Food

  • Dinner, Food

    Wild Garlic & Mushroom Quiche

    Ready for a spring time feast for your senses? Look no further, this homemade Wild Garlic and Mushroom quiche is the recipe you have been looking for.

    Spring has sprung, and nature’s pantry is overflowing with vibrant new ingredients, or maybe even some you have foraged. Craving a dish that truly captures the essence of the season? Look no further than Wild Garlic & Mushroom Quiche. This recipe is a celebration of springtime flavours, bursting with the earthy depth of wild garlic and the savoury goodness of mushrooms. Imagine: tender greens with a hint of garlic nestled perfectly within a flaky, buttery crust. Each bite is a taste explosion, a delicious reminder of the fleeting beauty of spring.

    Beyond its incredible flavour, this quiche offers the satisfaction of incorporating foraged ingredients. If you’re lucky enough to have wild garlic growing near you, this recipe allows you to transform a backyard bounty into a culinary masterpiece. But fear not, even store-bought varieties work beautifully! I like to forage mine where I can but I also pick it up from Riverford, in our amazing organic veg box. The wild garlic season is short, so I make sure I pack it in before it’s over. If you want to try Riverford, you can grab £15 off your second order here.

    So, are you ready to embrace the flavours of spring? With its ease of preparation and impressive results, this Wild Garlic & Mushroom Quiche is perfect for a weekend brunch, a light dinner, or simply a celebration of the season. Let’s get cooking! (Recipe follows below)

    Wild Garlic & Mushroom Quiche
    Yield: 6-8

    Wild Garlic & Mushroom Quiche

    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 20 minutes

    A spring recipe utilising seasonal ingredients

    Ingredients

    Shortcrust Pastry

    • 250g plain flour
    • 125g butter, softened
    • 1-3 tbsp water

    Quiche

    • 8 Eggs
    • 400ml Milk
    • 250g Grated Cheese
    • 8 Mushrooms
    • Wild Garlic

    Instructions

    Making the pastry

      1. Sift the plain flour into a large bowl.
      2. Add the butter and rub in with your fingertips.
      3. Slowly add the water by starting with 1 tbsp, then adding a little more until the mixture comes together to form a dough.
      4. Add the mixture onto a floured surface and gently bring it together with your hands, then shape into a ball.
      5. Wrap in baking paper and chill for at least 20 minutes before using.
      6. Remove from fridge and on a floured surface use a rolling pin to roll out your dough.
      7. Drap over your pastry dish and gently press down to fit the shape of the dish.
      8. Add some baking paper on top of the pastry and pour on your baking beans, ensuring they are spread out to the outer edges.
      9. Cook for 15 minutes on 200°C.
      10. Remove from oven, remove baking beans and cook for another 5 minutes.

    Making the Quiche

    1. In a bowl, crack 8 eggs and whisk until mixed together.
    2. Add in 400ml of milk and whisk.
    3. Finely chop your wild garlic and add to the mixture.
    4. In a frying pan, add some butter.
    5. Slice your mushrooms and fry until browned.
    6. Add mushrooms to the mixture.
    7. Grate 200g of cheese and add to the mixture.
    8. Mix everything together.
    9. Pour mixture into the pastry crust.
    10. Add 50g of cheese on top.
    11. Cook for 20-25 minutes, or until cheese is golden brown.

    © Amy

    We served this with a homemade wild garlic potato salad and a raw carrot salad. Be sure to check out the recipes to below to recreate the entire meal.

    Wild Garlic Potato Salad

    Wild Garlic Potato Salad

    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes

    Ingredients

    • 2-4 large potatoes
    • 2 tsp dijon mustard
    • 1 tsp Extra Virgin Olive Oil
    • 1 tbsp Greek Yogurt
    • 4 wild garlic leaves
    • Sprinkle of dried parsley

    Instructions

    1. Peel, cut and boil potatoes on the hob.
    2. In a bowl add the dijon mustard, greek yogurt and Extra Virgin Olive Oil into a bowl and mix together.
    3. Finely chop the wild garlic and mix into the mustard/yogurt mixture.
    4. Add a sprinkle of dried parsley.
    5. When potatoes are boiled, strain and leave to cool slightly.
    6. Add the dressing and mix through potatoes.
    © Amy
    Raw Carrot Salad

