Sour Dough Bread

Technically, what makes a sour dough is using yeast from a previous bread making session but some bakers refer to slow rising bread as sour dough. There is a version of French bread I make that takes three days to rise, but the advantage is there is no yeast taste and slow rising breads stay fresh longer than fast rising bread. From a health perspective, slow rising breads break down the flour gluten, which makes it easier for the body to digest.

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Baklava

The nice thing about this Baklava recipe is that it can be vegan, so is a perfect treat for anyone you know during Orthodox Lent, or who happens to be a vegan – that is of course if you substitute butter with margarine – but that is admittedly an extreme measure for times of intense need

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Beef Wellington with Mushroom Sauce

Beef Wellington is perfect for date night or when you really really need to impresses, but I have to warn you that this is an expensive entree. Most people mistakenly think beef Wellington is a British meal, it’s actually French which shouldn’t be a surprise since the British haven’t really contributed anything of this caliber to cuisine.

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