Monthly Archives: January 2015

“deconstructed pesto” sourdough loaf

  This is officially my favourite of the many types and flavours of breads that I make. It arose by wanting to flavour some of a batch of sourdough dough I had made and looking at ingredients I had in the kitchen for ideas. The result was a simple twist on pesto bread! I make traditional pesto […]

Say it with biscuits with Biscuiteers Biscuit Company

This Valentine’s Day, why not tell a loved one how much they mean to you with biscuits? Not just any biscuits but top quality, hand-made and personalised biscuits from Biscuiteers Biscuit Company, that taste amazing. It is my pleasure to draw your attention to my friends at Biscuiteers, the award-winning bespoke bakery who create biscuits, […]

Roasted garlic, red pepper & parmesan bread “flower”

This is my savoury version of the classic Fiore di pan brioche, this time using a standard bread dough into which roasted puréed garlic and olive oil are added prior to kneading. Packed with flavour, it is great fun to make and is excellent as a tear and share bread. I had red peppers in the freezer from […]

Passion fruit & raspberry swiss roll with passion fruit ganache

  When I make patterned Swiss Rolls and other sponges, I love using a joconde imprime but there has to be flavour in the colours and patterns. For patterns, I tend to go for simplicity: usually spots or stripes, but occasionally I go for fancy shapes or lettering across the Swiss Roll. However, stripes are certainly my […]

Croissants & pains au chocolat

Originally posted on bakingfanatic:
Updated Jan 2014: a few more tips & troubleshooting; clearer pictures for shaping pains au chocolat. Sections in this post: Introduction Recipe for a laminated yeasted dough A few tips Troubleshooting Proving: a cooler environment Shaping the dough for croissants and pains au chocolat Variations A rough timescale for making croissants…

Product Review: Lakeland’s “My Kitchen 12-Cup loose-bottomed Mini Sandwich Tin”

Loose-bottomed, sturdy, vertical sides and minature: a wonderful idea, especially for other admirers of bakes that are smaller-scale. This tin has become one of my most-prized kitchen items. How can I get so excited by a tin? Well, I just can!!!!! A week rarely goes by when I am not using this tin – for mini […]

Ciabatta with a touch of rye

Although I am an unashamed bread addict, I will confess that until fairly recently I have never got excited by ciabatta; I have tried many ciabatta but have never really been blown away by the flavour – and particularly with bread, I like to be blown away! This recipe, however, is a revelation to me in terms […]

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