Vegetable Box 3

Oh it is nice to be back home and eating proper food again. Shropshire Organics I have missed you and my veggie box so much. Two weeks of tinned, frozen and over processed 'food' has been worse than any nightmare.

So what delights awaited me in my beautiful box. Broccoli and cauliflower, two of my favourites and I cannot wait to eat my home made cauliflower cheese. Carrots, potatoes, cabbage and onions too, now I am getting excited the nearest I have been to a spud lately has been courtesy of SMASH - really it is no comparison is it? Mushrooms and celery, so crunchy and perfect with a sour cream dip. A little juicy sweet to complete the box - apples that again fly out of the box courtesy of Jamie, it is not only me who has missed the vegetable box, and my sweet pears. Oh ya Jem is in heaven again.

Many thanks to all at Shropshire's for a wonderful welcome home.

Shropshire Organics

Changing to planet friendly cleaning

Most of my life have been plagued wit eczema so changing from familiar products I know and can use without itching and breakouts to Eco friendly versions has been a much considered opinion. Ultimately the planet has won out, its worth the odd itch if necessary.

So I got Eco friendly laundry products, cleaners and sprays. And so far so good. Not an itch, not a single scratch. Bonus it cleans just as well too.

I don't have the facilities to air dry unfortunately so I also invested in tumble dryer balls. How they work I have no idea, the packaging doesn't say. They do. Drying times are reduced by at least a third so I am saving on power too so even better for my pocket and the planet. Added bonus the clothes are so soft its amazing.

The boys have not noticed any change so I got away with this one. Not like the food where they are resisting a bit. Of course having a tree hugger mum is embarrassing. Jamie is slowly converting and got quite peeved that two pears replaced two apples in the box.

After a month I haven't itched any so I am guessing I won't. Should I be really brave and go green on shampoo and shower gel too?

Farmer's Market

Sunday I managed to get myself a bit more organised and get back up to our local farmer's market instead of having to a mad dash to the local convenience shop for Sunday lunch. Contrary to the belief that these markets are expensive I always find I get much better quality and more for my money. I can also walk to the market so save a little on carbon footprints too.

Everyone is so friendly and very helpful. A newbie organic like me needs all the help I can get, anywhere I can get it. I wish I had taken my pencils and pad today really as the stalls were so well presented and colourful. Maybe if I can get my act together I will do that next week. I did get a project vegetable ( that means I paint it then eat it). A purple cauliflower, something I have never heard of or seen before. Its a gorgeous deep purple too.

Odd how and where inspiration can hit you really. I also got a huge parsnip, yes only one it was massive not like the scrawny things that pass for parsnips in the supermarket. Tasted really nutty but sweet too just like a 'nip should.

From the meat stalls I found chicken, sausages, home made faggots and oxtail. Yes oxtail not seen that for so long. So we have a ragout coming this week and another trip back to my childhood. Oxtail ragout was a regular when I was growing up. Also got some eggs in white shells. Odd really as a child I longed for a brown egg now they are so rare.

Vegetable Box 2

Wow this box is even better that the first one - thank you to all at Shropshire's. So to quote the box labelling ' What's in the Box this Week?'

Potatoes - if the last box was anything to go by a spud with a perfect texture and flavour for a nice tatty salad, now my window sill herb pot is producing some healthy fresh parsley.

Savoy cabbage - for me the savoy is the king of cabbages and is it possibly more green than the non-organic types or am I wishful thinking. It will taste better of that I am sure, I am now so tasting flavour in my food and all since I changed to an organic diet.

Carrots - and this time I will be good and eat them as carrots not carrot cake, although that was delicious. OK its not really me being good as I made a ginger cake yesterday.

