FoodLovers Britain

Just another WordPress.com weblog

Archive for Uncategorized

Sourdough Challenge day 1

April 21, 2009 at 5:31 pm · Filed under Uncategorized

Yesterday was Day 1 of my Sourdough Challenge and time to start growing my Starter. As per my recipe, all that needed to be done was mix equal quantities of flour and water together (I used 100g of each). Time and the natural yeasts in the air around us will, apparently, do the rest.
I used a standard 2 litre water bottle with the top cut off to make my starter in – hopefully it should be big enough to cope with my Starter’s (fingers crossed) imminent expansion. I’ve been hearing all sorts of stories of exploding jars (don’t use a glass container!) and messy radiators!

Obviously, chosing the flour to use was a big decision. I changed my mind between rye and wheat several times but eventually settled for rye – which is the most traditional for Sourdough and apparently a little more reliable. I used wholemeal organic flour since this has more of the natural yeasts and proteins in it which will help feed my Starter.
I’d love to hear your comments or if you’re a sourdough veteran who has any tips .
And it’s not too late to join in and start growing your very own Starter. Follow my recipe (or try your own if you prefer) and let me know how you get on. If you email me photos of your Starter, I can create you your own post which you can leave daily comments on charting your Starter’s progress. If you email them to me, I can add daily photo updates, too since you can’t post them in the comments directly.
I look forward to hearing from you – and that’s a challenge!

Comments

RECOMMENDED READS

April 9, 2009 at 1:47 pm · Filed under Uncategorized

Arabesque by Greg & Lucy Malouf
I always think middle eastern food has something magical and precious about it. Scattered pomegranate seeds, the bold contrasts of savoury and sweet and the warm fragrance of spices such as cumin and cardamom evoke an intriguing sense of enchantment that no other cuisine can. In many ways, I find this book has similar properties. The beautiful photography, high quality paper, and rich content makes it one of those occasional books which you’ll treasure, but rarer still, one you will both treasure and regularly use. Divided into ingredient-specific chapters, authors Greg and Lucy Malouf take a heartfelt approach in guiding readers through modern middle-eastern food. As well as covering basics such as ingredients’ flavours and uses, they address the mythologies which surround them and the feelings and memories they evoke for them. This isn’t limited to the ingredients, either. Recipes are given life by introductions which explain their origins and the reasons for their inclusion in the book and their repportoirs. These descriptions are so vivid that they almost make up for the distinct lack of photographs of many of the recipes – though this could still be seen as the book’s one real downside. The recipes take a clever approach to middle-eastern cooking. Although classics such as hummus, tabbouleh and falafel are all present, it is the modern adaptations which are of the most interest. Preserved lemon guacamole, goat’s cheese dolmades, saffron scrambled eggs and rose water infused berry fool all show how the cuisine’s staple ingredients can be played around with and used to bring new life to classics from completely separate cuisines. A genuinely inspiring book which, despite the array of exciting recipes, encourages experimentation and the creation of your own recipes from the list of ingredients provided. I can’t tell you the number of banquets this book has been responsible for in my house….
buy Arabesque online at Amazon

Post your own reviews for the chance to win books here >>

Comments

April 9, 2009 at 1:45 pm · Filed under Uncategorized

SOURDOUGH FROM SCRATCH
MAKE YOUR OWN SOURDOUGH STARTER
IT IS COMING – HONEST!
I posted a few weeks ago about making this bread and trying to get you to make it along with me. Buut, as you have probably seen, I haven’t yet posted. I’ll be away next week but will now be  starting on 21st April – so come on and get ready to cook along with me.
Starting on the 21st april, I’ll be making my very own sourdough loaf from scratch using just two ingredients – flour and water. Nothing else except possibly a sprinkling of salt. No yeast and absolutely no Mono and Di Acetyltartaric Esters of anything. First I’ve got to start my own sourdough starter (excuse the pun!), which I’ll ‘grow’ over a period of weeks using only the natural yeasts to be found in the air around us – and I’ll record my progress daily here on the FoodLovers blog. Join me. Start making your own bread with your very own starter – and post pictures on the blog tracking your progress. My posts will guide you day by day through the process. So be sure to come back then for the first installment and the details of what you need in order to get started yourself…
In the meantime..look at my sourdough bread from scratch recipe

Comments

sourdough challenge

February 27, 2009 at 2:46 pm · Filed under Uncategorized

SOURDOUGH FROM SCRATCH
MAKE YOUR OWN SOURDOUGH STARTER
Starting on the 9th march, I’ll be making my very own sourdough loaf from scratch using just two ingredients – flour and water. Nothing else except possibly a sprinkling of salt. No yeast and absolutely no Mono and Di Acetyltartaric Esters of anything. First I’ve got to start my own sourdough starter (excuse the pun!), which I’ll ‘grow’ over a period of weeks using only the natural yeasts to be found in the air around us – and I’ll record my progress daily here on the FoodLovers blog. Join me. Start making your own bread with your very own starter – and post pictures on the blog tracking your progress. My posts will guide you day by day through the process. So be sure to come back then for the first installment and the details of what you need in order to get started yourself…

Comments (1)

RECOMMENDED READS

February 27, 2009 at 2:34 pm · Filed under Uncategorized

Pepper by Christine McFadden
“A whole book on Pepper! Are you mad?” you might think wondering the mileage of that all purpose seasoning sitting in your mill.
Well, at times I may be a bit mad but I found this book fascinating. Of course, it’s not just about that stuff in your mill, though. The part of the book which I found most enlightening was Christine’s listing and explaining of the many different types of pepper. Black, white, pink, red and green peppercorns are literally the tip of the iceberg. Long, Cubec, Szechwan and Sansyo are all included along with numerous others which, though I was mostly familiar with (I’m a bit of a spice junkie), I would never have categorized as pepper. Admittedly, many are completely unrelated and so a little bit of a cheat on Christine’s part, but still the botanical family is extensive.
The confusion of terms was another point of interest. I now know, for example, that whilst proper green peppercorns are a totally separate, though related, variety to the black we are so familiar with; others labeled as ‘green’ may be the under-ripe versions of the black.
Christine also goes into great depth about the history of pepper, the sheer quantity of this detail is initially slightly daunting but once you start reading it, I guarantee you’ll be fascinated to learn the huge impact the spice has had on the world, playing a considerable part in deciding which countries are rich and which are poor, even to this day.
There’s so much knowledge in the book, that you could almost forget there are also 100 recipes. Though some are fairly standard, others are extremely interesting. Paradise Cake, for example, which uses ‘grains of paradise’ in a syrupy sponge-cake, or peppered figs, which are made by pressing layers of dried figs and black peppercorns together and leaving to mature.
All in all, it’s a fascinating book for both reference and recipes, and is well worth a place on your bookcase – though it’s unlikely to be one that just sits there.

Comments

Favourite Cookbooks

January 23, 2009 at 5:18 pm · Filed under Uncategorized and tagged:

In the FoodLovers Britain offices we get loads of cookbooks sent to us for review (lucky us!) but I still can’t get enough (you really never can have too many) so I thought why don’t we swap reviews so that we all know which are worth splashing the cash on and which aren’t. I’m going to start regularly posting reviews of new books I read as well as some favourites from my personal library on the blog and you can leave your comments on the books you’ve read and then together we can build up a review archive to guide our shopping…

Comments (1)