Sunday, 24 November 2013

Bonjour French Food Hamper - Review



French food is great, I think we can all agree on that, and I like having a snoop around French supermarkets when we are over there. The cheese, bread and cured meats, caramels, jams, chocolate and everything else in between. I heard about Bonjour French Food on Twitter, a monthly hamper full of unique and sometimes hard to find French treats, with a specific theme each time. They were kind enough to offer me a box to review, and I eagerly awaited their next shipment date at the beginning of November.


The theme for November was tartine, a traditional French open sandwich layered with any number of things - cheese, vegetables, pate or cured meat. A perfect quick lunch. My box contained a mix to make Pain de Campagne (country style bread), pork and mushroom terrine, tomato spread, olive tapenade, comte biscuits and apple caramel.

Our plan for the box was to nibble through the contents for dinner, with some excellent cheese and bread (making the pain de campagne had to wait for another day).


The tomato spread was by far our favourite - so intensely tomatoey, like fresh summery tomatoes with a hint of herbs.


Olive tapenade is one of my favourite things, but it is normally not made very well, due to the cheapness of olives used. The Aix & Terra black olive tapenade was gorgeous, so intense and really good quality. You just need a little spread on a piece of bread. I'm sure this would be great stirred into pasta, although it is a little precious for that.


The little spreads made a lovely addition to a cheeseboard and we nibbled on the gorgeous Michel et Augustin comte biscuits with a glass of wine, after dinner. They were generously packed with cheese and I liked that they are made with wholemeal flour - giving a nice nutty taste and extra texture.

Finally, the sweet. The apple caramel reminded us of the apple galettes we had in Paris - intensely fruity, buttery and sweet. I made french toast for breakfast the next day, and the caramel worked perfectly in the place of syrup. 

We really enjoyed nibbling through our box, it was full of interesting brands, most of which are small producers, that we'd not heard of before. The box came with a card explaining the stories of each item, and where you can buy them. It felt like a real insight into French food, and like a great secret that was being shared with us across the Channel. 

Each box is £29 per month, with discounts if you sign up for longer, quite reasonable when you think about the quality of each item, and the time that is spent sourcing them. Find out more here.


Thank you to Bonjour French Food for sending me a box to review.

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Monday, 4 November 2013

Pint Shop Preview Party, Cambridge


A very exciting addition to the Cambridge restaurant opens today - Pint Shop. Their slogan is 'Meat, Bread, Beer' and if that doesn't make you happy then you can stop reading now. Although don't actually, because even if you're a vegetarian or don't like beer, there is something here for you. A magnificent vegetarian pie is on the menu, and 40 different kinds of gin!


I was lucky enough to be invited to their preview party last week to sample what their bar had to offer along with the kitchen. I was greeted by the lovely manager, Clare, who told me simply, there are gin and tonics inside - sold! I was there to see this fabulous new restaurant open but also to celebrating landing a brand new job (yay!).

Pint Shop is a three story former bank, inside which is a bar area and a dining room plus further rooms upstairs. It's nice that the rooms are split this way so you don't feel lost in a huge open plan restaurant. I believe in the bar area you can just grab a drink and a bar snack or a full meal, and the dining area for meals only.


I'm not a beer drinker but I have recently developed a liking for gin (my age maybe?) so I was glad to see they have 40 gins on the menu, plus a regular house gin specially picked out. On the preview night it was Adnams Copper House gin so I gladly ordered a G&T which was expertly and quickly made up. I've mostly had bad experiences with G&T but this was really nice, not too bitter and just the thing after a long day.



Beer wise they are chalked up on a huge blackboard daily, with plenty of variation to suit all tastes. There is a good looking selection of wine but disappointingly no cider  - maybe this is something they will have in the future? Hopefully, there is some great cider being made locally and it would be a shame to miss out.

As we settled down food started to come around, so much of it too! There were chilli 'beer sticks' made from cured pork and spices, a nice hit of spice and perfect with your drink.