    Raw Carrot Salad

    Prep Time: 5 minutes
    Total Time: 5 minutes

    Ingredients

    • 2 large carrots peeled and thinly sliced
    • 2 tsp Apple Cider Vinegar
    • 1 tsp balsamic vinegar
    • 1 tsp raw honey
    • Salt & Pepper (to taste)
    • Parsley
    • Dill
    • Sesame Seeds

    Instructions

    1. Peel carrots and then using the peeler, slice thin strips for the salad.
    2. Add the Apple Cider Vinegar, balsamic vinegar and raw honey to the carrots and mix.
    3. Add a small amount of salt and pepper.
    4. Sprinkle some parsley and dill, and mix again.
    5. Sprinkle some sesame seeds and mix.
    © Amy

    Together this makes a great dish. Whether you choose to make these recipes together or individually, I know you’ll love them.

    Made it? Be sure to leave me a comment to let me know what you think or find me over on Instagram.

  • Food, Simple Living

    Seasonal Eating: The Transformative Switches We Made in Our Kitchen

    A blog post about the changes we have made in our urban homestead kitchen to embrace seasonal eating.

    With supermarket shelves brimming with a vast variety of fruits and vegetables all year round, it’s easy to forget that many of these foods have a specific growing season. But just because we can eat strawberries in December doesn’t mean we should. Seasonal foods are ready to be harvested at just the right time when they are at their nutritional best and are best for our bodies too.

    Inspired by the natural rhythms of the earth and a desire to live more seasonally and sustainably, my family decided to shift to seasonal eating. It was first born out of the desire to live more simply, which lead me towards slowing down and rejecting hustle culture, which then led me to living more in alignment with the seasons. Out of this seasonal eating began.

    Here’s an insight into the transformative switches we made in our kitchen and the joys we’ve discovered along the way.

    The Farm Shop & Veg Boxes Became Our Go-To

    Rather than the local supermarket, we started spending more time at our local farm shops and ordering our seasonal produce from Riverford. Not only do both of these offer fresh, local produce, but they also naturally align with the seasons.

    Goodbye Exotic, Hello Local

    Instead of mangoes from South America or avocados from far-flung regions, we began to prioritise foods grown closer to home. Not only did this reduce our carbon footprint, but we also discovered an array of local foods that we’d previously overlooked. I know UK produce might not be as exciting as a mango or an avocado, but the taste of locally grown produce is second to none, and knowing how good it is for us is the icing on the cake.

    Kitchen Storage Upgrades for Seasonal Eating

    To make the most of seasonal bounty, we learned the art of preserving. This led to an array of glass jars filled with pickles, preserves, dried herbs, and more. Our second freezer (yes, we bought a second one two years ago) is now packed with portions of fruit compotes, vegetable mixes, and sauces ready to be used.

    Menu Planning Became More Creative

    Seasonal eating definitely challenged our culinary skills but it also helped us be more creative in the kitchen. Rather than sticking to old favorites, we started experimenting. Winter saw us making root vegetable soups and casseroles, while during the summer we embrace fresh salads, berries, and chilled soups. So much of our summer and autumn veg is homegrown on our own allotment too. Something else we recently tried for some fun was asking Chat GPT to create us a seasonal menu, prioritising meat protein and using the seasonal produce we got in our Riverford box. It was incredible and helped us find some new meals that we absolutely love.

    We Began Growing Our Own

    With our increasing appreciation for seasonal foods, we also dipped our toes into growing our own vegetables and herbs. At first, even with a small balcony garden, we were thrilled to harvest our own tomatoes, basil, and peppers. Two years ago we got our own allotment plot and have really levelled up our growing game.

    Embracing the Natural Nutrients

    Eating foods in their prime means we’re getting the best nutritional value. Strawberries in summer are not just juicier, but they’re also packed with more vitamins. There is something special about knowing that you are doing the best by your body and enhancing your health and wellbeing.

