A fairly new ingredient to me, I tried my first black garlic just the other day: I just peeled it and ate it as it was. I have to say, I initially had mixed feelings about the flavour: concentrated balsamic vinegar with a hint of aniseed, with a sweet garlic flavour (more like roasted garlic flavour than raw garlic) just coming through. Continue reading “Black garlic bread rolls”
I say fool-proof, but this is a recipe I have used for many years. I also use it when teaching how to make bagels at cookery classes and am always thrilled by the excellent results from the classes.
A very simple bread with bags of flavour, courtesy of slow rises, a selection of seeds and different flours, with a hint of smoky flavour coming through the smoked flour I used. Mind you, if you can’t get hold of smoked flour you can replace it with standard white flour or wholemeal flour, for example. Continue reading “Multi-grain bread made with smoked flour”
Juicy marinaded prawns in a coriander and sesame seed pastry make wonderful nibbles and are very easy to make. They are excellent served hot or cold. Continue reading “Thai prawn bites in a coriander & sesame seed pastry”