Unless otherwise stated, most recipes are my twists on classics or my attempts at creating something a little different. All photos are of my bakes.
Welcome to my world of home baking: a world in which the challenges of the outside world are left firmly at the kitchen door!
Over the years I have scribbled so many recipe ideas on bits of paper and in the back of books. so I felt it time to put my ideas and recipes into a blog; I have ideas all the time, and I love the process of thinking through an idea to a finished bake.
The recipes, unless otherwise stated, are my own – apart from the classic base recipes for the types of pastries, cakes and the like! You are most warmly welcome to dip in and out as casually as you want. I hope you will get ideas for bakes – and if I can inspire just one person to “have a go” then I will be delighted.
The joy of baking
Baking always makes me happy and fills me with a sense of occasion: every bake means something very special whether it is something I have baked many times before or if I am working on a new idea. And how can words do justice to that buzz of anticipation as the enticing aromas come from the oven and the oven door is about to be opened?
And although I get much pleasure when I get to bake for others, there is always something extra special when I eat other people’s bakes.
Random baking ideas!
I often wake up in the night with an idea and I then scribble down some thoughts onto paper (I always have a pad by my bed for just this reason!). I then draft how I expect the different components for the bake to come together and how I think the finished bake should look. And if the bake doesn’t quite work out first time, I love tweaking the idea until I am happy with it.
Since creating the blog I was delighted to have created some indulgent sweet bakes for Sainsbury’s Magazine. I have also had some of my recipes printed in Brilliant Baking Magazine including making croissants, gluten-free smoked haddock tarts and my Christmas-inspired Bacon, Brie & cranberry bread. As an amateur baker, having my recipes appear in these magazines alongside professional bakers and chefs I have looked up to for years is a joy.
Simplicity often rules!
There is always the thrill in baking of just what can be achieved with relatively few ingredients and achieved quite simply; this is why I am drawn to breads and pastries most of the time.
Baking does not need to be complicated or hugely time-consuming; it can be, of course, and the more challenging bakes that take more time and focus are sometimes just what I need, but it does not need to be. This Floating Maltesers cake below, for example, is easy to put together; while the idea for its construction is not of my creation (there are many videos online for this sort of cake), little flavour tricks such as using salted caramel are my twist:
Often grazing on a few simple bakes that take moments to throw together, along with a simple salad or fresh vegetables can be just as satisfying as a more full-on meal!
My greatest loves in baking
Of all the things I bake, breads (the ultimate comfort food!) and pastries are my greatest loves: such thrilling bakes that can be created with just a few humble ingredients……
I have a particular penchant towards sourdoughs but I love baking any type of bread. I am currently trying to bake my way through as many different types of bread as I can find as well as finding any excuse to create a multitude of flavoured breads. Mind you, an unadulterated bread, toasted and buttered is a very satisfying thing to eat!
I have long been fascinated with laminated doughs: freshly baked croissants that shatter as you bite into them, giving way to a buttery honeycomb interior, form my ideal breakfast – especially when eaten with home-made strawberry jam and freshly ground coffee. Whenever I make up a batch, I often freeze half of it for a speedy bake at a later stage.
I love working on savoury variations with laminated doughs, both yeasted (croissant dough) and withiut (puff pastry); nicely warmed savoury pastries never fail to make me happy. Mind you, if I am after a sweet hit, it has to be something indulgent!
In recent years I have developed a love of macarons and I often bake batches of these sweet treats, many of which find their way quite willingly into the mouths of friends and colleagues, although I have been experimenting with savoury macarons, which are becoming a staple canapé for me: the mixture of sweet and savoury notes can, with the right fillings, create a stunning taste explosion.
I’m very much an admirer of Afternoon Tea which is a food event in its own right: there is nothing like an Afternoon Tea to create a real sense of occasion and give a warm satisfaction as you tuck into the treasure trove of goodies on offer.
For me, it is like being a child again, waking up on Christmas morning, eyes lighing up as you delve into inviting packages in front of you! I love experiencing and preparing more unusual Afternoon Teas, and an Afternoon Tea with a more savoury slant is perfection for me!
Although savoury food is my preference if I am going to indulge, I love making and decorating cakes. While the simplicity and taste of a Victoria Sandwich, for example, is hard to beat, I aim for my more elaborate attempts to scream “eat me”.
Baking and other treats
My ramblings and my recipes in this blog also flirt with other areas of cooking that appeal to me. Key among these is preserving: home-made chutneys and mouth-wateringly crunchy pickled shallots can not only lift a simple snack of bread and cheese to dizzying heights of food delight, they are a perfect accompaniment to an endless number of cold savouries. And I could not be without a dollop or two of home-made jam with just-warmed croissants!
Happy baking!Follow @bakingfanatic1