Two Days ago we came back home from our wonderful 3 week trip to Eastern Canada, besides the stunning landscape and the open-hearted people we met, we tasted lot of delicious things (Maple Sirup, Chocolatines, Lobster, Beer from regional breweries and Homemade Raspberry Lemonade).
After an hour of hiking around the confluence of the Saint Lawrence and Saguenay river and 1 hour of watching belugas we were looking for something to eat. Locals recommended us the “Le Café Bohème” (should you ever be in Tadoussac, just go there) where we had a very good pizza with salad and a truly remarkable Homemade Raspberry Lemonade. It was delicious! The sourness from the lemons complemented the taste and the sweetness of the raspberries perfectly.
Back home the heat (a whopping 32°C in the shadow) is hitting us very hard – but we remembered the delicious and refreshing lemonade! Thus we made our own Homemade Raspberry Lemonade. And of course we are sharing our recipe with you.
After buying a bread-baking book for naturally leavened bread back in March I finally began baking our own bread. Naturally leavened means that the bread only needs little yeast. The bread rises by the use of a sourdough.So past week I started making the sourdough setup. Mixing flour and water, waiting patiently for the next day to come, adding another bunch of flour and water…
Finally after three days of mixing and waiting my first rye sourdough experiment was successful. At this point I decided to make the Black-Beer-Bread from my baking book. First I prepared the sourdough and the Poolish. After another day waiting I could mix the main dough, let it rise and start baking at last!!! Voila, it was worth waiting so long. I was rewarded with a wonderful fluffy, good smelling (and tasting) bread with a crunchy crust. Yummy! Continue reading
Hi Folks. Yesterday was hot sauce day – at least for us! Three hours and four habaneros (it really love those!) later we have a fresh stock of burning hot sauces!
This time I made a small trial on the fruity side and two more classical hot sauces. Continue reading