pm, July 12, 2014

Something that I’ve been wanting to kick off for ages is a project to encourage using up left-overs. I really hate waste. I’m the sort of person that will eat everything on their plate - even if I know I’m full, just because I don’t want to put anything in the bin. In particular I want to talk about bread, because I think often, after the loaf has been enjoyed, the sad crusts have a tendency to end up in the bin, which is just silly when they could go on to be part of a really delicious dinner. 

This makes a super quick mid-week meal. It’s a sort of cauliflower cheese/mac and cheese amalgamation, because you know, I’m a vegetarian, so if I spot an opportunity to cram some veggies in there - I will do it. Crowned it with a cheesy wholemeal breadcrumb crust, it’s easy to make, rewardingly tasty and comes together with a few bits that you’ve probably already got lurking about in the cupboard and fridge. 

Cauliflower cheese with a cheesy breadcrumb crust (serves 2)

  • a small knob of butter
  • a tablespoon of (preferably stone-milled) plain flour
  • a pint of whole milk
  • sprinkling of freshly grated nutmeg
  • 150g hard mature cheese, such as Twineham Grange or Parmesan, coarsely grated
  • 100g mature cheddar cheese, coarsely grated
  • a couple of slices of leftover stale bread, such as my wholemeal, rye and fennel bread
  • a head of cauliflower
  • 2 handfuls of pasta
  • 4 beef tomatoes  
  • a dash of sunflower oil
  • seasoning to taste

Heat the oven to 200 degrees centigrade. Slice the beef tomatoes across the middle, before oiling, seasoning and roasting them cut side up in the oven. 

Either using a blender or a sharp knife, chop the stale bread until it resembles breadcrumbs. I used a blender, and pulsed the bread with the 1/3 of the cheese and a little salt and pepper. 

On the hob melt the knob of butter and stir in the tablespoon of flour to make a thick paste. Gradually add the milk, whisking to stir out any lumps. Add the nutmeg and 2/3 of the cheese and stir until the cheese has melted and the sauce thickens. 

Simultaneously heat a pan of boiling water and drop in the 2 handfuls of pasta. Cook for 2-3 minutes before adding the cauliflower florets and retuning the pan to the boil. Cook for another 2-3 minutes before taking the pan off the heat and draining the pasta and veg. 

Combine the cheese sauce with the pasta and cauliflower, and spoon the mixture into a large roasting dish. Cover generously with the breadcrumbs and then put the dish into the pre-heated oven, along side the tomatoes, for approximately 25-30 minutes. 

Serve with the tomatoes. 

am, July 12, 2014

So, after much waiting and deliberating, I have finally started to supply a cafe!

For Saturday’s only I will be supplying Kofra with goodies and I’m so stoked that I’m working with someone as lovely and as collaborative as, the owner, Jose. In the next few weeks I’m looking forward to trying out some new recipes as well as building more interest for my Swedish cinnamon buns. Each week I will be posting on twitter what I’ll be making, so check there for regular updates :)

pm, July 10, 2014
When I’m working away in the kitchen, I love to have things around to keep me inspired and nothing does that more than a beautiful pop of colour or a pleasing pattern. 
Here are some of my current favourites pots and canisters, in colours that make me very happy, even when it’s raining cats and dogs in July!

When I’m working away in the kitchen, I love to have things around to keep me inspired and nothing does that more than a beautiful pop of colour or a pleasing pattern. 

Here are some of my current favourites pots and canisters, in colours that make me very happy, even when it’s raining cats and dogs in July!

pm, June 30, 2014

Another week, another opportunity to take a couple of snappy snaps outside a lovely bakery window.

Last week I visited the renowned Two Magpies Bakery in Southwold, where I purchased a lemon bar and a summer fruit friand. I had to muster a lot of will power to not sample the whole shop! 

pm, June 14, 2014

We drove past this wheat field recently, when the golden hour was in full swing, and Tristan spun the car around so that we could go and take pictures. There was a light breeze and it looked almost fluid. 

Who knows, maybe this wheat will become beautiful bread one day. 

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