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 19. 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 08. Jun, 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 31. 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 28. 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 24. 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 16. 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 […]
Posted on 07. May, 2015 by virtuousbread.
Bread Angels get up to all sorts of things in addition to baking bread and teaching bread classes. We speak, write, demonstrate and volunteer. Recently Rhiannon, Bread Angel and owner of the Epsom Bake House went to Hackney to bake bread. Here is her report! Bread baking at Made in Hackney Being a Bread Angel […]
Posted on 30. Apr, 2015 by virtuousbread.
Many people wonder what to do when they have too much bread. Of course you can turn it into other things: croutons, breadcrumbs, gazpacho, bread pudding, apple charlotte...or if you really cannot be bothered to do any more cooking, you can freeze it. Bread freezes beautifully. Simply wrap it in wax paper (greaseproof paper) if […]
Posted on 16. Apr, 2015 by virtuousbread.
Shortly after The Book of Buns was published, I received an e mail from a woman in the Netherlands, named Caroline. In the mail, she asked if I would mind if she set up a Facebook group called "Baking our Way Through The Book of Buns". I was thrilled and delighted of course. The group […]
Posted on 06. Apr, 2015 by virtuousbread.