You don’t need any fancy equipment to make sourdough, but there are some things that I find incredibly helpful. Firstly, please know that as long ...
Sourdough: How I keep it
Sourdough keeps really well. By its very nature it is generally a firm bread, and best cut when it is at room temperature (bread continues to “cook” ...
Sourdough: What ingredients I use
Like many recipes the final results will come down to the quality of the ingredients you choose to use, and these are what I recommend: RYE ...
Sourdough: What it is, and why is it good for you?
In very simple terms, sourdough is bread made from natural occurring yeast and bacteria (also known as “wild yeast”). In traditional sourdough ...
Sourdough: An Introduction
For the past 10 years we have been making sourdough at home. It started with my dear husband Bryan getting his head around what needed to be done, and ...
Scones
Scones! Who would have thought this would be so difficult! Earlier this week I was asked for a scone recipe ... "Sure" I said ... and then into ...
Roasted Carrot and Red Onion Free Form Tart with Cheddar Pastry
Some time ago I shared on my FB page a Mindfood recipe for a Free Form Chicken and Red Onion Tart (see here). Before I had a chance to make it, my ...
Genoise Swiss Roll
This is one of those recipes I have wanted to tackle for some time. And with finally sorting out my recipe "To Do" file this filtered its way to the ...
Poh’s Hazelnut and Chocolate Fudge Cookies (with nut free option)
I have long been an admirer of Poh Ling Yeow who was runner up in the first Australian Masterchef Series appearing on our TV screens in 2009, and ...
Honey Cake – a Jewish Celebration Cake
I just love the way food not only nurtures us from the inside, but brings people together, and can educate us about other cultures and traditions from ...
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