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Olive Sourdough Bread Recipe With Rosemary, Thyme and Bell Peppers. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Olive Sourdough Bread Recipe With Rosemary, Thyme and Sweet Red Capsicum

This olive sourdough bread recipe with rosemary, thyme and sweet red capsicum makes a deliciously moist sourdough bread that is fantastic toasted and spread with toppings such as ’nduja or just dipped into virgin olive oil and sea salt. It also serves as an excellent lesson in how to bake sourdough with inclusions.

Baking sourdough bread with inclusions is for many home bakers the next step on from baking a classic sourdough loaf. Bakers use the term ‘inclusions’ to describe anything that is added to the basic formulae of sourdough bread – sourdough starter, flour, water, and salt.

Before I tell you more about sourdough baking with inclusions and this olive sourdough sourdough bread recipe with rosemary, thyme and sweet red capsicum, we have a favour to ask. If you’ve used my sourdough recipes or you’ve cooked any of our recipes and enjoyed them, please consider supporting Grantourismo so that we can keep creating delicious recipes and food stories for you.

You can head to this post for ideas as to how to support Grantourismo, from renting a car or campervan to booking accommodation via the links on the site, but here are a few suggestions: you could buy something on our online Society6 shop where we have everything from gifts for foodies to fun reusable cloth face masks produced from my images.

You could also become a supporter of our epic original Cambodian culinary history and cookbook on Patreon. Or you could buy something on Amazon, such as one of these cookbooks by Australian chefs, James Beard award-winning cookbooks, classic cookbooks for serious cooks, cookbooks for culinary travellers, or gifts for Asian food lovers and picnic lovers. Now let me tell you all about this olive sourdough bread recipe and baking with inclusions.

Olive Sourdough Bread Recipe With Rosemary, Thyme and Sweet Red Capsicum

Over the last few weeks, after reviving my stored sourdough starter and getting back into sourdough baking in a toaster oven, I’ve been experimenting with adding wet inclusions to my sourdough bread recipe, such as black olives and sweet red capsicum, along with dry inclusions that compliment these, such as thyme, rosemary and oregano.

Baking sourdough with inclusions is for many home sourdough bakers the next challenge after the classic sourdough loaf. Pro bakers use the word ‘inclusions’ for anything that they add to the basic formulae of sourdough bread, which is sourdough starter, flour, water, and salt.

These can be dry inclusions such as seeds, nuts, spices, and dried herbs or they can be wet inclusions, such as olives or semi-dried tomatoes. I have used both wet and dry inclusions in this olive sourdough bread recipe with rosemary, thyme and sweet red capsicum, or bell peppers if you live in North America.

Adding dry inclusions does not affect the basic recipe, as there’s no need to adjust the hydration levels, ie. the percentage of water to flour. With wet inclusions, a reduction in the hydration ratio can compensate for the extra moisture that comes from adding olives or red capsicum to a sourdough mix.

The results of my recent sourdough baking experiments have been nothing short of amazing. The aromas that come from some wonderful Kalamáta olives and fire-roasted capsicum, as well as the dried herbs and spices mixed into a sourdough boule are just fantastic.

Now, if you’re a regular sourdough baker, this olive sourdough bread recipe is not going to replace your traditional bake of a classic sourdough boule or batard. Rather, it can easily be slotted into a weekday or weekend schedule of baking.

Putting a loaf of this olive sourdough bread into the oven on a Saturday morning is going to change the way you brunch. Admittedly, these are pretty adult flavours (a lot of kids don’t like the tang of Kalamata olives), but you can always toast up some plain sourdough bread to top with jam for the kids.

We’ve been experimenting with toppings for this olive sourdough bread and we love it just with a great salty butter when it’s fresh or lightly toasted. When it’s a day or two old, we love toasting it and grilling it with mild cheddar. It’s also amazing toasted with ’nduja, our favourite Calabrian salami paste spread all over it. Adding cheese, such as Parmesan or pecorino makes it even better.

Tips for Making this Olive Sourdough Bread Recipe with Rosemary, Thyme and Sweet Red Capsicum

Firstly, if you’re going to just add dry ingredients such as thyme, rosemary and oregano, there’s no need to adjust your classic sourdough bread recipe, just add the dry ingredients to the water and starter.

For the addition of wet inclusions, such as olives and roasted capsicum, you can reduce the hydration of the dough by 10-20 grams. It’s also best to pat dry the wet inclusions before adding them, as steam will form around each piece and they may end up being ‘loose’ in the final loaf.

The addition of olive oil to the dough really adds extra flavour to the finished loaf, however, it creates a little extra complication if you want a firm crust at the end of a normal bake – which is 20 minutes with the lid of the dutch oven on, followed by around 20 minutes with it off. The bread may still have a soft crust.

This is because moisture from the olive oil comes to the surface of the loaf at the end of the bake. To counter this, you can leave the loaf in the oven with the door ajar until it has cooled down. Alternatively, you can let the bread cool down and then give it another blast in the oven at 190˚C for 10 minutes to firm up the crust.

