Skewiff

Most mistakes in baking are recoverable (unless you’re more interested in a perfect image over good bread. Personally, I hate to see rows of identical loaves.) My chum Rick thinks that the flour from the Maud Foster mill is so good that for years he has been driving all the way from from Carmarthen to […]

Scraps (#?)

This weekend I did a foolhardy thing. Sheila from round the corner and I were meeting up with friends, Chris and Hazel, who had left the area (nay, the country) about a quarter of a century ago, together with Chris’s daughter, Bron. This was part of Chris’s 80th birthday tour. We were supposed to be […]

The Best Wheat Tortillas

Sunday Lunch. Stacked Enchiladas. Three tortillas with a hastily improvised filling. An enchilada sauce – tin of tomatoes, onion, coriander, jalapeños, tomato purée slung in the blender and zapped. A layer of sauce on each tortilla topped with Waitrose serrano (pretty tasteless), chopped onion, grated cheese, soured cream. Baked at 180C for 15 minutes. Crowned […]

The Other Leg …

Pato a la Sevillana – Duck with Sherry and Green Olives Seville Style. Good caff this …

The Full 600g

So this time I made up 800g dough again, used 200g for my pizza lunch, but this time used the full remaining 600g for a Black Olive & Caramelized Onion Focaccia. Very slightly larger tin so much deeper dough than last time. Quartered and now sleeping in the freezer (not for long …)

Bacon & Potato Focaccia

Couple of posts back I asked if you knew the difference between deep pan pizza and focaccia. Well, this one is called focaccia but it’s more like deep pan or at least the way I did it this time. We’re back with Peter Reinhart’s Perfect Pan Pizza which I’ve learned a lot from in the […]

One Can of Guinness

I always keep a couple of cans of Guinness in – just for cooking purposes you understand … Last week I liberated a pair of duck legs from the freezer. The only way to separate them was to partly defrost and then, to do what you’re not supposed to do, refreeze the second one. This […]

600 divided by 2

Two posts ago I shared my sausage pizza bank holiday lunch with you. That used 200g of dough. 200g is a pitifully small quantity – you end up with practically as much on your hands as on the bench. So I make up multiples of that amount, use what I need and put the remainder […]

Ajo Blanco

Last week, when I had a couple of days with friends in big London, I snuck off for a bang-up lunch at at one of our favourite restaurants, Moro. Had a little chat with Sam(uel) Clark and took my annual photo (if you don’t know Moro, it is owned by two Sam Clarks, Samuel and […]

‘fraid it’s more sausage …

Look, it’s August Bank Holiday weekend, we finally got proper August school holiday weather (pissing down), I’ve got nicely maturing pizza dough in the fridge and sausages in the freezer. What does that say? To me it say Garlic Lovers Italian Sausage Deep Pan Pizza for which we say thank you Peter Reinhart for supplying […]