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Daydreaming about food, one dish at a time

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What to bake when flour is in short supply or, god forbid, sold out
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Dark Chocolate Brownies with Medjool Dates and Almond Butter
Baking your own sourdough bread – tips and tricks and common mistakes to avoid - Part 1
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INSTANT FOOD

Last weekend was my dad’s 70th birthday. And due to the Corona-virus we couldn’t all be back home in Germany to celebrate together. And that really stung. So in honour of the birthday child who is probably the biggest lover of rhubarb known to man (rhubarb sorbet? rhubarb clafoutis? Rhubarb compote? Rhubarb ice cream? Rhubarb juice? Fermented rhubarb? He has tried it all), I roasted some rhubarb in the oven, about 10% of sugar by weight, about 1/4 of a grated tonkabean, a parchment paper lid and 25-30 mins at 180 degrees Celsius was all it needed for rhubarb that was beautifully soft yet held its shape and a puddle of rhubarb juice at the bottom of the pan. Enjoyed with that glorious 10% fat Greek yoghurt and some granola for breakfast over the next few days.

Settling into a new favourite formula: 325g strong white, 150g strong wholemeal flour and 25g buckwheat flour, 85-90% hydration. 100g mature starter at 100% hydration and a relatively short time in the fridge (8h max), so effectively a same day bake. A slightly tighter crumb thanks to almost 40% of wholemeal flour but that also seems to keep the loaves fresh for 3(+) days and, together with the buckhweat flour, lends the bread this really nutty flavour that really doesn’t need anything else except high quality salted butter.

We cracked open this year’s first large watermelon yesterday to mark the start of ‘watermelon and feta salad’ season - aka my way of eating a large plate of watermelon and still being able to call it lunch or dinner 😂 Anybody else equally crazy about perfectly ripe, crunchy and juicy watermelon?

Homemade pineapple tepache with chaat masala. Fusion confusion or a combination that just works? (I remembered about the little sachet of Chaat Masala I brought back from India too late so the pineapple was already gone, but I figured it wouldn’t hurt to sprinkle some into a glass of Tepache. And it was delicious and perfectly thirst-quenching, will definitely do that again!)

Miso Banana Custard Pie. Need to tweak the recipe once more but then it should be ready for sharing on the blog, maybe even in time for next week’s long weekend here in Belgium. Because if this long weekend is anything to go by, then sitting on the sofa eating a slice of this Miso Banana Custard Pie with a scoop of Vanilla ice cream next to it is a damn fine way to spend a grey and windy May bank holiday weekend.

I have just shared a mammoth post on the blog on what to bake when flour is in short supply or, god forbid, sold out, which seems to still be an issue 2(+) months into the lockdown. There are recipe ideas for those that like to stretch (think small batch recipes or mixing different flours), the flour shopaholics among us (guilty as charged), the part-squirell part human and other hoarders among us plus those simply delusional who want to bake come what may, even if there is zero flour or nut flour in the house. Link is in my profile. Hope this is helpful!

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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 - Part 1
Seedy Buckwheat Bread (gf)
Preserved Lemon and Almond Cake

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Supperclub

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Brussels, Supperclub, Uncategorized 0 Comments

December 31, 2019December 31, 2019

How to set up a successful supperclub – tips and tricks

Do you really enjoy cooking for friends and family but would love to test your kitchen skills in front of

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Supperclub, Two Kitchens Brussels, Uncategorized 0 Comments

February 28, 2019July 22, 2019

Two Kitchens Brussels – new Supperclub Dates for the Brunch Edition

Those who know me well know that breakfast is basically my favourite meal of the day. The only meal that

read more Two Kitchens Brussels – new Supperclub Dates for the Brunch Edition

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