Rip Van Winkle Sourdough Starter
Clearing out my fridge recently I unearthed a little package of dried sourdough starter dated Feb 2016. It was the wheat starter I’d dried as insurance against failure when, in … Continue reading
Fudgy Brownies with Blueberries
In an unusual twist for me, I’ve been craving chocolate cake. My diet’s been all about vegetables for the passed few months, an effort to shed the build up of … Continue reading
Seeded Cardamom Macaroons
I always have a stash of egg whites in the freezer, leftovers from making yolk enriched recipes like ice cream. I’m slack about labelling and inconsistent about the egg … Continue reading
Seeds and Grains Spelt Loaf
Since joining the Facebook (FB) Group Sourdough Baking Australia and New Zealand a while ago my understanding of the sourdough bread baking process has grown enormously. There’s a wealth … Continue reading
Banana pineapple and ginger cake
In my working life I was a cook for a catering company. The kitchen staff cooked breakfast and lunch for our little shop front cafe, but the majority of our … Continue reading
Sourdough Pizza Scrolls
For years I was intimidated by the mystique surrounding sourdough bread baking. It was a sense reinforced by the scientific sounding language used to describe the processes involved with the … Continue reading
Lime marmalade pudding
Rib sticking winter puddings were a mainstay of dinners during the cold months of my childhood, a throwback to my British working class heritage. Pudding was the only incentive to … Continue reading
Pumpkin and Pepita Spelt Sourdough Bread
I’m really enjoying Brisbane’s cooler weather especially because it’s brought me a renewed energy for cooking. Spurred on by my super active sourdough starter I’ve been experimenting with new (for … Continue reading
Buckwheat Banana Cake with Pecans and Maple
The bananas grown locally in Queensland are amazingly good, particularly if you can buy them from a grower who harvests at a stage of ripeness that mean they don’t need … Continue reading
Raspberry, Rhubarb and White Chocolate Dessert Cake
Cake is a terrific do-ahead dessert and my first choice when I’m cooking for family and friends so I’m always looking for new ideas. Recipes published in New Zealand’s food … Continue reading
olive oil and fennel seed spelt sourdough
I love bread, good dense sourdough bread with a crispy crunchy crust and a chewy crumb, the style of bread you see being sold at a high price in boutique … Continue reading
Ginger Tomato Cake
The very first piece of food trivia I ever learned was that tomatoes are fruit, but why do we limit ourselves to eating tomatoes as savoury food? While I was … Continue reading
Hot Cross Buns ’17 : 100% spelt sourdough
It’s a while since I wrote about bread baking but my passion for slowly fermented 100% spelt sourdough bread continues to grow. My bread is essentially flour and salt mixed … Continue reading
Debi’s Walnut Bites
During the pre Christmas madness I hastily saved a number of recipes from blogs I follow. Each had something that tempted me and with this recipe it was walnuts. It’s … Continue reading
Please Pass the Recipe 