I managed to fit in a bit of cooking before the dreaded toddler lurgy got to me this weekend: Roasted Garlic and Thyme Beetroot with kipper pate (thankfully one I had made a few weeks ago and put in the freezer) and Andrew Whitley’s version of Altamura semolina bread from Bread Matters: Why and How to Make Your Own.  The beetroot could have done with a longer cooking time than the recipe suggests but I will definitely make it again as it is quick to put together, can be left unattended and tastes great.

The semolina bread is wonderfully chewy there is a raisin and fennel seed variant of this that I learned to make at Andrew Whitley’s Italian Bread course some years ago (recent one pictured above).

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