TIFL Creations

Making buffalo milk mozzarella as can’t live without it no more!! Thanks to I’m so looking forward to tasting this tomorrow or tonight if I can resist with today’s sourdough bagels 🥯

Sourdough bagels 🥯

My best ever ever ever! Jalapeño and cheddar cheese thank you for yours that I ‘imitated’ - the spicey kick throughout and the cheesy tang was soooo good 👌🏽👌🏽👌🏽

Inside crumb of the lighter coloured bread 💪🏽💪🏽

One for home one for a friend - followed recipe. Came out a treat with a lovely spring. Well I thought so. Scored it twice, once at the beginning of the bake second after 7 minutes. Slicing it after it cools

Buckwheat chicken cheesy paratha for dinner tonight with raita made by chef H اللهم بارك. Buckwheat is great for diabetics and those who want low carbs . It’s a Pakistani thing yaar! 💪🏽👌🏽🌻

Higher hydration than before and I like it!! My continue being brave

Another sourdough made with starter from the fridge straight into the ice cold water with salt and pizza flour ! Seems to be working well in this hot Giza weather - love the ‘spring’ the pattern and the end result - not sliced it yet but I’m hopeful it will be good inside 🤲🏽 shout-out to for the mango wood chopping board my kids gifted me 💖

Baked in my newly repaired gas oven 🎉🎉. Now then! This loaf is made from starter straight from the fridge that was fed around 4-5 days before, and then left on the counter (36°!) for 3-4 hours, then I did a couple of folds with span of 30-40 minutes in between and no coils, shaped it and then popped her in the fridge for cold proofing. Baked after maybe 16 hours don’t remember exactly and this is the result - it’s a bit pale on top but nevertheless I’m a happy chappy

Made rye bread on the stove again! (Still no working oven 💦💦) works and tastes good. This is my very last rye flour 💦💦💦 ignore the white flex of grease proof paper smh…..grrrrr

Buckwheat (kuttu)roti - soft millet roti low in carbs and great for diabetics. Equal parts flour and hot water, 1tspn of coconut oil and pinch of salt. Mix well together, let rest for 10-15 mins and it’s ready to roll. Doesn’t go hard or crackery stays soft and pliable like a roti should. Will be trying out raggi (millet?!) and jowar (surghum) flours next

Both my ovens are out of action and can you believe I made this sourdough loaf not just on the stovetop but with stater straight from the fridge?!! Thanks to Ricette di Caterina and Rosies kitchen on YouTube . Wish I’d had the space to bring some branston pickle back with me to Cairo because that bread would have made a mean cheese and pickle sarnie 💪🏽💪🏽