    The Joys of Seasonal Eating

    Switching to seasonal eating wasn’t just about the food. It was about connecting to nature’s rhythm, supporting our local community and farmers, as well as making environmentally-conscious decisions.

    Each season now feels like an unfolding culinary adventure. There’s the anticipation for the first asparagus shoots in spring, the juicy tomatoes of summer, the hearty pumpkins in autumn, and the comforting root vegetables of winter.

    The switch to seasonal eating has been a journey of discovery, a celebration of nature’s bounty, and a testament to the simple pleasures that come from aligning our habits with the natural world. If you’ve been contemplating a shift in your eating habits, there’s no better time to start than now. Embrace the seasons, one plate at a time.

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  • Food, Simple Living

    The Rhythms of Nature: Embracing Seasonal Eating for Body and Wellbeing

    If there is something I can wax lyrical on it’s living seasonally and embracing seasonal eating. Two things that I feel are the most important when it comes to slowing down and living a more simple way of life. Nature, in its infinite wisdom, has always followed a rhythm. The ebb and flow of tides, the blooming of flowers, and the migration of birds are all testament to the world’s cycles that continue on, whether we pay attention to them or not.

    One such rhythm, deeply interwoven with our lives, is the seasonality of food. The modern world, combined with globalisation has pulled us further away from our roots, making it the norm for us to be able to eat strawberries in the depths of winter, of eating asparagus in the autumn. But just because we can, does this mean we should? My answer to that would be no, and if you’re intent on living a life that aligns with the seasons, you might want to give that a try too. I want to explore, with you, the significance of seasonal eating, its impact on our body and wellbeing, and how you can re-programme yourself to make the shift.

    Why Eat Seasonally?

    Peak Nutrition: Seasonal foods are harvested at the pinnacle of their ripeness, which means they’re densely packed with vitamins, minerals, and antioxidants. Off-season produce, often harvested prematurely, might not reach the same nutrient density. Why is this important? Well, foods are ready to be harvested at the right time, when their nutritional denisity is just right for the season we are in. Essentially, season produce has all the right vitamins and minierals to help our bodies through the season we are currently in. Pretty magical eh?

    Enhanced Flavour: Anyone who’s bitten into a summer-ripe tomato or a fresh springtime strawberry knows the unparalleled taste of in-season produce. This superior taste can make meals more enjoyable and can enhance our overall eating experience. I know, for me there is nothing better than a summer british strawberry, or a freshly picked, homegrown tomato.

    Environmental Benefits: Seasonal foods usually have a smaller carbon footprint. When produce is consumed close to where it’s grown, it reduces the need for long-haul transportation and the associated emissions. When we eat in season we are reducing our food miles, but when we eat out of season, not only are we consuming things at the wrong time but we’re also contributing to additional food miles to get it to our plate. Not to mention, when things need to be transported across the globe they will be further from the time they are picked, meaning they are losing their nutritional density all the time.

    Economic Benefits: Supporting local farmers and markets that offer seasonal produce ensures the money spent goes directly into the community. Moreover, in-season foods often cost less due to the reduced transportation and storage costs.

    Seasonal Eating and Wellbeing

    Alignment with Nature: By eating foods when they naturally appear, we align our diets with the rhythms of the natural world, fostering a connection with nature’s cycles, as well as consuming foods when they are supposed to be consumed within our locale.

    Diverse Microbiome: Each season offers a unique variety of foods, ensuring a diverse range of nutrients that can lead to a healthier gut microbiome. Isn’t that just fab? We can literally heal our guts through eating seasonally. (Stay tuned because we have a fab blog post coming soon all this in much more detail).

    Supporting Natural Detoxification: Foods available in spring, like leafy greens and citrus fruits, are detoxifying. This is in sync with our body’s natural inclination to detoxify and renew during this season. Yet more evidence that food is ready for harvest in our locale right when we need it. Isn’t nature magical?

    Body Nourishment: Winter’s root vegetables offer sustenance and warmth, while summer’s fruits provide hydration and electrolytes. Eating seasonally literally helps us get what we need when our bodies need it most.

