Last night we wanted something spicy so opted for ‘laksa’. In case you haven’t come across this, it is a delicious noodle soup. The origin of the soup is a bit vague (possibly derived from the word ‘noodles’) and it has become very popular in Malaysia, Singapore, and Indonesia. I think that the Asian influence brought it to Australia and it was there that we first tried it and loved it. It is spicy but you can vary the spice content to taste – we like it hot, you may want to temper it slightly.

This recipe has been inspired (and heavily influenced) by a version created by Ian Parmenter of Consuming Passions fame. The original recipe can be found here: Super smooth laksa. This version uses udon noodles made here at home. For instructions on how to make the noodles see: Udon noodles.

A perfect accompaniment to that cup of coffee – a biscotti. Traditionally, these are made using hazelnuts; however, we have a nut allergy sufferer in our house so nuts are out. This recipe uses chocolate chips which work well and also has a small amount of vanilla. I make these in two different sizes: the normal size and a smaller – bite sized – version. Today I have made the smaller ones, but I will include instructions for both.

It is time for a non-flour recipe; so, I have decided to post something that is very good with a freshly baked slice of sourdough bread. This soup is another firm favourite; it is a hearty, warming soup – great on cold days and perfect for a light lunch. It uses some ‘spices’; these are very variable – use those you like. Also it doesn’t have to be parsnip – we simply like parsnips; you can make this with carrot or butternut or pumpkin or … Enjoy experimenting.

Also worth noting, this recipe is both gluten-free and vegan.

What? Not another recipe that uses flour?

Yes – I am starting with my various sourdough recipes as I get lots of questions about these. But tomorrow there will be something posted that doesn’t use flour (so, gluten-free) and is also vegan.

English muffins are not the same as American muffins (or, as we normally call them ‘muffins’); that is, they are not sweet mini-cakes covered in icing (that you bake in a muffin tray). No, these are delicious round mini-loaves of bread. One key advantage of English muffins over a normal loaf of bread is that they are cooked on the hob (no need to bake in the oven).

A family favourite – easy to make and delicious to eat.

Our cousin Carole wrote to let us know that she had shared this blog with members of her village via their online noticeboard; so, a big shout-out to everyone in Stithians. Carole particularly mentioned fun cooking ‘with the kids’. Therefore, we made shortbread this morning which is a great recipe to get children involved… there’s mixing rolling out, cutting, re-rolling, more cutting etc. and they only take 15 to 20 minuted to bake.

A few years ago, we (that’s my family) visited my brother and sister-in-law in Indonesia. They live in a beautiful place right next to the beach. No supermarkets on their doorstep; but they do have a fantastic fresh market nearby. Although they couldn’t buy bags of crisps (or chips as we used to call them in Australia); they could make them – and they were delicious. I have adapted the original recipe slightly – however this recipe comes with very grateful thanks to Aam and Robert (although to be fair, Robert’s contribution was mainly eating them).

If you have been getting a sourdough starter going – well done. A shout-out to three people who have contacted me and I know have some flour bubbling away on their kitchen counters: Zoe somewhere near Leeds, Lucy in Shropshire and Lois somewhere in New Zealand. Congratulations to you three (and everyone else who’s giving it a go) for starting your sourdough journey. After five days, your starter should be bubbly and you are ready to make bread. If it isn’t looking very ‘active’ keep going – maybe another day or two. Remember, while you are ‘getting it going’ you need to add to it every day. Starters develop and improve over time; so, if yours isn’t as active as mine… don’t panic – just keep going – your bakes will get better (and higher) as time goes by.

Udon noodles are a particular favourite in our family. They are thick noodles made from wheat and, while you can buy them in the supermarket, they are much nicer when you’ve made them yourself.

The noodles need three and a half hours resting time so don’t start making them 30 minutes before supper. Make them earlier in the day and then heat them up at supper time.

Yet again – no udon noodles (they will appear this week – watch this space)

Hopefully, by now you have got your starter well underway. If you haven’t got any sourdough starter, read this post first ‘starting a starter‘, then check to see if your starter thick enough?