Monthly Archives: January 2014

Renegade mince pies

Finishing off mincemeat, I made this pastry using spelt and buckwheat flours, and lots of other ingredients not on the recipe! Finished off with “brandy crème fraîche”. Delicious! Advertisements

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Great new bread technique

I made one of my best ever loaves today, and think a lot was down to a great new technique. Instead of letting it rise for 1 hour, then prove for 30 mins, I put the dough in the fridge … Continue reading

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Jam labels

I enjoy doing this and find it turns out best if you’re feeling relaxed and creative. ‘Sticky stuff remover’ is magic at getting old labels off. Then the next magic step is how transformed the jars are with their new … Continue reading

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