Learning How To Make a Sourdough Starter is one of the most satisfying kitchen jobs. Watching the starter come to life and knowing there is some great sourdough bread to come. Spring and summer are ideal time to start the process. The warmer air temperature and abundant of natural yeasts helps the process along. Yes, it can go wrong, but with a few simple steps it becomes a lot more reliable.
Raspberry Flapjacks are a great snacking standby. Quick and easy to make, and the kids love them. I prefer to use frozen raspberries as it seems a waste to use fresh. But I also find adding the raspberries frozen stops them breaking up too much when been mixed into the oats. I have also used a little raspberry powder to add a flavour punch to the flapjacks. It not essential but it does add a little extra.
There is nothing better than a Real Caramel Sauce served with a dessert. Sure, you can by a readymade caramel sauce, but its often a sweet, unexciting copy of the real thing. And not only is this fantastic as a sauce, but it can also become and ingredient as well in ice creams or baking.
The process is simple but does need care and attention. The key to a good caramel is toasting the sugar to develop the caramel flavour and neutralise some of the sweetness. Now just like making toast, just enough heat turns boring bread into a taste sensation. Too much heat makes a bitter, black disaster.
This process requires the use of high temperatures and the risk of burns from the sugar and steam.
Before starting to make a caramel sauce, I would recommend you have long sleeves and wear rubber gloves to protect your hands.
The sugar and the pan get extremely hot, roughly 180˚c. Hot sugar can give you a very nasty burn, and it’s almost impossible to remove if it drips onto the skin. Having A large bowl of cold water on hand is also a good idea. Not only can you dip your hands into the water if you do get sugar on them. Its handy to cool the pan down if it gets too exited when cooking the sugar.
Read these instructions though before stating to make your caramel. The key to success if keeping your eyes on the pan, not the recipe. Watch the video below a couple of times, which will help judge when the caramel is ready.
Weigh the sugar, making sure there are no lumps formed in the bag. Sieving the sugar makes life a lot easier !
You need a wide pan that has a strong, thick base to disperse the heat. The width of the pan allows the sugar to be added thinly. Having the raw sugar too deep in the pan can allow lumps to form in the caramel, which are difficult to remove.
Place the pan over a medium heat and let it warm up completely empty. When the pan is nice and hot, sprinkle in a layer of sugar, using about a third of the bowl.
It should begin to melt as soon as it comes in contact with the bottom of the pan. As it melts, add more sugar until it’s all in the pan.
Avoid stirring at the beginning, as this will form clumps of solid sugar, but towards the end you can give it a careful stir if needed, until all the sugar is completely fluid and very hot. Have the jug of cold cream and heatproof spatula ready by the hob for later.
Don’t be tricked by the colour of the melted sugar. Using caster sugar makes melting the sugar easier but has one drawback.
To help avoid lumps forming in the sugar during storage an anti-caking agent is added to the sugar. When the sugar is heated this darkens giving the impression of caramelisation.
Its not! Adding the cream at this point will just give you a sweet creamy syrup with no character. Read on to get the key tip on knowing when your sugar is ready.
Now watch the pan carefully. As the liquid sugar heats up the colour begins to change. Your eyes and nose will be our guide to the doneness of the caramel.
Don’t stir the pan, this is a common mistake. Stirring the caramel hides the tell-tale signs of the caramel been ready.
As the sugar toasts and becomes caramel foam will begin to appear. You will see a blue haze coming off the pan, and a whiff of caramel will be in the air.
You now need to act quickly, pull the pan off the heat. Stand well back and pour two thirds of the cream into the pan.
The pan will erupt with boiling sugar and cream, immediately give the pan a stir, working from the side of the pan, not on top. The steam is superheated so keep your hand off to the side until the pan cools a little.
It’s important that you stir the pan at this point, otherwise, trapped steam can cause the boiling hot sugar to spit across the room. Do be very careful when stirring though.
As the pan calms down, return it to a medium heat then add the rest of the cream, stirring all the time. Let the pan return to a simmer and allow and small lumps of caramel that have formed dissolve.