Then we were treated to rabbit and potato mini pasties with pickle, fish pie scotch eggs with saffron aioli, potted pork with plum on lovely Jigsaw Bakery sourdough, rolled shoulder of lamb with welsh onion cake and cabbage and finally beetroot with a herby nutty pesto on more of that lovely sourdough. Everything we tasted was really novel, comforting homely food with a nice twist - I can't wait to dine there again.
Potted Pork and Plum 

Rolled Shoulder of Lamb, Potato Cake, Red Cabbage



As part of the festivities there were also talks from their suppliers  - we got to learn all about the Cambridge Gin Distillery and their yummy 'P' Gin made from, you've guessed it, peas, in honour of the Peas Hill address of Pint Shop. We first got to taste a pea spirit which amazingly captured that freshly picked pea taste but in booze! Amazing. Their unique vaccuum distillation process means that they can capture delicate flavours in a spirit. The actual P Gin is made from Juniper (as required by gin, to be called Gin), fresh peas, mint and spices. It was very interesting indeed, the peas are less strong but you get a lovely fresh, mint, herby taste backed up with the obligatory juniper. Novel stuff.

Pint Shop opens tonight, and I believe it is already proving to be a big hit. Get there as soon as you can, it will be great. Find out more here. 


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Friday, 1 November 2013

Morston Hall, Norfolk



Every year we visit an excellent restaurant, with a Michelin star (or two) to celebrate our wedding anniversary. Last Sunday was our fourth year married and we carried on this excellent tradition with a trip to Morston Hall. Located on possibly the most Northerly Norfolk part of Norfolk we drove up on a blustery day looking forward to a sumptuous Sunday lunch in beautiful surroundings.

This might be the most positive restaurant review I've ever given - everything was brilliant - we started with a Kir and canap├ęs in the cosy lounge - the two canapes were a fresh herb pate with a confit tomato and girolle cream with a crispy piece of ham hock. As Mr is vegetarian they also whipped up an additional vegetarian one, marinated chestnuts with pickled elderberries. The staff are so friendly, and we even had a visit from Chef Rich Bainbridge before lunch - to wish us a happy anniversary - such a lovely touch and excellent start.

The dining room is split into several rooms meaning you don't feel lost in a large restaurant. First we started with bread - poppy seed & fennel sourdough, a really lovely combination - perfectly crunchy on the outside and pillowy soft inside. As the lovely Dollybakes said in a recent post, it was genuinely upsetting how good this was. Bread is not going to be the same for me again. I also had some of the white sourdough which was just as delicious.



Sunday Lunch is 4 courses for £35 which also includes said canapes and coffee plus petit fours - very good value. We started with Cauliflower Soup with a cheese mousse and a chive oil - it looked like a very small portion when it arrived but once we dug in, it was very rich so a small portion is only required. A smooth base of cauliflower soup is whipped up with a rich cheese mousse and finished with a swirl of chive oil - I couldn't taste the chive too much but otherwise it was a fantastic start.



Second starters arrived - a beautifully poached salmon fillet for me sitting on a tomato butter sauce that tasted so fresh, summer tomatoes concentrated in to a sauce. Mr had gorgeous roasted beetroot with lots of thyme and a refreshing blackberry sauce - so much flavour for a simple vegetable dish. Often you can struggle with the vegetarian offering at fine dining restaurants, but nothing was too much trouble here - the vegetarian menu was just as inventive and tasty as the meatier option.



On to mains following the tradition of Sunday Roast but like you've never had before. Sage roasted celeriac - such a simple but great idea - fluffy on the side and crispy and smoky on the outside with a herby flavour throughout - they must do this on wood beforehand to get the crispy smokey flavour. Oh, and they put truffles on it too - truffles! Accompaniments included rich buttery fondant potato, silky confit carrot, mini Yorkshire pudding, roast parsnip and a lemon butter sauce.


Onto pudding - we both opted for a sticky toffee pudding - it had been the subject of much conversation earlier in the week on Twitter as it was being served at a conference I was organising - and it would have been rude not to try it at Morston Hall. This was textbook - dark, rich sponge covered in a dark, sticky sauce topped with a whiskey ice cream. Rib stickingly good, and we both really liked the ice cream, it wasn't too strong with whiskey as they can be sometimes.

Before our puddings arrived the waiter very kindly offered us a complimentary dessert wine, as we were celebrating our anniversary - such a great touch once again. He recommended an Hungarian dessert wine to go with our sticky toffee puddings, a great choice. I'm not much of a wine expert but the rich, golden dessert wine was a great match.

After a breather we were offered coffee which came with petit fours. Raspberry marshmallows and little green tea chocolate cakes. The marshmallows were great, and I got to have two as they contain pork gelatine, score! I wasn't so impressed with the green tea cakes, I'm not much of a fan of the matcha/green tea fad, luckily Mr thought they were great, so maybe just a matter of taste?


