Fermentation Techniques You Can Use at Home

Fermentation, an ancient preservation method, has seen a resurgence in recent years due to its health benefits and culinary potential. 

By harnessing the power of natural microbes, you can transform basic ingredients into flavourful, nutritious foods and beverages. Here are some simple fermentation techniques you can try at home.

1. Vegetable Fermentation

One of the easiest and most rewarding fermentation projects is fermenting vegetables. The classic example is sauerkraut, but you can ferment almost any vegetable.

Ingredients:

Fresh vegetables (e.g., cabbage, carrots, cucumbers)

Sea salt or pickling salt

Water (if making a brine)

Steps:

Prepare the Vegetables: Clean and chop your chosen vegetables.

Salt the Vegetables: For dry salting, sprinkle salt directly onto the chopped vegetables and massage it in to draw out moisture. Alternatively, dissolve the salt in water to create a brine and submerge the vegetables.

Pack the Jar: Place the salted vegetables in a clean jar, pressing them down to release more juice and remove air bubbles.

Ferment: Cover the jar with a loose lid or cloth and leave it at room temperature. Check daily to ensure the vegetables remain submerged in the brine. Taste after a few days and continue fermenting until the desired flavour is achieved.

Store: Once fermented, seal the jar with a tight lid and store in the refrigerator.

2. Kombucha

Kombucha is a fermented tea known for its tangy taste and probiotic properties.

Ingredients:

Tea (black, green, or a blend)

Sugar

SCOBY (Symbiotic Culture of Bacteria and Yeast)

Starter tea (unflavoured kombucha from a previous batch or store-bought)

Steps:

Brew the Tea: Boil water and steep the tea, then dissolve sugar into the hot tea. Allow it to cool completely.

Combine: In a large glass jar, combine the cooled tea, SCOBY, and starter tea.

Ferment: Cover the jar with a cloth secured with a rubber band and let it ferment at room temperature for 7-14 days, depending on your taste preference.

Bottle and Second Fermentation: Remove the SCOBY, reserve some kombucha for the next batch, and bottle the rest. You can add fruit or herbs for flavour during this stage. Seal the bottles and leave them at room temperature for 2-3 days to carbonate before refrigerating.

3. Sourdough Bread

Sourdough bread, with its tangy flavour and chewy texture, is a favourite among home bakers.

Ingredients:

Flour (preferably strong bread flour)

Water

Salt

Sourdough starter (a mixture of flour and water colonised by wild yeast and bacteria)

Steps:

Maintain the Starter: Feed your starter regularly with equal parts flour and water. Ensure it is bubbly and active before baking.

Prepare the Dough: Mix the starter with more flour and water to create the dough. Let it rest, then add salt.

Bulk Fermentation: Allow the dough to ferment at room temperature for several hours, folding it periodically to develop gluten.

Shape and Proof: Shape the dough and let it proof (rise) until it’s ready to bake. This can take several hours or overnight in the fridge.

Bake: Preheat your oven with a baking stone or Dutch oven. Bake the bread until it has a deep, golden crust and sounds hollow when tapped.

4. Yoghurt

Homemade yoghurt is a simple and satisfying project that requires just milk and a yoghurt culture.

Ingredients:

Milk (whole, semi-skimmed, or skimmed)

Yoghurt culture (store-bought plain yoghurt or a commercial culture)

Steps:

Heat the Milk: Heat the milk to 82°C (180°F) to denature the proteins, then cool it to 43°C (110°F).

Inoculate: Stir in the yoghurt culture.

Incubate: Keep the mixture warm (around 43°C) for 4-12 hours. A thermos, yoghurt maker, or warm oven can help maintain the temperature.

Chill: Once the yoghurt has set, refrigerate it to thicken and develop flavour.

5. Fermented Beverages: Kvass and Ginger Beer

Kvass and ginger beer are traditional fermented drinks with unique flavours.

Kvass Ingredients:

Rye bread

Water

Sugar or honey

Yeast (optional)

Flavourings (e.g., raisins, mint)

Ginger Beer Ingredients:

Fresh ginger root

Sugar

Water

Lemon juice

Ginger beer plant (GBP) or a combination of yeast and lactobacillus

Steps:

Prepare the Base: For kvass, soak toasted rye bread in water, add sugar or honey, and yeast if using. For ginger beer, make a ginger syrup by boiling grated ginger with sugar and water, then cool and add lemon juice.

