Tag Archives: jane mason
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 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 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 […]
Posted on 31. Mar, 2015 by virtuousbread.
It's Hot Cross Bun week and I confess I got a bit tired of rolling buns and crossing them. In a fit of lethargy I decided to make a braided Hot Cross Bun loaf instead. It's fantastic and, like challah, perfect for breaking up by hand and sharing, covered with butter for eating of course! […]
Posted on 17. Feb, 2015 by virtuousbread.
Doughnuts are one of the many ways people around the world celebrate Lent. In parts of Germany, and in the Menonite community in Canada, they are called Fastnachts - literally "Fast Nights" where "Fast" means "to fast" as opposed to the opposite of slow! So, these are eaten on the night before we fast - […]
Posted on 06. Jan, 2015 by virtuousbread.
It's nearly Epiphany and, in Mexico, that means the shops and bakeries are full of a traditional Mexican celebration bread called "Rosca de Reyes". This bread is shaped in a circle to represent the crowns worn by the Three Kings. That's fun. Inside the bread, the baker tucks little clay or plastic figures of the […]
Posted on 04. Sep, 2014 by virtuousbread.
Further to the earlier posts about great pita bread at the Lebanese place Arbanus in Mercado Roma I decided to try making fried pita bread. I suspected the pita at Arbanus was fried both because of the size and shape and because the surface was mottled - something you don't get when you bake pita […]
Posted on 10. Aug, 2014 by virtuousbread.
Remember the famous no knead faux-caccia? It's making another appearance today for lunch. Nothing to eat for lunch? Or, maybe nothing particularly fun? Got some flour, water, salt, yeast and a few vegetables in the fridge. This one is yours! Recipe here! Come and take a bread course with us so you can learn how […]