Sub Categories in Bread

Category of: Bread

Flatbreads

September 16, 2019

    For me bread is the thing when it comes to food. Without bread I hardly feel like I have eaten and I never serve a meal without it. Usually it would be a good sourdough from a bakery, or a great crusty french baguette, or an epi baguette with the crusty wheat shift style “elbows ready to be pulled apart. I love them all and do not discriminate but occasionally I like to... View Article

Black Crisp Breads

August 24, 2019

  I mentioned on my Instagram feed (@oliveoilandlemons) that I became intrigued by activated charcoal as an ingredient to make breads black. The look of the black bread is so dramatic and would make a beautiful background to colourful toppings. In terms of what it is and whether it’s safe to consume I read a couple fo articles but do not claim any particular knowledge of the product so do your own research if you... View Article

Flower and herb Carta di Musica (Sardinian Crisp Bread)

July 28, 2019

  This summer my rooftop garden has an abundance of herbs and flowers and I am incorporating them into my food every way I can. I have already pressed them into sheets of pasta and now a similar treatment with this special bread crisps. Carta di Musica means music sheets in Italian. It describes a Sardinian crisp bread rolled so transparent that you could read music sheets through it. I am sure they mean opera... View Article

Nasturtium butter and nasturtium salt

July 17, 2019

  This year we have a profusion of nasturtiums growing on our rooftop patio. They are edible (no pesticides here), and peppery flowers and leaves and can be incorporated as garnish or otherwise into food I cook. Here are a couple of simple ideas that are easy to execute and fun to make and serve.   Nasturtium butter Ingredients: 1 cup butter, softened to room temperature 3 tablespoons or so chopped nasturtium flowers About 3... View Article

Vegan banana peanut butter muffins with caramel walnut crunch

October 26, 2018

Here is an easy recipe for vegan banana muffins with peanuts butter as a second flavour. The caramel walnut crunch is a nice addition to the soft muffins. Enjoy.           Ingredients: 2 cups flour 1/2 teaspoon baking soda 1/2 tsp baking powder 1 teaspoon salt   1/2 cups sugar 1/4 cup canola oil 3 ripe bananas, mashed with a fork 1/3 cup peanut butter Caramelized walnuts 1/2 walnuts 1 tablespoon sugar... View Article

No Knead Ciabatta Bread

July 6, 2018

Bread baking is incredibly satisfying, making something so delicious and soul-satisfying out of “nothing” (other than flour water yeast and salt). True, it takes a bit of skill and experience but isn’t this how it is with everything worth doing? Bread takes time to make, require rest between kneading or stretching and even an overnight slumber in the cool refrigerator benefits the dough and develops flavour and texture. The fridge can also help if you have... View Article

Black Garlic Butter

May 27, 2018

  I picked up a head of black garlic at the market the other day. It is one of those exotic ingredients that have been popping up on restaurant menus and food literature and although I bought it before, this was my first attempt at using it. The head of garlic is completely black and soft to the touch. When you break it open the cloves are large and black and taste caramelized and tamarind-tangy.... View Article

Bread Pudding

May 12, 2018

If it has bread in it I love it. Here is an easy and very rich bread pudding recipe that you can also make into a French toast. I made it with challah bread I bought at the market and didn’t get to use   until a few days later, so I thought it would make a good a bread pudding, and it did. Challah bread is a little like a brioche, rich, eggy and sweet.... View Article

Flatbread with pears and blue cheese

September 19, 2017

So I never make (or buy) one of anything and when I made the previous pizza I also made this one. I bought beautiful firm pears at the market the other day (yes, it’s fall produce) and thought they would be beautiful on pizza. Usually pear and gorgonzola is the flavour combination I like but I didn’t have gorgonzola and blue cheese worked just fine. I sliced the pears paper thin on a mandolin and... View Article

Pizza with mini king oyster mushrooms and feta

September 14, 2017

We were in Vancouver a couple of days ago and of course went to Granville Island. We still have great produce available in Kelowna since it’s not winter yet so I didn’t buy that much, but still, indulged in a few things. One thing I found were these beautiful mini king oyster mushrooms and I bought a lot. Some of the mushrooms went into a pasta dish, others into vegetables packets roasted in a parchment... View Article

Crostini with cannelini beans and fried sage

August 20, 2017

This is a very Italian dish and like most Italian food it is simple and delicious. “Simple” I mean in a sophisticated way. Viva Italia. I cook beans frequently and tend to have some on hand most of the time so it’s easy for me to make these crostini without having to cook them from scratch. The beans can be homemade, slow cooked with aromatics, or if you don’t cook beans from scratch then use good... View Article

One dough two ways: Pizza Napolitana and a loaf of bread

May 13, 2017

Naples left a lasting impression on me. There is something about this place that speaks to you, or shall I say sings to you, belting out arias from every street corner with drama, tragedy and romance all intermingled in a timeless opera of real life. We didn’t stay there long but just long enough to know that I have to go back. Pizza in Naples (Napoli in Italian) is extraordinary: thick and chewy crust, sweet,... View Article