Ferment: Combine the base with GBP or yeast mixture. Allow it to ferment at room temperature for a few days.

Bottle and Carbonate: Strain and bottle the liquid. Leave at room temperature for 1-3 days to carbonate, then refrigerate.

Final Thoughts

Fermentation at home is a rewarding process that connects you with traditional methods of food preservation. It can be as simple or as complex as you like, and the results are not only delicious but also beneficial for your gut health. Happy fermenting!

Exploring the Unique Cuisine and Drinks of Iceland

Iceland, a land of stunning natural beauty with its majestic waterfalls, volcanic landscapes, and expansive glaciers, also offers a unique culinary experience. 

The island's cuisine is deeply rooted in its history and environment, with traditional methods of preservation and a reliance on local ingredients playing a significant role. 

From ancient preservation techniques to modern culinary innovations, Icelandic food and drink are as captivating as the country's scenery.

Traditional Icelandic Cuisine

Icelandic cuisine has historically been shaped by the need to preserve food through harsh winters. This has resulted in unique dishes that may surprise the uninitiated.

1. Hákarl (Fermented Shark)

Perhaps the most infamous Icelandic dish, hákarl is Greenland shark that has been fermented and hung to dry for several months. The result is a strong-smelling, ammonia-rich delicacy that is often an acquired taste. Hákarl is traditionally enjoyed during the midwinter festival of Þorrablót, accompanied by a shot of Brennivín, Iceland's signature schnapps.

2. Skyr

Skyr is a thick, creamy dairy product similar to yoghurt but technically a cheese. It has been a staple in the Icelandic diet for over a thousand years. Rich in protein and low in fat, skyr is enjoyed with berries, honey, or on its own, making it a versatile food for both breakfast and dessert.

3. Lamb Dishes

Lamb in Iceland is known for its exceptional quality, owing to the free-range farming practices and natural diet of the sheep. Traditional dishes include "Kjötsúpa" (a hearty lamb soup with root vegetables) and "Hangikjöt" (smoked lamb), often served during festive seasons.

4. Seafood

Iceland’s surrounding waters are teeming with fish, making seafood a cornerstone of the diet. Cod, haddock, and Atlantic salmon are commonly found in various dishes. Plokkfiskur, a comforting fish stew made with mashed potatoes and white fish, is a traditional favourite.

5. Rye Bread (Rúgbrauð)

Rúgbrauð, a dense, dark rye bread, is traditionally baked in a geothermal oven buried in the ground. This slow-cooking method gives the bread its distinctive, slightly sweet flavour. It’s typically served with butter, smoked salmon, or herring.

Modern Icelandic Cuisine

The modern Icelandic culinary scene is a blend of traditional flavours and contemporary techniques. Reykjavík, the capital, boasts a variety of restaurants that showcase innovative dishes using local ingredients.

1. New Nordic Cuisine

Inspired by the New Nordic movement, Icelandic chefs focus on fresh, seasonal, and locally sourced ingredients. This approach highlights the natural flavours of Iceland’s produce, seafood, and meats, often with minimalistic presentation.

2. Vegetarian and Vegan Options

Despite its meat-heavy traditional cuisine, Iceland has embraced the global trend towards plant-based diets. Many restaurants now offer creative vegetarian and vegan dishes that utilise local vegetables and herbs.

Icelandic Drinks

Iceland’s beverage offerings are equally fascinating, ranging from traditional spirits to contemporary craft beers.

1. Brennivín

Known as the “Black Death,” Brennivín is a potent schnapps made from fermented grain or potato mash, flavoured with caraway seeds. It’s a traditional accompaniment to many Icelandic dishes, particularly during celebrations.

2. Craft Beer

The craft beer scene in Iceland has blossomed in recent years, with local breweries producing a diverse range of beers. Brands like Einstök and Borg Brugghús have gained international recognition for their high-quality brews, often incorporating unique Icelandic ingredients such as Arctic thyme and lava rock filtration.

3. Icelandic Water

Icelandic water is renowned for its purity, coming from natural springs and glaciers. Bottled water brands like Icelandic Glacial export this exceptionally clean and crisp water worldwide.

