All posts tagged: Bread

Breakfast at the Bakehouse

The Bakehouse on Nottingham’s Mansfield Road in Sherwood probably needs little introduction to local readers as in the year or so since they opened they have gone from strength to strength, nominated for, and winning, a variety of awards and winning plaudits from its customers and foodie types across the city and beyond. The Bakehouse is an artisan bakery using traditional methods to create a range of delicious breads, cakes, biscuits and sweet and savoury bakes. The recipes focus on traditional techniques and ingredients. It is the first solo venture of chef Craig Poynter and his wife Rosea –  a café during the day and a micro-pub and occasional supper club in the evening. We visited for breakfast and it was so phenomenally good, I needed to share. By 9 am , it was already filling up but we managed to grab the last table for 2. The breakfast menu features the old favourites (full English – meat or veggie version, bacon or sausage sandwich – using local award winning butcher Johnny Pusztai, natch) as well as more …

Visiting the glorious Welbeck Estate (in inappropriate footwear).

The beautiful Welbeck Estate nestled in Sherwood Forest is in the heart of the ancient royal hunting grounds – the Dukeries. Welbeck Abbey was founded in 1153 and when dissolved, the Estate became the home of the Dukes of Portland and it continues to be privately owned to this day. Apart from the beautiful natural setting and the stunning buildings it is perhaps best known for the labyrinth of underground tunnels and rooms (including a ballroom!) constructed by the 5th Duke and for its time leased to the MOD for an army training college until 2005. It is once again lived in by members of the extended family who have transformed it into a thriving working Estate which provides inspiring, creative spaces for artisan food businesses, education and the arts. Although the house is private there is much to see to in the open parts of the estate and I was invited along to meet some of the fantastic artisan food businesses which operate out of Welbeck and to visit the Farm Shop. As well …

LohiKeitto – that’s Finnish for a traditional, creamy, buttery, indulgent Salmon Soup.

To me, the best soup ever. As summer turned to Autumn overnight last week, as school started and there was a distinct nip in the air, I needed something comforting to herald the new season. I used to live in Finland and this soup was taught to me by an elderly Finnish lady who grew up in Lapland in the very north of the country, where calories are properly necessary to keep out the cold. This has them in abundance but don’t let that put you off. Just promise yourself an extra long run next week.     Traditional Finnish Salmon Soup (and home-made bread) (as usual, my measurements are a guide only – add to taste) 200g onions, 800g waxy potatoes, 150g Butter, 2 litres of Fish Stock, 6dl of double cream (I acutally used a bit more than this, well quite a bit more, as I love it), sea salt, a tiny pinch of all-spice, 4/5 Bay leaves, depending on size, 500g skinless and boneless salmon, loads of Fresh Dill to taste Method Simmer …

“Bake me like one of your French Girls” – unctuous, sexy, Baked Camembert

Sexy, unctuous, indulgent, calorific loveliness… that is baked camembert. What’s not to love? Today, a simple supper of Baked Camembert and charred Ciabatta, with raw carrot and radish on the side, to cut through the richness and, of course, a large glass of Pinot. Heaven. One cheese was baked in my ceramic baker and the other in the small wooden box that it came in (minus the wrapping of course). There’s no real difference except that the hot ceramic pot keeps the cheese softer for longer, however, as we ate them so fast it wasn’t really an issue…. For the first cheese I sliced a cross in the top rind and pulled it back a little, pushed a couple of crushed cloves of garlic into the cheese and then poured in a large splash of white wine, I seasoned with freshly ground black pepper and a couple of sprigs of rosemary from the garden, On the other, crushed chilli peppers and black pepper, with rosemary (yes they are rosemary sprigs, not spiders, in the pictures). …