    Embarking on the Seasonal Journey: Getting Started

    I know where you’re at, this all makes so much sense that you can’t believe you didn’t think of it before? Bingo. We’ve all been there, it’s like genetically we know all of this, it is, afterall, in our make up. It is how we would have always lived and it’s no suprise to us really that is what is optimal for our bodies. But that modern world has got in the way, convinced us everything humans did for thousands of years was wrong and to do it a different way. Wild eh?

    So how can you make that shift and run back to your roots? How can you start living in alignment with the seasons again and prioritising seasonal produce.

    First things first: Be easy on yourself. You can’t make all these massive changes overnight, because we’re used to living and purchasing our foot in a certain way. The good news is the change is easy, and once you start you won’t want to go back.

    Visit local farms and/or farmer markets because this is a great way to access fresh, seasonal produce and often get it straight from the source. If you are unable to get access to something like this you might want to consider ordering your seasonal produce from somewhere like Riverford. Riverford provide seasonal organic boxes of produce to suit your needs. If you use my link you can get a whopping £15 off your second order (and I will get £15 off my order too). The great thing about local farms, farmers markets or indeed Riverford is that you are able to access seasonal produce, at the right time, and also get help with seasonal recipes to make the most of your produce.

    You might also want to grab yourself a seasonal food chart for your region. Remember, none of us live in the same place so search for one that works best for your country/area/region. If you are shopping at the supermarket it can be a handy reference for you to know what is currently in season, as supermarkets tend to have out-of-season produce on sale too.

    Don’t forget to preserve your bounty, whether you are growing your own or buying it in. Embrace canning, freezing, and fermenting to enjoy seasonal flavours throughout the year. Winter can be brightened with summer berry jams, and spring salads can be enlivened with autumn-pickled veggies. We love to make our favourite strawberry jam all year round because we freeze our strawberries throughout the summer months.

    Something we do is planning a seasonal menu. When you are growing your own or paying out for fresh produce from a farm or organic supplier you will want to make sure you are eating up every bit of produce. You can start by basing your weekly meals on what is in season and on seasonal eating, is abundant and fresh. Just to create the perfect blend of old and modern, I recently asked Chat GPT to create me a weekly meal plan, for a meat eater, prioritsing meat protein and including the seasonal vegetables I was getting in our Riverford veg box.

    If you haven’t tried it already, try growing your own. Even if it’s just a small balcony garden, cultivating your own herbs or veggies instills a deeper appreciation for seasonality.

    Seasonal eating is more than a dietary choice; it’s a lifestyle, a return to our roots and embraces nature’s wisdom. It encourages a holistic approach to health and wellbeing, intertwining our lives with the natural world’s ebb and flow. We are reminded of the simple pleasures of life and the nourishment nature generously provides. By choosing to eat seasonally, we aren’t just nurturing our bodies; we’re nourishing our souls and the very earth that sustains us. And that’s beautiful.

  • Dinner, Food

    Easy Moussaka in the slow cooker for busy days

    In this post you can learn how to make an easy moussaka in the slow cooker or crockpot. While this is an easier version than the traditional Moussaka recipe rest assured it tastes just as good.

    Moussaka has always been my favourite

    Moussaka has always been one of my favourite meals but when it comes to making it I never seem to have the dedication or time to actually make it from scratch, it’s always the bechamel that really draws out the entire process.

    Although to be fair I haven’t tried making it from scratch since I was in my late teens and my cooking from scratch skills have improved somewhat since then. Maybe I shouldn’t be so quick to write it off.

    However in my desire to eat my favourite meal but with less all day cooking dedication, I decided to figure out how to make an easier version that still tasted just as good. I started creating and trying different recipes back in 2020. I only remember that in acute detail because:

    • It was mid pandemic.
    • My dad was staying with us after heart surgery.
    • I was pregnant with my son.

    Recently we placed an order with the Ethical Butcher. If you’ve never heard of them, I urge you to check them out if you are passionate about eating quality meat from regenerative agriculture. The box we chose (the freezer box) included lamb mince so it really encouraged me to get back into making moussaka.

