Archive for January, 2014

Stuffed Moroccan Flatbreads

Using less than the often recommended amount of fresh or dried yeast will slow down the whole bread-making process, giving time for the dough to develop deeper and more complex wheaty flavours. In addition, it will also extend the keeping… Read More


Vermut or not Vermouth, that is the question

Whilst on a flight to Girona I read an article in the Weekend FT, by Paul Richardson, about the latest ‘on-trend’ drink favoured by the chic Barcelona-ites: fer vermut. I, like Paul Richardson, momentarily recalled the 1970′s TV adverts for… Read More