Yesterday evening I realised there was no sourdough bread left in my freezer. Needed some for dinner next day. No panic, right time to go for my seeded overnight no-knead loaf recipe, inspired by a method popularised by food writer Mark Bittman (but with just some tweaks here and there of course). And…bread was on […]
Tag: wholemeal
Tomato and olive sourdough boule
It has been a while since I made some sourdough bread. In the last months I quite neglected my starter Kevin due to very irregular feeds. It was time to make amends. Brought my starter up to speed and make this delicious tomato and olives sourdough boule. Thinking back, I really enjoyed the times when […]
Wholewheat naan bread
Naan is a type of bread found in many Asian cuisines and in the Caribbean. It’s one of my favourites accompaniments to make a curry dinner even more special or served alongside all sorts of dips. The texture is usually quite soft and chewy, a bit bubbly here and there, and that final touch of melted […]
Peach upside-down cake
In collaboration with Brixton Windmill and using their organic wholemeal flour If an upside down cake can only be made by using fruit, that definitely sounds like my type of cake. I love using fresh fruit in my recipes, they are so versatile, good looking and delicious, the options are endless. I decided to make […]
Rustic soft rolls
In collaboration with Brixton Windmill and using their organic wholemeal flour These rustic soft rolls made with whole wheat flour are simply the perfect companion to any dish. They require only seven ingredients and are so simple to make, so if you are a bread beginner this is the recipe for you (but those more […]
Mango, coconut frangipane and cardamom tart
In collaboration with Brixton Windmill and using their organic wholemeal flour The sweetness and lightness of coconut frangipane, the delicate fresh mango flavour and the side-note (little) kick of cardamom sugar make this the perfect springtime dessert. I found out about the so called ‘Indian mango season’ only in recent years. In Italy there is […]
Sour cherry and coffee hot cross buns
In collaboration with Brixton Windmill and using their organic wholemeal flour Hot cross buns are…something that I had never eaten before moving to the UK. Surely not for Easter. Traditionally, Easter in Italy is marked by the arrival of millions of ‘doves’. No, literally, they are everywhere, but made of bread of course: the traditional […]
Rum, raisin and pine nut cookies
In collaboration with Brixton Windmill and using their organic wholemeal flour Plus orange, oats and wholemeal flour, but the title would have been too long. Cookies are notoriously easy to make and notoriously good to eat. I particularly like those who are crisp edged but a little chewy in the middle and there are a […]
Rustic galette with roasted butternut squash, cavolo nero pesto and hazelnut gremolata
In collaboration with Brixton Windmill and using their organic wholemeal flour Galette, torta salata, crusty cake, savoury tart. Bring them all on. I must say, I particularly love the versatility of a galette and its rich buttery pastry. Just add or take away some sugar from a classic pastry recipe, and you can bake anything […]
Wholewheat oatcakes
In collaboration with Brixton Windmill and using their organic wholemeal flour I must say I am a cheese lover. On top of being a coffee lover. Well, that’s kind of the Italian stereotype too, I was told. Cheese (mozzarella, parmesan, burrata, gorgonzola…and we could continue for days) and coffee (espresso of course). Then apparently there […]
Christmas apple strudel
In collaboration with Brixton Windmill and using their organic wholemeal flour Strudel is a traditional layered pastry that originated in Austria (or around that area) some time ago during the 18th century (but someone says even earlier than that). The filling is usually sweet and made up of apples, raisins, cinnamon and sugar as the […]
Wholewheat sourdough cob
In collaboration with Brixton Windmill and using their organic wholemeal flour So, it’s finally time to post a sourdough bread recipe. When the pandemic hit, I started growing my starter. At last, more than a year and a half dow the line, I finally feel I am getting results my hyper-critical self considers good enough […]
Blueberry and almond frangipane tart
In collaboration with Brixton Windmill and using their organic wholemeal flour For those who don’t know it, I have a lot of love for wholemeal flour (and wholemeal ingredients in general). And if you don’t have a lot of love for it, you simply should. Wholemeal flour desserts are just wonderful. Why? Well, they simple […]