How one recipe proved to be one of the tastiest dishes I know, but I managed not to cook it for 20 years.
Posts about Food and Drink
About a month or so I was in the kitchen looking at a recipe book for bread, because I was feeling a little bored. I was in a breadmaking rut. And it was time to do something different. It was time to make a sourdough starter.
It is said that one in every eight pounds spent in shops in the UK, is spent in Tesco. That's 12½p out of every pound goes in to Tesco's tills. And that's just one supermarket. Don't know about you, but I think that's scary and have done for a while. Supermarkets in general are dominating our lives. And they're spreading out like wildfire.
Good bread makes time to make. And the longer the better. And just because you've got a breadmaker doesn't mean you can't make slow bread.
Rice salad, carrots, some meaty stuff and cold sprouts?
A bread making machine doesn't necessarily mean the end to experimentation in your baking.
No longer knead the dough.
When I tell people about how wonderful sprout soup is, everyone looks at me as if I'm completely insane. But sprout soup is amazing. I know you won't believe me but put that thought of overboiled sprouts and their ugly taste behind you and try this.
What if I was to tell you that you could make a decent loaf with no needing and that all you needed to do was quickly mix your ingredients together, leave it overnight then bake it first thing? And the bread it made was rather good?
Like her more famous book, Grub on a Grant, Quick and Easy Cooking for Students offers a plethora of simple but tasty meals. Its more recent publication date means it has a greater emphasis on those staples of modern living like pasta and rice, but also takes the opportunity to introduce people to other grains like bulgar wheat and cous-cous.