4. Coffee Culture

Icelanders are avid coffee drinkers, and Reykjavík boasts numerous cosy cafés offering high-quality brews. The coffee culture is strong, with an emphasis on community and conversation.

Iceland's cuisine and drinks are a testament to its rich heritage and innovative spirit. From ancient preservation techniques to modern culinary artistry, the flavours of Iceland offer a delicious journey through its history and landscapes. Whether you're savouring a traditional dish or enjoying a modern Icelandic meal, the island’s food culture is sure to leave a lasting impression. So, next time you find yourself in this Nordic paradise, be sure to indulge in its unique gastronomic delights.

Celebrating International Burger Day: Dining Out or Cooking at Home

Today, 28th May is International Burger Day, which is the perfect excuse to indulge in one of the world’s favourite comfort foods: the burger. Whether you prefer dining out at a trendy burger joint or enjoying the satisfaction of cooking your own at home, there are countless ways to celebrate this delicious day. Here’s a guide to help you make the most of International Burger Day.

Dining Out at a Burger Joint

1. Find the Perfect Spot

Start by scouting the best burger joints in your area. Look for places that are renowned for their creativity, quality ingredients, and unique twists on the classic burger. Websites like TripAdvisor, Yelp, and Google Reviews can be invaluable for finding top-rated burger spots.

2. Try Something New

International Burger Day is the ideal time to step out of your comfort zone. If you usually go for a classic beef burger, why not try a gourmet lamb burger or a vegan alternative? Many burger joints offer a range of innovative options, including burgers with exotic toppings, speciality sauces, and artisan buns.

3. Pair with the Perfect Sides

A great burger experience isn’t complete without the perfect sides. Indulge in crispy chips, sweet potato fries, onion rings, or a refreshing coleslaw. And don’t forget to ask about the house-made sauces that can elevate your burger to the next level.

4. Make It a Social Event

Invite friends or family along to share in the burger love. Dining out is always more enjoyable with good company, and it provides an opportunity to sample each other’s choices and maybe discover a new favourite.

Cooking Your Own Burgers at Home

1. Choose Quality Ingredients

The foundation of a great homemade burger is high-quality ingredients. Opt for fresh, grass-fed beef or explore other meats like chicken, turkey, or pork. For vegetarians and vegans, consider plant-based options like black bean, chickpea, or Beyond Meat patties.

2. Master the Perfect Patty

Crafting the perfect burger patty is an art. Keep it simple with salt and pepper for seasoning, or get adventurous with herbs, spices, and mix-ins like grated onion or garlic. Make sure to handle the meat gently to avoid overworking it, and form patties that are slightly larger than your buns, as they will shrink during cooking.

3. Creative Toppings and Condiments

One of the joys of making your own burger is the ability to customise it to your heart’s content. Think beyond the usual lettuce, tomato, and cheese. Experiment with toppings like avocado, sautéed mushrooms, caramelised onions, fried eggs, or even pineapple. Homemade condiments like aioli, guacamole, or speciality ketchups can add a unique flair.

4. Perfect Your Cooking Technique

Whether you prefer grilling, pan-frying, or baking, mastering your cooking technique is key. For grilling, ensure your grill is preheated and oiled to prevent sticking. If pan-frying, use a cast-iron skillet for the best sear. Aim for an internal temperature of 70°C (160°F) for beef burgers, adjusting accordingly for other meats or vegan patties.

5. Assemble with Care

The assembly is crucial to a great burger experience. Start with a toasted bun, then layer your patty and toppings thoughtfully to ensure each bite is a perfect blend of flavours and textures. Don’t forget the bottom bun needs to hold up under all those delicious juices and toppings.

Final Thoughts

International Burger Day is more than just an excuse to eat a delicious meal; it’s an opportunity to celebrate the humble burger in all its glorious forms. Whether you choose to dine out at a renowned burger joint or enjoy the creative process of cooking your own at home, the key is to savour every bite. Happy International Burger Day!

Embracing Sustainable Seafood: A Guide to Conscious Cooking and Eating

This is NOT who you think it is!

In an era where environmental awareness is paramount, making informed choices about the seafood we consume is crucial. 

Sustainable seafood practices ensure that fish populations remain healthy and ecosystems are protected. Here’s a comprehensive guide to help you cook and eat sustainably sourced seafood.

