strong white bread flour

Sourdough Bread part 1: The Starter

Chilli Tomato and Prawn Cuttlefish Ink Fettuccine

I have certainly let things slide at Love The Kitchen. My mojo and passion for cooking and writing has been largely traded with.. let’s just say, numerous challenges. Each and every one compounding on top of the next. To be honest, if I started the rant and raves which I am sorely tempted to vent…

The very first time I had ever tried Boeuf Bourguignon was at the age of 10 when staying with my great aunt Micheline in the Loire Valley. Every summer, my family would spend a couple of weeks with our relatives in Meung-sur-Loire (country home of Georges Simenon’s fictional detective Jules Maigret – for the literary…

The first time I made this dessert was in 1992, and after a 22 year hiatus, I decided to give it a go again last weekend. Surprisingly, I remember my very first attempt with great clarity. I was 16 years old, had recently finished GCSE exams and invited some friends over for a meal when…

How to Defrost Frozen Prawns

It is very common that I have not planned in advance what I am about to cook when I get home from work, resulting in scrambling together what to have to shove down my gullet. In most instances I decide what I could based on the ingredients I have, rather than buy ingredients for a…

strong white bread flour

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