I’ve been toying with the idea of giving up the blog recently. Life in the last few years has got busier and I find myself with less time to experiment in the kitchen and capture my successes. But every time I thought about drawing a line under A Wee Bit of Cooking, I felt sad.
This blog has been going for almost 10 years now (!!!) and has always been a really positive part of my life. Not only have I “met” some truly lovely people and been given some fabulous opportunities, having a place to record beautiful/happy things in my life has often made me slow down and appreciate them more. And that’s not something I want to give up.
So I’m opting to remain once again.
Recipes coming soon. For now, let’s catch up with some iPhone photos from the last few months.
Sundays are for long walks with Marco and baking bread. This morning there’s a distinct autumnal chill in the air. It’s not quite hat weather but it’s not far off. We’re heading to our favourite woods to chase pheasants (Marco) and pick mushrooms (me) and when we return, I’ll make my current favourite bread: Spelt, Fig and Walnut.
I’ve taken to kneading my bread by hand again. For a while there, I was using a mixer to do all the work and a fine job it did of it too. Missed the therapy of working the dough myself, though. It feels oddly right now that those 15 minutes have returned to my Sunday routine.
Fig and Walnut Bread (Got the idea for this bread from the back of the Doves’ spelt flour package. I’m not so keen on bread make entirely with spelt though. This ratio was more to my liking.)
300ml tepid water
1 tspn dried active yeast
1 tspn brown sugar
150g spelt flour
350g strong white flour
1 tspn salt
6 dried figs
A little oil
- Add the yeast and sugar to the water and set aside for 10 mins.
- Sift the flours and salt into a large bowl. Add the water and use your hand to mix to a rough dough.
- Turn out on to a clean surface and knead for 10 – 15 minutes until dough is silky and pliable. Place in a lightly oiled plastic bowl, cover with clingfilm and leave in a warm place for an hour or two until doubled in size.
- While dough is rising, briefly toast the walnuts in a dry frying pan then chop roughly. Soak the figs in hot tea for 30 mins, blot dry then chop roughly.
- When dough is risen, tip on to a lightly floured surface and knock the air out. Stretch dough out into a flat rectangle and sprinkly across the nuts and figs. Roll dough up then knead again for a couple of minutes until filling is evenly distributed and dough is holding together again (it’ll be a little tricky at first but it will happen).
- Shape into a ball and place on lightly floured baking sheet. Cover ( I put a big plastic bowl upside-down over the dough) and leave to rest in a warm place for another hour.
- Meanwhile, heat the over to 190oC. Make sure there is a baking tray heating on the shelf below the one you’ll put the bread on.
- When the dough is risen, sprinkle with a little white flour then slash diagonally three times. Place in the oven. Pour a cup of water into the hot baking tray then shut the door quickly. This will create lots of steam to give you a good crust.
- Bake for 35-40 minutes. Bread should sound hollow when tapped on the bottom.
- Let cool completely before slicing.
Very good with some salty butter and/or sharp cheddar.
Summer came to North Kessock for a few days and it was glorious. It may return, it may not. We can at least be happy knowing that we made the most of it whilst it was here. We lived outside, basking in the morning sun, watching the roof tiles steam and the bees buzzing in the clover. There were long lazy bike rides in the afternoons and a few half hearted attempts at gardening. With the evening came reading (me) and PacMan (D) on the patio with white wine (me) and local ales (D). And interspersing all of this were as many barbecues as we could possibly fit into those lovely sun drenched days.
‘Twas grand. 🙂
If you are thinking of doing a spot of outdoor cooking/eating, can I warmly recommend the following dessert. It’s very nice indeed and ridiculously easy if you buy the ice cream from the shop. If you want a dessert that makes you moan expletives, however, make the ice cream yourself. I used the wonderful David Lebovitz’s recipe (here) but replaced half the double/heavy cream with coconut milk.
It’s also a perfect recipe for the end of a BBQ meal as the pineapple cooks perfectly over cooling coals, meaning you can cook it slowly whilst you enjoy your main meal.
Grilled Pineapple with Coconut Ice Cream
Coconut Ice Cream (Bought or this recipe replacing half the cream for coconut milk)
- Cut the pineapple into 2cm rounds then cut into semi circles. You may want to cut off the skin first – it’s easier to eat this way but less pretty.
- Squeeze a little lime juice over each slice, both sides and rub with a little brown sugar. Maybe 1/4 tspn per semi circle.
- Place on BBQ over low heat for 20 mins, turning occasionally. If your BBQ is hotter, turn more frequently and reduce cooking time.
- Serve warm with a scoop of coconut ice cream and some torn mint leaves.
One week ago it was 21°C (70°F). We had a BBQ, David got sun burnt on a bike ride and I fell asleep in the garden.
Yesterday it snowed.