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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
Za’atar and Labneh Buns
Cinco de Mayo Recap
Zero waste banana bread, aka Sourdough Banana Bread
Tiramisu-ish with Strawberries, Sumac and Labneh

Top Posts & Pages

Dark Chocolate Brownies with Medjool Dates and Almond Butter
Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat
Seedy Buckwheat Bread (gf)
Fig leaf panna cotta

INSTANT FOOD

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!

Those rye sourdough brownies I made the other day are like the gift that keeps on giving. Perfectly fudgey and chewy, and rich in a way that a small sliver is more than enough to get through the afternoon slump. For my own good I had to put the remainder in the freezer. Then again, the brownies are now dangerously close to the vanilla ice cream and raspberry sorbet. I think we all know how this will likely end ...

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Top Posts & Pages

Dark Chocolate Brownies with Medjool Dates and Almond Butter
Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat
Seedy Buckwheat Bread (gf)
Fig leaf panna cotta

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buns

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breakfast, Brussels, Recipes 1 Comment

May 16, 2020

Za’atar and Labneh Buns

I have written about my love for Za’atar before – how much I love Lebanese Manoush (flabread disks that get

read more Za’atar and Labneh Buns

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