Understanding Sustainable Seafood

Sustainable seafood is sourced in ways that consider the long-term vitality of marine species and the well-being of the oceans. This involves:

Responsible Fishing Practices: Methods that avoid overfishing and bycatch, ensuring minimal impact on marine environments.

Aquaculture Practices: Sustainable farming methods that do not harm surrounding ecosystems and maintain water quality.

Why Sustainable Seafood Matters

Environmental Preservation: Prevents overfishing and protects marine habitats.

Biodiversity Conservation: Ensures diverse marine species thrive.

Health Benefits: Sustainably farmed or caught seafood often contains fewer pollutants.

How to Choose Sustainable Seafood

Look for Certifications:

Marine Stewardship Council (MSC): Blue label indicating certified sustainable seafood.

Aquaculture Stewardship Council (ASC): Certification for responsibly farmed seafood.

Soil Association Organic Standard: For organic and sustainable aquaculture.

Consult Guides and Apps:

Good Fish Guide: Provided by the Marine Conservation Society (MCS), it offers sustainability ratings for various species.

Seafood Watch: An app that provides recommendations on sustainable seafood options.

Know Your Fish:

Avoid Overfished Species: Familiarise yourself with species at risk, such as Atlantic cod and bluefin tuna.

Opt for Abundant Species: Choose species with healthier populations like mackerel, haddock, and farmed mussels.

Tips for Cooking Sustainable Seafood

Seasonal and Local: Purchase seafood that is in season and locally sourced to reduce the carbon footprint associated with transportation.

Whole Fish: Buying whole fish can be more sustainable and economical. Use every part to reduce waste.

Simple Recipes: Sustainable seafood often has a rich, natural flavour. Simple cooking methods such as grilling, steaming, or baking enhance its taste without the need for excessive seasoning or sauces.

Recipes to Try

Grilled Mackerel with Lemon and Herbs:

Fresh mackerel, seasoned with lemon juice, olive oil, and fresh herbs. Grill until skin is crispy.

Steamed Mussels in White Wine:

Fresh mussels steamed with garlic, shallots, and white wine. Serve with crusty bread for a delicious, sustainable meal.

Baked Haddock with a Herb Crust:

Haddock fillets topped with a mixture of breadcrumbs, parsley, and a hint of garlic. Bake until golden and flaky.

Supporting Sustainable Practices

Ask Questions: Don’t hesitate to ask your fishmonger about the origin and sustainability of their seafood.

Stay Informed: Keep updated on sustainable seafood practices and emerging certifications.

Advocate: Support policies and businesses that promote sustainable fishing and aquaculture.

Eating and cooking sustainable seafood is a rewarding way to contribute to the health of our oceans and ensure that future generations can enjoy the bounty of the seas. By making mindful choices and advocating for sustainable practices, we can all play a part in preserving marine ecosystems. So, next time you plan a seafood meal, choose wisely, cook with care, and savour the taste of sustainability.

https://sustainableseafoodcoalition.org/

Exploring the World of Exotic Spices and Herbs

Cooking is, or should be, a journey of discovery, and one of the most delightful ways to embark on this journey is by experimenting with exotic spices and herbs. 

These aromatic treasures from around the globe can transform ordinary dishes into extraordinary culinary experiences. Whether you're a seasoned chef or a home cook eager to explore new flavours, incorporating exotic spices and herbs into your repertoire can be both exciting and rewarding.

The Allure of Exotic Spices

Exotic spices are the hidden gems of the culinary world. They not only enhance the flavour of dishes but also add depth, colour, and aroma that can transport you to distant lands. Here are a few exotic spices to consider:

Sumac: Originating from the Middle East, sumac has a tangy, lemony flavour that adds a refreshing zest to salads, grilled meats, and vegetables. It's particularly popular in Lebanese and Turkish cuisine.

Sichuan Peppercorns: These peppercorns from China provide a unique numbing sensation along with a citrusy flavour. They're essential in Sichuan cuisine and can elevate stir-fries, braised dishes, and sauces.

Fenugreek: Commonly used in Indian cuisine, fenugreek seeds have a slightly sweet, nutty taste. They are often used in curry powders, chutneys, and pickles, adding a distinctive flavour to dishes.

