Basic Bread

Basic Bread
I love bread and make bread quite a lot. This is my basic recipe if I want to eat bread the same day I start making it. Pizza bases are probably our most common variation. Focaccia is Galit’s favourite bread variation including chopped fresh basil in the dough and sea salt sprinkled over the top. ...

Kath’s Knækbrød

Kath's Knækbrød
Kath Wattam served this up for brunch when we visit her in Copenhagen last week. We had eaten a delightful meal with a variety of cheeses on Knækbrød when we asked “Where can we buy some of these crackers?” It was only then we realised that Kath had made them herself. Fantastic. Great taste and ...

Fricassee – Traditional fried bread from Tunisia 1

Fricassee - Traditional fried bread from Tunisia
Fricassees are a traditional dish from Tunisia. Marie makes them every now and then for me as a treat. They are the real Tunisian sandwich before modern health consciousness replaced the fried bread with baguettes. This is just the recipe for the bread. The filling is the same as in any Tunisian sandwich, i.e. tuna, ...

Gail’s Soho Buns

Gail's Soho Buns
Gail’s is an artisan bakery in London that we frequent quite a lot. Galit loves their Soho Buns and when they published the recipe in their newsletter I thought I’d type it up.

Monkey Bread – Also known as Monkey Brains

Monkey Bread - Also known as Monkey Brains
Galit showed me this recipe just as I told a friend that I’d eat anything, even monkey brains. These two incidents might not appear related however Monkey Bread has some alternative names including, you guessed it, Monkey Brains. Also Bubble Loaf, Sticky Bread and Pinch Me Loaf. Monkey Bread is an American favourite dating from ...

Beignet: New Orleans Donuts

Beignet: New Orleans Donuts
My five year old daughter (Dana) was watching the Disney movie Princess and the Frog and asked me to make Beignets. These donuts are a speciality of Tiana, the princess in the story, and of New Orleans in general. The word Beignet is pronounced bey-YAY, is French in origin and means fritter.  

Eti’s Pizza

Galit grew up thinking all Pizzas were vegetarian, and in our household that is true. I got the recipe from Eti Wainer-Iluz. One of Galit’s favourites – both Eti and the Pizza. 

Rachel’s Hobz Malti (Maltese Bread)

I mentioned my interest in Maltese bread to a Maltese colleague of mine. He asked some relatives for recipes and this one came back from a friend of a friend called Rachel – an Anthropologist who spent some time studying the lives of Maltese bread makers.

Hobz Malti (Maltese Bread) 5

I really love visiting Malta and eating in the restaurants that served local food. I particularly like the bread (Ħobż Malti), and the snack called Ħobż-bi-żejt (bread and oil), which I found remarkably like a Tunisian Sandwich. Maltese bread is a solid sourdough bread. It has a crisp crust and a light crumb with irregular ...

Sourdough Bread Starter

Sourdough breads need a starter. Starters are variously known as sponge, poolish, or biga in different countries/languages. The concept is the same even if the starters differ in texture. Basically it is a flour and water mix, with optional yeast added, which is allow to ferment for a time before being used to make bread. ...