Potato, Rosemary & Black Onion Seed

Potato, Rosemary and Black Onion Seed has been in the repertoire for at least five years. I’ve tracked it back to Dan Lepard’s “Baking With Passion”. He says that, while the recipe came from Erez Komarovshy who has a bakery in Tel Aviv, the bread is identifiably that of Baker and Spice for whom Dan […]

Summer?

Waddya mean what is it? It’s Pain Nicoise of course. Gert and I are trying to bring a bit summer to our customers in this freezing March. He’s doing a Mediterranean menu so it has to be Pain Nicoise to go with the bouillabaisse. Olives, sundried tomatoes, figs, onions, garlic, herbs, olive oil. I’d buy […]

Sunday 17 March

So, what day is it on Sunday? Where are we going tomorrow? OK, tomorrow we are off to Paddy’s Land for the day, Dun Laoghaire to be exact, to have lunch with our good friend (and illustrator of Bethesdabasics) Wendy. And the loaves on the left are Bethesdabakers’ latest traditional creation, St Patrick’s Treacle Bread. […]

Finnish Pulla

So Gert says, can you do me something Scandiwegian next week? Well actually he said Nordic but we’re not purists here. Gert, who is not lacking in imagination, is doing a Nordic St David’s Day menu. Oh no, I say, not Swedish Spiced Laputabrot again. It might be immensely popular but I have never understood […]

A Shock for Mom

“Mick Hartley is a warm and entrepreneurial man from South Wales.” This is going to come as a bit of a surprise particularly to my Mom back in our home city of Birmingham but also to friends who think of me as being a spiky chancer currently living in North Wales. Few weeks back a […]

Gertzkrautenbrot

Isn’t it fantastic when the sun comes out after this dismal winter. This is the fifth day of clear blue skies – even makes your bread looks happy. Anyway, you know how it is with busy people. Gert – I bake bread for his restaurant – told me about two years ago he had a […]

Pizzabrot

It was the birthday again on Sunday and we had a pizza brunch party. Unlike the big “retirement” party last year when the guest list was planned weeks in advance I had no idea who had been invited because I just told people as and when I saw them – no email address list or […]

It’s Alive!!!

This is for Marcus whose starter has been in the fridge for a month, looks a bit sad and he thinks it’s dead. Of course it’s not. These pictures first appeared on Mr Lepard’s forum (remember that?) in 2009. My wholemeal spelt starter had been at the back of the fridge for at least three […]

Low Carb Pizza

It’s true. Since the “Repeat Offender” post I reduced the weight of the base to 400g. For this diameter and style of pizza ( Deep Pan Pesda) this seems to be the optimum weight. Same dough, same method as before (about 15 mins high in the oven about 5+ on quarry tile hearth on bottom […]

Plaudits #98

I’m being a bit overwhelmed at the moment by people saying Nice Things about the books. Yesterday brought two more such emails. Alwen said of Bethesdabasics, “Your book has been in constant use since I bought it nearly 2 years ago, it’s excellent.” But Louise, who hasn’t even read the book, came up with a […]