back to blogging...
Evening, well it is in these troubled times one does a lot going through recipes and exercise making loads of stuff at home. I do love making bread and have done from a very young age, there are certain breads I can do blind folded others a little more challenging. then there are the new varieties never tried by me before which are easy one you go through the motions. Each country has their own styles and methods. But there is one which I never had the chance or even the patience to master it. The ever loved Baguette or French stick as we say here. Recipes ....I have loads....that is/was not the problem, but I finally managed to track down a French baker from near Paris, Jacques is his name. Funny in a way but speaking to him that in times like this, covid 19, people in general are more helpful and reluctant to help, explain, appreciate and happy to pas on information they never would do before, being persistent and persuasive as I am he agreed. obvs this is for me only he said...lol. Anyhow after 3 tries the last few days I finally 'cracked his code'....Very happy with the final result seen in the picture.
I thought I'd share this with you guys as there is always a way if you are determent to progress in ones quest...🙂
It is in times like this when everyone is put on hold, you had your 5 weeks of sun this year and rain is just coming down like it meant to be, one becomes creative and does things out of the norm. Having aquired raw Peruvian cocoa beans, roasted those and the kitchen smelled like Brownies. Winnowing the skins of the beans it is hartly to believe that chocolate bars are made of these. No I am not tempted to make a Kit-Kat bar, just working my next experiment. Cooking and chemistry are going hand in hand and I love both.
And then there is the planning of dinner, Wrekin Blue and spinach raviolis and clafoutis for after.
see you next.
It has been a while from the last time I was on here, at the same time it is very difficult for me to stay in one place. So home cooking and supporting local producers where I can, guiding them to make use of internet selling, working together for the right reason, staying sharp and diverse from the usual. I strongly believe it will make all smaller producers stronger and their businesses will be better and busier when this is all over. Although social distancing is active somehow it brings everyone closer together. t also gives me time to reflect and to do things I used to make and see If I am still able to recreate. the picture shows you a plaited bread loaf made this morning for Sunday lunch outside in the garden where I have spend a lot of time the last 5 weeks.
It would be nice to know when we will get the green light when we can go back to work again, the longer they hold it back the more difficult it could be to get the hospitality back on its feet and how will it look like. But I am hopeful.
Further I am developing a new flavoured rapeseed oil for Bennet and Dunn and hopefully launching that one in October 2020.
I am not to sure as yet what will happen with all the Food Festivals this year, but probably more looking towards next year.
Going forward, I will post more dishes and other updates soon.
Untill then, stay safe and look after each other X
Now, after the new years rush and January holidays, back to blog. 2020 must definitely be a better year then last 2019....first of, I am working with Chris Conde in the New Inn Baschurch for over 1 year now and happy to say it is going well , further working with Bennet and Dunn Organic Rapeseed oil making natural flavoured oils is a great opportunity to help another business grow. Last year I was approached by Debbie Hill from Perrys in Eccleshaw to join the teachers team on her Perrys Field to Fork Cookery School. I feel honoured to be able to teach a variety of courses in groups of 6 to 8 people who are looking for more confidence in their home cooking and learn a few tricks on the way. It is almost like being in your kitchen and show your staff a few demo's dishes from a new menu. I look forward to it as this is another step up to encourage more people to understand and become more passionate to use local produce at its best.