cookbook addict

This bread is gaining popularity online so I thought I'd give it a go too, as I try to bake my own bread once in a while. I never manage to get a good crust unless I bake in a cast iron pot, but we don't mind softer crusts either. While I do enjoy toasted English muffins and the German industry produces quite acceptable substitutes, I thought this muffin bread sounded fun to try. Note that it has to be toasted otherwise it doesn't taste so good, but that is also the case with actual muffins. It was nice and made quite a good toast, but to me it didn't taste like an English muffin, more like a cross between soda bread and milk loaf, which is no bad thing but the name is a bit misleading. I followed the recipe and made one very long loaf that lasted a few days without going stale. I will make it again using a little less soda and one rise in the tin. It's quite fast so is a good solution if you don't have a lot of time to bake but still crave homem...

Jam on toast The other day I bought a kilo of organic blood oranges feeling very good about myself, thinking I would peel them and feed them to the girls or use them in food, especially the zest, because it was organic. Days passed without any intentions of preparing them in any way. Days passed with bloggers' reports of making marmalade. Until I couldn't take it anymore, the buzzing reproach emanating from the fruit bowl, the dwindling supply of non-organic clementines and the still untouched cotton net full of oranges. simple yet perfect I set off to make marmalade in the least possibly complicated manner, which, after a bit of googling, seemed pretty impossible without a full day's prep and 2 hours of boiling. I had no time, but I had some (also very reproachful) jam sugar lurking in my cupboard. I tried to be clever and slice quarters of fruit very thinly but as the fruit was boiling in the syrup, I realized that the 7-minute cooking time of the jam sugar...

English is in purple, scroll down! Pour notre voyage de noces un peu en retard, 15 mois après le mariage, nous sommes partis à New York en amoureux en ce début septembre. Que vous dire? Cette ville est fascinante, belle, immense, vibrante, épuisante, haute en couleurs et toujours en mouvement. Quelques pèlerinages incontournables, nombreux d'entre eux culinaires, mais pas que. Beaucoup de marche à pied, de bouteilles d'eau, de tasses de café et de chaï. Beaucoup de "How you doing today?" "Can I help you?", "You're welcome", etc. Des cookies, des cupcakes, des scones, des frites... De belles rencontres, des retrouvailles entre amis, des saucisses, du pain. Pour commencer, des instantanés du petit-déjeûner. 15 months after our wedding, we went on our honeymoon to New York City this September. What to say? NYC is fascinating, beautiful, immense, vibrant, exhausting, colourful and always on the go.  There were some pilgrimages, a...

Long time no see, dear Reader. So many things have happened in the last few weeks, on a personal level and on a global level, that I won't bore you with details. Those of you that know me know, those of you that don't know me don't necessarily want to know. And so it is that I'll move on directly to the recipe. (Just let me say yay! for Obama's victory) It is inspired by Nigella's latest granola recipe in Nigella Christmas , a book you know you want, even if you don't really need it . It is a Christmassy twist on her granola recipe from Feast. I made Andy Fairfield's granola (or was it Andy's Fairfield Granola???) and besides the fact that I nearly let it burn, I didn't like the cinnamonney undertones. So even if it is seasonal, I left it out here too. Then I proceeded to weigh the ingredients, but found that there were way too many sunflower and sesame seeds for my taste, so cut those down, then added some grated coconut, and instead of u...