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Recent Posts

Fresh Turmeric and Lemon Curd
Two Kitchens Brussels: New Supperclub Date!
Portuguese Palmiers Recheados with Black Sesame Custard
These recipes are bananas! A round-up of unusual banana recipes
Baking your own sourdough bread – tips and tricks and common mistakes to avoid

Top Posts & Pages

Seedy Buckwheat Bread (gf)
Dark Chocolate Brownies with Medjool Dates and Almond Butter
Gibassier
Fig leaf panna cotta

INSTANT FOOD

If you have been following my blog for some time you will have noticed that I don’t post all that many recipes involving fresh fruit. One reason for that is that I think that fruit is at its best when eaten when it’s perfectly ripe with nothing more than a kitchen towel to catch any juices. But I do make some exceptions, especially when it comes to apricots. Be it in a cornmeal and buttermilk clafoutis, poached in rose to serve with some pinenut meringues and saffron anglaise or even like this, gently roasted until soft and juicy and served with a honey and anise seed pannacotta like here, apricots really benefit from some heat. All these recipes are up on the blog (link in profile). What’s your favourite thing to make with apricots?

Promised to bring something homemade to brunch tomorrow and looking for a quick and stress-free crowdpleaser? These quick yeast-free cinnamon roll recipe should do the trick. Based on German Quark-Öl Teig (fresh curd cheese and oil dough), these cinnamon rolls come together super quickly and are beautifully soft and moreish and perfectly sticky from all that butter and cinnamon sugar in the filling. Link in profile.

Rainy Saturdays call for snuggling up on the sofa and perusing the latest addition to my cookbook shelf. A beauty both inside and out - so inspiring! (If you are not familiar with Will Goldfarb - watch his Chef’s Table episode on Netflix!)

There is a new post up on the blog for this fresh Turmeric and lemon curd - a delicious twist on classic lemon curd, with an almost tropical flavour and deep yellow hue. Delicious licked straight off a spoon but, if you have more self control than I do, also fantastic with yoghurt, stirred into an ice cream base or as a filling for tarts. Link in profile!

Move over Nutella, there is a new guy in town: Turkish Fistikella (from Fistik, which is Turkish for Pistachio). Two ingredients only (pistachios and sugar) and outrageously delicious. Making a mental note to fill my suitcase with jars of this when I am next in Istanbul. And until then, this jar will be subject to strict rationing.

Since starting my new job I am finding I have more time than I have had in a long time to read and it is glorious. Just finished this one. Different in some ways than I expected. Not an easy read. And by no means a page-turner. And yet a fast read - to find out more about Tara and her unique story but also to get another break from the gruesome bits of the story. Both horrifying to read about just how difficult some people’s lives are and life-affirming to see what we human beings are capable of overcoming (even if our past will follow us wherever we go).

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Top Posts & Pages

Seedy Buckwheat Bread (gf)
Dark Chocolate Brownies with Medjool Dates and Almond Butter
Gibassier
Fig leaf panna cotta

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bread, Notes for the kitchen, Recipes, sourdough, The art of baking 0 Comments

March 31, 2019April 2, 2019

Baking your own sourdough bread – tips and tricks and common mistakes to avoid

With close to 10 events under our belt, there are two constants to the Two Kitchens Brussels Supperclubs & Cooking

read more Baking your own sourdough bread – tips and tricks and common mistakes to avoid

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