One of my summer projects was to make sourdough bread. I made my own starter and tried out a few different recipes/techniques. What initially seemed like a massive faff to make bread, quickly developed into a bit of an obsession and I’m now making sourdough whenever I’m home at the weekends. It’s time consuming in that the dough needs to be mixed and stretched and risen over 24 hours, and you do need to plan ahead. But once you know the routine, there’s something quite relaxing about tending to the dough periodically throughout a day.
I follow the instructions from The Kitchn almost to the letter. I use slightly less water and my rising period in these cool climes can be longer. Instructions here.
Got these beautiful carrots from our local Food Assembly a few weeks ago. They were so very pretty, I wanted to show them off. So I sent photos of them to everyone (receiving a variety of responses in return) and then planned dinner around them: cumin roasted carrots with grilled lamb leg steaks, hummus, tzatziki, salad and pita chips.
Cumin Roasted Carrots
Allow 2 medium carrots per person (they reduce considerably in size as they cook)
¼ tspn cumin seeds per portion
½ tspn olive oil per portion
Pinch of salt and pepper
- Heat the oven to 190oC
- Peel the carrots, half length ways then width ways to make batons. Toss with the oil, cumin and seasoning and place on a baking tray (Don’t crowd).
- Roast for 30 – 40 mins, turning occasionally, until soft and caramelised.
Last week I turned 40. It wasn’t awful. Partly because, well, that’s how old I am, and partly because I did so in Rome. It took the edge off… 😉
We’re just back from Rome. Will post some photos from our trip tomorrow. No sign of the post holiday blues though. Always happy to come home and spend time with this pup, no matter the weather.