through it! I am not a natural linguist; the thing that’s kept me going is that it’s a brilliant ancestral food book. Passion helps so very much with persistence!
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Here’s the book – its title would be translated literally as ‘The Cook and The Famine’. It’s written by a guy who lives very close by here in Tuscany and who has such a wealth of knowledge. It’s made me want to forage, to experiment, to cook more pulses and to eat lots more chestnuts!
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I think they’ll be pics of me cooking some of the things from it coming up…maybe even adding my own twist to them too 😉
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My story today has more details if you want to hear excitable me 🙂

Some days, when I open my fridge to make a salad, all I find is lettuce, carrot and cucumber. As I wash and chop them, I get excited about creating a really interesting dressing. Vegetables chopped, I get my pestle and mortar out.
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Here’s today’s offering, about to be lidded and shaken up: fresh lemon juice and olive oil to which I’ve added black pepper, nigella seeds and crushed coriander seeds. The fragrance of the lemon and coriander is making my mouth water.
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I’d love to hear if you’ve got a favourite dressing combo that I can give a go.

I sometimes wonder if you can ‘read’ sourdough cracks like you can ‘read’ tea leaves? If so, perhaps the triplet of cracks in this one’s saying that there are three really cool things coming up for me this week? I’d like that!
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100% wholegrain spelt sourdough make with local flour plus a touch of honey and olive oil. It fermented on the counter for 4 hours with some stretch and folds to the dough and then proofed in the ceramic tin for an hour and a bit before baking.

Somewhere near you there are some beautiful sausages just waiting. Waiting for you to take them home, surround them with a bubbly bed of wholegrain goodness and bake them up.
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So they can fill your house with their amazing smell, adorn your dining table with crisp, golden-brownness, treat your taste buds to a warm-bread-plus-sausage heaven and pamper your tummy with easy-to-digest goodness.
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Can you tell how much I’m in love with this combo?! Sourdough Wholegrain Toad-in-the-Hole is this month’s #ancestralcookup. It can be made with wheat, or a #glutenfree grain.
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You can find the recipe on my profile and cook it along with me this month.

What’s cooking?

Hello to you from me and my well-earned lunch! . Are you cooking sourdough wholegrain spelt pizza with me this month? I’d love to have you join me :-) The recipe is in my profile.

Sourdough Wholegrain Spelt Pizza

My breakfast has so many sourdough bubbles it doesn’t know whether it’s a crumpet or a pancake! . I love watching the batter cook. This morning I used local olive oil for the frying. Seeing its yellowy-greeny colour creep around the edges of the pancake pleases me.