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
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)
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.
Let’s ignore the fact that I’ve been gone for three months, shall we? Yes? Super. Accept this cute photo of Marco as an apology and we can just move on.
In fact, let’s just continue where we left off and pretend the following promised recipe isn’t terribly, terribly overdue. It’s a recipe for an onion tart. It’s very simple but it’s very, very good. We’re having it tonight with a lentil and greens salad (will share that soon too) and some rosemary bread. And I’ll undoubtedly polish off the leftovers for breakfast tomorrow morning – this is not a dish that lasts long in our house!
330g plain flour
½ tsp salt
75g cold salted butter
5 medium onions
Knob of butter
Glug of olive oil
½ tspn dried thyme
50g parmesan cheese
150 ml double cream
2 medium eggs
A Happy New Year to you all!
I’ve got some lovely recipes to share including a chocolate cake that even I wanted to eat and an onion tart which my husband didn’t say would be improved with a little chorizo/bacon/other meat product. That’ll be another night though. It’s the first Monday night back at work after the holidays and I’m good for nothing.
Have a peek at some Marco/food photos from over the festive period instead.
Marco has a new cousin and some serious competition in the cutest canine category.