Don’t let the pan simmer more than three minutes or you may end up with toffee, not caramel. Strain the sauce into a Pyrex bowl to cool. It’s a good idea to put a little sauce onto a cold plate to judge its consistently when cold. If its too thick a little hot water can be added.
The sauce can be served hot or cold. To store it I like to keep it in plastic squeezy bottles ready for use. It will be fine in the fridge for at least a week or can be frozen. To serve bring the sauce back up to room temperature at least or it will be too thick.
Enjoy life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
Join The ‘Westcoaster Newsletter.
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©John Webber2025
Crispy Chicken Pakora are popular ether as part of a meal, or just on their own. And ideal if you are having friends over or just having a quite night in. Packed with flavour but easy to make.
I will also show you how to make a cheats pakora dip with ingredients you already have at home. I have often heard this referred to as red dip, or Glasgow dip. I guess this might be due to the popularity of a pakora as a snack after a late Saturday night out.
The Dark Chocolate Tart offers a luxurious comfort food experience with a rich chocolate filling in crisp pastry, best served with crème fraiche. Key elements for success include using high-quality chocolate (70%-75% cocoa), a properly prepared pastry shell, and careful technique to achieve a silky texture. Testing baking times is advisable.
These Asian Salmon Samosas are a simple twist on the Indian classic. best of all they are quick and easy to make. The oiliness of salmon lends itself to the oriental flavours of ginger and garlic. With just a hint of chilli to freshen everything up
I like to serve these with my Chilli and Tomato Jam, into which I’ve added a squeeze of lime. If you are yet to make some, try mixing some chili sauce into tomato ketchup and add a squeeze of lime. Not quite as good but an acceptable cheat if you’re in a hurry.
Which ever dip you choose these are sure to be a favourite, with the crispy pastry, yielding to the soft fragrant salmon within.
Makes 6.
Oven temperature, 220˚c – 195˚ fan.
The samosas can be made some time in advance and baked later. However, the seasonings added to the salmon will in time begin to cure the fish. This is fine but some of the delicate texture and fresh flavour will be lost. If at all possible, have everything cut ready, then mix the filling, and make the samosas as close to serving as is practical. Then all you have to do is bake them just before serving. Its important the use clear melted butter (ghee) to brush the pastry. The butter will set as it cools and waterproof the pastry. This will help prevent the moist filling making the pastry soft and soggy.
Check the salmon filet over for any bones or skin still remining. Then cut the fish into roughly 1.5 cm dice. Don’t worry if it’s not too neat, no one will ever know. Lay the cut fish onto some kitchen paper and sprinkle with the table salt.
Leave the salmon to stand while the rest of the ingredients are prepared, but no longer than 8 to 10 minutes. This process not only flavours the fish. But also removes some of the moisture from the fish, keeping the pastry crisp.
Peel and finely slice the spring onions, and place into a bowl. Grate the ginger and garlic into the bowl together with the lime zest. Make sure these are grated as finely as possible using a very sharp microplane grater.
Finely chop the coriander, then remove the seeds from the chilli and very finely chop the flesh, then add them both to the mixing bowl.
Using a fresh piece of kitchen paper, brush off any unused salt from the salmon. Add the diced fish to the bowl with all the flavourings and gently mix together. Sprinkle the Thai fish sauce over the contents, together with a little juice from the grated lime.
Put the bowl to one side and clean up ready to tackle the pastry.
When working with filo pastry we need to be careful not to allow it to dry out. If left unattended, the pastry will become crisp and disintegrate into small pieces as soon as you touch it.
To prevent this as soon as the pastry in unwrapped I recommend covering it with two layers of cling film followed by a damp (not wet) tea towel.
Turn the chopping board around so the longer edge is running away from you (portrait style). Make sure the board is completely clean and dry, and you have a lined baking tray beside you ready to receive the Samosas.
Melt the butter in a small pan, but don’t allow it to become too hot. When the butter is melted you will notice a milky liquid sitting under the clear liquid butter. This is buttermilk that was lurking in the butter. Decant the clear liquid butter into a small bowl, leaving the buttermilk behind, then discard the buttermilk and return the clear butter to the warm pan.
