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Daydreaming about food, one dish at a time

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Recent Posts

Mahleb and Poppy Seed Braid – Version 2
Miso: a love letter
Sunshine Brioche
How to set up a successful supperclub – tips and tricks
Cardamom, Mahleb and Saffron Stollen with Apricots, Figs and Pistachios – Version 2

Top Posts & Pages

Dark Chocolate Brownies with Medjool Dates and Almond Butter
Baking your own sourdough bread – tips and tricks and common mistakes to avoid
Seedy Buckwheat Bread (gf)
Melomakarona - Greek Honey and Walnut Cookies

INSTANT FOOD

Tried a longer autolyse and coil folds and love how you can immediately see a difference. Dough was so much stretchier and way easier to shape. Will try slightly higher hydration next time and also push the bulk a bit further before retarding in the fridge.

Showed our neighbourhood bakery some love yesterday and got a couple of individual Paris-Brest. Not a particularly light dessert to follow a dinner of fried chicken but suitably festive for a lockdown Saturday (and all the motivation I need for my Sunday long run!). Love these traditional hazelnut praline based pastries (and this one had super large chunks of caramelized hazelnuts hiding underneath the filling), but would love to see more variations of this using other nuts and seeds. Just imagine a pistachio or peanut based version of this!

Saturday night ‘fake-out’ thanks to Covid-19: @taraobrady ‘s outrageously good bee-stung fried chicken. Like KFC but with organic chicken and, dare I say it, way better? Have made this recipe before and again I am shocked at how crunchy the crust is, how juicy the chicken and how perfect that hot butter gochujang honey sauce complements the chicken. Some quick coleslaw on the side because you will kinda want something fresh to cut through the richness. And cold beer, obviously.

Perfect timing for pulling these out of the oven - Belgium’s lockdown was just extended for another 2 weeks, with a possibility for extending it until the start of May. These are the Tahini Chocolate Chip Cookies from the blog and they are wonderfully chocolatey, crispy around the edges and gooey in the centre.

Missing the days when I didn’t even think twice about heading to our neighbourhood bakery to pick up an almond croissant for breakfast. Now every trip outside my flat is carefully planned to make it as efficient as possible while minimising human contact. So weekend breakfasts will probably involve homemade baked goods for the foreseeable future. Currently torn between baking this year’s first Hot Cross Buns, a Brioche loaf (for future Bostocks) and having another go at Kouign Amann. Or maybe I’ll go down the savoury route with feta and za’atar turnovers? 🤔 what are you planning on baking this weekend?

Lockdown loaf number ... well who is even still counting. What strange strange times.

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Top Posts & Pages

Dark Chocolate Brownies with Medjool Dates and Almond Butter
Baking your own sourdough bread – tips and tricks and common mistakes to avoid
Seedy Buckwheat Bread (gf)
Melomakarona - Greek Honey and Walnut Cookies

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Supper Club

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Recipes, Savoury, Supper Club, Uncategorized 2 Comments

March 11, 2019March 10, 2019

That Two Kitchens Brussels Miso Aioli … in a Baguette, with Pork Schnitzel and a Soy Sauce and Sesame Oil Cucumber Salad

A few months in, and Kaja and I have found a comfortable rhythm hosting our Two Kitchens Brussels Supperclubs and

read more That Two Kitchens Brussels Miso Aioli … in a Baguette, with Pork Schnitzel and a Soy Sauce and Sesame Oil Cucumber Salad

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Supper Club, Two Kitchens, Uncategorized 0 Comments

November 4, 2018November 4, 2018

Big News: Launch of the ‘Two Kitchens’ Supper Club in Brussels

If you follow me on instagram, you will have already seen that the lovely Kaja from The Recipe Suitcase and

read more Big News: Launch of the ‘Two Kitchens’ Supper Club in Brussels

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