February 17, 2020, 7:44 am
We love a pancake - sweet or savoury. Make them with lots of different flours for different results and tastes - wheat flour, buckwheat, rice flour, gram flour, yeasted, non-yeasted, little, big, thin or thick. Something for every occasion. This a great dish to make for Shrove Tuesday or any…Read more »
February 16, 2020, 4:07 pm
Having done mainly vegan January, we're carrying on with the pulses as we loved them so much. Such versatility, loads of flavour and a great source of protein. Here's today's lunch rustled up with a tin of beans and some veggies. It will feed 2 as a vegetarian/vegan lunch or…Read more »
February 10, 2020, 12:22 pm
Since the start of the year we have deliberately upped our intake of wholegrains. Daily porridge, brown rice, wholewheat pasta and a lot more wholemeal flour in the breads we've been baking. It's been a simple but very worthwhile change to our diet. However, we do like our bread reasonably…Read more »
February 5, 2020, 5:06 pm
Those of you who have been with us on our Alpujarran retreats may well remember the wood fired oven we used in the garden in Jubar. You will certainly remember the location - a wide open space with fruit and olive trees, overlooking the sweeping expanses down towards the Mediterranean…Read more »
February 5, 2020, 3:44 pm
We are often asked what's the best cheese to use on pizzas. Well partly it's a question of individual taste but we find that a mixture of a soft cheese like mozzarella and a hard cheese (Parmesan, Pecorino or Grana Padano) works best. Have a look at our YouTube video…Read more »
February 5, 2020, 2:26 pm
We've said it before and we'll no doubt say it again but we do love a lentil. Tiny beads of red, green or grey that lurk in your store cupboard until needed and then spring into action - no overnight soaking required unlike some other pulses and quick to cook…Read more »