Za'atar: A blend of herbs, sesame seeds, and sumac, za'atar is a staple in Middle Eastern cuisine. It's versatile enough to be sprinkled on flatbreads, mixed into dips, or used as a seasoning for meats and vegetables.

Ras el Hanout: This North African spice blend typically contains over a dozen spices, including cinnamon, cloves, and cardamom. It's perfect for seasoning tagines, couscous, and roasted meats.

Unveiling the Magic of Exotic Herbs

Herbs are the green wonders of the culinary world, bringing freshness and vitality to any dish. Here are some exotic herbs that can add a new dimension to your cooking:

Lemongrass: Widely used in Southeast Asian cuisine, lemongrass imparts a citrusy aroma and flavour. It's excellent in soups, curries, and marinades for a refreshing taste.

Thai Basil: Different from the common sweet basil, Thai basil has an anise-like flavour and is a key ingredient in Thai dishes like green curries and stir-fries.

Epazote: This Mexican herb has a pungent, slightly medicinal taste and is often used in bean dishes to reduce gas. It's also great in soups, stews, and quesadillas.

Borage: With a cucumber-like taste, borage leaves can be used in salads, soups, and as a garnish. Its bright blue flowers are also edible and make a beautiful addition to dishes.

Shiso: Popular in Japanese cuisine, shiso leaves have a complex flavour profile, combining mint, basil, and anise notes. They can be used in sushi, salads, and as a garnish.

Tips for Experimenting with Exotic Spices and Herbs

Start Small: When trying a new spice or herb, start with a small amount to understand its flavour and how it complements other ingredients.

Pair with Familiar Ingredients: Combine exotic spices and herbs with familiar ingredients to ease into the new flavours. For example, add a pinch of sumac to your regular salad dressing or sprinkle za'atar on roasted potatoes.

Explore Ethnic Recipes: Authentic recipes from the regions where these spices and herbs originate can provide great inspiration and help you understand how they are traditionally used.

Create Your Own Blends: Don’t be afraid to experiment by creating your own spice blends. Mixing different spices and herbs can lead to unique and personalised flavours.

Keep Freshness in Mind: Spices and herbs lose their potency over time. Store them in airtight containers away from heat and light to preserve their freshness and flavour.

Exploring exotic spices and herbs is like embarking on a culinary adventure that takes your taste buds on a tour of the world. By incorporating these vibrant flavours into your cooking, you can elevate everyday dishes and create memorable meals. So, don’t hesitate to venture beyond your spice rack’s usual suspects – the world of exotic spices and herbs is waiting to be discovered. Happy cooking!

Exploring the Regional Varieties of British and Irish Sausages

Sausages hold a cherished place in the culinary traditions of the British Isles, offering a delectable array of flavours that reflect the diverse regions from which they hail. From the classic Cumberland to the distinctively spiced Irish varieties, sausages across Britain and Ireland are a testament to local tastes and ingredients. Join us as we embark on a savoury journey through the regional varieties of British and Irish sausages.

Cumberland Sausage

Originating from the historic county of Cumberland in North West England, the Cumberland sausage is renowned for its coiled form and robust flavour. Traditionally, this sausage is made from coarsely chopped pork, seasoned with black pepper and a variety of herbs. Its unique blend of spices, which can include nutmeg, marjoram, and sage, gives it a distinctive taste that sets it apart from other British sausages. The Cumberland sausage is often served as a long, continuous coil, making it a visual as well as a culinary delight.

Lincolnshire Sausage

Hailing from the agricultural heartland of Lincolnshire, this sausage is celebrated for its simplicity and emphasis on fresh ingredients. The Lincolnshire sausage features a coarse texture, with pork meat mixed with breadcrumbs, and flavoured predominantly with sage. Unlike the heavily spiced Cumberland, the Lincolnshire sausage relies on the natural sweetness of the pork and the aromatic quality of sage to deliver its characteristic flavour. This sausage is a staple at breakfast tables across the region, often paired with eggs and tomatoes.

Newmarket Sausage

Newmarket, a market town famous for its horse racing heritage, also boasts a renowned sausage variety. The Newmarket sausage, typically made from premium cuts of pork, is known for its high meat content and minimal filler. The seasoning blends often include black and white pepper, nutmeg, and mace, creating a balanced and hearty flavour profile. The sausage has garnered such acclaim that it has been awarded Protected Geographical Indication (PGI) status, ensuring its quality and authenticity.

