Friday's thyme loaf

I've combined some of the instructions from The Moro's Cookbook and Dan Lepard's Short and Sweet, together with some of the useful tips that I've gained from looking at You Tube.

I have used Moro's usual combination of 500g strong white flour, half teaspoon of dried yeast, 350ml tepid water and one teaspoon of salt, and a handful of thyme leaves and mixed the wet and dry ingredients in batches in my food mixer. I've left the dough to rest a few times and kneaded in the bowl by hand, and then left it to rise overnight. In the morning, I punched the mixture back and left for another couple of hours to rise before baking for 30 minutes. The overall loaf has the correct oven spring, and was easy to remove from the tin. The texture is good and chewy and the thyme taste works really well with a strong Kent Ashmore cheese available from JC Rooks and Sons the local South East Kent butcher chain.

Oriental beauty - a unique green tea

A magical garden in a glass

It starts as little bigger than a two-pence piece and is ever so tightly wrapped. But by placing in a heat resistant glass it transforms.

I prepared a thick stemmed wine glass by placing it under hot water and inserting a metal spoon inside, before pouring on the just boiled water.

The green leaved bundle floats to the top of the glass but then sinks to the base where it slowly unravels.

At the centre of the bundle is a golden-glowing calendula (marigold) wrapped around a twisting and twirling stem of jasmine which floats to the top of the glass.

This spectacle takes around 5 minutes and it is worth sitting back and enjoying.

The taste doesn't disappoint. The delicate green tea flavour is complemented by the jasmine and the saffron like taste of the calendula.

This is one of a range of teas available from Flora Teas - they have to be seen to be believed.

Strapping stout loaf

What a strapping loaf this is! For my weekly Friday loaf recipe I have followed the Dan Lepard, Stout Loaf recipe that was in last week's Saturday Weekend Guardian. See the link for the recipe and instructions. I liked the idea of the rye flour, yeast and stout doing the hard work overnight, and found the next day's instructions for mixing, kneading, leaving and resting again quite relaxing. There wasn't the need to knead to exhaustion - the 10 second kneads three times over 90mins was made easy by oiling the work surface and oiling your hands.

And look how the finished kneaded loaf turned out.

This was before having to rise again on non-stick paper for an hour. Unlike my previous loaves, I did make my Everhot work harder, by increasing the temperature to 220 degrees centigrade through the use of the grill (which increases the temperature in minutes) and then lowering the temperature by opening the oven door until it reached 200 degrees. I left the loaf to bake in the oven whilst the door was open and the oven cooling, and it didn't come to any harm.

The result is, if I say so myself, rather splendid, coming in at an impressive 8.5 inches in diameter. It tastes great - very light and malty. It does show that I have a long way to go in adapting the recipes and instructions of Master Bakers (see my earlier bread posts), in order to adapt to my food mixer. I will persevere, but for now I'm happy to have been introduced to such a good traditional recipe. Makes a stout meal with beef stew.

Pubs and the movies

Jackdaw's starring role in Battle of Britain movie

The Jackdaw, Denton Canterbury
The charm of the Jackdaw is that it can cater for a large crowd just as well as it can for a couple looking for a cosy corner for a drink, or meal. This well turned out country Inn made its fame in the 1964 MGM movie "Battle of Britain" and there are framed pictures of the scenes taken with two of the stars, Susannah York and Christopher Plummer on the walls adjacent to the hop-laden bar. The attached film clip shows the role that the Jackdaw Inn played. In keeping with its World War 11 history, the Inn has a commemorative Spitfire bar which features WW11 RAF memorabilia and caters for groups up to 12. Of course, Spitfire cask-condidtioned ale (4.2% ABV) takes pride of place behind the bar.

Featuring the Jackdaw, in the Battle of Britain film (move to 6.52 for first sighting)

Chrisopher Plummer at the bar of the Jackdaw

Susannah York and Christopher Plummer in the Jackdaw

This entire area is rich in Spitfire history, as previously mentioned in my earlier post about Spitfire Ale. See all the links in here for some ideas of where to visit, and other fine pubs that serve Spitfire Ale.  

Friday's fennel loaf

This week I've gone back to one of my favourite bread recipes from the Moro The Cookbook: Bread with brewer's yeast which only needs one rise. I halved the ingredients in the recipe, as the instructions for my food mixer advise against using more than 500g of flour when making bread, as the motor can over-heat. 

So, the ingredients are 500g of strong white flour, 350 ml tepid water, 1 level tsp of salt, and half level tsp of dried yeast mixed in125ml of warm water. I've used instant dried yeast and have mistakenly used a whole sachet which I I thought would speed up the time of proving to sooner than 3 hours. The recipe called for the loaf to rise in the tin by at least a third, and no more than the top of the tin. To boost the flavour I added a couple of tablespoons of dried fennel seeds, as I love the aniseedy taste, and am lucky enough to have fennel growing wildly all around here.