We thoroughly enjoyed our relaxed lunch at Morston Hall, the staff could not have been more helpful and each course was cooked beautifully with some surprising touches. We left feeling very happy, full and well looked after.

Morston Hall also do an Afternoon Tea which looks excellent, so if anyone fancies a trip to the Far East, sorry, Norfolk, there is an exquisite tea waiting for you and a willing companion.

Morston Hall
www.morstonhall.com

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Friday, 11 October 2013

Mushroom Lasagne

Vegetarians tend to get a raw deal when it comes to lasagne - either rubbery soy mince in a lacklustre sauce or underdone vegetables that tend to not belong in a lasagne. Or sometimes people seem to think vegetarians want to eat healthy lasagne, which is just wrong. I've made veggie lasagnes and despite being quite able to get flavour into soy or being able to cook vegetables, they just haven't had the comfort of a meat lasagne.

You can always trust Deb at the Smitten Kitchen to make things right - I always have faith in her vegetarian mains as she used to be a vegetarian herself. This mushroom lasagne recipe of hers will make for one very happy vegetarian, and one happy meat-eater who misses making a big pan of lasagne. It is cheesey, substantial and feels like a proper lasagne.



I splurged on some 'posh' mushrooms for this one, because I wanted it to be fantastic, so I used chanterelles, oyster mushrooms and chesnut mushrooms. However, if you don't want to spend all that much on mushrooms, chesnut mushrooms are just as good, and better than ordinary button mushrooms. Another thing to note, if you are cooking for vegetarians, Parmesan isn't vegetarian (animal rennet is used) but Sainsbury's and Tesco do a very good vegetarian 'Italian Hard Cheese' which tastes nearly the same.

I bought some fantastic fresh egg lasagne sheets from Natoora via Ocado, they are as good as making your own, and the pack makes one lasagne plus enough sheets to cut into strips for tagliatelle.

Find the recipe on Deb's blog here.

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Saturday, 28 September 2013

Sunday Lunch at The Hole in the Wall Cambridge

I have known for some time that the Hole in the Wall does a brilliant Sunday Lunch, it is one of,  our favourite restaurants, possibly even our most favourite, and never disappoints. It has even been voted the best Sunday Lunch in East Anglia by the Observer Food Monthly Awards.

Hole in the Wall Cambridge Sunday Lunch

Anticipating a large roast dinner we skipped the starters (pudding is compulsory) and went straight to mains. I ordered the roast pork with (deep breath) crackling, duck fat roast potatoes, cauliflower cheese, carrot, green vegetables and apple sauce. It was everything a Sunday roast should be - homely and generous but with the finesse you expect from the Hole in the Wall. The potatoes were amazingly crispy, I love the chargrilled top on the cauliflower cheese and the crackling was perfect. I also love the carrot, odd as that sounds, I think it was a confit carrot, or else slow cooked in someway - lovely. The whole thing was topped off with a cider and mustard sauce, a nice change from gravy.
Hole in the Wall Sunday Lunch Cambridge Vegetarian


Mr had the mushroom and leek rarebit with potato rosti and a fried egg. It was a lot smaller than the roast I had, which felt a little odd, but around the same size as their usual main courses. The cheesy leek topping on the mushroom was excellent with the crispy rosti and runny yolk. Another great veggie dish from these guys, they always come up with something a bit different.

The Hole in the Wall Cambridgeshire
Before our mains arrived we were given some bread - beetroot & treacle bread and sourdough. Both excellent, I need to figure out how to make that beetroot bread.

The Hole in the Wall Cambridge Doughnuts

We both went for the, now legendary, doughnuts for pudding - and they've made them bigger! Three airy sugary doughnuts with a rich chocolate dipping sauce and a scoop of ice cream. The pudding menu was very impressive - 5 choices including black pepper & strawberry panna cotta, sticky toffee pudding and salted caramel pot plus more. I could have had a small portion of all of them really, but I understand that isn't something they offer (!)

So, if you're stuck for somewhere to go for Sunday Lunch in Cambridge, and are bored with the usual overcooked pub offerings, head to the Hole in the Wall. It is a little pricier than the usual but you will not be disappointed. We spent £55 for 2 courses each plus a couple of soft drinks each.