    It was time to try slow cooker moussaka

    We’re huge slow cooker people here, there is nothing quite like throwing all the ingredients in in the morning while I have my coffee and come back 8 hours later to a fully cooked dinner.

    When I got the lamb mince the first thing I thought was that it was time to try a slow cooker moussaka, and it’s not often I hit gold, but this recipe was literally perfect first time. So today I want to share with you how you can make a really simple moussaka in your slow cooker or crockpot. All you need is a few simple ingredients to make this easy peasy recipe, and let your slow cooker do the hard work.

    What you need

    • Lamb Mince
    • Tinned tomatoes
    • Potatoes
    • Aubergine
    • Onion granules
    • Dried rosemary
    • Dried Cinnamon
    • Mixed spice
    • Nutmeg
    • Sage
    • Oregano

    Easy Moussaka in the slow cooker

    Slow cooker Moussaka

    Slow cooker Moussaka

    Prep Time: 20 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 20 minutes

    Ingredients

    The Main Event

    • 450 g Lamb mince
    • 400 g Tinned tomatoes
    • 2 Potatoes
    • 1 Aubergine
    • 1 tbsp Onion Granules
    • 1 tbsp Rosemary
    • 0.5 tbsp Cinnamon
    • 0.5 tbsp Mixed Spice
    • 0.5 tbsp Nutmeg
    • 0.5 tbsp Sage
    • 0.5 tbsp Oregano

    Topping

    • 300 ml Sour Cream
    • 60 g Grated cheddar cheese
    • 0.5 tbsp Nutmeg

    Instructions

    1. In a saute pan fry your mince until brown.
    2. In a separate bowl add your tinned tomatoes with all of the herbs and spices and mix together.
    3. When the mince is cooked, add to the tomatoes and mix together.
    4. Sliced a potato thinly and placed at the bottom of the slow cooker, covering the bottom fully.
    5. Using half of the lamb mince mixture spread it in a layer over the top of the potato.
    6. Slice your aubergine and lay the slices on top of the lamb mince mixture.
    7. Next, add the other half of the lamb mince mixture spread it evenly.
    8. Add another layer of sliced potato across the top.
    9. In a bowl add your sour cream, remaining nutmeg and most of your grated cheese and mix together.
    10. Spread the sour cream mixture across the potato layer so it is fully covered.
    11. Top with a sprinkle of grated cheese.
    12. Cook in slow cooker on high for 4 hours and medium for another 4.

    What you’ll end up with is the most perfectly cooked moussaka, with soft potato and a wonderful taste. So if you’re a moussaka fan, or whether you are trying it for the first time, this simple recipe will have you coming back time and time again.

  • Food, Snacks & Sides

    Easy no pectin strawberry jam

    A post about how to make your own, pectin free strawberry jam with just three ingredients. This recipe is simple to make and pull together quickly. Once you taste it you won’t go back to shop bought strawberry jam again.

    pectin free strawberry jam in a jar

    Making your own Pectin Free Jam

    If you’re anything like me then sometimes these recipes to make jam, preserves and even breads can seem like a huge commitment and even bigger undertaking. As someone who enjoys pottering around the kitchen but is still growing in many of her urban homesteading skills, I sometimes tend to doubt my abilities. Jam is one of those things where I have tended to not trust myself.

    When I was given some Quince by a friend in the autumn I didn’t quite know what to do with it, so quickly found a recipe for Quince Jam and oh my, was it good.

    It was from learning about quince and how to use it to make jam did I find out more about fruits that have natural pectin in their skins, making it easier to make into jam without actually needing pectin in the ingredients.

    What is pectin?

    Pectin is a soluble fibre that is found in many fruits and often used in Jam, preserves and jelly to help bind or thicken food. Now forgive me if I am wrong here, but the internet tells me it is an extract made from apples, together with citric acid and dextrose. I didn’t actually set out to avoid pectin in my cooking, despite our family eating as naturally as possible most of the time. For me it came from ease, from being able to do something there and then without having to go to the shops and purchase something more. Now I know many jam’s can be made without the assistence of Pectin, and knowing that there are some extra ingredients in there that we can realistically do without, I am quite pleased. But that was just a happy coincidence.

