This shows you the differences between two versions of the page.
| Both sides previous revision Previous revision | |
| open_sauces:bread_and_butter [2013-10-23 10:22] – [Sourcing] nik | open_sauces:bread_and_butter [2013-12-18 13:20] (current) – Links to open_sauces changed to open_sauces:sidebar alkan |
|---|
| We obtained the various flours, salt, butter, yeast and mineral water from BIO-Planet in Brussels (http://www.bioplanet.be); beer, balsamic cream and butcher’s twine from a conventional supermarket. If you can’t find balsamic cream, try reducing balsamic vinegar (or another slightly sweet vinegar) over low heat for an hour or so, until it becomes more syrupy. We sourced pumpkin oil directly from a Slovenian farmer in the vicinity of Maribor. We bought the herbs at various markets and cultivated them in our windowsills and balconies. We bought nuts and seeds from our North African greengrocers in Molenbeek. We obtained paperbark at the Adelaide Central Market (http://www.adelaidecentralmarket.com.au). Paperbark might be a bit difficult to source, as it is a native Australian ingredient that we haven’t been able to find outside of Australia. It might be possible to use other kinds of edible bark or wild plants to wrap the damper. We haven’t tried it, but it would be worth experimenting… | We obtained the various flours, salt, butter, yeast and mineral water from BIO-Planet in Brussels (http://www.bioplanet.be); beer, balsamic cream and butcher’s twine from a conventional supermarket. If you can’t find balsamic cream, try reducing balsamic vinegar (or another slightly sweet vinegar) over low heat for an hour or so, until it becomes more syrupy. We sourced pumpkin oil directly from a Slovenian farmer in the vicinity of Maribor. We bought the herbs at various markets and cultivated them in our windowsills and balconies. We bought nuts and seeds from our North African greengrocers in Molenbeek. We obtained paperbark at the Adelaide Central Market (http://www.adelaidecentralmarket.com.au). Paperbark might be a bit difficult to source, as it is a native Australian ingredient that we haven’t been able to find outside of Australia. It might be possible to use other kinds of edible bark or wild plants to wrap the damper. We haven’t tried it, but it would be worth experimenting… |
| |
| (an [[:open sauces/]] recipe) | (an [[sidebar]] recipe) |
nik