Cucumber - and its got a bend to it like the old days. So memories of my dad's homegrown are rushing in. Damn EEC insisting everything is straight, round etc. How dull! How would they like it if we force grew them in a tube (hmmm now theres a nice thought of what to do with a MEP)

Mushrooms - OK I will be upfront and honest here, this does puzzle me. How can a mushroom not be organic they grow in dark places with manure. Perhaps someone could kindly enlighten me on that please. I have to say the mushrooms are lovely as I nicked one for a treat raw as I was putting my box away. Definitely a difference.

Iceberg lettuce - Oh happy day, I love salads and needed an excuse to knock up some more mayo. I got some lovely eggs to do that too.

Apples - well they looked nice as they flew out the box via Jamie's hands. Comment from the sporty dude, 'Yeah mum fab'. Three words almost so must be good. Normally its a singular grunt.

Pears - HANDS OFF THESE ARE MINE!!! I love pears and again reminders of my youth and dad's home grown. Drooling already so gonna skip decorum and manners for a second... sweet and juicy perfect!

Garlic - the must have in my cooking well most of it. A fall back to my pre-organic days when food needed something to give it flavour maybe.

Anyway I am going to make some veggie soup, my lunch box needs something warming now the autumn has set in. Brightest blessings and thanks again to the lovely folk at Shropshire's for a fantastic box.

Roast Squash by my granny

Squash (any type) de-seeded and chunked.
Small onions, skinned
Cloves of garlic, skinned.
Extra Virgin Olive Oil (OK granny didn't use olive oil but I prefer it)
Cajun Spice

Place the vegetables in a roasting dish and drizzle with oil. Sprinkle with a good dash of Cajun spice and toss together.

Place in a hot oven for 20 - 30 minutes, or until just tender.

Vegetable Box 1

Well I got my first veggie box today and not a sprout in sight, deep sigh of relief. So what did I get for my ten quid. More than I thought I would I need more space for putting it in for sure.

Anyway lets start from the top, grapefruit (yummy I loves those split in half with brown sugar (organic of course) lightly grilled) so no prizes for guess what is for breakfast.

Apples not that I get to taste those as they are red ones and so lunch box for Jamie. He's the sporty type dude so healthy food all the way and already he's cottoned on to organic being healthier.

A lovely red oak lettuce so my lunch box salad and chicken sandwich is set. Griddle a chicken breast with a touch of Cajun spice (ever the southern belle me). Allow to cool and slice toss with salad greens and a simple dressing of lemon juice, black pepper and the extra virgin olive oil. Yeah I'm freaky about my oils too and avoid any with that bane of the country side and hay fever sufferers rapeseed.

A nice firm cauliflower, that will be Monday's tea with a brie sauce. Probably have that with a bit of bacon or cold pork. I love cauliflower just don't like it boiled to death like a school dinner, it needs to have a nice bite.

Courgettes so ratatouille too as I have some plum tomatoes that have gone past salad stage so are now for cooking.

Green pepper which I will stuff with mushroom rice and pinch a tad of courgette from the ratatouille maybe.

Runner beans nice with roast leg of pork (old spot still the best pork ever).

Carrots still with there green on so can feed next doors bunny too. Might not do them as a veg dish as Paul and I love carrot cake so ooh the temptation.

Potatoes, too good for anything except butter and a sprinkle of fresh parsley.

Red cabbage a new one on me will let you know.

And a huge great squash, roast with the pork I think, well some of it the rest will be an experiment with pasta or couscous I think.

Over all well impressed and looking forward to an interesting veggie week.

Post script: I don't normally edit my posts once they are up on the blog but in this case I want to link to the supplier of my vegetable box so (big fanfare)...

Shropshire Organics

I have tried a few boxes from various places but for me this is the company where it's at. And if they permit I will post weekly on my box as this is a major transition in my life from that of saying I want to be organic to being organic.

Beauty without cruelty

I have never believed in the use of animals for testing make up, actually not sure we have a right or there is a useful purpose to testing on animals for anything really.

Today we have lost a pioneer of our age who fought to produce cruelty free cosmetics. Anita Roddick and the Body Shop has made it possible for anyone to follow their ethics and use beauty treatments. Other companies have followed suit and use cruelty free ingredients.

