All posts tagged: bread

My Morning with Nancy Birtwhistle for ‘Use Your Loaf’

How much of every loaf of bread that you buy, do you actually end up eating? I tend to buy a loaf in our online shop to arrive on a Saturday morning, which we use for toast that day and Sunday, but I’m ashamed to admit that’s often all we use it for. I rarely have time to make breakfast in the house before leaving for work (well, that’s actually a lie, I could just get up earlier, but when it’s a toss up between extra sleep and brekkie, sleep usually wins!) so there’s rarely a need for the bread during the week. According to Love Food Hate Waste, I’m not the only one who does this. A staggering 24 million slices of bread are thrown away in the UK every day and 18% of people have admitted to binning a forgotten loaf of bread before even opening it! I was invited to an event hosted by Love Food Hate Waste, where Nancy Birtwhistle (winner of last year’s Great British Bake Off) would be giving …

‘An Evening With Rye’ and Bake With Maria

I recently attended a chocolate class with other bloggers at ‘Bake With Maria‘, a baking school run by the lovely Maria Mayerhofer. Maria teaches all kinds of classes, from macarons to croissants, and last week, I was invited to try out her ‘baking with rye’ class. I really enjoy making and eating bread, although I’d never made rye bread at home before. There’s so much focus in the news at the moment on eating healthily and cutting out various food substances, such as gluten or yeast, so I was keen to see if I would like the rye products as much as standard white or brown bread. I was hoping I would, as it seemed like a healthier alternative! The class was held at Snaps + Rye in Notting Hill – interestingly, London’s only Danish restaurant!     During the class, we learned how to make a Rye Loaf with Figs & Fennel, Rye Crackers with Seeds and Overnight Rye Buns. Rye Loaf with Figs & Fennel This was a lot of fun to make, and made …

Inside The Factory – TV Review

When I saw some fellow foodies talking about BBC’s ‘Inside The Factory’ programme on Twitter, I knew I’d have to watch it. Especially as they mentioned that one episode would be about the Nestlé factory in York. I used to live near it, and knew a few people who worked there. But I’m also very aware of the ethical controversy surrounding the company and I wondered if this would be mentioned. ‘Inside The Factory’ is a BBC documentary-style programme, presented by Gregg Wallace and Cherry Healey. Each of the three episodes focuses on a different kind of factory – bread, chocolate and milk, respectively. It seemed like quite an odd choice of subject matter for a documentary given the current focus on fresh, healthy food ‘straight from the field/farm’. Seeing the raw products being delivered to the factory fresh and then going through hundreds of processes, it made the bread, chocolate and milk feel extremely ‘manufactured.’ That’s not to say that the processes were harmful or any nasties were being added to the products, but seeing them …

Win a ticket to Bake With Maria’s ‘An Evening With Rye’!

As you may have read, I recently spent a lovely evening at Bake With Maria learning about chocolate, and making some fabulous truffles. In case you didn’t know, this week is ‘Real Bread Week’ and I have a fantastic competition for one lucky reader to win a ticket to Bake With Maria’s ‘An Evening With Rye’ Class in London on Thursday 21st May. During the class, you will learn three rye recipes under the tuition of native Dane (and incredibly lovely lady), Maria Mayerhofer. Maria will guide you through the making of a fig and fennel rye loaf, rye crisp breads and her fast becoming famous, ‘overnight rye buns’. You will get to take everything you make (along with your skills) home. You will also get a chance to taste a rye infused Akvavit made by Kell Skott, the owner of Snaps & Rye, where the event is being hosted. To win, simply re-tweet this tweet and follow both @meganrex and @bakewithmaria. Terms & Conditions The event is being held at Snaps & Rye, 93 Golborne Road, London, W10 5NL It is a 3 hour class, starting …

Baking Focaccia with Cypriot ΟΣΟ Olive Oil

A couple of weeks ago, a London-based company called P S Lambis started following me on Twitter. The name caught my attention, clearly looking very Cypriot, having grown up in Cyprus myself. The second I visited their website, I was in love with their products and everything their business stood for. Landing on the homepage, with a looped video of a Cypriot hillside landscape, I was transported back home. P S Lambis was set up by the Lambis family in memory of their father, Pambos, and the company produces olive oil, honey and coffee, (all made in Cyprus) under the brand ‘ΟΣΟ’ (OSO). In Greek this means ‘as long’ or ‘as much’. All of these products played a key role in the life of Pambos Lambis. The company’s website has a ‘stories’ section written in a script form, re-enacting moments of his life that explain why these food items were so important to him.  ‘The Journey‘ especially brought a tear to my eye. I related to this through my own family’s comings and goings from Cyprus, …

Easter Baking: Simnel Tear and Share

I’d been pondering over what to bake over Easter for some time. For the past few years I’ve made cookie dough meringues (I’ll put the recipe on here one day, they’re incredible), an apple pie and creme egg brownies. But none of them had been using ‘traditional’ Easter flavours. I watched The Great British Bake Off Easter Masterclass, where Mary Berry made a Simnel Cake and Paul Hollywood made hot cross buns (he also made Tsoureki, but I don’t think I’m quite there yet, as much as I love it, it looks quite challenging to bake!) After browsing various websites, I came across a recipe on BBC Good Food for a Simnel Tear and Share, which combines the flavours of a Simnel Cake, Hot Cross Buns and Chelsea Buns. So I thought I’d give it a go! I’d actually never baked using yeast before (I’ve usually made cakes rather than bread) so I was expecting it to be a bit of a challenge. But look how my beauties turned out!! This is the recipe, as …