Spelt Baking Links

It is harder then you would expect to find interesting spelt recipes online. Sure, there’s a million and one bread recipes, but anything a little more complex seems to be tricky. SO I’m glad I found these ones.

So I’m not much of a chocolate fan, or rather the chocolate I like is hardly quality (i’m a classic chocolate cake with some butter-cream chocolate icing kinda guy, not too rich either), but this does sound very nice indeed: Black & Green Ecstasy

Oddly enough, 101 Cookbooks also has a rather amazing looking spelt chocolate loaf that I’m wondering about.

Chocolate chips on the other hand, I am a big fan off, like in these spelt walnut and chocolate chip cookies, though I’d leave out the walnuts myself!

Recipe: Honey & Wholemeal Spelt Loaf

This recipe is really VERY simple, but the result is quite something. For such a basic loaf the flavour and the texture are great and even someone with the most basic exposure to baking could attempt to bake it. Sorry for the delay in getting it up.


: Honey & Wholegrain Spelt Loaf

An easy to make, but tasty, alternative loaf


  1. 500gr Wholegrain Spelt Flour
  2. 1 Tablespoon of Honey
  3. 1 package of Fast-Acting Yeast
  4. 400ml Warm Water
  5. 1/2 Teaspoon of Salt
  6. 1 Tablespoon of Olive Oil

Set the oven to 200 C  (180C For Fan Ovens)

  1. Mix the flour, salt and yeast in a large bowl
  2. Dissolve the honey in the arm water and mix it into the dry ingredients
  3. While the dough is still rough, add the oil and then mix well
  4. Knead the dough for a few minutes and then divide it between two 500gr bread tins
  5. Cover them and leave then for around 25 minutes to prove
  6. Bake in a pre-heated oven for 40-45 minutes

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

4 :  ★★★★☆ 1 review(s)


Recipe: Blueberry Drop Scones

I posted the gallery to go with this recipe yesterday, go there to see more pictures.
It really was an incredibly easy one to do, but so rewarding.

Drop scones are my new breakfast favourites, though I’m pretty sure you could have them at any time.

Interestingly, we called these crumpets when I was younger, though we made them plain and served them with golden syrup rather than maple syrup, less ‘sophisticated’ maybe, but no less tasty!

Recipe: Blueberry Drop Scones

Summary: An easy, but incredibly tasty, breakfast snack


  1. 2 free-range eggs, beaten
  2. 125ml of semi-skimmed milk
  3. 75g self-raising flour
  4. 1 teaspoon baking powder
  5. 2 tablespoons blueberries
  6. 25g butter (for frying)
  7. Maple Syrup (or another of your choice for smothering)


  1. Mix the dry ingredients with the milk until it forms a thick batter
  2. Melt the butter in a medium-to-hot pan
  3. Pour a ladle full of the mix into the pan and cook until golden brown on one side
  4. Flip the drop scone and cook until golden-brown on the other
  5. Serve hot and drizzled (smothered) in maple syrup


Alongside this batch I also made wholemeal drop scones by replacing the self raising flour with coarse wholemeal flour and leaving out the blueberries.


Warming the maple syrup by placing the bottle in a bowl of warm-hot water is an excellent idea, it makes the syrup flow MUCH easier.

Cooking time (duration): 5

Number of servings (yield): 2

Meal type: breakfast

My rating: 5 stars:  ★★★★★ 1 review(s)

Microformatting by hRecipe.

A Blueberry Drop Scone Gallery

So I made some rather tasty blueberry drop scones for breakfast today. I didn’t eat them, but I did taste them and if I do say so myself, they rocked. I also made some wholemeal drop scones, which I did eat and they were great too, recipes for both coming up a little later.

Old Cookbooks ~001: Lovely Food: A Cookery Notebook

I was inspired by this post over on Bibliocook to do something with the reams of cookbooks I’ve bought (or been given and my is THAT a treasure trove) that aren’t just the run of the mill, celebrity cook type. So I’m starting these new post types, Old Cookbooks.

Generally speaking I’ve picked these up in second-hand bookstores, car-boot and jumble sales. Some I have distinct and clear memories of finding, others have been picked up almost absent-mindedly. One thing I love is picking up editions in the US and the UK where you can find strange and wonderful editions.