Take a sheet of pastry, recovering the rest. Lay the sheet onto the board, again with the longer edge running away from you.
Lightly brush the left-hand half of the pastry with melted butter. Then fold the right-hand side of the pastry over the buttered side.
Bush this fresh face of the pastry with melted butter and we are ready to start filling.
If you haven’t already done so, now is a good time to turn on the oven and heat it to 220˚c – 195˚c fan.
Roughly divide the filling in the bowl into six sections, then place one section onto the pastry strip, roughly 3cm up from the bottom edge of the pastry.
Now take a bottom corner of the pastry and fold it over the filling.
Take the pastry right up to opposite side of the pastry strip, so to form a triangle
Now pick up a bottom corner and fold diagonally over towards the long edge, to make a triangle. Working in a zig-zag fashion from the longest edge of the triangle fold the samosa over from side to side until all the pastry sheet is used.
Transfer the samosa to the baking tray, give it one last brush of butter and a sprinkle of nigella seeds.
Repeat the process with all the sheets of pastry, then bake the Samosas for 15 to 20 minutes. While they are baking mix some lime juice into the tomato and chilli jam. Have that ready in a dipping bowl, and a serving dish ready to go.
Serve the Samosas straight from the oven, warning your guests that they are piping hot, sit back and enjoy.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
©John Webber2025
Making a Blind Baked Tart Shell is not an overly arduous process but following a few basic steps will ensure success. This is quite a long explanation but is worth the effort in reading all the way through.
My Luxurious Walnut and Apricot Tart is a variation on a classic Scottish Ecclefechan Tart. Its quite indulgent, yet easy to make. The addition of vinegar in the filling may seem a little strange, yet it is the perfect foil for the richness of the butter and sugar custard the holds the tart together.
Black Olive Tapenade is a spread that bursts with flavour and originates from the Provence region of France. Using simple ingredients, olives, capers, anchovies and olive oil you can create a spread is right up there in the flavour steaks. The anchovies provide an umami / briny hit to the taste, but not all Tapenade recipes use them (see below).
Tapenade is great to have in the fridge as it is very versatile, great for bruschetta, small canapés and a great addition to some soups like courgette and parmesan. It is superb with fish and also very good with chicken, lamb and beef. Try rubbing some tapenade under the skin of a chicken before roasting or finishing a fried egg with a dollop of tapenade. You’ll never look back and all it take is five minutes.
Drain the olives and check them over in case any fragments of stones are still inside them. It only takes one to ruin the blades of your processor.
Peel the garlic, split it in half and remove any green shoot that you see. Roughly chop the garlic flesh and put to one side.
Pick the leaves from the parsley and roughly chop the leaves. You will need 2 tbsp for the mix.
Add the olives to the processor, then add the rest of the ingredients apart from the olive oil. Process the contents to a paste. I prefer to leave a little texture in the Tapenade, but there is nothing wrong in making it smother if you wish.
When the mix is ready begin to add the olive oil using the processer in short bursts. I sometimes add a little of the oil the anchovies were stored in if you want more flavour have a taste adding a tough of salt if needed.
Should the Tapenade taste too oily add just a dash more lemon juice to cut though the oil.
Black Olive Tapenade can be made a week in advance and even freezes very well.
If you require to store in the fridge, place in a clean glass jar with a tight-fitting lid, fill nearly to the top and pour some olive oil over, this will protect it from the air.
Yes, as I said above not all recipes use them, however they do add a lot of depth to the mix. Try adding some sun-dried tomatoes instead to ger a salty hit. A little miso paste is also particularly good for adding an umami background and bringing out all the other flavours.
Enjoy Life.
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
©John Webber2025
The Expresso Crème Caramels combine creamy sweetness with a touch of bitterness from perfectly cooked caramel. This dish tests cooking skills while allowing for stress-free preparation ahead of time. Key ingredients include espresso, sugar, milk, cream, and eggs, with careful steps needed for making caramel and custard to achieve a delightful dessert.
Egyptian Dukkha is a mixture of nuts and spices often eaten as a dip with bread moistened with olive oil. But it’s not a one trick pony, it can be used as a crusty coating for grilled fish or try it as a finishing sprinkle on roasted vegetables, soups or hummus.
