Coconut Hot Chocolate Recipe

Inspired by a recent trip to Sri Lanka, our coffee guru Jessica has created a coconut hot chocolate, infused with cinnamon. Perfect for chilly mornings at home.

 

To make two small mugs:

  • 3 tbsp 100% cocoa powder (we used Zuma, a natural-process Peruvian cocoa)
  • 1 tbsp organic coconut syrup, or agave also works well
  • 500ml unsweetened coconut milk (we used Plenish, which has a dash of salt)
  • 1 Ceylon cinnamon stick
  • A pinch of ground cinnamon, to serve
  • 1 tbsp hot water

 

Method:

  1. Pour the coconut milk into a saucepan and heat on a low flame, adding the cinnamon stick.
  2. Spoon 3 tbsp of cocoa powder into a cup, then add a splash of boiling hot water to make it into a smooth paste, working out any lumps with the back of a spoon. Add a splash more water until it’s a creamy consistency.
  3. Add the coconut syrup to the cocoa powder mixture, starting with 1 tbsp. (You can add more at the end, to taste)
  4. Once the coconut milk is hot, take the saucepan off the heat and remove the cinnamon stick.
  5. Stir in the cocoa mixture until it’s thoroughly combined. Taste for sweetness, adding more coconut syrup if necessary.
  6. Pour into mugs and sprinkle with ground cinnamon. Curling up on the sofa highly recommended.

 

 

The Ultimate Cheese Toastie Recipe

There’s no better antidote to cold winter weather than a hot cheese toastie, so we asked our cheesemonger and friend Rhuaridh of Buchanan’s Cheese, to share his ultimate cheese toastie recipe.

 

Ingredients to make one toastie:
2 slices of sourdough – we used our Waste Bread
100g Caerphilly cheese, crumbled
100g Ham Hock – we used Waitrose’s Pulled Ham Hock
1 leek, finely chopped into rings
Salted butter
Black pepper

 

Method:

  1. Add a knob of butter to a frying pan, then add the leek and sweat it down until soft.
  2. Butter the bread on both sides, then start to fill the toastie, leek first, then a layer of ham hock, finished with the Caerphilly, holding back a small handful of cheese. Season with pepper and close the sandwich.
  3. Heat another knob of butter in the frying pan at a medium heat. Sprinkle in a little more cheese to go underneath the bread.
  4. Carefully place the toastie in the pan, then place a stack of plates on top to press it down. After about three minutes, remove the plates and check the sandwich. Flip the toastie once the underside is crisp and golden brown, sprinkling a little more cheese into the pan to go underneath.
  5. After another two to three minutes, make sure the toastie is golden on both sides.
  6. Serve it with a side salad, or eat it straight from the pan if, like us, you can’t wait.

Baker’s Dozen with Mary Quicke

To capture a slice of life on Home Farm, we put our baker’s dozen of questions to Mary Quicke, whose family have run the Devonshire farm for 14 generations, and whose cheese we love to eat.

 

1. What time did you get up this morning?
6.30am.

2. How do you take your coffee?
I prefer tea. A flat white, if I must.

3. What do you usually have for breakfast?
Cheese starter (like a cheddary yogurt – yum), fruit that I grow in my garden, seeds, nuts, rolled oats and wheat germ.

4. How do you and GAIL’s know each other?
You make magic out of our cheese, butter, whey and buttermilk.

5. What’s the first food you remember loving as a child?
Poached salmon.

6. Have you ever baked bread? How did that go?
I love baking bread. My mother taught all her six children to bake the Doris Grant loaf, with wholemeal flour and a single rise. My favourite is a seedy spelt wholemeal loaf.

7. What does the smell of freshly baked bread remind you of?
Home. Comfort. Love. Happiness

8. What do you spread on your toast?
Quicke’s whey butter.

9. For us, bread is the fundamental thing. What’s fundamental for you?
Cheese! With great bread. And salad that I grow from heaps of different plants.

10. What’s in your ultimate sandwich?
Homemade wholemeal bread, or a sourdough if it’s not my own. Our whey butter and Cheddar and plenty of my salad leaves crammed in.

11. If we could give you a lifetime supply of anything we make, what would that be?
Cheese scones!

12. We work with three primary ingredients. Four if you include time. What are the main ingredients in your life and work, concrete or abstract?
Milk, starter, rennet, salt, time and love.

13. What would you do for a living if not this?
That’s difficult – maybe I’d make extraordinary flavoured salads?

 

Why the butter’s as important as the bread

NO WASTE

We work closely with our friends at Quicke’s to ensure nothing from the Clothbound Cheddar that we buy goes to waste; from the whey strained from the curds at the beginning of the process, to the crumbly bits that don’t make it into a slice.

We first met Quicke’s on our quest to find the perfect cheddar for our Ham and Cheese Sandwich. We still love the richness of Quicke’s Clothbound Cheddar, and to us it’s the perfect pairing with roasted ham, mustard butter and French Dark Sourdough, which is why it’s been pride of place in our bakeries ever since.

