Email signing cert – Firefox/Thunderbird

November 17, 2018 Leave a comment
  1. Head over to Comodo/Sectigo and fill out the form at
  2. In your email client, click the link in the email you are then sent
  3. In Firefox, go to Preferences->Privacy & Security. Scroll down to certificates and click “View Certificates”. Choose the “Your certificates” tab to see your new cert.
  4. Click the cert, choose “Backup”, pick a location, set a password for it and let it save.
  5. In Thunderbird, go to Account Settings->Security.  Choose “Manage Certificates”.
  6. Now “Import…” your just saved cert. (Password required). Choose OK to go back to account settings & security. Now, choose “Select…” and load your new cert.
Categories: technology

Crackling oat & coconut granola

August 8, 2018 2 comments

I mentioned before that coconut flour in bread is not something I would recommend to anyone who likes bread. Its a substitute flour, but there’s no getting away from the taste and feel. Better uses of coconut must exist – thai curry, with chocolate, or in granola. I also want to avoid wheat and wheat bran from time to time, so here’s the latter:

  • Oven to 100c, then to 180c later

You’ll need a large bowl, then something like these:

  • 225g (ish) oats of your choice
  • 120g (ish) dessicated coconut
  • pinch of salt
  • spicing – cinnamon & nutmeg, vanilla (or whatever your favourite combination is – speculas?)
  • nuts of your choice
  • seeds of your choice
  • oat bran – tablespoon/50g or so
  • chia if you like
  • half teaspoon or so of baking soda for extra crackling
  • two tablespoons each of coconut oil, honey, maple syrup (subs molasses/treacle/… to your taste)

Mix all dry ingredients. Melt coconut oil and add the remaining liquids. Combine. Adjust liquids and spicing to taste and to get a slightly sticky mixture – too much will turn this into chipboard or marine-ply and not granola. Spread out to about 1cm thick on a couple of baking trays lined with greaseproof paper, parchment or whatever will allow you to remove the crunchy stuff at the end. Bake slow on low heat for about 90 mins than up the temp for 15-30 mins to brown (or of your in a rush 40 mins at about 140-160).  Keep an eye on it. Take it out, cool it and store in airtight container. No more all-bran, weetabix or glamourously packed organic questionable mixtures. Add chopped dates or figs for a true f-plan “filler”.


Categories: technology

Smart Carb, High Fibre, Rye+Brown+White+Oat (2211RyBrWhO)

August 8, 2018 Comments off

What a mouthful that title. But so is the result – in a good way and perhaps better than the 221BrBu posted before.

This one uses a rye ferment and I made double quantities because there more effort. Was trying to recreate some minimarket bought rye bread I had in London and after reading the freshloaf recipe. Didn’t want to go sourdough as I hate throwing half the stuff away and it otherwise tends to fill a room if you’re not baking industrially every day (and ideas for other uses? microbrewery perhaps 🙂 ?). Also, have added a soak of oat bran for more fibre, but decided that I needed some gluten from strong white flour so replaced a minimal 100g of brown wholemeal. With more water as well, compared to the 221BrBu, the result is lighter.

Oat Soak

  • 250g water
  • 50g oat bran

Prep for at least 15 mins and use as required in ferment to make a sticky dough

Rye Ferment

  • 200g rye
  • 50g wholemeal
  • 50g oat bran
  • 7g dried yeast
  • about 200g of the oat soak above – ymmv.

Mix then leave for hours and hours or overnight. You will end up with a stretchy spongy mass. I left mine for 7 hours.

Dough (2 loaves)

mix half the ferment (other half in the fridge until you need it) with

  • 500g rye,
  • 400g brown,
  • 100g white,
  • 14g dried yeast,
  • 20g salt,
  • remaining oat soak.

Start with 600g water and see where you get to. According to freshloaf (and it is proved right here), you want a wet wet wet dough. It will be stickier than normal. With half the fermen and 600g water you’ve already got 70% flour to water ratio, but IIRC, I added even more water, perhaps 100g. I also added a mixture of seends for some added texture and flavour (pumpkin, sunflower, linseed). Caraway would also work well with rye of course, and you could subsitute some of the water with molasses/black treacle/honey as well.

So, knead and knead until you’re happy you have a good mix (again, freshloaf says because this is rye you dont have to knead as much – effectively you just mix). Split in two and put into two greased-and-floured cast iron casserole pots/skillet/dutch-oven. No second prove required and you’re going to leave to rise to double before baking in the pots. For my  kitchen this took a good 2 hours. It does rise, but slowly, and you don’t get air pockets building either.

Hot hot oven – max temperature you can get for about 10 mins then reduce (as needed by your oven) for the remainder of about 60 mins cooking. Slice, freeze and consume toasted with cheese, some salami or sausage & cornichons, spread with apricot jam or just on its own with an (unhealthy, if you want) dose of butter.


Categories: food and recipes

Smart Carb High Protein,Fibre bread (NOT cake!) [221BrBu]

June 16, 2018 Comments off

Theres a time and a place for coconut flour, and for me, its not in bread. Almond flour is a flexible baking tool if you like cake consistency in your loaf. Not me. So, if you want bread with bite, crust, chew and flavour have a go at this mixture.

  • 200g spelt
  • 200g brown wholemeal
  • 100g buckwheat
  • 7g dried yeast
  • 10g salt
  • 325-350g water

Apply mixage to the lot. It will be wet and sticky but the buckwheat can take it. Prove for an hour or so in a casserole/le creuset pot to let double in size. Put your oven to max for bounce. Dont punch back and leave in the pot. When the oven is smoking but your pot loaf in in, score the top if you like. Give it 4 or 5mins for bounce, then bring the heat down. For my electric fan oven its about 180-200 for an hour. Check for hollowness, turn out and over and put back in if you need. Result – some real, smart carb, high protein, high fibre, tasty, long lasting, crusty bread. YUM.

Categories: food and recipes

Lentil, Cucumber, Preserved Lemon, Sushi Ginger

June 7, 2018 Comments off

Some cooked split lentils or beans of your choice

Pickeld Ginger to your taste

Quater preserved lemon, flesh removed, skin in fine dice

Sliced onion to your taste

Nuts and seeds as you like.

Cucumber sliced,diced,stripped, whatever

No dressing in my version!


Categories: food and recipes