The original comfort-food recipe, as made by my brother, and remembered fondly by my family. The only recipe I know which specifies going for the cheapest, most basic ingredients available. (more…)
So I had a jar of kalonji (Black Onion Seed) in the kitchen, and not a clue what to do with it. This works. (more…)
An excellent loaf, with a soft substantial texture. It doesn’t work well formed into rolls. Superb as a loaf, thinly sliced, with lots of butter or cheese. (more…)
Quite the finest tasting bread I have ever made.
To half of the basic bread recipe (made with white, wholemeal, or a mixture), add with the flour on the second day …
- 2-3 roasted garlic bulbs. (Cut garlic bulbs across the top to expose the cloves, drizzle with olive oil, wrap in aluminium foil – and roast for 20-25 minutes; allow to cool thoroughly before squeezing into the dough.)
- 1 tbsp fresh rosemary, chopped.
As simple as that. Best formed as two baguettes or cottage rounds. Eat with cheese, soup … or labneh.
My personal “go-to” recipe; it starts with making a “sponge” the day before. (more…)