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Baking your own sourdough bread – tips and tricks and common mistakes to avoid
That Two Kitchens Brussels Miso Aioli … in a Baguette, with Pork Schnitzel and a Soy Sauce and Sesame Oil Cucumber Salad
Two Kitchens Brussels – new Supperclub Dates for the Brunch Edition
Pancake Day – Some new ideas
Banana Fritters with Garam Masala Sugar

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Dark Chocolate Brownies with Medjool Dates and Almond Butter
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Tamarind Pate de Fruit - Goes Well With Coffee - 7th Edition

INSTANT FOOD

Not that I need any excuse to bake yet more sourdough bread, but baking a couple of loaves to share with friends over from Copenhagen nonetheless felt really nice. This one has about 25% wholemeal flour, 2.5% buckwheat and about 80% hydration (and actually I could have pushed this up a bit, maybe next time).

Saturday’s set-up for our @twokitchens_brussels Supperclub & Cooking class. Two more weeks and we get to do it all again. Shout-out to @biotiful_brussels and @celebr.eat for all the beautiful photos they took and kindly shared with us (somehow cooking and documenting at the same time is tricky!).

And another @twokitchens_brussels Supperclub & Cooking Class is done. Our Spring Edition ended on a sweet note (as do all our dinners) with this buttermilk pannacotta with Tonka bean roasted loquats and caramelised buckwheat. And now that the dishes are done, the tablecloths are washed and our dining room is back to normal, we cannot wait to do this all over again on 26 April. So if you haven’t done so already, send us an email to book one of the last few spots! ✉️ twokitchens.reservation@gmail.com

Now we are talking. Mainly all purpose flour, some strong wholemeal flour and the tiniest amount of buckwheat (25g out of 1kg total flour), 70% hydration and an overnight rest in the fridge. A soft and creamy crumb, nice acidity and a beautiful dark crust. Now if only all loaves turned out like this I would be very happy!

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Top Posts & Pages

Dark Chocolate Brownies with Medjool Dates and Almond Butter
Seedy Buckwheat Bread (gf)
Black Sesame Loaf with a Kinako Glaze
Tamarind Pate de Fruit - Goes Well With Coffee - 7th Edition

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panna cotta

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Brussels, fruit, holidays, Recipes 4 Comments

July 16, 2018July 15, 2018

Honeyed Panna Cotta with Anise Seed and Roasted Apricots

Panna cotta is one of those desserts that are as easy to make as they are delicious. Since you

read more Honeyed Panna Cotta with Anise Seed and Roasted Apricots

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Freelance, Peppermongers, Recipes 1 Comment

February 17, 2014February 17, 2014

Panna Cotta with a Green Peppercorn and Mango Coulis

I have just come back from a weekend visiting one of my oldest friends from back home. Laura and I

read more Panna Cotta with a Green Peppercorn and Mango Coulis

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London, Recipes 2 Comments

December 10, 2012December 10, 2012

Toasted rice blancmanger

A few months ago, just before my move to Rome, my sister came over from Brussels for a final girly

read more Toasted rice blancmanger

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