In My Kitchen | November 2016

I've always been a great lover of pizza. As a young child, I and my father were the only ones in the family who actually enjoyed takeaway pizzas. When my mum swapped to making pizzas at home from scratch, everyone started to enjoy pizza, and I just learned to love them even more.
I thought you couldn't better a homemade pizza - but it turns out you can. The first time I made a sourdough base for my pizza I realised that the deliciousness of homemade pizza had just gone up a notch. I haven't made a yeasted base since.

The pizza pictured above was made, of course, with a 100% spelt sourdough base (recipe in my eBook), and topped with a homemade tomato sauce, spring onions, eggplant, mushrooms, shredded kale and three kinds of cheese - parmesan, cheddar and homemade ricotta - finished off with a tiny sprinkling of Hungarian (sweet) paprika.
They were very, very good. So good in fact, that I failed to remember to get a photo of them cooked, so there are only these ones of them ready for the oven.

The chickens are laying brilliantly at the moment, so a quiche was in order for one dinner recently. Paired with a lime quinoa and lentil salad and a green salad it was delicious.

The crust is made from freshly ground whole spelt flour, using the recipe from My Petite Kitchen, which is hands-down the best recipe for spelt pastry I have ever found. 

You didn't think you'd escape this month's kitchen tour without seeing a loaf or two of sourdough, did you? Ever present in my kitchen, but I still get excited over every single loaf without fail. I don't think it'll ever get old.
I played around with a new proving schedule I'm developing with the loaf in the first photo, and was pleased with the results. The bread almost respected the slashing pattern I chose for it, making only a tiny alteration of it's own at one end. We're all allowed a bit of creative license though, aren't we, bread included?
The crust was nicely chewy too and the tanginess quite mild.
The loaves in the second photo I used my overnight proving method on, and tried out a new slashing pattern.

Details of the bread: 100% freshly milled whole spelt flour, made using my master recipe.

And lastly, a dish of baked ricotta, made to be enjoyed with the sourdough loaves above. I simply blended some freshly made ricotta with some grated parmesan and cheddar, garlic chives and two eggs. The ricotta was made with our home grown milk and the eggs came from our hens.


So, what's happening in your kitchen this month?
Let me know below!

I'm linking up with the Good Things blog once more.
Do make sure you hop over and visit some of the other kitchens.

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