An experiment

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I have been making these cheesy biscuits for a few years – the dough can be prepared in advance and stored in the fridge until needed. Then I bake as many biscuits as are needed, topping them with different seeds or cayenne pepper. They are quite crumbly but have a strong cheese flavour and are great served with pre-meal drinks.

I decided to try making a batch with gluten free buckwheat flour to see if they were as good and yes, they are. The dough didn’t seem to stick together quite as well, but after 24 hours in the fridge I could cut the discs as usual and the flavour is certainly as good as the wheat version. The buckwheat version is on the left, the wheat version on the right.

 

 

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Restocking the larder


The beginning of the new year has been a good time to do a thorough stock take and to start making more chutney.

Thank you to everyone who bought food from me in the run up to Christmas. I lost count of the number of Panforte and biscuits I made! Thank you also for the lovely comments – it is pleasing to hear that you enjoy eating the foods I have made as much as I have enjoyed making them.

I have made three chutneys so far this year

Apricot, apple and hazelnut which has cardamom seeds, ginger and mixed spice giving a crunchy texture and spicy fruit flavour

Plum, pear and apple with chilli and pepper giving a hot flavour

Pear and apple which is a classic chutney flavoured with cinnamon, ginger and cloves.

All three chutneys are maturing and will soon be ready to purchase. Those of you who are local to Southborough can buy a selection of my chutneys and jellies from Southborough Butchers on London Road. They all go well with cold meats and cheeses and can also be used to enrich casseroles and gravies.