 

QUICKE’S WHEY BUTTER

We’re proud to butter our toast with Quicke’s Whey Butter. It’s made with whey cream, a bi-product from the Cheddar cheese-making process that would otherwise go to waste. Quicke’s add milk from their grass-fed herd to the whey cream and follow a rare heritage recipe to make the butter.

Whey butter is recognised by the slow foods movement as one of the great ‘forgotten foods’ and we love its rich and nutty flavour. Come in to try some on toast or a freshly baked Cheese and Chive Scone.

 

CHEDDAR SOURDOUGH STICK

We started selling this bread in our shops this year – it’s made with Quicke’s Clothbound Cheddar and we love it on its own and we also make a lunch or tea sandwich with smoked Merano Speck.

We buy the whole wheel of cheese from Quicke’s for our Ham and Cheese sandwich, but to get a clean slice, the ‘core’ of the cheese is removed for easier cutting.

To put the core to good use, we’ve developed the Cheddar Stick, which is made using the offcuts of the Clothbound Cheddar. We mix the offcuts into a sourdough base, with thyme, sea salt and extra virgin olive oil.

As the amount of offcuts fluctuates depending on how many Ham and Cheese sandwiches we make, so does the number of Cheddar Sticks that we bake.

We are excited by both the opportunity and challenge of working with Quicke’s beautiful dairy – watch this space as we keep developing more recipes.

 

Click here to read our Baker’s Dozen with Mary Quicke, whose family have run the Devonshire farm for 14 generations.

 

Moroccan Lamb Harira Soup Recipe

Moroccan Harira Soup – Serves 8 – 10 as a main

Traditionally eaten during Ramadan to break the fast, with a handful of medjool dates.

Ingredients

700g lamb mince
3 medium onions or 2 large, chopped
8 garlic cloves, minced
5 celery stalks, diced
1 400g tin of chopped tomatoes
400g chickpeas, tinned or jarred
330g red lentils
2 litres of lamb or chicken stock
1.2 litres of water
3 desiree potatoes, peeled and diced into large cubes
1 tsp ground cumin
2 bay leaves
1 tsp ground turmeric
½ tsp ground coriander seed
½ tsp chilli flakes
4 tbsp olive oil
Salt and freshly ground milled pepper, to taste
2 lemons, juiced
Small bunch of parsley, roughly chopped
Small bunch of coriander, roughly chopped

Method

1. Heat the olive oil in the pan, then add the garlic, celery and onion. Fry for 10 minutes until softened.

2. Add the minced lamb into the pan to lightly brown, breaking up into pieces as it fries. After ten minutes, add the spices and fry for another two minutes, until the spices become fragrant.

3. Add the tomatoes, chickpeas and lentils while stirring, to ensure the spices are mixed through.

4. Cover with the stock and water and bring to the boil. Reduce to a simmer and cook for 40 minutes, stirring occasionally.

5. Add in the diced potatoes and leave to simmer for another 20 minutes.

6. Check that the potatoes and lentils are tender, then remove the saucepan from the heat.

7. Stir through the lemon juice and add salt and freshly milled pepper to taste.

8. Sprinkle over the chopped herbs and serve with a thick slice of sourdough.

 

 

Baker’s Dozen with Christopher Brown

For the past two years, Christopher Brown has been capturing the essence of our bakeries and their neighbourhoods in his signature linocut prints. We asked Christopher our baker’s dozen of questions to find out more about our friend behind the ink.

1. What time did you get up this morning?
I’m always awake at 5 and usually up by 6.  Then, I like to enjoy the quiet of the morning before going for my daily swim.

2. How do you take your coffee?
I usually have a latte, but sometimes a flat white.

3. What do you usually have for breakfast?
In the winter I love GAIL’s porridge and in the summer, it’s usually fruit and a yoghurt drink. If I feel I deserve it, I will have a pain aux raisin with my coffee, post swim.

4. How do you and GAIL’s know each other?
We met back in 2016 and bonded over our loves of London, art and cake.

5. What’s the first food you remember loving as a child?
Toast. But also licking the bowl when my mother was making cakes – to me it was a heavenly treat.

6. Have you ever baked bread? How did that go?
Once, and not a great success – it was like a brick!

7. What does the smell of freshly baked bread remind you of?
I always imagine a happy woman with a starched apron, and traces of flour on her face.

8. What do you spread on your toast?
Marmalade. Always.

9. For us, bread is the fundamental thing. What’s fundamental for you?
Lino. Nearly all my work is made using it.

10. What’s in your ultimate sandwich?
I do love cheese and pickle, but roast beef and horseradish is a favourite and reminds me of my childhood. We always had them on a Sunday if my mother cooked a joint.

11. If we could give you a lifetime supply of anything we make, what would that be?
That’s a difficult question. GAIL’s bread is delicious; I could consume a whole loaf. The carrot cake is heaven, too.

12. We work with three primary ingredients. Six if you include time. What are the main ingredients in your life and work, concrete or abstract?
Hand, eye, mind and humour.

13. What would you do for a living if not this?
I have no regrets about my choice of profession, though as a little boy I wanted to be a history don at Oxford. I would, in a fantasy world, have loved to have been a first class competitive swimmer (then I could have eaten GAIL’s cakes every day).

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