Nigel Slater proves that making your own bread doesn't have to be time-consuming or hard work. Try his quick soda bread.

Nigel’s lazy loaf

Nigel Slater proves that making your own bread doesn't have to be time-consuming or hard work. Try his quick soda bread.

BREAKFAST PARFAIT of creamy #gutfriendly @hurdlebrook live yoghurt mixed with @themodernpantry clementine cardamom & saffron syrup layered with perfectly ripe (Kenyan) mango and passionfruit and @louolas superfoods quinola. I'm bringing back sunshine flavours as missing Kenya and my family. Love @hurdlebrook live yoghurt whoch I buy from @farmdrop - it's made with A2 milk which doesn't contain A1 beta-casein protein which some people are intolerant to. The symptoms of A1 beta-casein…

BREAKFAST PARFAIT of creamy #gutfriendly @hurdlebrook live yoghurt mixed with @themodernpantry clementine cardamom & saffron syrup layered with perfectly ripe (Kenyan) mango and passionfruit and @louolas superfoods quinola. I'm bringing back sunshine flavours as missing Kenya and my family. Love @hurdlebrook live yoghurt whoch I buy from @farmdrop - it's made with A2 milk which doesn't contain A1 beta-casein protein which some people are intolerant to. The symptoms of A1 beta-casein…

Freshly made yoghurt is one of my favourite things to have to hand in the kitchen. Making your own homemade yoghurt is easy, try our recipe here.

Freshly made yoghurt is one of my favourite things to have to hand in the kitchen. Making your own homemade yoghurt is easy, try our recipe here.

Moroccan Chicken Goujons| We have fallen in love with this simple and quick to make recipe. www.wildeorchard.co.uk

Moroccan Chicken Goujons| We have fallen in love with this simple and quick to make recipe. www.wildeorchard.co.uk

Homemade yoghurt | Making yoghurt at home is easier than you think, but can also prove a little fickle. It is simply pure milk heated and inoculated with a particular bacteria, that then has the full freedom of the medium to convert the lactose into lactose acid. However, while the natural bacteria in milk is good for cheese making, the same cannot be said for yoghurt. Therefore, the milk needs to be heated to a high temperature to knock out all the bacteria before you then add the good…

Homemade yoghurt | Making yoghurt at home is easier than you think, but can also prove a little fickle. It is simply pure milk heated and inoculated with a particular bacteria, that then has the full freedom of the medium to convert the lactose into lactose acid. However, while the natural bacteria in milk is good for cheese making, the same cannot be said for yoghurt. Therefore, the milk needs to be heated to a high temperature to knock out all the bacteria before you then add the good…

Mango, Lime and Coconut Frozen Yoghurt, perfect healthy summer dessert!

Mango, Lime and Coconut Frozen Yoghurt

Nigel Slater proves that making your own bread doesn't have to be time-consuming or hard work. Try his quick soda bread.

Nigel’s lazy loaf

Nigel Slater proves that making your own bread doesn't have to be time-consuming or hard work. Try his quick soda bread.

BBC Food - Recipes - Nigel’s lazy loaf you can use 300ml of natural live yoghurt and a bit of milk instead of buttermilk

Nigel’s lazy loaf

BBC Food - Recipes - Nigel’s lazy loaf you can use 300ml of natural live yoghurt and a bit of milk instead of buttermilk

Homemade yoghurt | Making yoghurt at home is easier than you think, but can also prove a little fickle. It is simply pure milk heated and inoculated with a particular bacteria, that then has the full freedom of the medium to convert the lactose into lactose acid. However, while the natural bacteria in milk is good for cheese making, the same cannot be said for yoghurt. Therefore, the milk needs to be heated to a high temperature to knock out all the bacteria before you then add the good…

Homemade yoghurt | Making yoghurt at home is easier than you think, but can also prove a little fickle. It is simply pure milk heated and inoculated with a particular bacteria, that then has the full freedom of the medium to convert the lactose into lactose acid. However, while the natural bacteria in milk is good for cheese making, the same cannot be said for yoghurt. Therefore, the milk needs to be heated to a high temperature to knock out all the bacteria before you then add the good…

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