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Swedish Crispbread

Knäckebröd (Swedish Crispbread)

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A Spanish tortilla of sorts 🍳 Gorgeous rainbow ch A Spanish tortilla of sorts 🍳

Gorgeous rainbow chard and a good grating of hard cheese makes this anything but traditional.

The key is taking your time with the potatoes and onion, frying them low and slow in a generous amount of olive oil for at least 25 minutes before the chard and garlic go in. Don’t rush it.

I used 7 eggs but on reflection 8 or 9 would’ve been better for my pan. 

Perfect for weekend brunch or a proper sit-down lunch, I love it with quick pickled red cabbage and a green salad. Simple, colourful and so good.

#spanishtortilla #tortilla #rainbowchard #hardcheese #weekendeggs
New dates added for April and May. Tap on the link New dates added for April and May. Tap on the link in my profile for more information.

#workshop #buckinghamshire #sourdough baking #learnsomethingnew
I’d almost forgotten how satisfying it is to make I’d almost forgotten how satisfying it is to make your own yogurt. A surplus of milk from the milkman this week gave me just the reason I needed to get back into it.

One of the simplest things to make. All you need is 1 litre of whole milk, (semi-skimmed will work but whole milk gives you a thicker and creamy yogurt) 1 tablespoon of skimmed milk powder, and 2 tablespoons of live yogurt to get things going.

Heat your milk to 85°C, let it cool down to 40-45°C, stir in the yogurt, pour into sterilised jars and keep it at that same temperature if you can for 6-8 hours.

If you’d like Greek style yogurt, just strain through a muslin.

#homemadeyogurt #yogurtmaking #fromscratch #milkman #greekyogurt
Still firmly in comfort food territory over here. Still firmly in comfort food territory over here. Yes, I’ve spotted the tiniest hints of spring, the hawthorn has just started to blossom, which honestly feels like a miracle, and almost a full day of sun yesterday! But I’m still craving something warm and satisfying.

So tonight roasted organic chicken thighs, sitting on a creamy white bean purée, onion and garlic sautéed until soft, then blended until silky and rich. Then I remembered I had a sad little bunch of cavolo nero lurking in the fridge, so I blanched and blitzed it into the most gorgeous dark green pesto with garlic, cashew nuts, EVOO, Parmesan and a bright little spritz of lemon.
Finished the whole thing off with crispy rosemary and a few quick pickled red onions on top…because honestly, is there anything better than crispy rosemary and that little hit of acidity to cut through it all?
Nourishing and indulgent at the same time.​​​​​​​​​​​​​​​​

#ComfortFood #chickenthighs #WhiteBeanPuree #cavolonero #kalepesto
Seared Hake with braised Fennel, Olives, and Citru Seared Hake with braised Fennel, Olives, and Citrus.

I’ve been craving brighter, zingy flavours lately, the kind that wake up your tastebuds and remind you that winter doesn’t have to be all heavy and rich. 
There’s something about the delicate, flaky texture of hake that pairs perfectly with bright Mediterranean flavours.

Seared Hake with Braised Fennel & Citrus
Serves 2
	∙	2 hake fillets
	∙	2-3 fennel bulbs, cut into 6
	∙	1 leek, finely sliced
	∙	½ small blood orange, juiced
	∙	1 small lemon
	∙	5 green olives, quartered
	∙	1 tbsp capers
	∙	6 tbsp extra virgin olive oil
	∙	120ml white wine or stock
	∙	2 garlic cloves, sliced
	∙	a good pinch Aleppo pepper
	∙	Salt and pepper
	∙	Fresh herbs (optional)

1. Sear the fennel in batches in a shallow pan with 2 tbsp olive oil over medium heat. Then return to the pan with the leek, and garlic, season with salt (you can add a tsp of flour if you like a slightly thickened sauce). Cook 3-4 minutes, add wine/stock and juice of half a lemon, cover and braise 15-20 minutes, until tender.

2. Zest a little of the orange & lemon into a bowl. Add the blood orange juice, lemon juice, 3 tbsp extra virgin olive oil, Aleppo pepper, and a pinch of salt & whisk.

3. Pat hake dry, season with salt and pepper. Heat remaining oil in a cast iron pan over medium-high heat. Sear for 3-4 minutes, flip and cook for 2 more minutes or until just cooked through.

4. Add the olives & capers to the fennel and leek. Serve, top with hake, drizzle generously with the citrus-Aleppo dressing. Finish with fresh herbs.​​​​​​​​​​​​​​​​

#hake #fennel #citrusseason #dinnertonight #fishrecipe
I thought it high time I shared these beauties. It I thought it high time I shared these beauties. It’s that time of year again - Semlor Season. I’ve been making these fluffy cardamom buns filled with almond paste and crowned with whipped cream, and thought I’d share. 
The only tweak I’ve made to the recipe in my book? (P135) A pinch of Maldon salt in the filling, which really lifts the almond flavour. Trust me on this one. 

#semlor #semla #cardamombuns #almondfilling
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