It may be cold and blustery outside, but I’m noticing signs of spring here, with snowdrops and even daffodils emerging. This combined with the fast approaching, St David’s Day on 1 March put me in mind of Wales’ national bake, Welsh cakes. My wholemeal spelt Welsh cakes are super easy to make. They’re crisp on the outside, soft and buttery on the inside and incredibly moreish. This wonder food from the west is the perfect antidote to the Beast from the East.
Kouglof is a speciality of Strasbourg and the wider region of Alsace, that fascinating, oft-disputed region, where France and Germany rub shoulders. It’s a sort of brioche studded with almonds and raisins and shaped to look like a crown. Although they can be found all year round, they come into their own at the Strasbourg Christmas Market. The recipe for Strasbourg kouglof here is my take on this classic French bake.
Everyone needs a good burger bun recipe up there sleeve. Summer is finally here and BBQs are being dusted off and made ready for the season of outdoor cuisine. Don’t ruin your burgers by serving them in pappy commercial buns. Homemade isn’t as difficult as you might think. This recipe for spelt burger buns is the one I use.
CT recently returned from a trip to York. Whilst there he popped into Bettys Tea Rooms for a cuppa and a curd tart. Fat rascals are a classic Yorkshire bake and one that I very much associate with Bettys. I’ve never actually tried one, so in order not to feel left out, I decided to have a go at making some.
Christmas may be over but we are still in the festive season. Tomorrow is New Year’s Eve, quickly followed by New Year’s Day and then a bank holiday to top it off. Why not make the most of it and try these banana spelt cardamom buns for a special breakfast treat?
As you may have gathered by now, I do like to cook and bake with the seasons. When I made my latest Suma order I had some autumnal baking very much in mind. I still have apples from my mother’s garden and although the wildlife got all of our cobnuts this year, hazelnuts are very much on my radar. So, I made an apple and hazelnut spelt rye sourdough bread loaf.
The Great British Bake Off week three was all about bread. The first challenge was to make some sort of chocolate bread for the signature bake. Well, how could I resist? It didn’t take me long to dream up this fragrant spiced triple chocolate bread loaf flavoured with vanilla, cardamom and chilli. It proved (pun intended) to be perfect for both #GBBO and #OrganicSeptember.
It’s Afternoon Tea Week and you can’t have afternoon tea without scones, preferably with jam and cream, in that order. It also happens to be International Scone Week, which was started by Celia from Fig Jam & Lime Cordial in Australia a few years ago. It’s now ably hosted by Tandy from Lavender and Lime in South Africa. I don’t always manage to participate, but this double whammy was too important an occasion to miss. These emmer scones are the result.
Since finally getting around to making wild garlic pesto this year, I can’t get enough of it. I’ve made three big batches and apart from some I’ve frozen, I’ve pretty much used it all up. One of the things I’d had in my mind’s eye was scones with a swirl of green running through them; when I made my first batch of pesto I lost no time in making these swirly wild garlic cheese scones with it.
I’ve been a supporter of Fairtrade Fortnight for many years now, from when I was an active Co-Operative member and helped out in store to my current position as a food blogger. This year the campaign is focusing on Sit Down for Breakfast, Stand Up for Farmers and runs from 29 February to 13 March. With this in mind, I’ve prepared a delicious Fairtrade Fortnight Breakfast using a number of Fairtrade products as well as baking a breakfast banana bread.