Archive for 'Bread and conversation'
Posted on 01. Jul, 2015 by virtuousbread.
Beetroots are plentiful at any time of year and have the benefit of being inexpensive to buy and very easy to grow - even in pots! This spread is bright wiath that fantastic purple beetroot colour and uses one of my favourite herbs of all time: tarragon. There are various types of tarragon (you can […]
Posted on 29. Jun, 2015 by virtuousbread.
When I first set up Virtuous Bread in 2010 the world that I knew was not interested in barter economies. There had been a crisis, for sure, but there was plenty of cash and in any case the mention of bartering, sharing, lending, common ownership and the whole idea of changing the world through bread […]
Posted on 25. Jun, 2015 by virtuousbread.
A couple of weeks ago I visited Bread Angel Julia Farkas at the market in the grounds of Roehampton University where she sells her amazing bread to a growing number of students and staff of the university. The market is in what looks like a walled garden where there are picnic tables, plants and trees, […]
Posted on 19. Jun, 2015 by virtuousbread.
I went out for lunch yesterday with Chris Young from the Real Bread Campaign to discuss the order of the day for Uprising, the RBC conference in September. We wandered past various restaurants and ended up at the food market in Whitecross Street which has a great range of fabulous food (to eat there, rather […]
Posted on 08. Jun, 2015 by virtuousbread.
Smoked salmon is one of life's luxuries, that is true. Did you know, however, that you can get packaged "scraps" of smoked salmon for far less than the full slice, separated by sheets of plastic, smoked salmon? It's true! And whilst you cannot elegantly lay them over pieces of pumpernickel, you can scramble them into […]
Posted on 31. May, 2015 by virtuousbread.
According to Wikipedia, plantains have a similar taste to potatoes. I am not sure that is true (in fact I am sure it's NOT true) but what is true is that they are eaten, in the tropics, the same was we northeners eat potatoes: fried, as crisps or chips, mashed, roasted...they are the starch of […]
Posted on 28. May, 2015 by virtuousbread.
This recipe is a total delight. I call it Ursi's Lentil Foie Gras because Ursi gave it to me. You can make a vegetarian or a vegan version. Beware, if you make the vegetarian version (with butter) nobody will believe it is vegetarian. Least of all the meat eaters in your life. This is the […]
Posted on 24. May, 2015 by virtuousbread.
Since publishing All You Knead Is Bread and The Book of Buns, I have been busy in the food writing world! November 2014 saw the publication of Mexico - The Cookbook for which I was the contributing editor, perfecting my Mexican cookery skills along the way. May 2015 sees the publication of Homemade Sourdough. So, […]
Posted on 16. May, 2015 by virtuousbread.
Do you think about the bread that you eat? Have you read the label? Is there a label to read? If not, is there someone at the shop with whom you can discuss your bread? These are serious questions. Have a look at the ingredients in a bag of flour: You would be forgiven for […]
Posted on 07. May, 2015 by virtuousbread.
Recently, the lovely Steven Croft contacted me to get some bread chat about kneading. It was a really interesting question (to knead or not to knead) because, whilst I DO it, I am not sure why I DO it. I mean, I know the science of it. I know what happens while you knead. I […]