    Living a life of balance

    That’s not to say I wouldn’t ever use pectin however, it’s just that I found out that I can make these really simple jam recipes that taste incredible and don’t need any additional ingredients at all. Let’s be honest here though, jam is full of sugar, both naturally occuring from fruit and added sugar too. For us at least, life is about balance and there is no strictness around food in these quarters, we just eat what we eat and try and nourish our bodies the best we can. Simple whole foods, as natural as possible. But you will still find me drinking the occasional Starbucks, grabbing a doughnut from Tim Hortons or just having a bit of what I love. To me, health but also balance is the most important thing.

    What is pectin free strawberry jam like?

    I guess the title is a bit of untruth actually thinking about it, because the jam itself isn’t totally pectin free at all, but it doesn’t require any added pectin. That would have made for quite a long and specific title however.

    So onto the jam itself, what is it like? Well, it is actually amazing. Not only is the taste phenominal because you will be using fresh strawberries but the texture is great too. If you’re looking for a solid jam much like the kind you will purchase in a shop then this is not for you. Store bought jams include added pectin and therefore have a very different consistency. This is softer but perfect. It stays on the bread and doesn’t roll off, which for me is the main thing I am looking to achieve when making jam. I once made the most perfect tasting plum jam but it didn’t not stay on the bread.

    Instead, this jam is smooth, with fresh strawberries running through it and just tastes so much better. My advice is that you will get the best tasting strawberry jam when you use in season strawberries from your home country (if that’s a possibility).

    I generally save jars from when we finishing things in jars that we have purchased from the shops. If you don’t have any spare jars then my go to is always Kilner Jars. I have been using them for years and then really do stand the test of time and are perfect for storing your homemade jams and perserves.

    Right, onto the pectin free jam recipe.

    What you will need?

    • Saucepan
    • Wooden Spoon
    • Side plate
    • Fresh Strawberries
    • Fresh Lemon Juice
    • Sugar

    How to make pectin free strawberry jam?

    Simple Pectin Free Strawberry Jam

    Simple Pectin Free Strawberry Jam

    Ingredients

    • 450 g Fresh strawberries, Chopped
    • 150 g Sugar, As natural as possible
    • 2 tbsp Lemon juice, Fresh

    Instructions

    1. Place a side plate in the freezer for testing the jam later.
    2. Cut and hull your strawberries and weigh them out by their cut weight, this is so you can account for removing the hulls.
    3. Squeeze your lemon and set aside.
    4. In a pan, add your strawberries, sugar and lemon juice and stir.
    5. The strawberries will begin to reduce, keep stiring to ensure the jam doesn't stick to the bottom of the pan and bring to a rolling boil.
    6. When the jam looks liquid and smoother (you can mash your strawberries before or during cooking if you want a smoother jam) place a small amount on a cold plate to check consistency. You are looking for a thicker consistency, but not like a shop bought jam.
    7. Allow to cool.
    8. Transfer to sterilised jam jars.
    9. Refridgerate and use within 2 weeks.
    10. To use longer, you will need to look up instructions to make these shelf stable.

    Can I make other fruit jams pectin free?

    Since perfecting this recipe I have tried a number of other fruits and I am happy to confirm many of them work just the same, and make. a wonderful fresh tasting jam. Some I have tried are: Quince, Cherry, Persimmon and Blackberries.

    If you try this recipe, or even a different fruit than these I would love to know how you got on. You can leave me a comment below or come and follow me over on Instagram and drop me a DM.

    Until next time,

  • Food, Sourdough & Bread

    How to make your own sourdough starter from scratch

    I almost didn’t hit publish on this post because there are so many different sourdough starter recipes here on the internet aren’t there? But actually, I have had great success with the recipe. When I popped a poll on my Instagram stories, so many of my followers said they really wanted to learn more or start making sourdough.

    So despite some imposter syndrome over whether to share, here I am, sharing my recipe.

    Why Sourdough?

