Hello peoples.
Jellied Eel and The Real Bread Campaign have teamed up to run a competition for London’s favourite loaf, and we’re very pleased to say that Brick House’s Peckham Rye is in the running.
So if you like what we do, and want to support us you can vote for our lovely loaf here.
A big thanks to everyone who has voted so far.
Fingers crossed.
Cheers
F
Perhaps unsurprisingly, Brick House has been keeping me pretty busy, so there’s not been much action on here of late. I really want to keep Hand To Mouth going, but mustering the energy after early mornings and busy days is a pretty tricky. That being said, I’m going to do my level best to keep the dream alive.
Those of us living in England will have no doubt noticed that the weather of late has been (and I’m afraid there’s no other word for it) shit. Summer has properly evaded us. In fact as I write this, rain has started lashing down on the bakery roof. So at a time of year when we should be thinking about salads and light summery food, my thoughts have turned to more comforting stuff, this Italian cauliflower cheese being the perfect example.
The ingredients will answer the question as to why this version has a touch of the Italian about it, and the addition of the breadcrumbs turns it from a Vespa into a Moto Guzzi.
Ingredients
1 large cauliflower
400 ml milk
50g unsalted butter
50g plain flour
Brick House has been keeping me busy, so have little time to blog, but just wanted to wish my American readers a very happy 4th of July. We still miss San Francisco and the States like crazy. Eat some ribs for us.
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