The Hole in the Wall
Little Wilbraham, Cambs
holeinthewallcambridge.com

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Samosas from Scratch



I love samosas - they are the best Indian snack food but sadly, as popular as they are, they are rarely good. A good samosa should be crispy on the inside and soft and delicately spiced in the middle. The crispy pastry is made from rotli/chapati dough (not filo) with added salt and lemon juice - the dough discs are half cooked before being filled, folded and fried. The traditional Gujarati filling is a potato and pea with garlic, ginger, onion, chilli and turmeric. Coriander seed and cumin is also added.The other common filling you'll find (in meat eating areas) is minced lamb - flavoured in the same way and sometimes with clove and cinnamon.

Allow yourself a few hours in the kitchen, samosas have several steps to them and they are perfect if you want to spend a Sunday afternoon in the kitchen. Each step is quite straightforward - as long as you take your time you'll be ok.


Pea & Potato Samosas - makes 15 samosas, easily doubled

Step 1 - Pastry dough

150g chapati flour or plain flour
optional 2 teaspoons of fine semolina (my addition for crispier samosas)
4 tablespoons of vegetable oil
pinch of salt
2 teaspoons of lemon juice
boiling water - approx 125ml

Rub together the flour, semolina and oil, til it is all combined. Add in the salt and lemon juice and mix with a fork. Add in half of the water and stir with a fork, add the other half and mix again with the fork. As it starts to come together get in with your hands and knead into a soft but not sticky dough.

Divide into balls, approximately the size of a lime and then roll each out in to a circle. You want the pastry to be fairly thin, about 2mm. Save a couple of small pieces of pastry, to test the temperature of the oil later (or you can use a cube of bread or potato).

Heat a non stick frying pan, or tava, til it is very hot, then turn down to a medium heat.
You can roll out all your pastry circles and lay them out and cook one after another, or roll as you cook - it depends if you can keep an eye on both!

Cook the circles for 30 seconds minute on each side, just enough to lightly colour them. You want the dough to be half cooked, so they are easy to fill and also to fry later. Stack up on a plate as you cook them. Cover with a clean, damp tea towel as you make the filling.

Step 2 - Pea & Potato

3 medium potatoes, diced
100g frozen peas, defrosted
1 onion, diced
1 clove of garlic, minced or finely chopped
1/4 green chilli, chopped finely
1 teaspoon of grated fresh ginger
oil
1/2 teaspoon of cumin seeds
1/2 teaspoon of coriander seed, crushed
1/4 teaspoon of tumeric
pinch of salt

Fry the onion til translucent, then add the garlic and ginger and fry for 30 seconds. Add the potato and stir well - then add in the chilli and the spices along with a pinch of salt. Fry for a few minutes on a medium-high heat, stirring all the time. Then add a splash of water, and cover. Reduce heat to medium/low and cook with the cover on for about 4 minutes. Remove the cover, stir, simmer for a few minutes if you need to reduce the water a little. Switch off the heat, stir in the peas, and leave to cool.

Step 3 - Folding and Filling



Flour and cold water for glue.
Teaspoon
Large plate for your finished samosas

Make a glue by combining about 2 tablespoons of flour with half that amount of water, adjust til you get a thick but spreadable glue.

How to Fold a Samosa:
How to Fold a Samosa

Dab glue on to the straight sides of the samosa wrapper, fill with potato filling and then glue the top closed. Check for gaps and dab some glue on to the point and squeeze closed.

At this stage, if you'd like to save the samosas for another time, you can freeze them on a baking tray - once frozen put into a freezer bag. Defrost fully before you come to fry them.

Step 4 - Frying

300ml vegetable oil
medium large saucepan

Add vegetable oil to a medium saucepan and heat on a high heat for a few minutes, then turn down to medium. Test the temperature by adding a small piece of pastry to the oil, if it bubbles and rises to the surface within 10 - 15 seconds the oil is done.

Add about 4-5 samosas to the pan and fry for around 4-5 minutes til deep golden colour. Turn them every minute or so to ensure they cook evenly. Too high heat will cause the pastry to burn and not cook through, a medium high heat will ensure they stay crisp but not oily and cook throughout. Once done, remove and drain on kitchen paper.

Baked Version: I also tried baking some, which turned out nicely, not as flaky but still crispy and crunchy - and of course a little healthier. Brush with oil and bake on a tray in a medium oven for 20 minutes, turning half way through. 

I really hope you make these, you won't be disappointed! I've got 10 of them stashed away in the freezer, a smart move as the first batch disappeared in minutes.

