Monthly Archives: August 2012

Surface of sourdough culture showing wrinkles and craters

Sweet Smell of Sourdough

Relieved to see signs of vigour in the sourdough starter accompanied by a pleasant acetic odour, particularly as the last resurrection batch had sprouted mould and had to be discarded, leaving one frozen nugget for a last chance of recovery.  Was

Surface of sourdough culture showing wrinkles and craters

Sweet Smell of Sourdough

Relieved to see signs of vigour in the sourdough starter accompanied by a pleasant acetic odour, particularly as the last resurrection batch had sprouted mould and had to be discarded, leaving one frozen nugget for a last chance of recovery.  Was

Spring

Spring blossoms are motivation to get out in the vegetable patch and work over the hibernating beds.  Envious of the meals that Stephanie Alexander is producing from her kitchen garden, however it’s no guide as to what should be planted now.  Better to

Spring

Spring blossoms are motivation to get out in the vegetable patch and work over the hibernating beds.  Envious of the meals that Stephanie Alexander is producing from her kitchen garden, however it’s no guide as to what should be planted now.  Better to

Elizabeth Olley: Quinces and Marigolds 1995

Composition of Quinces

Quince Crumble Poached Quinces Boil up a poaching liquid using 6 cups of water, 1 cup of sugar in a large pot, and 2 or 3 cloves.  Cut a lemon in half, squeeze the juice into the pot, then drop

Elizabeth Olley: Quinces and Marigolds 1995

Composition of Quinces

Quince Crumble Poached Quinces Boil up a poaching liquid using 6 cups of water, 1 cup of sugar in a large pot, and 2 or 3 cloves.  Cut a lemon in half, squeeze the juice into the pot, then drop

Nicely risen scones

Ad-lib scones

Preheat oven to 220 degrees (Celsius). Tip 1kg self-raising flour, a teaspoon of cream of tartar, and 150g butter into the bowl of a food processor.  Pulse the mixture until it looks like coarse sand.  Scoop 200ml of light sour

Nicely risen scones

Ad-lib scones

Preheat oven to 220 degrees (Celsius). Tip 1kg self-raising flour, a teaspoon of cream of tartar, and 150g butter into the bowl of a food processor.  Pulse the mixture until it looks like coarse sand.  Scoop 200ml of light sour

9pm Elizabeth Bay House, 2009

Rhetorical Imagery

“Bad food photography must have overtaken cute kittens and naked ladies as the scourge of the worldwide web” writes Felicity Cloake in the Guardian.  Will have to keep that in mind while snapping for new posts.  Blogging is a new

9pm Elizabeth Bay House, 2009

Rhetorical Imagery

“Bad food photography must have overtaken cute kittens and naked ladies as the scourge of the worldwide web” writes Felicity Cloake in the Guardian.  Will have to keep that in mind while snapping for new posts.  Blogging is a new

Resurrection Pizza Dough

The method for preparing Saturday’s sourdough pizza bases is a combination of two recipes: A nugget of sourdough from the stash in the freezer reared using Dan Lepard’s instructions for starting sourdough.  You’ll recognise the overnight and resurrection methods from his site.

Resurrection Pizza Dough

The method for preparing Saturday’s sourdough pizza bases is a combination of two recipes: A nugget of sourdough from the stash in the freezer reared using Dan Lepard’s instructions for starting sourdough.  You’ll recognise the overnight and resurrection methods from his site.

Lost in Translation

Pizza fagioli e salsiccia has been the least favourite selection from Gabriele Bonci’s Il Gioco della Pizza so far. Maybe the cotechino sausage could have been more spicy, or an inflection in the instructions was not picked up by Google Translate.  But even

Lost in Translation

Pizza fagioli e salsiccia has been the least favourite selection from Gabriele Bonci’s Il Gioco della Pizza so far. Maybe the cotechino sausage could have been more spicy, or an inflection in the instructions was not picked up by Google Translate.  But even