My first real epiphany in the dessert realm was making raw cakes. It was a natural step that I should make them even more digestible by using fermented nuts in the filling, making the cakes lighter and even easier to digest. The Cultured Club’s chocolate celebration cake recipe has been known to take on many …
Chocolate Celebration Cake Recipe from The Cultured Club Cookbook Read More »
Use whatever bread you like to serve with this chickpea burgers recipe, even grilled Portobello mushroom ‘buns’ or chargrilled aubergine slices – however you roll! Makes 2 burgers Ingredients: – 100g cooked or tinned chickpeas, drained and rinsed – 100g sautéed veggies (any veggies will do – see the note on page 238) – 1 …
Chickpea Burgers Recipe from The Cultured Club Cookbook Read More »
If you have friends and family members in doubt, make this sweet little ferment and enjoy watching them tuck in. This cucumber pickles recipe is similar enough to a common pickle that it shouldn’t raise too much suspicion. Makes 1 x 1-Litre Jar Ingredients: – 1 fresh grape leaf or cherry leaf (optional, but it …
Cucumber Pickles Recipe From the Cultured Club Cookbook Read More »
Nurturing milk kefir, burping jars of saurkraut and using the sniff test to suss out whether an accident has occurred – being a cultured club member is quite motherly work indeed, I can confirm having spent the past month turning my kitchen into a low key laboratory. Dearbhla Reynolds, author of The Cultured Club Cookbook, …
The autumn-winter edition of Gill Books The Finishing School is back. This seasons series will give you the chance to learn from Gill Books’ eclectic group of authors from how to supercharge your immune system to what it feels like to go mad. In the first class this of the Autumn-Winter series, pupils will meet two fascinating authors who have …
Class in Session – Learn from Gill Books’ Cookbook Authors at The Finishing School Read More »
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