Thank you Anita rest peacefully, and heart felt wishes of support to her family.

Anita Roddick

Tributes pour in for Body Shop founder --- full story

Tributes have been pouring in for Body Shop founder Dame Anita Roddick who has died at the age of 64.

Dame Anita suffered a major brain haemorrhage and died at St Richard's Hospital in Chichester.

Her husband, Gordon, and daughters Sam and Justine were all with her.

She was famous for the Body Shop but also gained international recognition for championing many causes closes to her heart, from green issues to human rights and Third World debt.

Vegetable Boxes

When I get back from Sabbatical I have arranged to get a weekly vegetable box delivered from a local farm.

I don't get to choose what is in it but the vegetables will be seasonal and grown on the farm and of course ORGANIC.

I'm actually quite excited about this as it will encourage me to get in the kitchen and do something interesting with a sprout... or whatever. Can you do something interesting with a sprout and is it legal?

I love my veggies but I really don't do much more than roast or steam and I know that's dull and pathetic. I love veggie curry but naughty Jems goes to the local curry house for that so maybe that's something I can have a go at.

Anyway I thought each week I would post what I get and what I do with it and see how far I get from steaming and roasting. So watch this space fellow tree huggers.

Fruited Brioche Buns

Ingredients:

• 225g/8 oz strong white flour
• pinch of salt
• 1tbsp caster sugar
• 7g/1/4 oz sachet easy-blend dried yeast
• 2 large eggs, beaten
• beaten egg/ to glaze

For the filling:

• 40g/1 1/2 oz blanched almonds, chopped
• 50g/2 oz luxury mixed dried fruit
• 1tsp light soft brown sugar
• 2tsp orange liqueur or brandy

Instructions

1. Preheat the oven to 220C/425F/Gas Mark 7, 15 minutes before baking. Sift the flour and salt into a bowl. Stir in the sugar and yeast. Make a well in the centre. Add the eggs, butter and 2 tablespoons of warm water and mix to a soft dough.
2. Knead the dough on a lightly floured surface for 5 minutes, until smooth and elastic. Put in an oiled bowl, cover with cling film and leave to rise in a warm place for 1 hour, or until it has doubled in size.
3. Mix the ingredients for the filling together, cover the bowl and leave to soak while the dough is rising.
4. Re-knead the dough for a minute or two, then divide into 12 pieces. Take 1 piece at a time and flatten three- quarters into a 6.6cm/2 1/2 inch round. Spoon a little filling in the centre, then pinch the edges together to enclose. Put the seam-side down into a well-greased fluted 12-hole bun tin.
5. Shape the smaller piece of dough into a round and place on top of the larger one.
6. Push a finger or floured wooden spoon handle through the middle and into the bottom one to join them together. Repeat with the remaining balls of dough.
7. Cover the brioche with oiled cling film and leave for about 20 minutes, or until well risen.
8. Brush the brioches with beaten egg and bake in the preheated oven for 10-12 minutes, or until golden. Cool on a wire rack.
   

Daktyla-style Bread

Ingredients

• 350g/12 oz Strong White flour
• 125g/4 oz wholemeal flour
• 1tsp salt
• 50g/2 oz fine cornmeal
• 2tsp easy-blend dried yeast
• 2tsp clear honey
• 1tbsp olive oil
• 4tbsp milk
• 250ml/9 fl oz water

To glaze and finish:

• 4tbsp milk
• 4tbsp sesame seeds

Instructions:

