<p>JENNIFER WONG joins me as guest host again (don't worry Simon, we miss you!) - and we talk about her amazing book '<a href="https://publishing.hardiegrant.com/en-au/books/chopsticks-or-fork-by-jennifer-wong/9781743799390" rel="noopener noreferrer" target="_blank"><strong>Chopsticks or Fork?' </strong></a>- discovering where the name comes from! (It's pretty funny.)</p><br><p>I have an opinion on where some of the truly buried treasures might be found in cookbooks and we unearth one from <a href="https://belindajeffery.com.au/product/mix-bake-10th-anniversary/" rel="noopener noreferrer" target="_blank">Belinda Jefferey's 'MIX AND BAKE'.</a> (I said I'd post a link to buy it but unfortunately it's out of stock everywhere! My local library has it - good luck.)</p><br><p><strong>BELINDA JEFFEREY'S SUNDRIED TOMATO NO-KNEAD FOCACCIA </strong></p><p>THE DAY BEFORE:</p><p>Mix the flours: 250g plain flour and 250g spelt flour, 1tsp salt, 1/4tsp dried yeast</p><p>1tbs honey</p><p>Stir through 500ml water and 3tbs olive oil. It will be a wet, shaggy dough. Do your best to mix well.</p><p>Put it into a clean, oiled bowl, and leave in a calm spot for 12 hours.</p><p>Knock it down by kneading and folding it a couple of times and then stretch out the dough to fit a baking tray. Set it aside for 2 hours.</p><p>When ready, pre-heat the oven until it's properly hot 200C.</p><p>Dimple the top of the dough with your fingertips, drizzle it with good oil and flaked salt, rosemary and olives (or sundried tomatoes).</p><p>Bake for 30 - 35 mins.</p><p>Eat on the day!</p><br><p><br></p><br><p><br></p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>