This sourdough bread is based on a sourdough starter that I received from a friend about 6 years ago. We cultivated it since then, with more or less regular care and feeding, and found that it is very resilient even if you neglect it for a few weeks, as long as you keep it in the fridge. See notes below for suggestions on how to feed it.
The recipe for candied orange peel that can be used as a glaze ingredient for baked sweet breads, cakes etc., as well as for Polish donuts (pączki). It can also be used for making Polish Easter Mazurek (a shortbread flat pastry covered with a layer of chocolate ganache, thick jam, kajmak (dulce de leche) or other toppings. It can also be added to sweet yeast breads to enhance their flavour.
Candied Orange Peel Read More »
Illustrated recipe for Polish style donuts (pączki). These donuts are smaller than what you can buy in Polish stores, but easier to cook evenly, without burning the outside. Based on my mother’s recipe perfected by me and Iwona, and with my mad-scientist approach to measure everything.
Pastry can be used with other fruits like sour cherries, apples, apricots, and even rhubarb.
One-rise whole wheat bread. No knead, fast and simple.
Makes 1 loaf, ~14 slices.
Ballymaloe Whole Wheat Bread Read More »
This is a general recipe for broth with ingredient amounts for 6qt Instant Pot. It can also be prepared in another pressure cooker. It can be adapted for a regular pot, but it takes a lot longer to prepare (two hours plus).
