The love for food, from growing to making it, cooking to eating it, runs deeply in the family behind Kitchen Warehouse. Chris Murphy, company director, co-owner and chef, shares his personal recipe for Italian sausage, which he regularly makes for his family using meat fresh from the family’s farm in Pinjarra.(more…)
Which Dad doesn’t love a hearty fry-up for breakfast, complete with bacon, sausages, eggs, mushrooms, tomatoes, beans, and a nice hot cup of tea? And to make your sausages special for Father’s Day, give the Mad Millie Sausage Making Kit a go. Nothing beats homemade snags after all!
If you wake up in the morning and feel like making fluffy buttermilk pancakes but don’t have buttermilk in the fridge, what do you do? Simply make your own!
What is buttermilk?
Traditional buttermilk refers to the liquid left over after churning butter out of cream. Leaving the milk to sit before skimming off the cream creates a naturally occurring lactic acid-producing bacteria which gives the buttermilk a tart taste.
Cultured buttermilk is produced by adding culture to pasteurised and homogenised milk. A version of this called acidified buttermilk is made by adding acid to milk, such as lemon juice or vinegar and leaving for 10 minutes to curdle.
Why does buttermilk make fluffier pancakes?
Buttermilk is an amazing ingredient that works wonders to an otherwise ordinary pancake recipe. Its acidic content reacts with your leavening agent (like baking powder or baking soda) to produce tiny bubbles or gas. These bubbles keep your pancakes light and airy as they cook. Buttermilk also breaks down the gluten in your batter to produce a more tender crumb. Finally, it gives that subtle tanginess and flavour in pancakes that we all love.
While you can easily make fluffy pancakes with store-bought buttermilk, making it from scratch is easy. You only need two ingredients plus a few minutes of waiting.
- 1 cup milk
- 1 tbsp freshly squeezed lemon juice or white vinegar
- Pour your milk into the measuring jug.
- Stir in lemon juice or vinegar then leave to stand for up to 10 minutes or until milk begins to curdle.
- Use the for your pancakes, pikelets, muffins or cupcakes, scones, cakes, and fried chicken.
There’s nothing quite like the aroma of freshly baked sourdough bread to create an inviting atmosphere and make a house feel like a home. A satisfying and nurturing process, sourdough baking at home requires plenty of love and patience, but the effort is well worth it, yielding delicious, mouth-watering results. Daragh Grier of Wild Bakery even shares his tips and recipe to help you recreate this beautiful bread from scratch.(more…)
There are plenty of reasons why the well-loved dish crepe is popular, not just in France where it originated from but also in many other countries. One reason is that crepes, like their famous counterpart pancakes, are ideal for kids and adults alike. Crepes are also extremely versatile. They can be served any time of the day and either as a main meal or as a dessert.