I can’t believe it’s a week since my last post. It’s not through lack of cooking/baking though so this post is a bit of a catch up with my River cottage bread baking experience and a few other things I have cooked and want to bookmark (plus share with you) for future cooking over the last 8 days.
I’ve been baking my own pizza’s from scratch for some time now to the point where I know longer look at a recipe to make the dough or remember where the recipe came from. But in the spirit of baking my way through the River Cottage bread handbook I followed the recipe in the book last week. I’m so glad I did! The River Cottage recipe uses half plain flour and half bread flour making the resulting dough much softer than I am used to and the end result was a perfectly thin pizza base. I also used a recipe in the book for garlic infused olive oil to make a garlic pizza bread as well. The topping in the photo above was spinach, feta and prosciutto. This pizza dough recipe was previously published in the guardian here.
I baked my first full sourdough bread last monday following the recipe in River Cottage Bread. It started with making the sponge the night before and then the following day I followed the recipe to make the dough and let it rise as directed. You can find a sourdough recipe here on Belleau Kitchen. The bread turned out well, I’m just not sure we enjoyed the sourness enough to be worth the time it takes to make sourdough. I’m still keeping my started alive as I think I will use it to try some recipes from Dan Lepards the handmade loaf but I’m not sure if I’ll make another sourdough (even though there are several different sourdough recipe I haven’t baked in RC).
Simple pasta sauce
I shared my secret to delicious, simple pasta sauces here.
Malted and seeded loaf
I’ve updated my post on the malted grain loaf to include details of a very similar bread.
I baked a big batch of pikelets from the River cottage book. I love crumpets but don’t have any of the rings needed to cook them in. Pikelets are really simple to make and they taste delicious toasted spread with butter (the recipe made a lot so I froze most of them and I am happy to report they toast well straight from frozen). I can see these being baked a lot in my kitchen.
Smoked mackerel and pea risotto
In an effort to eat more sustainable fish, I cooked a smoked mackerel risotto. I just cooked a basic, plain risotto and added frozen peas and flaked up smoked mackerel with the last ladle of stock and finished it off with a squeeze of lemon juice. If your looking for more of a recipe to follow you can find one here.