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Monday, 23 September 2013

Lunch at the Pump Street Bakery


A couple of weeks back we were both craving a day off and some sea air, this also coincided with the
purchase of a new (second hand) car so a trip to the coast felt very much the thing to do. We picked Orford/Aldeburgh as we normally do with plans to figure out what all the buttons do in the car on the way there and then grab some lunch at Pump Street Bakery before heading to the beach.

I've been following Pump Street Bakery on Twitter and marvelling over their breads and pastries, and doughnuts (oh the doughnuts) for some time. They are a small family bakery with a focus on real bread, slow food and lots of fantastic sweets. They specialise in sourdough and pastries and also serve Monmouth Coffee made in their La Marzocco coffee machine (called Percy), loose leaf teas and yummy hot chocolate. Impressively they have also just started producing their own bean to bar chocolate.
The cafe area serves lunch, brunch at weekends and you can also stop in anytime for coffee and something sweet. There is a large communal table in the centre of the room, plus a couple of other nooks by the windows to sit by. It's a nice welcoming space which I think would be lovely and cosy in the Winter.

I went for a big mug of 'Real Hot Chocolate' which was delicious, none of that powdery nonsense that you normally get - proper chocolate with foamy milk. Mr went for a flat white, which was made the proper way in a proper flat white sized cup (I'm becoming a bit of coffee geek) and was of course lovely.

The blackboard lists all the food for the day, it had a pleasing number of vegetarian options alongside the meat and fish dishes - with local meats, fish and cheeses noted where applicable. I went for the roast tomato and feta tart - pleasingly square with lots of tomatoey cheesey filling alongside some super fresh salad leaves.

Mr went for the toasted cheese sourdough with onion marmalade - this was cheesey to the extreme, and awesome for it. I am planning on recreating this, with some homemade sourdough.


I always make room for pudding, and you can't go all the way there and not have a doughnut. Mine was filled with rhubarb jam and Mr's with raspberry. Both delicious, light and airy inside and crispy on the outside, and the jams both tasted like the actual fruit. I wanted another three but I had to constrain myself.

I didn't really want to leave, there is so much to try at the bakery and everyone is so friendly and welcoming. There are lots of holiday cottages in the area, and although Suffolk is very close it would be nice to spend more time there to try all the local delights.

You can find the cafe menu here, and follow them on Twitter here. If you're visiting Snape Maltings they also have a little Citroen van called Cedric - where you can also buy their fresh baked goodies.

Orford is a lovely little village, whilst you are there can pop down to Pinneys of Orford after for some fresh fish or something from their smokery.

Pump Street Bakery
pumpstreetbakery.com

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Sunday, 15 September 2013

Banana Cardamom Bread


I've made this cakey bread three times now. Something about this recipe required me to become a little obsessed with getting it just right so for the last 3 weekends we've had a banana bread of varying quality in the cake tin.

This is a cakey banana bread, it still has the crumb that a good sponge should, it isn't too dense, but it holds up well and can be spread with jam. The first two versions I made were much too dense - 2 bananas or 4 bananas is too much. 1 banana is just right! Version one had too little cardamom in it (2 pods), version two had too many (6 pods). The magic version had just one banana, and then the crushed seeds of 4 cardamom pods.



I only had bread flour in, which worked fine in this bread, and it is a bread after all. This makes one tall loaf that will cut in to lots of slices for breakfast, lunch and dinner.

1 banana - approx 100g
100g softened unsalted butter
200g caster sugar
pinch of salt
3 eggs
1 tsp vanilla extract
crushed seeds of 4 cardamom pods
1 tsp baking powder
250g bread flour


Heat your oven to gas mark 3 / fan 170 / electric 180. Mash the banana in a large bowl and then add the butter - mix together well and then stir in the sugar and salt. Add in the eggs one at a time, mixing in with each addition. Then add in the vanilla and crushed seeds of cardamom. Sift in your flour and baking powder and fold in carefully.

Bake for around 40 minutes on the middle shelf til golden brown on top and cooked throughout. Leave to cool before removing from the tin and slicing.

You can eat this for breakfast, I reckon, it is totally fine. And I did.

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Sunday, 1 September 2013

Lunch at Poets House, Ely


A few weeks ago we ate somewhere new, Poets House in Ely. A hotel with a restaurant and bar just steps away from the Cathedral in a beautiful old townhouse - named so because a local author used to live there.

