So here we are on the first day of the Suppers From Scratch Challenge week. So exciting!
I am not going to write an epic on how great the week will be, how nice the food will be, how it doesn’t matter that it takes a bit longer because the satisfaction is so much greater once you have done it.
That’s all true.
Well I know this post is a bit later than promised but my New Year started with a bang and not the nicest one. So I am only getting my head together now and realise that I never shared my mouth watering meal with you.
Despite this set back I know this year is going to be an exciting one. There are still loads of recipes to master, cheeses to make and chocolate to perfect. And of course now the challenge is spreading.
So here we are. The last day of my From Scratch Challenge.
I can’t believe we are here already. It doesn’t seem very long ago since I started back in January with the Flu. But when you look back a lot has happened this year.
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After my recent dairy failures it was with great trepidation I attempted yoghurt. Yogurt is apparently ‘really easy’ so if I couldn’t get this right then I think my career in attempting to make dairy From Scratch would be well and truly over.
But determined/stupid as ever I was convinced I could at least get this one right.
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Monday morning – time to do battle with curd. Just to be clear, I am talking about From Scratch Cheese!
It’s been a long time since I have sat down with some crackers and sunk my teeth into some delectably creamy offering. I would akin my love for cheese close to that of Wallace, and if I had a Gromit there would be Wensleydale oozing out after every meal.
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I have been getting cabin fever lately, spending way too much time inside. So last Wednesday I decided enough was enough, I was going to get out.
I decided a trip to the V&A for some inspiration for my projects would be a good plan. However on my journey to the museum I saw this fantastic display for National Baking Week….
Bethnal Cream? Genius!
It’s here! The From Scratch Christmas Countdown has arrived. You might think it’s early but now Justin Bieber’s released a christmas song we are well and truly on our way.
This is a story about shoving common sense to one side, and blindly following recipes.
As I’ve said before, pasta was a big part of my staple diet before the start of this year, and filled pasta (predominantly tortellini) was the ultimate in lazy. You didn’t even have to make a sauce: just boil some water, drop the parcels in for a few minutes and chuck some grated cheese on top.
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Muesli is the oxymoron of the patient/quickie food analogy.
I compiled it in about 30 seconds, but to prepare the ingredients took over five hours (and if I had chosen different fruit, my research tells me could have been hitting the eight hour mark). Continue reading
(***Health Warning! The following recipes were cooked by trained professionals under strict safety conditions. Suppers From Scratch cannot take responsibility for any pastry induced cardiac arrests. Do not attempt unless you plan to neutralize the copious amounts of butter with a strict exercise regime!***)
So last week in my perfect French bliss I enrolled on a one day veinnoiserie course. I was going to learn to make the perfect Croissants, Pain au Chocolat and Pain au Raisin. Continue reading
