What I see is what you get! Science Fiction and Steampunk adventures. This is also the official home of the Solar System's newest and most reluctant amateur detective, Andorra Pett. "Richard Dee. The master of the truly different." Michelle Medhat - Best Selling Author.
As you’ll know if you’re regular readers, I used to bake a lot of sourdough bread when I was running Well Bread! my commercial bakery. Sadly that’s all in the past now, but I’ve kept my sourdough starters going, refreshing … Continued
Vegetarians should probably look away now, there’s nothing for you to see here. The place I buy a lot of my meat from, Evergreen Farm, has a wonderful range of sausages, with flavours ranging from Traditional, through Cumberland, Pork and … Continued
To show that I’m not just a writer, I thought that it would be good to share some of the other things that I get up to. Plus a few tips and tricks to make your baking life easier. As … Continued
This week, instead of the cubes of beetroot in rolls, I wanted to make a loaf with the beetroot more widely distributed. So that when it was sliced, large lumps didn’t fall out. To achieve this, I cut the beetroot … Continued
I love beetroot. Whether it’s pickled in vinegar or simply boiled, it has a wonderful taste. I will sometimes roast it instead of potatoes on a Sunday, strangely it goes well with gravy! Today, I want to focus on using … Continued
Here’s a recipe from my past, a great close-textured bread. This one goes nicely with soup or toasted. Don’t be surprised if it doesn’t rise as much as other loaves. It’s just due to the weight of the chickpeas in … Continued
We’re back to bread this week, with a recipe that uses one of my favourite ingredients, Balsamic Vinegar. This recipe originally appeared on my bread blog back in 2016. I spotted a recipe for bread with Balsamic vinegar in it, and modified … Continued
Here’s a repeat of a post from long ago, I recently made a batch of these, the first in a long time. The Facebook post got a lot of interest so I thought I’d share the recipe again. The flour … Continued