I've been hearing lots about it from local bloggers - Sian and Heidi dined there and Miss Sue Flay recently sampled their afternoon tea. Needing somewhere to go with visiting relatives, I decided upon Poets House for a relaxed Saturday lunch.



The main dining room is elegant and beautifully decorated in black, white and grey - very swish indeed. It was reasonably quiet for a Saturday lunchtime, which did mean we had the full attention of the staff. The service was excellent, and our waitress explained the various menu options to us and was on hand for any questions we had.


I spotted an Indian wine on the menu, very intriguing, the sommelier didn't know what it was like, as he hadn't tried it, a little disappointing as far as I am aware from a sommelier - but we ordered it anyway! It was a white wine, Sula Vineyards Viognier from a winemaker based in the small town of Nashik, in the Indian state of Maharashtra. It was excellent, I'm not a much of a wine buff but it was a really nice wine, and great to see some interesting wines on the menus instead of the usual European options.

Wine ordered we proceeded to look through the menus - there are several choices. There is A la Carte, the Set 'House' menu and also the Garden Menu - a special menu based on local produce and all vegetarian. The set menu is really good value, with decent amount of vegetarian options, £22.50 for 2 courses or £25.50 for three courses.



I started with 'Flamed Mackerel' - which came with lime jelly, horseradish cream, little slivers of fennel and radish and a cucumber and lime sauce. The mackerel was so fresh and the skin crispy - the little condiments were great to break through the richness of the fish.  A nice refreshing start!



My main was a mushroom tagliatelle - expertly made fresh pasta with lots of different kinds of mushrooms and parmesan. It also came with a foam, which I hate, I find them totally unnecessary and showy - it didn't add anything, and as it dried it left an odd ring around the dish. No foam please!



Next up was my dessert - simply titled white chocolate parfait with raspberry and caramel popcorn. It was gorgeous - the parfait was rolled in some kind of crispy coating and alongside it was sweet caramelised popcorn, little meringues, freeze dried raspberries and honeycomb. It was a beautiful looking dish and it tasted fantastic - my favourite one of the meal.

My dining companions were similarly happy with their choices - an excellent tomato soup, pan fried seabass, a vegetarian leek and pastry puff and the richest sticky toffee pudding.

Our lunch at Poets House was excellent and full of little surprises - a very well thought out menu. The surroundings are very plush and the staff very attentive. We took our coffee in the bar area which is an indoor/outdoor conservatory style area with one side being floor to ceiling glass. Afternoon teas and bar meals are served here - along with cocktails later on.

I've heard some excellent things about the afternoon tea, and the dinner, so I definitely think it is a place to return to for more treats.

Poets House
St Marys Street
Ely

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Monday, 26 August 2013

Sourdough Baguettes



I'm having a go at sourdough again. It's a funny thing - something that seems a little scary, looks a little weird and smells quite strong. But it makes amazing bread, like nothing you can buy (except from lovely bakeries) and it feels like such an achievement to make yourself.


I made my own starter a few years ago but it didn't go so well, it came out smelling a bit like paint and the bread I made also had a very chemical taste. Fellow Cambridge food blogger Ivana offered up some sourdough on Twitter so I thought it was about time to have another go - plus maybe an already active and healthy starter was the way to go this time.



This starter is very low maintenance, it stayed in it's jar for a good 5 days before I started to prepare it for baking - I think you can leave it along for up to a week between feeds. It becomes more of a pet when you are preparing for a bake, requiring a feed every 12 hours.

For the actual dough it takes about a day of going in and out of the kitchen to knead, rest, knead again, prove etc. Ivana gave me a Hilary Cacchia recipe which I'm not sure if I am allowed to reproduce but this Dan Lepard recipe looks similar. I used 150g starter, 225 very strong white bread flour, 5g salt and 100ml room temperature water.


It's then a case of kneading for a few minutes, leaving for 30 minutes. Then a process of kneading for 20 seconds, leaving for 10, then repeating 3 times. Then leave to double in size. Then dividing the dough, leaving for 15, shaping into baguettes and placing on the baking tray. Leaving to double in size. Then bake for about 15 minutes in a hot oven til golden.



I think the crumb could have been a little more 'open' but overall the bread was fantastic. A beautiful crispy top and soft fluffy interior. I sliced them lengthways and we had them simply with fried garlic mushrooms and a little parmesan on top.


I've still got plenty of starter left, sitting happily in my fridge, so hopefully there will be more recipes coming here soon! Watch this space :)

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