Tag Archives: wholegrains
Maple pecan muffins
I had the most joyful time at Soukup Farms watching them make maple syrup. I can’t get enough of that stuff. The darker grades of maple syrup are packed with the strongest maple flavour. By law, all grades of maple syrup … Continue reading
Breton Galette
This version of Brittany’s buckwheat crepes is gluten free and vegan. I used the beautiful wholemeal buckwheat flour from Bob’s Red Mill. It’s amazing. The flavour is rich and very nutty, the colour is incredible and the texture is very … Continue reading
Fluffy buttermilk spelt pancakes
This is one of those dishes that would have to go on the breakfast/brunch menu if I ever had my own café. I happened to have some buttermilk in my fridge, and decided to try my hand at the famed … Continue reading
Lamb and freekeh soup
This is one of those genius recipes from leftovers. Earlier in the week I slow ‘roasted’ a shoulder of biodynamic Moorlands lamb in my slow cooker. It was truly sensational. I served most of the meat in these incredible wraps … Continue reading
Farro ‘risotto’ with wild mushrooms
I came back from my Whole Larder Love workshop in Daylesford loaded with foodie goodness. During the workshop we went mushrooming, killed and butchered a chicken, and skinned and butchered a rabbit. I stayed on an extra night to explore … Continue reading
Buckwheat pasta with wild duck, chestnut mushrooms and Meredith Dairy goat cheese
I recently bought a beautiful bag of Bob’s Red Mill wholemeal buckwheat flour. It’s amazing. I made fluffy buckwheat pancakes with it a while back. I wanted to make buckwheat pasta. It was superb, but you can buy the pasta … Continue reading
Fluffy buckwheat pancakes
Before we left Daylesford last weekend, I made sure we stopped in the local organic provedore. I gladly bought a bag of beautiful looking buckwheat flour. These pancakes are the first time I’ve used it. Mr Frugii had an amazing … Continue reading
Pork with plum vinegar and silverbeet
This is my conception of an English stir-fry. It is quick to prepare, but uses typically English flavours and ingredients. Rather than being served with rice, it is served with barley. The flavour combination, colours and textures work excellently. I … Continue reading
