500g Flour

½ cup starter

1 ¼ cup water

2 tsp salt

3 tbsp extra water

Mix flour water and starter in bowl.

Let it rest for an hour

mix in salt and extra water let it rest for ½ hour.

Stretch the dough and let rest for ½ hour

stretch the dough again and either repeat or you can put it in the fridge over night.

cook in a hot oven or bbq the next day or the following day.

Tips

If you are in a hot climate watch the dough doesn’t over ferment by leaving it too long between stretching and putting in the fridge.

Talk to your mother she is going to provide you delicious bread so give her some love.

Save your discard you can use it for lots of recipes and just in case you kill you mother you have spare.

500g fresh Tuna fish

1 white onion

1 red onion

1 chilli

3 tomatoes

6 limes

ginger (optional and add as much as you like we use about a 2cm piece grated)

2 avocados

coriander

Chop fish in small cubes and squeeze lime juice over it all in a bowl.

chop remainder of ingredients into small pieces and mix all of together.

Its super easy and devious serve with tostadas or corn chips.

3 cups Flour

1 tbsp of sourdough starter

3 eggs

Mix flour, eggs and starter in bowl mix well then knead for 5 mins.

Let it rest for an hour at least.

Make pasta with a pasta maker and boil until it tastes good which is not long maybe a couple minutes.

Tips

If your dough is too sticky add more flour and it you need you can add water if its too dry but very little if you do.

Flour the bench and past dough when making the pasta.

1 tbsp dijon mustard

3 boiled eggs

2 tbsp olive oil

1 tbsp applecide vinegar

squeeze of lemon

salt and pepper to taste

Blend all ingredients together. Its that easy.

A tiny splash of water or bone broth if too thick.