Olive Sourdough Bread Recipe

Olive Sourdough Bread Recipe With Rosemary, Thyme and Bell Peppers. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Olive Sourdough Bread Recipe With Rosemary, Thyme and Bell Peppers

Print Recipe Rate Recipe
This olive sourdough bread recipe with rosemary, thyme and sweet red capsicum makes a deliciously moist sourdough bread that is fantastic toasted and spread with toppings such as ’nduja or just dipped in virgin olive oil and sea salt. It also serves as an excellent lesson in how to bake sourdough with inclusions.
Prep Time: 3 hours
Cook Time: 45 minutes
Proofing Time: 8 hours
Total Time: 11 hours 45 minutes
Course: Bread
Cuisine: French
Servings: 1 Loaf
Calories: 1409kcal
Author: Terence Carter

Equipment

  • Dutch Oven

Ingredients

  • 370 g bread flour or a mix of 3 parts bread flour and 1 par wholewheat flour
  • 250 ml water bottled
  • 80 g starter full strength
  • 8 g salt
Inclusions
  • ½ tsp thyme dried
  • ½ tsp rosemary dried
  • 20 ml olive oil
  • 80 g olives pitted & halved, preferably Kalamata
  • 50 g capsicum fire-roasted & skinned

Instructions

  • Make sure your starter has at least doubled in size since the last feeding.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • When your starter has peaked it should have a slightly domed appearance and have bubbles of different sizes.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Mix your flours and add your salt.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • In a separate bowl, mix your water with the starter using a whisk. Add the olive oil and dried inclusions.
  • Add the water and starter to the other bowl and mix thoroughly. I like to use a flexible bowl scraper and finally mix the dough by hand. Cover the dough and leave it to rest for one hour.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Stretch and fold the dough 3 times with a 30 minute rest between folds. After the second fold add and evenly distribute the olives and capsicum.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • After the third fold, wait 30 minutes before testing the dough strength with the windowpane effect. If the dough does not break you are ready to pre-shape the dough.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Using a bench scraper form the dough into a tight ball by placing the scraper under the dough and scraping it 180˚ several times. If the dough keeps sticking to the scraper, use a little flour.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Once the dough is in a tight ball, sprinkle with a little rice flour and cover with a dish towel.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • After 20-30 minutes, flip the dough over and spread out into a rectangle.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Fold the right side over the left to halfway across the dough.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Then fold the left side over the right. You might see little bubbles on the surface of the dough. This is a good sign. If the bubbles are big, pinch them closed.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • From the edge closest to you, roll the dough gently over and press down enough to seal the dough. Do this until you now have a slightly oval shape.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Turn the dough 90˚ and seal the end of the dough. Rotate 180˚ and seal the other end. At this stage you can push the dough around the long sides to create more tension.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Line your ‘banneton’ with rice flour and flipping the dough over with a bench scraper, drop the dough into you banneton – this means the seam that was on the bottom is now on the top. If you need to, you can ‘stitch’ the dough along the centre to create more tension (in this case it wasn’t necessary).
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Sprinkle the dough with a little more rice flour before covering it over. So stop it forming a skin, I then put it a plastic bag before refrigerating for at least 8 hours and up to 36 hours.
  • When ready to bake, place your Dutch Oven in your oven and preheat your oven to 260˚C or as hot as it will go. Flip the dough out (seam side down) onto a cutting board with some oven paper and a little semolina flour. This helps stop the bottom of the loaf from burning. Score the dough with a slash on one side of the dough at an angle of about 30˚. You can decorate the other side bu scoring it lightly. Carefully remove the Dutch Oven from the oven and transfer the dough over to the Dutch Oven. Spray with a little water and put the lid on and put the Dutch Oven back in the oven. Set a timer for 25 minutes.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • After 25 minutes, remove the Dutch Oven, take off the lid and put the bread back in the oven. If your oven goes to 260˚C, turn it down to 230˚C and set a timer for 20 minutes.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • If your bread did get great oven spring like this loaf, you can place some foil over the ‘ear’ to stop it from burning.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • After 20 minutes, assess the loaf and decide just how dark you want your loaf to be. This one shown is on the lighter side.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • When you are happy with your loaf place it on a wire rack to let the loaf cool fully before testing.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.

Nutrition

Calories: 1409kcal | Carbohydrates: 284g | Protein: 46g | Fat: 6g | Saturated Fat: 1g | Sodium: 3122mg | Potassium: 370mg | Fiber: 9g | Sugar: 1g | Calcium: 56mg | Iron: 3mg

Do let us know if you bake our olive sourdough bread recipe with rosemary, thyme and sweet red capsicum in the comments below, as we’d love to know how it turns out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. James Viles says

    November 30, 2021 at 2:07 pm

    Although I’m pretty new to sourdough baking, I thought I’d give it a go. Yes, it didn’t get the same oven spring as a standard loaf, but boy the kitchen smelt amazing. We ate the whole loaf just with butter over a couple of mornings. Well worth the effort. Thanks for the recipe!5 stars

  2. Terence Carter says

    November 30, 2021 at 4:10 pm

    Good on you James! It’s pretty good with melted cheese as well.
    Thanks for trying the recipe!
    Cheers
    T

  3. Lara Dunston says

    November 30, 2021 at 4:21 pm

    Thanks, James! That’s what we love to hear! Thank you so much for taking the time to drop by and leave a message. Much appreciated :)

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About Grantourismo

Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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