1. Preheat the oven to 220C/425F/Gas Mark 7, 15 minutes before baking. Sift the white and wholemeal flours and salt into a large bowl, adding the bran left in the sieve. Stir in the cornmeal and yeast. Make a well in the centre.
2. Put the honey, oil, milk and water in a saucepan and heat gently until tepid. Add to the dry ingredients and mix to a soft dough, adding a little more water if needed.
3. Knead the dough on a lightly floured surface for 20 minutes, until smooth and elastic. Put in an oiled bowl, cover with cling film and leave to rise in a warm place for 1 1/2 hours or until it has doubled in size.
4. Turn the dough out and knead for a minute or two, Shape into a long oval about 25.5 cm/10 inches long. Cut the oval into 6 equal pieces. Shape each piece into an oblong, then on an oiled baking sheet arrange in a row so that all the pieces of dough are touching.
5. Cover with oiled cling film and leave for 45 minutes, or until doubled in size.
6. Bush the bread with milk, then scatter with sesame seeds.
7. Bake the bread in the preheated oven for 40-45 minutes, or until golden brown and hollow sounding when tapped underneath. Cool on a wire rack and serve.
   

Why is organic food good for us?

Natural feeding of crops and crop rotation produces a balanced supply of nutrients. Therefore, organic food should be more nutritious; and may have higher levels of vitamins and essential trace elements.

Traditional farming and feeding on green summer pastures helps to produce the singular taste quality and succulence that makes organic food special.

Organic Farming

• Produces safe, nutritious, unadulterated food.

• Does not use artificial chemicals, pesticides or fertilisers.
• Enhances our countryside.
• Protects wildlife and the environment.
• Promotes high standards of animal welfare.
• Reduces dependence on non-renewable resources.
• Sustains health of the soil and fertility.
• Produces without the use of genetically modified organisms

Classic White Loaf

Ingredients

• 700g/1 1/2lb strong white flour
• 1tbsp salt
• 25g/1 oz butter, cubed
• 1tsp caster sugar
• 2tsp easy-blend dried yeast
• 150ml/1/4pint milk
• 300ml/1/2pint warm water
• 1tbsp plain flour, to dredge

Light Wholemeal Variation

• 450g/1lb strong wholemeal flour
• 225g/80z strong white flour
• beaten egg, to glaze
• 1tbsp kibbled wheat, to finish

Instructions

1. Preheat the oven to 220C/425F/Gas Mark 7, 15 minutes before baking. Oil and line the base of a 900g/2lb loaf tin with greaseproof paper. Sift the flour and salt into a large bowl. Rub in the butter, then stir in the sugar and yeast. Make a well in the centre.
2. Add the milk and the warm water to the dry ingredients. Mix to a soft dough, adding a little more water if needed. Turn out the dough and knead on a lightly floured surface for 10 minutes, or until smooth and elastic.
3. Place the dough in an oiled bowl, cover with cling film or a clean tea towel and leave in a warm place to rise for 1 hour, or until doubled in size. Knead again for a minute or two to knock out the air.
4. Shape the dough into an oblong and place in the prepared tin. Cover with oiled cling film and leave to rise for a further 30 minutes or until the dough reaches the top of the tin. Dredge the top of the loaf with flour or brush with the egg glaze and scatter with kibbled wheat if making the wholemeal version. bake the loaf on the middle shelf of the preheated oven for 15 minutes.
5. Turn down the oven to 200C/400F/Gas Mark 6. Bake the loaf for a further 20-25 minutes, or until well risen and hollow sounding when tapped underneath. Turn out, cool on a wire rack and serve.
   

Cheese-Crusted Potato Scones

Ingredients:

• 200g/7oz Self-Raising flour
• 25g/1oz Wholemeal Flour
• 1/2tsp salt
• 1 1/2tsp baking powder
• 25g/1oz butter, cubed
• 5tbsp milk
• 175g/6oz cold mashed potato
• freshly ground black pepper
  

To Finish:

• 2tbsp milk
• 40g/1 1/2oz mature cheddar cheese, finely grated
• paprika pepper, to dust
• sprig of basil, to garnish
  

Instructions:

