Paleomantic

Paleo Bread – Great for Toasting

This Paleo Bread is great for toasting and has a lovely 'wholemeal' flavour. Make it, slice it, freeze it - it's perfect for weekend breakfasts.

With a lovely 'wholemeal' flavour, this grain free Paleo Bread is great for toasting. Make it, slice it, freeze it - it's perfect for weekend breakfasts. Serve it with boiled eggs and homemade mayonnaise. Slather it with butter and honey. Top it with thinly sliced, perfectly ripe avocado and a squeeze of lemon juice. Or finely chop sun dried tomatoes, and let the oil soak in. Paleo Bread, Great for Toasting Looking for the recipe? Scroll all the way down!This recipe for Paleo Bread is a revised and improved version of Paleo Bread with Cassava Flour and Flaxseeds. It's much better than before. The wholesome flavour is still there, but this recipe is easier. The ingredients have been tweaked and the instructions refined. This bread rises beautifully, it's very stable, and it's just right for toasting. Do what I do: bake a loaf, slice it, wrap it, and freeze it. Then just pull out a couple of slices when the moment is right. For some people - myself included - the 'old' recipe worked fine. But for others, nothing was happening. So I got experimenting and researching, and I seem to have come up with a combination of flour, fat, liquids and eggs that results in as good a Paleo Bread as you're ever going to get. Baking is a Science Baking is a science, and it's all about ratio's. The ratio's are always measured by weight, not by mass. So, when you see ingredients listed as 'cups', it's just for convenience so you don't have to get out the scales. "1 1/2 cups of flour", for example, really means "150 grams". The standard weight - or 'part' - will then be duplicated or divided, depending on the desired outcome. Different quantities of flour, fat, liquid, egg, and sometimes sugar, will result in crepes or biscuits, pound cake or muffins. The tricky part is that the portion of liquid includes the egg. You need to weigh the eggs, and then add enough water to complete the weight. Pastry chefs know that a pie dough requires 3 parts ...

Tarragon Marinated Chicken is tender and so aromatic. The flavour is hard to describe - it's a little like fennel or aniseed, but more elegant, and curious.

The flavour of tarragon cannot be described. It's unique, and it's wonderful. If you don't already have a pot of this lovely, wispy herb growing on your balcony or in your back yard, then I urge you to hunt one down. Tarragon Marinated Chicken, tender and aromatic, is our new favourite thing. Tarragon Marinated Chicken - Quick, Easy, Sensational Looking for the recipe? Scroll all the way down.When I started this blog a couple of years ago, I wasn't aware of how difficult it is to write about food. Flavours are impossible to define. It seems that the only way you can convey an idea is by comparison with other flavours. But the technique invariably falls short, because 'like' isn't the same as 'is'. So, of tarragon, we could say that it's sort of like fennel or aniseed, but more gentle, and sort of like mint, but without, well, the mintiness. You see what I mean? So then you try out adjectives. It's not so much exotic, which seems to call up Asian or Middle Eastern spices. Nor does it ignite the passions such as you'd expect from a buffet of Spanish Tapas, or a long Italian lunch, quaffed down with quantities of red wine.Tarragon is, well, elegant. Sophisticated. And surprising. It's associated with French cuisine, which makes you think of creamy sauces, which'd be wonderful, I'm sure. But here in Italy it's called dragoncello, and mixed into a marinade of olive oil and lemon, it's marvellous. Because it's a gentle herb, it compliments perfectly chicken and fish. So the recipe for this Tarragon Marinated Chicken is simple, yet the flavour is decisive. You remember the mantra for a Great Marinade? - oil, acid, salt, sweet and aromatics. Olive oil, lemon juice, salt, honey and tarragon. Mix it up. Cut the chicken breast into thin slices, and then into bite-sized pieces. Coat the chicken pieces in the marinade, toss them around with your hands. Let them sit and soak it up, even overnight. Then heat up a pan and fry them quickly until golden, ...