Double Rested Mint Focaccia

“Life is really simple, but we insist on making it complicated.” – Confucius There are many simple pleasures in life that will (step-by-step but) answer the big question of life: how to be happy? Fresh bread combined with good quality ham and a hearty, artisan cheese is certainly one of those priceless clues… Focaccia … an epitome […]

Fougasse, fougasse…the Garlic version

Fougasse is mostly made and served as a tasty accompaniment to soups, as well as operating in sandwich like snacks for the family.  Fougasse also pairs very well with a number of pasta dishes, or creamy casseroles.  Even something a simple meal can seem a little more special with the addition of fougasse to the table.  Typically, the baked […]

Cheese and French Mustard Fougasse

Majority of people I talk to are convinced that fougasse is clearly French. Well, it is not so simple… In ancient Latin countries, panis focacius was a flatbread baked in the ashes of the hearth that translates as focus in Latin. Based on this tradition different nations created a rather diverse range of breads that includes focaccia in […]

Ginger and Curry Naan Bread made with Milk – Qick and Simple

This – very simple – version of Naan bread is made with milk instead of yoghurt and added baking powder instead of self-raising flour and yeast. The preparation period is significantly shorter but the result is equally pleasing. Ingredients (makes 2 large pieces of flatbread) 125g  plain flour 1 tsp sugar 1/4 tsp salt 1/4 tsp baking powder 60-70 ml milk […]

Pepper and Chilli Naan Bread made with Kefir

Naan is a traditional Indian delicatessen bread. It is cooked in a clay oven or tandoor. Its history dates back to 1300 A.D. to the Imperial Court of India. Traditionally, naan (pronounced NAHN and sometimes spelled “nan”) was leavened by airborne yeasts and baked in a tandoor oven. Slapped on the hot side of the […]

Baking the perfect sound…Crackin’ Baker’s Stick (Grissini)

So how does one bake a sound?  I could suggest to have “four and twenty blackbirds baked in a pie”…or I could encourage the “baker’s man”-reader to “pat-a-cake, pat-a-cake”. Maybe shall I ask the Queen of Hearts to make some tarts? Possibly I should turn to the Englishman and “grind his bones to make my bread”.  Although, […]

The casualty of Dan’s and George’s crime: Lazy Overnight Ciabatta

  Very interesting things happen sometimes in my kitchen…my husband agrees, as he actually observed the crusty, golden brown edge of a freshly baked ciabatta mysteriously disappearing today morning (the disturbing sight of the injured end was obviously not photographed). Terrible! Later on – when my sad soul was ready to share the sorrow – I described […]

Sprinkled with fairydust: Twisted English Breakfast Muffin

The process of making English muffins is very simple normally: mixing up the dough just as that of a basic bread dough, letting it rise, then dividing and shaping the dough into balls, and letting them rise. Once they have doubled in size, the art of making unfolds. Traditional English muffins are actually baked on the stovetop or […]