1. Preheat the oven to 220C/425F/Gas Mark 7, 15 minutes before baking. Sift the flours, salt and baking powder into a large bowl. Rub in the butter until the mixture resembles breadcrumbs.
2. Stir 4 tablespoons of the milk into the mashed potato and season with black pepper.
3. Add the dry ingredients to the potato mixture, mixing together with a fork and adding the remaining 1 tablespoon of milk if needed.
4. Knead the dough on a lightly floured surface for a few seconds until smooth. Roll out to a 15cm/6inch round and transfer to an oiled baking sheet.
5. Mark the scone round into 6 wedges, cutting about halfway through with a small, sharp knife. Brush with milk, then sprinkle with the cheese and a faint dusting of paprika.
6. Bake on the middle shelf of the preheated oven for 15 minutes, or until well risen and golden brown.
7. Transfer to a wire rack and leave to cool for 5 minutes before breaking into wedges.
8. Serve warm or leave to coll completely. Once cool store the scones in an airtight tin. Garnish with a sprig of basil and serve split and buttered.
   

10 Steps To Greener Living

1. Use a renewable electricity supplier.
Not all electricity suppliers are the same. Several can now provide you with electricity produced from renewable energy sources such as wind, solar and wave power, so even if you use lots of electricity, you know it's not harming the environment. It doesn't cost any more than conventional electricity and can be arranged with one phone call or on line.


Recommended Links:

• Ecotricity
• Green Electricity Market Place

2. Buy fairtrade and Eco-friendly goods.
Buying fairtrade goods makes sure that the producers in the Third World always get a fair price. With most products, whether it's cleaning products or DIY, you normally have a choice.Make sure you read the label and think before you buy. Is it biodegradable, is it recycled, is it from renewable sources?



Recommended Links:

• B&Q for DIY
• Natural Collection
• ECOutlet

3. Buy locally produced food.
Food transportation is the fastest growing source of exhaust pollution and contributor to global warming. Check out your local Farmers' Market for locally produced food and use your local stores more. If you must use a supermarket, why not get your food delivered and save yourself a car journey.



Recommended Links:

• National Association of Farmers' Markets
• London Farmers' Markets

4. Bank and invest your money ethically
Your bank balance, savings and pension money can all benefit environmental and ethical projects and businesses around the world. Ethical investments are increasingly outperforming other investments financially too.




Recommended Links:

• Smile Bank

5. Use your car less
If you own a car, you probably think you could never do without it but perhaps there are ways you can use it less? How about living closer to your work, joining a car pool, getting things delivered instead of driving to the shopping centre or taking a walk or cycling?


Recommended Links:

• Sustainable Transport
• Environmental Transport Association
  

6. Buy organic and GM-free food
Organic food is free of all pesticides and so avoids contaminating the land, wildlife and you. Plus, it also tastes better. And did you know that because organic beer and wine have no additives, they give you less of a hangover!



Recommended Links:

• Millers Organic Butchers
• Tesco
  

7. Conserve energy in your home
Your fridge, washing machine, boiler and lightbulbs are all happily wasting your money if they're not energy efficient, but they're not the only culprits. Your walls, loft and windows are probably wasting even more. Save money and do your bit for the planet.



Recommended Links:

• Save Energy
• Energy Saving Lightbulbs

8. Recycle more of your rubbish
Most rubbish can be re-used, recycled or used for compost. You could also buy more recycled and second hand goods - check out your local charity shops.





Recommended Links:

• Recycle Now
• Action Aid
• Computer Aid
• Waste On Line
• Don't Dump That
• Freecycle

9. Holiday Environmentally
Flying is one of the most polluting forms of transport. Why not take a break in this country or go travelling by train instead of plane?





Recommended Links:

• Organic Living Holiday Guide
• Green Choices

10. Join your local LETS (Local Exchange Trading Scheme) or Time Bank
Unhook yourself from the global finance system. Share your skills and get services and goods in return for free! Joining a local currency scheme keeps money in the local community and creates networks of support between neighbours.




