If you go down to Ivy Cottage today, you’re sure of a big surprise. There’s lots of marvellous things to eat and wonderful games to play because it’s the day Ivy Cottage have their picnic!
A tasty sourdough loaf filled with layers of fresh summer ingredients: lettuce, tomatoes, mozzarella, olives, roasted peppers, all coated in olive oil and herbs.
The perfect finale to National Picnic Week.
Our small sourdough ciabatta rolls filled with cream cheese, pastrami and fresh rocket leaves: a New York deli-style lunch shortly to be enjoyed in (almost) sunny Cumbria.
A lunchtime surprise for former colleagues: a Focaccia Calabrese, with plenty of chilli, spicy tomatoes and mixed olives.
It has been raining cats and dogs for two days and June is like autumn at present.
In the store cupboard we had some pre-cooked chestnuts and, using an overnight levain, this mildy nutty sourdough came about.
A continuation of our al fresco offering: Sumac and sheep cheese focaccia, a rather rustic ‘fusion’ of Italian and Middle Eastern ingredients and taste.
A delighful crumb texture with a hint of cheese and the tart citrus of the ground berries.
Perfect summer evening outside with fresh focaccia and a glass of wine.
Great way to unwind, watching the lambs and chickens settling down with evening birdsong accompaniment.
Chorizo and caramelised onions in olive oil dough rolls: something new from the Ivy Cottage Baker, ideal for summer picnics and barbecues.
This recipe, inspired by Bourke Street Bakery from Sidney, lends itself to many variations including vegetarian options such as sun-blushed tomatoes or grilled artichokes.
Kefir has great health benefits, similar to a probiotic yoghurt drink. It also contains beneficial yeast, minerals and vitamins.
Easily digestible, it can be eaten by lactose intolerant, due to an enzyme which breaks down lactose.
The clean, tart taste of kefir is enhanced in this sourdough with a hint of citrus.
A definite winner and added to the Ivy Cottage Baker Specials!
Inspiration: E. Hadjiandreou
Orange Pekoe Tealoaf: fruity, light, with a hint of fresh citrus…a tasty alternative to the traditional hot cross buns for Easter.
Hot Cross Buns: these spicy fruity buns have long been an Easter tradition in the UK.
Their history dates back to pre-medieval times and it is believed that the cross blesses the bun.
These Ivy Cottage buns are full of mixed fruit and spice and use an overnight prove to give a moist delicate crumb. The glaze is a sweet sticky treat and although it is said the cross and blessing would keep the dough from going stale, these however won’t last long enough to find out!