Well, again I had to leave it overnight as it hadn't risen sufficiently. And by the morning it had risen to over the top of the tin, which did cause a problem with removing it later. I baked it at 200 degrees centigrade for 30 mins and 10 mins out of the tin. The finished result is a little flat on top, but the texture is moist and bubbly; it certainly smells aniseedy, and it tastes very good indeed, especially with a couple of fresh local mackeral from Deal Fish Direct - delicious.

Deal Local Library

I know that Councils up and down the land have had to make some really tough decisions about cuts to local services. Many have opted to close libraries which seems short-sighted given the value that libraries provide to such a broad range of people.

Having not used a local library for around 30 years, I am impressed with what I've found in my local library in Deal.

Kent County Council has invested in this service and Deal now boasts a completely refurbished modern facility which is used by young and old alike. The design is thoughtful, with wide aisles, easy for pushchairs, walking frames or wheelchairs and the rubber like floors are firm-under-foot with little chance of slippage. The overall green and grey colour is easy on the eye.

There is a separate reading room-come-function room near the entrance  whilst at the rear there is a play area for young children. In keeping with this multi-functional use of space, the Council has a desk for information or enquiries, making it easier to talk directly to Council staff about the changes that are happening to local services.

A new automated system for borrowing and returning books, may be a bit challenging to some, but the nearby staff are happy to help. And, in keeping with the growing online services available throughout businesses and public services, there is a very efficient online reservation website, which allows you to search the national library catalogue, and make a reservation. There is a small 35p administration charge for this. There are a number of computers through the library allowing for internet access.

I know that Kent County Council is conducting a review of libraries across the county and is at pains to reassure people that these services will not be lost to them, but they may look at alternative locations or become more reliant on volunteers. It would be a great shame if this review did affect a service that is so loved locally. Although local volunteering is fine, a good library service does need the skills of professional librarians. For now I'm happy to trust KCC as you only have to visit to see how popular this service is with people of all ages.

Massive Folkestone scallops from Deal Fish Direct today

Just look at the size of these beauties. Deal Fish Direct had a delivery from the Folkestone fishing boat last Saturday, and is expecting another similar delivery tormorrow morning. The size is breath-taking, and the taste is superb. We had them simply fried in butter with garlic, and tossed in some parsley at the last minute. They were great with my fairy easy white loaf, and made a simple Saturday supper. I do urge you to try.

Celebrating the English Channel crossings

The White Horse, Dover

Capt Matthew Webb statue at Dover seafront

If people think about Dover, they most likely think of the ferry crossing, Dover castle or maybe one of the enormous Cruise liners that dock. But, some may think of the English Channel crossings that over 1245 people swimmers have made.

The aptly named Captain Matthew Webb became the first to make the crossing in 1875, starting from Admiralty Pier in Dover, and taking 21 hours and 45 mins. A statue on Dover seafront commemorates this major achievement.

Just up the road from Dover, the first woman Gertrude Ederle crossed the channel from Cape Griz Nez in France, landing on my very own Kingsdown beach: she beat the distance by her male predecessors taking 14 hours and 39 minutes in August 1926. Today 1245 individuals have successfully taken on the Channel   If you are as in awe of the people who make this crossing (which is 22.5 straight miles but much longer if the current and weather is against you) from Dover to France or vica cersa, but would like to know a little about who they are, where they came from and how long it took, then pop into the White Horse pub hidden in a corner of Dover. The writing is literally on the wall (and ceiling) as this pub proudly displays the names, dates, crossing distances and nationalities of some of those fearless, determined swimmers who have conquered this dark expanse. Each tells its own story. 


The swimmers are often supported by the Channel Swimming Association which can be clearly recognised by its mermaid and merman icon, as seen on the walls of the White Horse.

To have a quick peek of what the White Horse looks like, check out this clip on YouTube of the re-opening on 5 March 2010. Re-opening of the White Horse

Thinking of taking the swim? there is loads of information on the Channel Swimming Association website. And bon voyage if you do!

Richborough power station going and now gone

 Richborough power station and chimney before and after the explosion on Sunday 10 March at 9.00am

Friday's fairly easy white loaf

Left for 45 mins, shaped and ready to rise

I have had an enormous amount of help this week with my weekly bread recipe. David Whitehouse, who has the ohgoshandbother blog, contacted me having seen last week's Friday's Cheddar loaf, wondering whether the loaf had risen and baked correctly. Although this loaf had a lovely cheesy crust and in my opinion was very tasty he was right, it was dense and a wee bit flat. You will see our correspondence in the comments box .
So, today I have followed his advice vigilantly, but rather than try the ambitious raisen and cinnamon loaf which I'd intended to do, I thought it best to stick to a basic loaf and try and get that right first. My struggle has been adapting Dan Lepard's recipe in the excellent Short and Sweet recipe book for Easy White Loaf, to one that can be made with a food mixer. I'm not against kneading and leaving, but I was given a Kitchen Aid Artisan food mixer for Christmas, which I've wanted for years and want to use.

Do listen to my Audio Boo which gives a short overview of the stages involved. 

