Monthly Archives: April 2020

Rhubarb and Almond Galette

This recipe uses a bought in, ready rolled, puff pastry as its base.  On top of that is an almondy frangipane and this is piled with glorious, red rhubarb glistening with apricot jam and guilded with toasted almond flakes.  It tastes wonderful, particularly warm with ice-cream or cream, but it tastes equally as delicious the next day,  straight from the fridge in slices and eaten as you would a danish with a cup of coffee or tea.  It’s not a recipe that is complicated to make, nor does it need lots of difficult ingredients.   If you have rhubarb in your (or a friends garden) it’s a wonderful way to use it as is the Rhubarb and Raspberry Crumble with Oats and Hazelnuts or, the real favourites in this household, the Rhubarb Gin and Rhubarb And Redcurrant Jam  We have both of these recipes on the go at the moment – we have one for breakfast and one in the evening.   I will leave you to guess which one is for when!

Chopped Rhubarb

Rhubarb, ready for the galette, chopped into 5cm/2” pieces, then halved.

You can make this vegan by buying the green packeted puff pastry which isn’t made with butter, and making the frangipane with a vegan butter and aquafaba and that works beautifully.  As Chloe isn’t staying with us at the moment I’ve gone all out with the all butter version here but don’t let that put you off if you are non dairy as those two substitutions make it so easy to adapt.
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Sourdough

With COVID-19 still imposing restrictions on movement, many people have had the time to try new things.   Sourdough seems to be having a moment with lots of you making (or getting hold of) a starter.  As someone who has been making sourdough for more years than I care to remember,  I have been asked by a few people just how to keep a starter going once past the initial week of growing it.

Despite the rumours, sourdough is not difficult.   When you are used to it it fits around you.   It is a different process from other bread and I think that is why people are a bit confused. Continue reading