Wednesday, 30 May 2012

Plate to Page Somerset, and the Little Red House in the Big Forest

So much has happened in the past few weeks that I really don't know where to start.

As if a weekend of workshops on food styling, photography and writing in Somerset wasn't exciting enough, I had to top it with moving out of our home the following weekend. We've moved to an interim home, a kind of holding bay, in preparation to move to Sweden in 6 weeks. 

Yes. You heard right!


Friday, 6 April 2012

Honeyed Beetroot and Blood Orange Salad


Some pretty life changing stuff is happening in the Bread and Milk and Blackberries household at the moment. I hope to be able to tell you all about it soon.

It's already kept me away from this little space for too long.

Spring is in the air for many of us, but there is still time to grab the last of the winter citrus and make a beautiful salad.

Saturday, 11 February 2012

Beetroot Blueberry Smoothie (and an outtake)

I think that mueslibread recipe took so much effort to get right that my baking mojo has simply left the building...


The good news though, is that spring is on its way. Yes, I know it's cold, but there are so many shoots and leaf buds and birds singing that I feel positive that it must be just around the corner.

I'm thinking a smoothie might be just the thing to celebrate the sunny days we've been having.

Now, it would be downright rude to drink a tropical or summer berry smoothie. Whoa there! Premature. But what do you think about a gently earthy beetrooty version, sweetened up with a handful of blueberries and banana?

Sunday, 22 January 2012

Mueslibrød / Mueslibread



This bread has been a long time in the making.

It's a fruity, zesty, seeded loaf, with lots of rye grains for texture and taste. Perfect slathered with butter, or toasted with marmalade.

Not for cheese sandwiches though. For those you can try one of these.

The recipe started off in this book, but was a little too complicated for my liking. To make the muesli bread, you had to first make a white bread dough, then make a Danish rye bread dough, mix a proportion of each together, add some fruit and stuff that had been soaking overnight, blah, blah.

Too.
Much.
Hassle.

Yes - even for me!

Tuesday, 27 December 2011

Sugared and Spiced Nuts


I must confess that I have a weakness for tastebud-tingling flavours. Sweet and sour, sweet and salty, sweet and spicy...you get the picture.

If you're looking for a snack to serve at parties, give away as a hostess gift, or just to reach for while you watch a film, these nuts fit the bill perfectly.

Related Posts Plugin for WordPress, Blogger...