In place of the usual newsletter this week, I’m dropping by your inbox to share a few things I’ve enjoyed and would highly recommend if you’re looking for something to eat, read or listen to over the weekend…
Eat…
The first Treacle Tart, Gingerbread or Pumpkin Pie of the season. Molasses, muscovado sugar and mixed spice are about to take centre stage in many a cosy bake. There’s no better way to transition your pantry and palette to the warming and rich flavours of autumn and winter than by substituting muscovado sugar, where you would usually use soft, light brown sugar in your favourite cookie recipe, like this one.
Rose has long been on my list of inspirational pastry chefs and all-around creative humans working thoughtfully and seasonally with wholegrains, fruit and flavour in their baking practice. I am thrilled and excited that this month marks the US release of her debut cookbook ‘Bread and Roses’, which is set to be a compendium of information and inspiration for grain-forward baking with a bunch of interesting global flavours and botanical flavour combinations to boot.
And whilst we might have to wait until November here in the UK for the book to be released, we can enjoy the beginning of her newsletter journey here on Substack. The first edition has a recipe for Buñuelos, the perfect fried fritter to explore grains and flavour, and I can’t wait to make a version using something from my grainscape…maybe quinoa or a savoury pea flour version.
Figs! From leaf to fruit, they are one of my favourites, and a late flush of figs arriving at the bakery this week sure did pep up the spirit. Keia’s latest newsletter explores the uses and nuanced flavour of the Fig’s leaves with a recipe for some green goddess-like sugar cookies. Consider the leaf-infused sugar a perfect ending for Rose’s Buñuelos.
Listen…
This episode of The Food Programme Local Food - Is it working? What does ‘local’ mean to you in the context of food? What do these food systems look like where you are? And how do we build more resilience and diversity into them?
I’d love to open this thread up and hear what you’re making, eating, reading or listening to this weekend. Let me know!
Eat, Read, Listen...
Eat, Read, Listen...
Eat, Read, Listen...
Hello Sunday,
In place of the usual newsletter this week, I’m dropping by your inbox to share a few things I’ve enjoyed and would highly recommend if you’re looking for something to eat, read or listen to over the weekend…
Eat…
The first Treacle Tart, Gingerbread or Pumpkin Pie of the season. Molasses, muscovado sugar and mixed spice are about to take centre stage in many a cosy bake. There’s no better way to transition your pantry and palette to the warming and rich flavours of autumn and winter than by substituting muscovado sugar, where you would usually use soft, light brown sugar in your favourite cookie recipe, like this one.
Read…
Eat More from Rose Wilde
Rose has long been on my list of inspirational pastry chefs and all-around creative humans working thoughtfully and seasonally with wholegrains, fruit and flavour in their baking practice. I am thrilled and excited that this month marks the US release of her debut cookbook ‘Bread and Roses’, which is set to be a compendium of information and inspiration for grain-forward baking with a bunch of interesting global flavours and botanical flavour combinations to boot.
And whilst we might have to wait until November here in the UK for the book to be released, we can enjoy the beginning of her newsletter journey here on Substack. The first edition has a recipe for Buñuelos, the perfect fried fritter to explore grains and flavour, and I can’t wait to make a version using something from my grainscape…maybe quinoa or a savoury pea flour version.
Pleasant Living from Keia Mastrianni
Figs! From leaf to fruit, they are one of my favourites, and a late flush of figs arriving at the bakery this week sure did pep up the spirit. Keia’s latest newsletter explores the uses and nuanced flavour of the Fig’s leaves with a recipe for some green goddess-like sugar cookies. Consider the leaf-infused sugar a perfect ending for Rose’s Buñuelos.
Listen…
This episode of The Food Programme Local Food - Is it working? What does ‘local’ mean to you in the context of food? What do these food systems look like where you are? And how do we build more resilience and diversity into them?
I’d love to open this thread up and hear what you’re making, eating, reading or listening to this weekend. Let me know!