Scottish Lorne Sausage

Venture north to Scotland, and you'll encounter the Lorne sausage, also known as square sausage or slice sausage. Unlike its cylindrical counterparts, the Lorne sausage is shaped into a block and sliced into squares before cooking. It is typically made from a mix of pork and beef, combined with rusk and a seasoning blend that includes coriander and nutmeg. The Lorne sausage is a breakfast favourite, often served in a traditional Scottish breakfast alongside tattie scones and black pudding.

Irish Sausages

Across the Irish Sea, both Northern Ireland and the Republic of Ireland boast their own unique sausage traditions. Irish sausages are generally made with finely ground pork, resulting in a smoother texture compared to their British counterparts. They are often seasoned with a subtle mix of white pepper, mace, and nutmeg, giving them a delicate flavour that complements their juicy texture. A beloved component of the traditional Irish breakfast, these sausages are frequently enjoyed with soda bread and a hearty serving of baked beans.

Welsh Glamorgan Sausage

In Wales, the Glamorgan sausage offers a delightful vegetarian alternative. Named after the historic county of Glamorgan, this sausage is made from a mixture of cheese (typically Caerphilly), leeks, and breadcrumbs. The blend is seasoned with herbs such as parsley and thyme, then shaped into sausages and fried until golden. The Glamorgan sausage showcases the rich dairy heritage of Wales and provides a flavourful, meat-free option that is both satisfying and delicious.

The Diversity of British and Irish Sausages

The regional varieties of sausages across the British Isles are a testament to local traditions, ingredients, and culinary creativity. Each type, with its distinct flavour and preparation method, offers a unique taste of the region from which it comes. Whether you’re savouring the peppery punch of a Cumberland, the herbal notes of a Lincolnshire, or the creamy richness of a Glamorgan, these sausages provide a delicious connection to the heritage and culture of their respective areas.

Next time you tuck into a traditional breakfast or a hearty dinner, take a moment to appreciate the history and craftsmanship behind these beloved sausages. From Scotland to Cornwall, and across to Ireland, the sausages of the British Isles are more than just food—they are a celebration of regional identity and culinary tradition.

Sandford Orchards Triumphs With 'Lost Apple' Ciders at UK's Oldest Cider Competition

Sandford Orchards is celebrating a massive victory at the Devon County Show after winning a stunnig seven out of a potential nine medals, Reserve Champion and Supreme Champion with ciders created using ancient apple varieties  which were recently discovered as part of Sandford Orchards' innovative DNA mapping project.

Said Barny Butterfield, founder of Sandford Orchards: “ We were able to press long-forgotten apple varieties which were discovered whilst we were working with the University of Bristol to uncover and preserve lost cider apple cultivars. 

"We entered the resulting ciders into The Westcountry Cider Championships: And they swept the board! We're really thrilled with earning these medals which are a celebration of our efforts to find and rescue the very best apples that produce the most delicious cider.”

Sandford Orchards is leading a DEFRA funded Innovate UK project with Keith Edwards, Emeritus Professor of Crop Genetics at Bristol University, to identify and map apple varieties in their ancient orchards and beyond. 

By punching a tiny hole in leaves from individual trees, they are obtaining samples for DNA fingerprinting from thousands of apple trees with the aim of locating, preserving and propagating unique and threatened varieties. The results of their research will assist them in efforts to save lost apple trees and plan for diversity and climate-resilience in their orchards.

Barny adds: "This is beyond exciting, we were hoping we'd uncover something special, but we never imagined that the results would be so strong. 

"There's been tragic, generational loss of orchards in the West of England, with glorious varieties quietly disappearing from our landscape, and, of course, with them recipes of centuries of cider makers. This stops right now!

"To my mind this is an utterly remarkable result, a rebuke from the old orchards. I feel we've been neglecting our role as custodians, we've simply forgotten to listen and to look and to taste, and here is the most fabulous evidence of what can be done if we make the effort to understand the huge diversity of fruit we have at our fingertips."

James Crowden, cider maker and author of 'Cider Country' was one of the cider judges at the show. He says: “This cider is rich, complex, fruity with depth and subtlety reminiscent of cider from 50 years back. It celebrates the rich harvest from old Devon cider apple trees whose names we've forgotten.  It's a blast from the past and a stepping stone into the future!'