Recommended Links:

• LETS Link UK
• Time Banks UK
  

How Do You Know its Organic?

Any organic product sold in the UK must by law display a certification symbol or number. When you see an organic symbol, you can be sure that the product complies with minimum government standards.

These standards are set by the UK government and meet European and international standards. Each certification body has its own symbol and EU code number.

The Soil Association organic symbol is the UK's main certification mark, appearing on approximately 70% of organic food produced in the UK. The symbol tells you that produce has met and in some important areas exceeded minimum government requirements. Our standards are continually developed to raise the quality of organic food.

What do the 'UK' codes mean?

Each certification body within the UK is given a UK code - the Soil Association's is UK5. The number awarded has nothing to do with the stringency of the standards but rather the order in which the government received applications from the certification body.

Legally, a company does not need to show a certification symbol on pack but if the product has been produced and/or processed in the UK they must show the UK code.

The Soil Association standards are among some of the highest in the world so do look out for Organic Certification UK5.

What is Organic?

Organic systems recognise that our health is directly connected to the food we eat and, ultimately, the health of the soil.

Organic farmers aim to produce good food from a balanced living soil. Strict regulations, known as standards, define what they can and can't do. They place strong emphasis on protecting the environment.

Organic farmers use crop rotations to make the soil more fertile. For example, a farmer might graze sheep on a field one year, making the soil more fertile, then plant wheat the next and so on.

They can't grow genetically modified crops and can only use - as a last resort - seven of the hundreds of pesticides available to farmers (the Soil Association, however, only allow four of these).

Parasite problems in farm animals are controlled through regularly moving the animals to fresh pasture and other preventative methods, rather than routinely dosing the animals with drugs.

Here are some of organic farming's main features:

• Organic farming severely restricts the use of artificial chemical fertilisers and pesticides
• Instead, organic farmers rely on developing a healthy, fertile soil and growing a mixture of crops
• Animals are reared without the routine use of drugs, antibiotics and wormers common in intensive livestock farming

The word organic is defined by law. Any food labelled organic must meet a strict set of standards. Look for the Soil Association symbol for your guarantee of the highest organic standards.

Bacon and Tomato Breakfast Twist

Ingredients:

• 450g/1lb strong plain flour
• 1/2 tsp salt
• 7g/1/4oz sachet easy blend dried yeast
• 300ml/i/2pint warm milk
• 15g/1/2oz butter, melted

For the Filling:

• 225g/8oz back bacon, rind removed
• 15g/1/2oz butter, melted
• 175g/6oz ripe tomatoes, peeled, de-seeded and chopped
• freshly ground black pepper

To finish:

• beaten egg, to glaze
• 2 tsp medium oatmeal

Instructions:

1. Preheat the oven to 200C/400F/gas mark 6 15 minutes before baking. Sift the flour and salt into a large bowl. Stir in the yeast and make a well in the centre. Pour in the milk and butter and mix to a soft dough.
2. Knead on a lightly floured surface for 10 minutes, until smooth and elastic. Put in an oiled bowl, cover with cling film and leave to rise in a warm place for 1 hour, until doubled in size.
3. Cook the bacon under a hot grill for 5-6 minutes, turning once until crisp. Leave to cool, then roughly chop.
4. Knead the dough again for a minute or two. Roll it out to a 25.5x33cm/10x13 inch rectangle. cut in half length ways. Lightly brush with butter, then scatter with the bacon, tomatoes and black pepper, leaving a 1 cm/1/2 inch margin around the edges.
5. Brush the edges of the dough with the beaten egg, then roll up each rectangle length ways. Place side by side and twist together, pinching the ends to seal.
6. Transfer to an oiled baking sheet and loosely cover with oiled cling film. Leave to rise in a warm place for 30 minutes.
7. Brush with the beaten egg and sprinkle with the oatmeal. Bake in the preheated oven for about 30 minutes, or until golden brown and hollow-sounding when tapped on the base. Serve warm.
   

