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Big News: Launch of the ‘Two Kitchens’ Supper Club in Brussels
Fig leaf panna cotta
Cardamom and Tahini Custard Danishes and how I once applied for a stage in Ottolenghi’s test kitchen
Honeyed Panna Cotta with Anise Seed and Roasted Apricots
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Seedy Buckwheat Bread (gf)
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Miso sugar. Salty, funky, delicious. Just don’t do what I do and think you can make miso caramel shards by caramelising the miso sugar - the miso will burn (not a pleasant smell) before the sugar has melted. 🤦‍♀️

The almond croissants from @monboulengier are as glorious as they look!

My favourite souvenir from Copenhagen: a 2kg bag of organic Øland wheat flour. It makes by far the tastiest sourdough bread I have ever managed to bake in my own oven.

Spotted the first quince at the supermarket last week so I am brainstorming what to make with quince this year. I love them roasted or poached to have alongside porridge or yoghurt, in tagines and I also think that (qu)incemeat is a great alternative to mincemeat (there is a recipe on my blog). What do you like making with quince? For those interested in the Quincemeat, I have copied the recipe from my blog below: Ingredients 250g quince (about half a medium quince once cored) Zest and juice of 1 orange 80g dried apricots 80g dried figs 80g dried dates 80g raisins 1/4 tsp ground cinnamon 1/4 tsp ground mixed spice (or a generous pinch each of ground coriander, ground nutmeg, ground cloves, ground allspice and ground ginger) 100ml brandy Directions Chop the quince finely and add to a saucepan together with the orange zest and orange juice plus enough water to barely cover the fruit. Place the saucepan on a low flame and gently poach the quince for about 45 minutes or until the quince is tender. While the quince is poaching, finely chop the apricots, figs and dates and add to a large bowl together with the raisins. Add the quince together with the poaching juices to the bowl. Add the spices to the bowl. Lastly, pour the brandy into the bowl and stir to combine. Once cooled to room temperature, put mincemeat in a sealed container. Although you can use the mincemeat right away it will taste better once it has been left to macerate for a few weeks.

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Top Posts & Pages

Seedy Buckwheat Bread (gf)
Dark Chocolate Brownies with Medjool Dates and Almond Butter
Tamarind Curd
Cinnamon and Walnut Babka

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Two Kitchens

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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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