Who doesn’t love having spoonfuls of comforting risotto during the cold months? It’s delicious, warm, velvety, and yes, it does take some patience to make. But with a good old pressure cooker, did you know you can have this Italian classic ready in just 5 minutes?
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.
With almost 20 years experience in the food industry, Daragh Grier of the Wild Bakery knows everything there is to know about baking. He even generously let us in on his famous sourdough recipe! This makes two flavourful loaves and uses a Dutch oven for an even, golden finish.
- Lodge Dutch oven
- Digital weighing scale
- Mixing bowls
- Utility knife or dough scraper
- 2 round proofing baskets
- 2 tea towels
- Plastic wrap
- 640ml filtered water
- 1kg high-quality baker’s flour
- 20g salt, finely ground
- 250g levan (sourdough culture that can be purchased from the Wild Bakery)
- Stir together flour, 620ml water, and levan and leave to sit for 20 minutes.
- Add salt and 20ml water and throw the dough repeatedly from the air onto the bench for 3 to 4 minutes.
- Leave the dough to rest and sit for 2 hours, covered with a tea towel or plastic wrap, in a warm spot (25C is ideal).
- Once the dough has rested, split the mixture in half and mould it into two round loaf shapes.
- Move your hands over the surface of the dough in an oscillating motion until the dough feels firm. Place the dough upside down into a bowl or circular basket lined with a natural fibre cloth or tea towel and leave for another 2 to 3 hours (use the indent test).
- Once the dough has almost finished resting, preheat your oven to 220C fan forced and warm up your Lodge Dutch oven. When the dough has finished resting, tip in into your warmed Lodge Dutch Oven.
- Use a sharp knife to place a few cuts on the surface of the dough (which will allow it to expand during the cooking process), put the lid on, and place it in the oven for 15 minutes.
- After 15 minutes, remove the lid and continue to bake for a further 10 minutes then remove it from the Dutch oven and continue to cook on the rack for a final 10 minutes.
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.