The name refers to the Arabic term for pounding, and the mix is made by pounding roasted nuts, and spices together in a mora and pestle. It should be in crushed but not powdered form, unlike many spice mixes.
These Garlic and Za’atar Knots are a tear and come again treat. Perfect for a get together and irresistible after the first bite. When you think of feta cheese, a Greek salad of filo pastry pie might come to mind. But I bet you didn’t think it could become a dip!
The saltiness of the cheese combined with the freshness of yoghurt and mint is sensational. And a perfect foil for the zip of warm garlic bread.
And of course, if you’re not in the need of party food, the rolls (minus the garlic) make a very acceptable addition to any dinner party.
Sift the flour into the mixing bowl, then mix in the yeast, dried garlic powder, and Za’atar.
Measure the water into a jug, then add the salt, and olive oil to the jug. Turn on the mixer then give the contents of the jug a quick whisk. Add the contents of the jug to the mixer to form a dough, then leave the mixer to knead the dough for five to six minutes.
When you think the dough is ready, stop the machine and pull off a little dough with your fingers. Give the dough a pull apart, it should be elastic and stretchy. If it breaks apart give the dough another few minutes’ mixing on the machine.
When the dough is ready, transfer it to a lightly oil bowl, cover with clingfilm and leave in a warm place to prove.
As the dough takes a little time to prove, we can make the Feta cheese dip. A food processor gives the best results, but it is possible to use the mixer with the whisk attached.
Break the cheese up into the machine, and add the yoghurt, and grated lemon zest. Turn the machine on as the cheese breaks up slowly drizzle in the olive oil. Keep running the machine until you have a smooth, light, creamy mix.
When the dough has doubled in size, tip it out of the bowl onto the work surface. Using the palm of your hand punch the dough to knock out the gasses. Then lightly knead the dough two or three times. This will re-distribute the yeast in the dough and improve the final result.
Roll the dough into a sausage, then divide it into 15 equal pieces.
Take the first piece of dough and roll it out with your hands to a rope about 200mm long. Form an overhand knot with the dough, tucking the ends underneath the knot. Place the finished knot on a lined baking tray. Then repeat this with all the pieces of dough keeping them well separated to allow for expansion. You will need the second tray to fit them all on.
Cover the trays loosely with cling film and leave the knots to prove until double in size again.
While the knots are proving make up the garlic butter. Melt the butter over a low heat and stir in the crushed garlic and Za’atar.
When the knots are proved, lightly brush them over with the garlic butter then pop them into a 200˚c oven (180˚c fan) for 20 minutes.
When they come out of the oven give the knots another brushing over with the garlic butter. Sprinkle the rolls with grated parmesan cheese and a little flaky sea salt and allow to cool a little.
If you have made the dip some time before it will have firmed up in the fridge. Give it a minute or so beating and it will return to its original consistency.
Spoon the dip onto a flattish serving dish, running the back of a spoon around the top to form ripples. Drizzle some olive oil over the top and sprinkle with some toasted pine kernels and chopped mint. Arrange the warm knots around the dip and serve.
Serving the Feta in a shallow dish like this will make it easier for your guests to pick up the dip with the knots.
Za’atar is a spice mix found in Middle Eastern and Mediterranean cooking. Its commonly made with herbs, sesame seeds, Sumac and salt. It can be used as a seasoning or with olive oil as a dip.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
© Copywrite, John Webber. 2024
This Cheese, and Rosemary Christmas Tree is a terrific addition to any Christmas party, and best of all its quick and easy to make. Use it to form a centrepiece for your party table. Each branch of the ‘tree’ breaks off to become a cheese straw ready to be dipped into a suitable sauce. I like to use my Tomato and Chilli jam as a dip. But it could be anything you like.
Bacon and Avocado Wedges make an interesting party snack that is quick to both make, and serve.
Most people only think of avocado ether in a salad or as a support for prawns. They are much more versatile than that. This recipe makes use of classic flavours that marry well with avocado, bacon, garlic, lemon, and basil.