Today’s title is one of those ‘now where did I buy you’ books. It’s a beautiful Cookery Notebook that offers everything from menus for dinner parties to space to record the likes and dislikes of your friends, Lovely Food: A Cookery Notebook by Ruth Lowinsky. It has one of the best dedications I’ve ever seen, ‘For Each Other, And Our Greedier Friends.’

That said, it’s not a terribly GOOD cookbook, in the sense of being a useful guide in HOW to cook. There’s a rather good review of the title here, so I’ll not recap. Enjoy the pics.

Title Details
Lovely Food: A Cookery Notebook by Ruth Lowinsky
With Table Decorations Invented & Drawn by Thomas Lowinsky

Published by The Nonesuch Press, 16 Great James Street, London, 1931
Printed and made in England by The Fanfare Press, London

There’s not much around on Ruth, though it IS clear that Thomas was her husband and she penned a number of other titles mostly about food!

Thomas, by the by, was a noted artist and even has a book dedicated to his book illustrations which sounds fairly amazing (crossing passions here, I do love my books, nearly as much or possibly more than  food). Some of his work is in the Tate in London.

As for The Nonesuch Press, they’ve more or less disappeared now, though Duckworth has been republishing some of their classics, especially the Dickens titles in recent years.

As for the Fanfare Press, there’s not much, but this little snippet in A History of Cambridge University Press: New worlds for learning, 1873-1972 offers a quick look inside:

A Soup-y Gallery

While I’ll never claim this soup is entirely my own devising (after all I’m using prepared and pre-packed stock) there’s some work involved in making it. I was driven to trying it by the amazing soups served up in Bray’s (and many would argue the East Coast’s) finest Italian restaurant Campo de’ Fiore (forgive their website which looks like something out of the 1990s). In any case, here is a gallery of my efforts!

PS: I do wonder how people cook neatly and cleanly, I’ve never mastered the art!

A Vegetarian Lasagna Even Meat Eaters Will Like

I’ve always thought that mushrooms, when done well, take on some of the qualities of meat.

This recipe is an excellent example of that and the result is an exceptionally tasty vegetarian lasagna that will be enjoyable for a mixed party without the need to worry about keeping utensils separate and plates clear of meat.

Check out the updated image gallery for this recipe here!

Recipe: Vegetarian Lasagna ~ Mushroom Edition

Summary: A satisfying lasagna that will please meat eaters and vegetarians alike


    • 1 Medium Onion
    • 2 Garlic Cloves
    • 200gr Frozen Spinach
    • 450gr Portebello Mushrooms
    • 1 Tin chopped tomatoes
    • Dried Basil
    • Dried Oregeno
    • Salt & Pepper To Taste
    • 200gr Parmasen Cheese
    • Grated nutmeg
    • 250ml Crème Fraiche
    • 1 Pack of Pasta Sheets


Preheat The Oven To 200C

    1. Cut the onion into small cubes, crush the garlic cloves and cook them together with a little butter or oil under a medium heat in a frying pan until they are translucent, once cooked place to the side
    2. Cook the frozen spinach and once cooked, add to the onion and garlic.
    3. Wash, DRY and slice the Portebello Mushrooms then cook them on a dry griddle or in a pan
    4. Mix all your cooked ingredients in a pan and add the tin of Tomatoes, the Oregano, Basil, salt and pepper to taste
    5. Cook for 5-10 minutes until the mix is throughly heated and some of the moisture has evaporated, then remove from the heat
    6. Line the base of medium rectangular oven-proof dish with pasta sheets. Spread a layer of the mix on the pasta sheets.
    7. Top the mix with a thin layer of creme fraiche before adding a second layer of pasta sheets
    8. Repeat this process until you run out of mix
    9. Add a last layer of Pasta sheets and top this with creme fraiche and Parmesan cheese. Grate a little nutmeg over the top and put in the oven for 30 minutes.

Quick Notes

You could use more Crème Fraiche and more Parmesan but we were looking to keep the fat count low-ish.

Cooking time (duration): 40

Diet type: Vegetarian

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Italian

My rating: 4 stars:  ★★★★☆ 1 review(s)

Microformatting by hRecipe.