Jan
29
Sourdough rye with muesli (Taken with instagram)
Hamiltyum
Mostly foodporn. A few recipes.
Jan
28
Snarfled
We were out of bread so I made a half-recipe of these biscuits for our lunch today. They were so good that I forgot to take a photo, and now they’re all gone.
(I used half whole spelt flour and half all-purpose wheat flour and it worked out great. Other than that, followed the recipe and the technique to the letter.)
Jan
24
Freshly baked crusty spelt rolls
Recipe here: http://m.guardian.co.uk/lifeandstyle/2010/apr/11/nigel-slater-spelt-bread-recipes?cat=lifeandstyle&type=article
Jan
18
Kaleslaw?
Presents I’d prefer to keep for myself.
Jan
15
Winter food moneyshot: Pork and apple meatballs in roasted red pepper cream sauce, served over spaetzle.
Jan
14
Pretty happy with my first attempt at Danish sourdough rye bread (rugbrød). Great fermented flavour. Nice for open-faced sandwiches, toasted or not, and keeps beautifully for days.
If you want to try making it (it is time intensive but most of that time is hands-off), I used the starter and dough recipes in Trina Hahnemann’s cookbook “The Nordic Diet.” The recipe is reprinted in this article, at the end:
http://www.zesterdaily.com/cooking/909-danish-smorrebrod
(I replaced the wheat flour portion with spelt, and instead of cracked rye I used muesli, yum! Also, you’ll need to find a specialty store if you want a 3L loaf tin. I just used two loaf tins, and needed to decrease the baking time only slightly.)
Jan
13
Red Flannel Hash for an early lunch (recipe via @icanhascook’s wonderful blog: http://icanhascook.wordpress.com/2011/10/14/all-day-breakfast/ ) (Taken with instagram)
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