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Sourdough English Muffins
These deeply flavoured sourdough english muffins are the perfect savoury base for a wide range of breakfast and snack options. The extra long cold fermentation times allow for the natural yeasts and bacteria to break down sugars in the flour and produce the tasty levels of lactic and acetic acids that give characteristic sourdough flavours. if you don’t have a flat sandwich toaster you can cook these sourdough english muffins on the flat hot plate of a BBQ or a frypan . The convenience and the size of this appliance makes cooking a large batch of these muffins a breeze. Because of the extra long preparation time, it’s well worth…
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One Pot Honey Soy Noodles with Pork & Cashews
Honey Soy Noodles are a quick and easy weeknight staple, but imagine you are so pressed for time that the thought of even a simple stirfry seems too much. Before you reach for the phone to order take out, what if I told you that a fresh, hot bowl of honey soy noodles could be in front of you with only a few minutes of prep involved? That’s the genius of this recipe for me. I can walk in the door at 6pm, throw everything in the pot and then go about any other number of things that need attention until the pressure release alerts me to the fact that…
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Seeded Oat & Honey Discard Crackers
I’ve been adventuring into sourdough breadmaking recently, and quickly discovered that the amount of discard that is generated can add up quickly if you don’t have extra uses for it. This quick cracker recipe is the perfect way to re-purpose this richly flavoured, pre-fermented flour and also reduce waste in the kitchen. The seeds you use in these crackers can be mixed and matched with dried herbs of your choosing, to suit what you have on hand. Even plain, they are still delicious. The discard adds a distinct savoury tang, backed up with the sweetness of honey and pops of salt. Perfect as an addition to your cheeseboard, as a…