For further information on Sandford Orchards please visit www.sandfordorchards.co.uk, follow Sandford Orchards on X, Facebook and Instagram.  

New Lemon Crème from Bonne Maman

Bonne Maman Lemon Crème is made in a simple and traditional way. Just like in a home kitchen! 

The ingredients are just  milk, cream  and lemons. So Bonne Maman Lemon Crème is a delicious and utterly divine new dessert offering bursts of fresh citrus flavours. 

It's velvet smooth and luscious and each and every spoonful of this classic dessert contains tiny pieces of heavenly lemon zest to tantalise your taste buds.

This new flavour sits proudly at the side of the Bonne Mamanb dessert range, which offers you lovely desserts for every day from Bonne Maman, including s delicious Salted Caramel Crème plus seven other alight fruit and chocolate mousses. And because they're from Bonne Maman you can be confidant that they are all carefully made to traditional and uncomplicated recipes.

You'll find them in packs of 2 x 90g. New Bonne Maman Lemon Crème is available now from Waitrose Stores and Morrisons stores at rrp £2.20. Further retailers will be announced by September.

Perfecting Your Sourdough Starter: A Comprehensive Guide

Several days ago we covered a recently established and award-winning artisan baker  Dave de la Riviere who runs runs Your Davey Bread, which uses sourdough in its bread baking   (https://thatsfoodanddrink.blogspot.com/2024/05/weekend-baker-wins-britains-best-loaf.html) so we decided to run a feature on perfecting your sourdough starter.

Sourdough bread, with its delightful tang and rustic appeal, has become a favourite for many home bakers. 

At the heart of every great sourdough loaf lies a well-maintained starter—a living culture of flour and water teeming with wild yeast and lactic acid bacteria. Mastering the art of the sourdough starter can elevate your baking from good to extraordinary. Here's how to perfect your sourdough starter.

Understanding the Basics

What is a Sourdough Starter?

A sourdough starter is a mixture of flour and water that has been fermented by wild yeast and bacteria. This culture serves as a natural leavening agent, giving sourdough bread its characteristic flavour and texture. Unlike commercial yeast, which is a single strain of Saccharomyces cerevisiae, a sourdough starter contains a diverse community of microorganisms, each contributing to the complex profile of the bread.

Getting Started: Creating Your Starter

Ingredients:

Whole grain flour (such as whole wheat or rye)

Water (preferably filtered or non-chlorinated)

Day 1: Mixing

In a clean jar or bowl, combine 50g of whole grain flour with 50g of water. Stir until you have a thick, smooth paste.

Cover loosely with a lid or a cloth to allow airflow while preventing contamination.

Leave the mixture at room temperature (20-24°C) for 24 hours.

Day 2-5: Feeding

Discard half of the starter mixture.

Add 50g of whole grain flour and 50g of water to the remaining mixture. Stir well.

Repeat this process every 24 hours. You should start to notice bubbles and a slight rise in the mixture, indicating that fermentation is occurring.

Transitioning to Maintenance: A Healthy Routine

By day 5-7, your starter should be active, bubbly, and have a pleasant, tangy aroma. Now, it's time to switch to a maintenance routine to keep your starter healthy and ready for baking.

Feeding Schedule:

Discard half of your starter (or use it in a recipe).

Feed the remaining starter with 50g of flour and 50g of water. Stir well.

Continue this feeding routine every 24 hours if kept at room temperature, or every 3-4 days if stored in the refrigerator.

Flour Choice:

While whole grain flour kickstarts the fermentation process, you can switch to all-purpose or bread flour for maintenance. However, periodically feeding with whole grain flour can boost microbial diversity.

Troubleshooting Common Issues

Lack of Activity:

Ensure your starter is kept in a warm environment (around 24°C).

Use non-chlorinated water, as chlorine can inhibit yeast growth.

Give it time. Some starters take longer to become fully active.

Hooch Formation:

Hooch is a layer of liquid that forms on top of the starter, indicating that it's hungry. Stir it back in and feed your starter more frequently.

Unpleasant Odour:

An off smell can indicate an imbalance in your starter. Discard more starter and feed with whole grain flour to restore balance.

