Archives for posts with tag: local flours

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Idly browsing Food52, I alit upon this recipe for Punjabi Buttermilk Stew with Spinach Dumplings and was drawn in.  The dish sounded so utterly delicious. (Which it was, and is why I wish to share it.)  Preparing it became a kind of odyssey of ingredients, questions and realisations, about which I’ve written what I hope is not too laborious a blog post.  Please disregard if it is! These are the issues that came to the fore for me as I prepared the dish:

  • Culturing Buttermilk
  • How to substitute local winter kale for frozen spinach
  • Sour substitutions for citrus in your cooking
  • Peasemeal as a UK substitute for Gram Flour.
  • Cooking oil conundrums. British Rapeseed Oil as a solution?

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From Claudia Roden’s The Book of Jewish Food, I made Torta di Erbe, translated as “Green Tart,” which somehow tickled my funny-bone. It’s a Roman tart, she says, and also known as “Pizza Ebraica” (Jewish pizza).

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