Sourdough Pizza

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You might find it quite sad that we eat pizza every single week end… but let me tell you something, our pizza is nothing like shop bought, ordered or frozen pizza. We even prefer our pizza to Franco Manca’s, the dough has obviously the same sour taste coming from the sourdough, but our crust is crunchier and this is what really does it for us. Crunchy on the outside and soft and bready on the inside, our pizza base is perfect and it is also a great way to keep your sourdough starter going.

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The Red

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Giant fluffy coconut pancakes

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I won a Kenwood hand whisker at the Bakes and Cakes Show last week end, by guessing Paul Hollywood’s age (48)! I couldn’t wait to finally test it and it fluffed up my egg whites in less than 30 seconds! Extraordinary compared to my ancient one. I decided to make pancakes, just for me as I am alone this week end. Would you believe me if I told you I ate ALL of these pancakes on my own this morning? Well…believe it! I told you I was all about comfort food these days, and these pancakes are an adaptation from Jamie’s American pancakes. I added coconut flour for a crunchier and sweeter pancake. You can also swap some milk for coconut milk for a more coconutty flavour and if you want to go decadent, add some chocolate chips. The whole household was pretty chilled this morning, especially our little kitty girl Vegas.

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Comfort Leek and Lardon Quiche

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Not only did I not post anything for a while but I am also not sticking to the Halloween theme. So double apology. I am in a transitory period and all I need at the moment is comfort food. This quiche combines bechamel sauce, lardons and leeks and eaten with a salad it is the best lunch I could ever ask for. And very easy to make. Bechamel will probably be the first thing I will teach my children in the kitchen and I will teach them the exact same way as my grandma did with me.

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Seasonal Pear Custard Tart

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We went to the farmer’s market near the Broadway market which is on every Sunday morning and bought beautiful seasonal pears. They were firm and healthy looking so I kept them for a few days to mature and they became sweet and juicy, perfect for the tart I had in mind! Imagine a sweet and thin sweet pastry case in a deep tin filled with a sweet eggy quiche mixture and these gorgeous juicy pears.

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