african vanielje on Jul 11 2008 | Filed under: vkcb
You’ll need to have all your ingredients ready to go before you start. It is a quick and easy dish but requires a little multi-tasking. The basil aioli needs to be made in advance.
Rinse your asparagus and gently snap off the ends. Go as close the the ends as possible until you [...]
african vanielje on Jul 11 2008 | Filed under: 30 second suppers, bread, sandwich, seasonal cooking
Seasonal eating, normally such a pleasure in the Somerset countryside, is proving a little disappointing this month. Hold on, that’s not entirely true. I think it is just a little disappointing as my head and heart are still weighted down and groaning with the feast of last summer’s bounty, and the [...]
african vanielje on Jun 29 2008 | Filed under: how to
Day 1:The Chef (Chief leavening agent)
Make a fountain inside a handful (about 1/2 cup) of organic wholewheat flour
add about 1/2 teaspoon of milk, a pinch of cumin and 3 tablespoons of warm water
Mix together and knead with two fingers until your paste comes together as a firm dough, adding a little more water if [...]
african vanielje on Jun 29 2008 | Filed under: vkcb
Pain de Campagne is a French country loaf with fabulous staying power because of its sourdough origins. It is one of my favourites with it’s lovely sour smell and deeply crunchy crust. Once your sourdough starter is ready you can proceed with the recipe below. This is a rather firm starter, not [...]
african vanielje on Jun 28 2008 | Filed under: 30 second suppers, bread
Saturday mornings are my favourite ‘me-time’ . My husband normally sleeps in after a week of getting up at 5am, my daughter is usually playing with the kids next door, or listening to music and reading or drawing in her room, and I get to do my own thing. But it feels different [...]
