Visitors to the renowned Bibliotheca Yumblog will notice in the recent additions cabinet a small but essential tome called ‘Ferment from scratch’ by Mark Diacono. This is number four in the ‘…from scratch’ series, the other three being Brew, Sourdough, and Chartuterie. Mr Diacono is also the author of a much-loved and oft-consulted cookbook here at Yumblog Villas called ‘Sour: …
As an AI language model, I do not have personal experiences nor emotions to feel fun but here’s a funny story about gut microbiome: Once, a man went to the doctor with severe stomach pain. After running some tests, the doctor discovered an overgrowth of harmful bacteria in his gut microbiome. The doctor asked the man about his diet and …
Show your gut microbiome you care by treating it to this delicious, fermented, delicious, living, delicious, probiotic, did I say delicious, sauerkraut.
Maltagliati, which translates as ‘poorly cut’ is made from the offcuts, whatnots, and unloved remnants of other more venerated pasta such as tagliatelle. Traditionally a food of the poor, this irregular shaped pasta was usually combined with other basic ingredients to create a cheap, wholesome dish much like the one below. The addition of the gremolata provides a zesty zingy …
I know a handsomely moustachioed Frenchman who once ate an entire tub of pickled ginger in a sushi restaurant in Berlin. Not something I’d recommend, especially with the recipe below, which is a lot hotter and gingerier than anything commercially available.
Thought we’d give oat milk a try. Nothing against the traditional bovine-based variety you understand, it’s just that its production does tend to be unkind to the cows and what with the resulting burps, farts and deforestation, a tad damaging to the environment. Also… Oatly Original Oat Drink:Ingredients – Water, Oats (10%), Rapeseed Oil, Calcium Carbonate, Calcium Phosphates, Salt, Vitamins …
These stuffed flatbreads are fairly substantial and so are traditionally simply served with yoghurt and/or chutney. However it had been a long and punishing trek up the Hindu Kush and by the time we made camp we were famished, so we ate ours accompanied by the braised aubergines below.
You’re very unlikely to have wholemeal self-raising flour unless, like us, you bought some by mistake. Worry not dear reader(s), the conventional white version will serve just as well.
Tis the season to be marmalading and what better a way of spending your locked-down hours than preparing a two-stage chunky dark marmalade? Imagine your friends’ delight when you deliver to them a jar of this delicious breakfast fodder. Imagine.
Boarding the train we have a long journey west through Italy and France to Spain, followed by a ferry trip out into the Atlantic ocean to the Canary Islands where this recipe originates.
A short borderless drive south-west through Hungary we arrive in Slovenia, famished and in search of a hearty stew. With thanks to Louise for the tip, borne of many trips to her parents’ home country accompanied by Greg, the avowed eschewer of meat. The original Jota contains pork. No really.
We had a long train journey today, travelling from Europe’s most westerly country to its most eastern. That said, the scenery was beautiful, the trains modern and punctual, and the buffet car well stocked with cheese toasties. I would take the description ‘stew’ with a pinch of salt (and possibly a twist of black pepper), as this recipe is essentially …
Arguably an obvious choice. Undeniably a tasty one. There was mild panic when a trip to Sainsburys was met with an empty shelf where the Mozzarella should have been. Hopefully this was down to an oversight by the manager rather than a consequence of Brexit, but it is too dismal to speculate. On the fruitless walk back along London Road …
To go with our Škampi na buzaru we made these delicious flatbreads. Unlike many of their ilk, these are baked in the oven rather than cooked on a griddle and the resulting puffs of bread are most pleasing. It’s an easy bread to make, imagine the joy of filling them with lunchtime morsels, ham and slaw, cheese and pickle, houmous, …
If you are the impulsive sort who starts cooking a dish before fully reading the method, and then 10 minutes before your planned meal time come across the instruction ‘marinade for a fortnight’, then please read the recipe below thoroughly as it contains not only ‘simmer for two hours‘ but also ‘soak overnight‘. That said, forewarned is forearmed, and planning …
When a succession of veg boxes leaves you with a cumulative glut of lettuces, you come to the realisation that there is only so much you can eat in traditional salad form, and cooking seems to be limited to braised side dishes, either solo or avec pois. But worry not dear reader(s) for there is hope (especially if like me …
This recipe, such as it is, is based on the ingredients listed on the side of a box of Aldi meusli – the no brand, no frills, no nonsense, no dessicated coconut, budget Swiss-style, German engineered breakfast of choice here at Yumblog Villas. If you’re fortunate enough to live in a lefty bubble like the People’s Republic of Brighton (Hello …
Here’s wishing a ‘Happy New Year’ to all our lovely readers. In many ways 2017 wasn’t the best, but trust me 2018 is going to be great. The Tories will implode under the sheer weight of their incompetence, corruption and lies, Corbyn will march us joyfully towards a new Socialist dawn, Brexit will be cancelled, Greggs will be nationalised, and …
Take a shop bought pitta bread and make it lighter, fluffier, yeastier and generally breadier and you should get the general idea.
Blimey, looking at the date of the Fondue below, it would appear we haven’t written a post for a year and a half. I would be inclined to feel guilt were it not for the troubling matter of the past 18 months, during which you dear reader(s) seem to have become crazed and in our absence voted for an ugly …