Using Your Sourdough Starter

When your starter is bubbly and doubles in size within 4-6 hours of feeding, it's ready to use. Incorporate it into your favourite sourdough recipes for a delicious, tangy loaf with a perfect crumb and crust.

Storing Your Starter

If you bake infrequently, store your starter in the refrigerator. Feed it once a week to keep it healthy. For long-term storage, you can dry your starter into a powder and rehydrate it when needed.

Perfecting your sourdough starter requires patience and attention to detail, but the rewards are well worth the effort. With a bit of practice, you'll develop a robust, reliable starter that produces exceptional sourdough bread every time. Happy baking!

Cheese Gifts for Father's Day: A Savoury Celebration

Father’s Day is the perfect opportunity to show appreciation for the fathers and father figures in our lives. 

While traditional gifts like ties and gadgets are always appreciated, why not surprise dad with something a bit more unique and indulgent this year?

Cheese gifts offer a delectable and sophisticated way to celebrate Father’s Day, catering to dads who appreciate the finer things in life.

The Perfect Cheese Board

Creating a customised cheese board is a thoughtful and delicious gift that can be tailored to your dad’s tastes. Here’s how to assemble the perfect cheese board:

Selection of Cheeses: Choose a variety of cheeses to provide a range of flavours and textures. Consider including:

Aged Cheddar: A robust and sharp cheese that’s a classic favourite.

Brie: A creamy, soft cheese with a mild, buttery flavour.

Blue Cheese: For dads who enjoy bold, tangy flavours.

Goat Cheese: A soft, tangy option that pairs well with fruits and honey.

Manchego: A firm, Spanish cheese with a nutty flavour.

Accompaniments: Enhance the cheese board with a selection of accompaniments such as:

Crackers and Bread: Offer a variety of textures, from crispy crackers to rustic baguette slices.

Fruits: Fresh and dried fruits like grapes, figs, and apples complement the cheeses beautifully.

Nuts: Almonds, walnuts, and pecans add a crunchy contrast.

Condiments: Include a selection of jams, honey, and chutneys for added sweetness and complexity.

Presentation: Arrange the cheeses and accompaniments on a wooden board or slate platter. Add some decorative touches with fresh herbs or edible flowers for a visually appealing presentation.

Cheese Subscription Boxes

For a gift that keeps on giving, consider a cheese subscription box. These services deliver a curated selection of artisanal cheeses to your dad’s doorstep each month. It’s a fantastic way for him to discover new and exciting cheeses from around the world. Many subscription services also include tasting notes and pairing suggestions, enhancing the overall experience.

Cheese and Wine Pairing Kit

Create a luxurious experience with a cheese and wine pairing kit. Select a variety of cheeses and pair them with carefully chosen wines. Here’s a guide to some classic pairings:

Camembert and Champagne: The creamy texture of Camembert pairs wonderfully with the crisp bubbles of Champagne.

Gouda and Merlot: The nutty sweetness of Gouda complements the fruity, velvety notes of Merlot.

Roquefort and Sauternes: The intense, tangy flavour of Roquefort is balanced by the rich sweetness of Sauternes.

Include detailed tasting notes and pairing suggestions to guide your dad through the experience, making it an educational as well as indulgent gift.

Cheese-Making Kit

For the adventurous dad who enjoys hands-on activities, a cheese-making kit can be a delightful and engaging gift. These kits typically include all the necessary ingredients and equipment, along with step-by-step instructions. Whether it’s crafting mozzarella, ricotta, or even a simple farmhouse cheese, this gift provides a fun and rewarding culinary adventure.

Personalised Cheese Tools

Complement your cheese gift with a set of personalised cheese tools. Engraved cheese knives, boards, and markers add a special touch and make the gift even more memorable. Look for high-quality materials like stainless steel and bamboo for a durable and stylish presentation.

Don't forget some suitable ales and/or wines to accompany the cheeses.

This Father’s Day, step away from the usual gift options and surprise your dad with a thoughtful cheese gift. Whether it’s a meticulously curated cheese board, a cheese subscription box, a cheese and wine pairing kit, a cheese-making kit, or personalised cheese tools, these gifts celebrate his love for fine food and offer a delightful experience. After all, a deliciously savoury gift is a perfect way to say “thank you” to the dads who bring so much joy to our lives.