So, David suggested that I mix all my ingredients (400g strong white flour, 300ml warm water, 1 tsp salt and one rounded tsp of yeast (which is less than the usual 7g dried yeast sachet)) in the mixer, kneading in the usual way (which takes around 5 mins in total in the mixer on speed 2) and then leave in the bowl with the dough hook raised for 45 mins. I had to add a further 80g of strong white flour to reach the right smooth, elastic bowl-cleaning consistency. David then suggested shaping and resting in a floured tin, for a further 45 mins, UNTIL the loaf has halved in size again.

And this is the make or break of a good loaf. Any more than half way risen and the loaf is exhausted, and less and it won't have much umph.

Rested and ready to bake

So... 3.5 hours later and the loaf is still resting! The temperature in the kitchen is 19 degrees, but the flour was cold when starting, so maybe this has slowed things down. But I think that we are there (although it is difficult to tell, as the dough has obviously sunk but has an overall risen look) So, I'm going to bite the bullet (hopefully not a portentous phrase) and put it in the oven at 200 degrees centigrade. Fingers crossed.

Here is the finished result!

So did I rush it or get it about right? It has a firm but not too hard crust, it is nice and chewy and well seasoned. My samplers liked it, but they are somewhat biased and if I'm being critical  I wonder if it has risen as it should. I'm very happy to enter a Friday bread clinic - I don't pretend to be a great baker, but am very keen to keep on trying. So, any further help or advice? 

Shopping for Mother's Day in Deal

A bathtime treat

Greencades for gorgeous gifts

Deal has some great independent shops for gifts of all kinds ranging from stylish seaside-insprired crockery and retro-based prints at Greencades, sumptuous bedspreads and blankets at Carried Away through to indulgent chocolates, and heaven-scent teas at Sara's Chocolates.

Carried Away will do just that

All of these shops put great store in their imaginative window displays, and Mother's Day is no exception. Greencades is a favourite of mine, as it always has something new to choose from. I am rather fond of the bath tulips which look and smell fantastic (£3), and the natural reed-scented room aromas including Lemon Verbena (£14.99).


Carried Away has beautiful pottery, silky scarves and some luxurious blankets to snuggle up in.

Heaven-scent Aromatic Mayflower

Sara's chocolates

And what better treat can there be than a box of delicious, hand-selected chococates from Sara's Chocolates which are beautifully packaged and come in a variety of sizes. After a day of shopping, you could carry yourself away with one of Sara's Flora teas - served in a wine glass: this grey-ish walnut sized ball magically transforms when seeped in boiling water into an underwater garden - unfurling green tea fronds, a gently swaying hidden flower and the sweet scent of osmanthus or jasmine will transport you . I am sure that anyone would be as amazed and surprised by this underwater garden-in-a-glass as I was, and it would make the perfect light-weight, much-meant gift to a mother who is far away. The teas are available online.

Sound of stormy sea at Kingsdown

It's wild, wet and windy down here, and I hope that this Audio Boo captures the sounds of my stormy sea at Kingsdown.

Sound of the sea at Dover

I've been experimenting with Audio Boo and have this rather relaxing, short sound clip of the lapping sea at Dover. sound of sea at dover

Friday's Cheddar Loaf

I've based this recipe on Dan Lepard's Short and Sweet suggestion for an easy white loaf. So I've used  400g strong white flour, one sachet of dried yeast, one teaspoon of salt, and 300ml of warm water. As he suggested, I've added 200g of strong cheddar to boost the flavour. I roughly mixed the ingredients together and left the wet scraggy mess for 10 mins before kneading for 5 mins in our food mixer. The resulting dough is very elastic and springy. I am going to leave it for 3 hours as I normally do, although Dan Lepard recommends 2 separate kneads by hand and then leaving for 45 mins on a floured tray. A good tip that I've picked up from him is if you are kneading by hand, to oil hands and board as this does make it a lot easier to get the dough from your hands.


Deal and bread making or rather milling, has a long history in these parts. The excellent book "Deal Sad Smuggling Town" by Gregory Holyoake tells how the blockades of ports during the Napoleonic wars led to corn ceasing to be imported. The cost of wheat rose dramatically and the working class families who subsisted on a diet of bread, cheese and beer suffered. As the surrounding countryside of Deal was rich in wheat fields, poorer inhabitants learned to be self sufficient. But the main reason for the presence of over 7 windmills in Deal and Walmer was due to the Royal Navy and Merchant Marines, who were anchored near the Downs and would take on flour for fresh bread and biscuits. Some millers took advantage of this market and sold the flour at exceptional prices, leading to complaints from the ship owners. This monoply was crushed through the enlightened approach from the Deal Mayor, Thomas Oakley and a syndicate who in 1787 sold their own flour at a competitive price.

There is still a working mill in River, near Dover, which I've yet to find open. But, I hope to do so and will then source a regional bread recipe, perhaps one used by the Navy to supply the sailors.

This bread smells fantastic when cooking, and only needed 30 mins in an oven at 200 degrees centigrade.