At the shop I don’t look at the price of greens first — I smell. Living parsley has stem and a little pepper; dead parsley smells only of fridge. How I choose and keep herbs at home:
sweeteat.co.uk/en/healthy/fre…
A poppy-seed flower loaf today — soft kefir yeast dough, three layers of filling, petals twisted by hand until it looks like a flower on the tray. The kitchen smells of warm dough and poppy.
sweeteat.co.uk/en/recipes/pop…
Plums are still in the shops, so this is my cake of the week: soft kefir batter, stoned plums skin-side down, and a buttery crumble on top that crunches under the knife. The kitchen smells of autumn.
sweeteat.co.uk/en/recipes/plu…
The bread I love most never gets the chance to go stale. A crust that crackles, a crumb that springs back under my thumb, and yesterday's heel crisped in a pan for breakfast. How I choose and keep bread at home:
sweeteat.co.uk/en/healthy/liv…
I used to peel ginger with a teaspoon and swear at the knobbly bits. Then I stopped fighting it.
Now the whole root lives in a freezer bag. When a stir-fry or a mug of tea needs that clean heat, I grate it straight from frozen — no peeling, no stringy mess on the board.
I fry belyashi when everyone wants something hot and hand-sized. Yeast dough, mince filling, fried until the edges blister and the middle stays juicy.
sweeteat.co.uk/en/recipes/bel…
On our table again: a Napoleon you’ll finish the same day. Cold butter into the flour, thin layers, soft cream — and by evening the cake is gone. Here’s how I bake it:
sweeteat.co.uk/en/recipes/a-n…
The knife clicks: half the cabbage into tonight's soup. The other half goes cut-side down — tomorrow's supper, not a forgotten bag by Friday.
sweeteat.co.uk/en/healthy/hal…#SweetEat#HomeCooking
Photo: Peter Dyllong / Pexels
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