Welcome to the KitchenSorcerer
Welcome to my site! Watch this space for cooking and baking tips and recipes
Greek-style stove-roasted meatballs
Traditional greek meatballs are an all-time favourite, relatively easy to make minced meat dish. Nowadays they are made with beef, or beef and pork minced meat, although my favourite ones contain lamb mince. A great recipe using bread that has gone stale, Greek meatballs contain different fresh seasonal herbs, or dried ones that vary according to the season or the region as well as an array of spices, onion and garlic. Normally, once the minced meat and bread mixture is rolled into small or medium-size balls, one covers them in a fine layer of flour and dips them in a frying pan full of sizzling oil. The end result is a soft, flavoursome and aromatic meatball. My stove-roasted meatballs are a delicious, lighter alternative that does not require frying, does not contain bread and is not coated in flour.
Sourdough rosemary focaccia
Foccacia is an Italian favourite bread that dates back to the Etruscan era. In modern Italy, foccacia is associated with Liguria in the northwest of the country. Having said that, variations of focaccia, based on local ingredients are now part of regional cuisines throughout Italy resulting in soft and hard breads and cakes such as the Ligurian and Tuscan focaccia dolce sprinkled with sugar or honey and dried fruit, the Venetian sweet focaccia veneta which features on the easter table, or the biscuit-hard focaccia di Camogli. Originating in the Genoese fügassa, this bread has travelled west influencing the French fougasse and east to the Genoese colony of Galata in Constantinople/İstanbul during the Byzantine era becoming the medieval greek πογάτσα and the Turkish poğaça, and e=ven followed the trade routes into the Black Sea to leave its name to the pontic μπουγάτσα, a fylo pastry containing soft cheese or a sweet thickened milk filling. This recipe, Focaccia al rosmarino, is common throughout Italy. A mouthwatering, light and tender bread I learned to make many summers ago in rural Tuscany. It is perfect as antipasto, table bread, a sandwich base or a snack. For different focaccia ideas also check my @malmo_bread_winner instagram page.
Date and cinnamon sweet buns
Completely delicious, simple to make, these english muffin-style sweet breads bring together apple and cinnamon – always a winning combination of flavours – with the extra caramel feel of the dates! The lingering taste of brown sugar and cinnamon, combined with the sharp sweetness of the dates makes this sweet bread hard to resist. For more sweet bread ideas and photos also check my @malmo_bread_winner instagram page.
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the kitchen sorcerer 