Made according to the recipe in Richard Bertinet’s book “Dough“. Fresh from the oven, the bread is “singing”, which you can just about hear. Pain de Campagne from Serious Piffle on Vimeo. Advertisements
In the morning (just) I made the dough. Into the stand mixer, I added, in order: 90 ml milk 20g (1/2) of a fresh yeast cube mixed into the milk with my fingers. 3 eggs 345g strong white flour (550) 90g sugar 1 tsp salt This mixture was given a good go in the KitchenAid and […]
I know, I know. It sounds bad. What could be worse than a steaming pot of smelly green beans, plastic tofu and overcooked rice? Where’s the meat? Where’s the creamy, fatty sauce? Where’s the bite? Well, it’s not the first time, but I have to thank Mark Bittmann for helping me get over my fears and go for it. […]
If you want to make good bread yourself, how should you start? Fancy books, machines, ovens and ingredients might seem important. You could get a bread maker, but the results will be strangely cubic, and handling the dough is most of the fun. Fortunately, these days there are plenty of good videos to look at, which provide […]
Very timely, cold soup recipes from the wonderful Mark Bittman. Beautiful, and brimming with imagination. The point is, with good ingredients, making great food can be simple. Brilliant.
I love lemons, and I love lemonade. There are various excellent forms of Lemonade for sale – I love the Nantucket Nectars version although it’s far from subtle. San Pellegrino’s Limonata is a classic with a high lemon juice content, as is the more prosaic LemonSoda which is quite hard to find outside Italy. Tesco […]
Idiazabal is a cheese made in the Basque region of Spain. It’s made from sheep’s milk and it’s amazing. I first fell in love with this cheese on a trip to Bilbao in 2001. Since then, it’s name has been legend and its presence the mark of a world-class cheese counter. Unsurprisingly, it regularly wins […]