    You can’t swing a loaf of bread these days without hearing about sourdough. It is for good reason, sourdough is not only a great-tasting bread and pretty to look at too, but it’s also great for your gut health due to the fermentation process it goes through in the starter before you even get on to creating a loaf of bread.

    sourdough starter

    What do you need?

    Starting your first sourdough starter can seem a little daunting but actually once you get the hang of it and remember to feed it (the hardest part for me) then you can’t help but create a fantastic starter. Sometimes, despite your best efforts

    For getting your sourdough starter going you need very little, a jar for your starter. You can use any jar you have available but if you want to get one specifically for your starter something like this one will work perfectly. If you want something with measurements so you can see how much your sourdough starter is growing then I recommend this sourdough jar.

    Other than a jar, you will need a good quality flour, I prefer to use Dove’s Farm Organic Plain Flour but you can use any plain flour or Einkorn flour that you want.

    Download your FREE sourdough starter recipe

    I have created a great printable PDF sourdough starter recipe for you, so you can print it off and refer back to it daily. I have it on my fridge so I know where I am at and on which day. It soon becomes second nature but definitely worth printing off or saving to your phone so you are able to refer to as and when you need to.

     
    Grab your sourdough starter recipe
    + start baking your own bread
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    Sourdough Starter

    Sourdough Starter

    Prep Time: 10 minutes
    Total Time: 10 minutes

    Ingredients

    • Plain Flour (I use organic)
    • Water
    • Glass Jar
    • Tea towel/Muslin

    Instructions

    1. Day 1: 1/2 cup of plain flour & 3/4 cup of water. Mix.
    2. Day 2: 1/2 cup of plain flour & 1/4 cup of water. Mix. No discard.
    3. Day 3 - 5: Get rid of half mixture. 1/2 cup of plain flour & 1/4 cup of water. Mix.
    4. Day 6-7: Every 12 hours. Get rid of half of the mixture. 1/2 cup of plain flour & 1/4 cup of water. Mix.
    5. Day 7: Bake your loaf & using the remainder of your starter, go back to day 1 and start over.

    Notes

    1. Using a glass jar loosely covered with fabric is a great way to store your sourdough starter.
    2. Leave on the kitchen counter.
    3. If you want pause your starter you can refrigerate and feed weekly. When ready you can bring it back to the countertop and feed daily.

    I hope you find this recipe helpful in diving into the world of sourdough. If you want to find more recipes to use up your sourdough discard dont forget to check out my Sourdough Discard Crackers recipe.

    Don’t forget to follow me over on Instagram to see more of our daily urban homestead life, baking and what I am getting up to in my kitchen. I would love to see you there.

  • Food, Sourdough & Bread

    Sourdough discard crackers

    Welcome back to my kitchen, today I have a recipe that I thoroughly adore and that always go down an absolute treat in my house – Sourdough discard crackers. We love seasoning ours with Rosemary and salt, but you could literally adapt the main recipe in any way you wish in order to create crackers you love.

    Grab the sourdough discard crackers recipe

    Rosemary Sourdough discard crackers

    Rosemary Sourdough discard crackers

    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    Ingredients

    • 1 cup Sourdough discard
    • 1 cup Organic plain flour
    • 0.75 cup extra virgin olive oil
    • 2 tbsp dried rosemary
    • 1 tbsp Himalayan Pink Salt

    Instructions

    1. Mix all ingredients together in a bowl until mixed into a dough.
    2. On a clear surface sprinkle some flour and knead the dough until smooth.
    3. Cut dough in half and set half aside.
    4. On some baking paper, lightly flour and roll until thin.
    5. Cut into squares - a pizza cutter works well for this.
    6. Place baking paper on tray and bake for 10 minutes on each side
    7. Repeat with second half of the dough.
    8. Store in an airtight container for up to two weeks.

    We quickly fell in love with these crackers, the deep taste of the rosemary, the wonderfulness of the salt, everything just fits perfectly together. We make small crackers but you could absolutely make these large and adjust your cooking times accordingly. These would for sure we wonderful with cheese. Even with these small crackers we enjoy them with a cheese dip and they truly taste wonderful.

    If you make these be sure to tag me on Instagram, you can find me @lifeonplot44.