From the category archives:

Recipes

Our sourdough starter is maturing

March 13, 2010
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The starter culture for our sourdough bread looks like it’s ready to use. It’s bubbling and has a thick top, like a cappuccino. All we need do now is find time to mix together our bread and leave it to rise.

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Starting to make sourdough bread

March 8, 2010
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Sourdough bread is made using a naturally-occurring living organism rather than traditional bakers’ yeast. It requires patience and care as you grow your own starter, that once up and running can last for years.

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Our first yoghurt cheese

January 8, 2010
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Yoghurt cheese is easy to make, requiring only a way to drain your yoghurt and a little salt for flavouring. The result is a smooth, creamy cheese that is great for eating and baking.

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Vegetarian chilli

January 6, 2010
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Vegetarian chilli is easy to make, and a warming comfort food that is great for the winter months. Meat-eaters can easily adapt this recipe by adding ground beef. Much of it can be made using store-cupboard ingredients.

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Sausage Plait

January 2, 2010
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Sausage plait is easy to make, requires few ingredients and is easily adapted for vegetarians. It’s a great stand-by recipe for unexpected guests and freezes well.

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Yoghurt win!

December 23, 2009
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On our second attempt we’ve made a good litre batch of nice thick Greek-style yoghurt overnight. It was much quicker than our first attempt, and it tastes great.

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Marble cake

December 14, 2009
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Marble cake is great for parties and birthdays. The colourful inside makes for a great surprise when cut, and it’s not much more difficult to make than regular sponge cake.

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We try our hand at homemade yoghurt

December 8, 2009
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We eat yoghurt most nights, so I thought it was time that we made our own.
It’s effectively just soured milk, which is why it’s so often mixed with strong flavours like fruit or toffee – they temper the sour taste in your mouth.
Now after a lot of hunting around online it seems that there is [...]

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How to make spicy tomato soup: recipe

October 17, 2009
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Since we cut the tomatoes back to help the fruits ripen our crop has started to behave as we’d hoped. In fact, they’re now ripening so quickly (and so late) that we’re not having enough sandwiches and salads in which to eat them all.
So we’ve been making this lovely spicy soup, which takes about 10 [...]

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How to pickle onions

September 12, 2009

Peeled onionsWith so many onions harvested from the garden we decided that the best way to save them for winter was pickling. Here’s how we did it.

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