What exactly is a Mendiant?
Mendiants have quirky roots in France from the Middle Ages. They were part of the Provençal tradition with toppings denoting the original robes of the four Mendicant order of friars. Today they are a well-loved tradition in many a French household and if you try making these they could be a firm favourite in yours. They are commonly eaten over the Christmas period so ... Read more...
This soup pairs perfectly with our Pumpkin Bread recipe or works well as a stand alone for whatever bread you have to hand to mop up the last remnants from the bowl after eating.
I like to experiment with different types of pumpkins as they give different results. Some of my favourites are Crown Prince, Turban, Butternut and the Hubbards, both Golden and Blue.
These all have different taste ... Read more...
Having some fun with your baking is always a good idea and getting a great result that tastes as good as it looks is what its all about.
I love soup and not just for the autumn, but when the pumpkins are in season I stock up the freezer with homemade soup to see me through the winter.
While pumpkin soup making I had some leftover roasted pumpkin chunks which I added to a simple bread recipe and ... Read more...
I really like the contrast made between the jet black ciabatta burger buns topped with contrasting sesame seeds, and the deep yellow crispy-coated halloumi, topped with a spicy sauce - they are fun to make and are a tasty treat for a Halloween night.
The buns are soft and airy - softer still with the addition of the carbon powder - and sprinkled with sesame seeds for a little contrast and ... Read more...
One thing I used to bake a lot in the 90s as a teenager and also in my early twenties when living abroad in Norway, Switzerland and Spain was Swedish Scones. They're not the same as English scones and are more akin to making soda bread, only we use baking powder instead of bicarbonate of soda. I have fond memories making them in the mornings, surprising family and friends to create freshly baked ... Read more...
Granola first made an appearance in 1863, then called “Granula” but it wasn't until the late 1960s that the modern style of Granola was invented, slowly growing in popularity until hitting the mass-market in 1972. It has continued to grow in popularity ever-since but not always for the better: some producers have added cheap fillers to reduce the production costs thereby lowering the quality ... Read more...
You've made your delicious Danish-Style Rye Bread. Now, here is how to make some open sandwiches just as you see in Denmark.
When people hear “potato on bread” most think about a chip butty...but in Scandinavia the open-topped sandwich is a staple for lunch and their potato topped rye bread is absolutely delicious.
Here is a simple recipe for you to try on a nice slice of ... Read more...
My Rye Bread recipe comes from my 22 years living in Denmark, where people either bake or buy Rye Bread for their family every week. Indeed, most Scandinavians eat Rye Bread daily and the Danes are no exception. Similarly to crispbread (like Ryvita), everyone from little kids to burly men eat what looks like dainty slices of Rye Bread for their lunch.
It wasn’t until I tried eating some for ... Read more...
Like many countries in Europe, Belgium has a tradition for waffles with two very popular varieties widely eaten today: the "Brussels" waffle and the "Liege" waffle. The Brussels waffle, has been adopted by the USA, where it has become known as the "Belgian" waffle. In the USA, the recipe has evolved to make a lighter and sweeter waffle, risen by egg rather than yeast. On the other hand, the Liege ... Read more...
A pro-baker formula for the Foricher "Traverse" loaf is styled on a traditional Tuscan loaf: it has very little final shaping: cut from the bulk of dough and stretched after the final proof to the shape required.
Method:
Mix the flour, 6L water, yeast and starter.
Leave to autolyse for at least an hour at room temperature.
Mix the remaining 0.5L water with salt until the dough becomes ... Read more...
What exactly is a Mendiant?
Mendiants have quirky roots in France from the Middle Ages. They were part of the Provençal tradition with toppings denoting the original robes of the four Mendicant order of friars. Today they are a well-loved tradition in many a French household and if you try making these they could be a firm favourite in yours. They are commonly eaten over the Christmas period so ... Read more...
This soup pairs perfectly with our Pumpkin Bread recipe or works well as a stand alone for whatever bread you have to hand to mop up the last remnants from the bowl after eating.
I like to experiment with different types of pumpkins as they give different results. Some of my favourites are Crown Prince, Turban, Butternut and the Hubbards, both Golden and Blue.
These all have different taste ... Read more...
Having some fun with your baking is always a good idea and getting a great result that tastes as good as it looks is what its all about.
I love soup and not just for the autumn, but when the pumpkins are in season I stock up the freezer with homemade soup to see me through the winter.
While pumpkin soup making I had some leftover roasted pumpkin chunks which I added to a simple bread recipe and ... Read more...
I really like the contrast made between the jet black ciabatta burger buns topped with contrasting sesame seeds, and the deep yellow crispy-coated halloumi, topped with a spicy sauce - they are fun to make and are a tasty treat for a Halloween night.
The buns are soft and airy - softer still with the addition of the carbon powder - and sprinkled with sesame seeds for a little contrast and ... Read more...
One thing I used to bake a lot in the 90s as a teenager and also in my early twenties when living abroad in Norway, Switzerland and Spain was Swedish Scones. They're not the same as English scones and are more akin to making soda bread, only we use baking powder instead of bicarbonate of soda. I have fond memories making them in the mornings, surprising family and friends to create freshly baked ... Read more...
Granola first made an appearance in 1863, then called “Granula” but it wasn't until the late 1960s that the modern style of Granola was invented, slowly growing in popularity until hitting the mass-market in 1972. It has continued to grow in popularity ever-since but not always for the better: some producers have added cheap fillers to reduce the production costs thereby lowering the quality ... Read more...
You've made your delicious Danish-Style Rye Bread. Now, here is how to make some open sandwiches just as you see in Denmark.
When people hear “potato on bread” most think about a chip butty...but in Scandinavia the open-topped sandwich is a staple for lunch and their potato topped rye bread is absolutely delicious.
Here is a simple recipe for you to try on a nice slice of ... Read more...
My Rye Bread recipe comes from my 22 years living in Denmark, where people either bake or buy Rye Bread for their family every week. Indeed, most Scandinavians eat Rye Bread daily and the Danes are no exception. Similarly to crispbread (like Ryvita), everyone from little kids to burly men eat what looks like dainty slices of Rye Bread for their lunch.
It wasn’t until I tried eating some for ... Read more...
Like many countries in Europe, Belgium has a tradition for waffles with two very popular varieties widely eaten today: the "Brussels" waffle and the "Liege" waffle. The Brussels waffle, has been adopted by the USA, where it has become known as the "Belgian" waffle. In the USA, the recipe has evolved to make a lighter and sweeter waffle, risen by egg rather than yeast. On the other hand, the Liege ... Read more...
A pro-baker formula for the Foricher "Traverse" loaf is styled on a traditional Tuscan loaf: it has very little final shaping: cut from the bulk of dough and stretched after the final proof to the shape required.
Method:
Mix the flour, 6L water, yeast and starter.
Leave to autolyse for at least an hour at room temperature.
Mix the remaining 0.5L water with salt until the dough becomes ... Read more...