Bread Making -- The whats and hows.

All bread is made using variations on the same recipes. A flour and water dough with added yeast or raising agent.

Baking Powder - A raising agent which works by producing carbon dioxide as a consequence of a reaction caused by the acid and alkali ingredients, which expand during the baking process and make the breads and cakes rise.

Bicarbonate of Soda - This acts as a raising agent in baking when combined with liquid.

Binding - Adding liquid or egg to bring a dry mixture together. Normally this entails using either a fork, spoon or your fingertips.

Brioche - A traditional bread eaten in France for breakfast, usually served warm. Brioche has a rich, bread-like texture containing yeast and is backed in the shape of a small cottage loaf. A delicious substitute for bread in bread and butter pudding.

Cream of Tartar - This is another raising agent which is often present in both self-raising flour and baking powder.

Dough - A dense mixture of flour, water and a raising agent. Also used to describe raw pastry, scones and biscuit mixtures.

Dredging - The sprinkling of food with a coating (generally of flour or sugar). A board may be dredged with flour before pastry is rolled out and cakes and biscuits can be dredged with sugar after baking.

Fermentation - A term used during bread, beer or wine making to note the chemical change brought about through the use of a fermenting agent, such as yeast.

Flour - Different types of flour are suitable for different types of baking, and it is Strong flour that you should look for when making bread. Strong flour is high in gluten and protein, with a high water-holding capability, which produces an elastic dough that can retain gas bubbles, and is suitable for proving yeast. Strong/Bread flour is also available in a wholemeal form that contains the whole wheat kernel. so is higher in fibre and nutritional content than the white variety.

Knead - The process of pummelling and working dough in order to strengthen the gluten in the flour and making the dough more elastic, thus giving a good rise. Also applies to pastry making the dough is kneaded on a lightly floured surface to give a smooth and elastic pastry making it easier to roll and ensuring an even texture after baking in both cases the outside of the dough is drawn into the centre.

Knock Back - The term used for a second kneading after the dough has been allowed to rise. This is done to ensure an even texture and to disperse any large pockets of air.

Proving - The term used in bread making when the bread is allowed to rise a second time after it has been kneaded once and then shaped before it is baked.

Sifting - The shaking of dry ingredients (primarily flour) through a metal or nylon sieve to remove impurities before using in baking, and to introduce air into the mixture.

Sugar - A small amount of sugar is needed for bread making, acting as a food supply for the yeast that, in the presence of warm liquid, will grow and ferment, producing the carbon dioxide bubbles that cause the bread to rise.

Unleavened - Often refers to bread which does not use a raising agent and is therefore flat, such as Indian Naan bread.

Yeast - There is something very comforting about the aroma of freshly baked bread and the taste is far different and superior to commercially made bread. Bread making is regarded by some as being a time consuming process but with the advent of fast-acting yeast this no longer applies.There are three different types of yeast available:

Fresh Yeast - which can now be bought in the in-store bakery department of many supermarkets (fresh yeast freezes well);

Dried Yeast - which is available in tins;

Quick-acting Yeast - which comes in sachets or packets.

Fresh Yeast - should be bought in small quantities; it has a putty like colour and texture with a slight wine smell. It should be creamed with a little sugar and some warm liquid before adding to the flour.

Dried Yeast - can be stored for up to six months and comes in small hard granules. it should be sprinkled on to warm liquid with a little sugar then left to stand, normally between 15-20 minutes, until the mixture froths. When replacing the fresh yeast with dried yeast , use 1 tablespoon of dried yeast for 25g/1oz of fresh yeast.

Quick Acting Yeast - cuts down the time of bread making and eliminates the need for proving the bread twice. Also, the yeast can be added straight to the flour without it needing to be activated. When replacing quick-acting yeast for dried yeast, you will need double the amount.

When using yeast the most important thing to remember is that yeast is a living plant and needs food, water and warmth to work.