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REAL SIMPLE FOOD

Daydreaming about food, one dish at a time

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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)
Cinnamon and Walnut Babka

INSTANT FOOD

‘tis the small things. Like discovering a new-to-us pizza place a short walk from our apartment that not only does proper Neapolitan style pizza but that is also staying open for deliveries during the lockdown. So we skipped a homemade dinner tonight in favour of a couple of these super delicious pizzas - no doubt not the last time we will do so! And if you want to do the same, you can order on takeaway.com !

Easter Baking plans are now sorted now that I managed to stock up on flour and yeast. There will be a batch of Hot Cross Buns (maybe these Chinese Five Spice and Prune ones from the blog or the Saffron, Mahleb and Cardamom ones I baked a few years ago, also on the blog) to enjoy for breakfast next week and then for Easter itself I am planning on baking Tsoureki, a Greek sweet spiced Easter bread not unlike brioche. What are you planning on making for Easter?

And the next lockdown loaf. Followed some pointers from @fullproofbaking for a more open crumb - longer autolyse without starter, lamination and coil folds to build strength in a higher hydration loaf (this one had 80% for 10pc wholemeal flour). And wow, this was one of the best loaves ever and reminded me so much of the bread I had at Tartine in San Francisco in 2018. Super crunchy thin crust, beautifully soft and chewy crumb and this wonderful pain de campagne type flavour thanks to adding 5% buckwheat out of total flour weight. Still so much to learn but this gives me so much motivation to try again and again and again.

There are upsides to this lockdown thing - I mean when did I last have breakfast on a Wednesday (it is Wednesday, right?!) with homemade brioche straight from the oven? Depending on how quickly we get through this, I may turn the last few slices into Bostock with that bag of Antep pistachios I brought back from one of my many Turkey trips last year (which now feels a lifetime away).

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!

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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)
Cinnamon and Walnut Babka

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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

read more How to set up a successful supperclub – tips and tricks

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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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