Category Back to basics

Cappuccino chocolates

There is always something intensely satisfying about making chocolates, not least because you can have whatever flavours, fillings and adornments you want – and at a fraction of the cost from those you buy from the artisan chocolate shops. Mind you, I do have a real weakness for artisan chocolate shops! Crisp chocolate shells with soft […]

Tomato and basil English muffins

This my savoury twist on classic English breakfast muffins: these are wonderful toasted and liberally buttered: the butter has to be liberal, and low-fat spreads and the like do not do justice to these muffins! The dough is flavoured with sun-dried tomatoes, for that amazing umami kick, and fresh basil. Together with the soft, pillowy dough, […]

6 Baking Mistakes – And How to Fix Them: guest post

I am delighted to publish a guest post from Joe at Village Bakery. focusing on key baking mistakes that can happen, particularly for someone who is new to baking. Of course it almost goes without saying that even if you have been baking for years, mistakes can still happen from time to time…..and as frustrating as […]

Green olive and rye sourdough

My weekly ritual of making at least a couple of sourdough loaves always fills me with excitement…..not to mention an almost uncontrollable urge to slice into the freshly baked bread! Costing pennies to make – a far cry from those very expensive sourdough loaves you can buy – and much tastier, it really is not that […]

Sourdough baguettes

Shatteringly crisp baguettes, full of flavour and with wonderfully open crumb structure: surely the epitome of baking simplicity! Don’t get me wrong, I love throwing in goodies such as olives, roasted garlic, fresh herbs and the like in with doughs, but the refreshing lack of embellishments here absolutely hit the spot. About this recipe I have […]

Quick & very easy pear chutney

Made in about 20 minutes, this simple chutney is a terrific complement for all manner of savoury dishes: quiche, cold meats, cheese…… I particularly like to use this chutney as a topping for savoury cheesecakes: the sweet tang of the chutney is a great foil for the rich lusciousness of the cheesecake. About this recipe I have been […]

Easy beetroot, goats’ cheese & walnut tart

This is a very simple tart that is great eaten either hot or cold and is, for me, tart that can be enjoyed at any time of the year. It can be assembled in minutes so that is is merely a matter of baking the tart. It is even easier using bought pastry, but if […]

20-minute sourdough flatbreads

These flatbreads are so easy, so quick and so good with whatever dip or cheese is to hand. You can make a batch within about 20 minutes, including the baking, even going at a fairly sedate pace. The joy of these flatbreads is you simply take some sourdough starter (I use some of the starter […]

1-minute smoked mackerel pâté!

This is an incredibly quick but insanely good smoked mackerel pâté, and one I have been making for many many years. It helps to buy the smoked mackerel already boned, but you literally just mix it all together to give the most delicious pâté. The pâté is delightfully coarse, unashamedly rustic, but for a fish pâté […]

Whole ham with chilli, marmalade and rum glaze

I adore hams, not just around Christmas and the New Year, but at any time of the year. Ham is wonderful eaten hot as the key component of a roast dinner, but for me it is at its best when sliced (thickly!) and served with some good bread, cheese, pickled shallots and a few chutneys: […]

No-fuss sticky gingerbread cake

This is an incredibly simple gingerbread cake: it is very moist, with jewels of stem ginger throughout and the underlying heat of spice from the ground ginger. The icing has a ginger kick with a nice lime zing to it – two flavours that are made for each other. The cake takes literally moments to […]

Smoked salted honeycomb

This is my take on honeycomb, playing up to my absolute love of salted caramel by incorporating a little smoked sea salt – an ingredient that is now readily available in supermarkets here in the UK. Honeycomb is fabulous eaten just as it comes, sprinkled over ice cream, added to a rocky road, used to […]

Herby sausage rolls

A return to sausage rolls: one of my favourite savoury bites, both to make and to eat. Seriously, a good sausage roll should bring a smile to one’s face and have a very moreish quality: one should never be enough! A far cry from those mass-produced affairs you can buy from high street chain bakeries that […]

Simple roasted coffee shortbread – with no rolling out

Shortbread is the first thing I ever made as a young boy and I love coming back to it, either making a very traditional shortbread (what can beat that?) or a flavoured variation. A bake for all! Shortbread is also a very simple thing to make and is a particularly great bake for people who are […]

Rough-puff pastry & other laminated pastries

Introduction The differences between rough-puff and puff pastries Types of turn: book & envelope Flavour additions to the pastry Top tips for laminated pastry Recipe for rough-puff pastry (with photographs of each stage) Introduction I have always been excited by laminated pastries ie) rich, buttery and light pastries with many wafer-thin layers; the process of […]

Apricot shortbread

This is a very simple and utterly delicious shortbread biscuits: rich, crisp and buttery with a hint of vanilla and soft pieces of dried apricots. I used dried apricots given to me by Whitworths. The dried chopped apricots make a classic biscuit even more special; those lovely juicy nuggets set in the shortbread are wonderful: […]

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 […]

Shortcrust pastry & fool-proof blind-baking

This post is part of my Baking Tips page (whivh also has tips for macarons, croissants, cake decorating ideas and bread.) Key pastry tips Flavouring the dough Recipe: standard shortcrust pastry Flavour variations: flavouring the dough for both sweet & savoury pastry Rolling out tips Lining a tin Baking blind Using the blind-bake pastry case Gluten-free shortcrust […]

Tips for making, flavouring & decorating cakes

Updated April 2017 Sections in this post: Less is often more! Flavour must come first The amount of ingredients needed for different sized tins (Victoria sponge) About cupcake sponges Flavouring a cake mixture Preparing the tins Baking the cakes Flavouring a baked cake Different types of icing: glacé, buttercreams; adding flavours to buttercreams; crumb-coating a […]

Mini Victoria Sandwich Cakes

These are small-scale versions of possibly THE most classic cake. I love to serve them as part of an Afternoon Tea or just as they are, devouring them while watching television! I went for a couple of flavours this time: the simplest of flavours (strawberry jam & vanilla cream) and a fancier one (lemon curd […]

Perfecting Baguettes

I have tried for some time to make a baguette that is a few levels up from just a shaped piece of dough – whether that happens to be a typically yeasted dough or a sourdough. This approach gives the most tremendous results in terms of flavour and structure.  A real artisanal bread, and a […]

Cupcakes: a contemporary camp classic!

As with macarons, there is nothing butch about a cupcake, but it revels in its campery – and rightly so! They flounced onto the baking scene with great style several years ago, demanding to be noticed, and all of a sudden the shops started featuring them and everyone started making them. A good cupcake is […]

Making Sourdough bread

Post updated: September 2016 (a few new photographs added) Introduction The “stretch and fold” method for making sourdough Recipe for standard sourdough loaves Simple flavour variations The sourdough starter (making a starter from scratch; maintaining & feeding the starter) The more traditional kneading method Rising: bulk fermentation & the final proof Shaping Turning out the dough If the […]

Lemon & vanilla Victoria sandwich

A classic for a reason, a Victoria sandwich cake is a simple yet satisfying treat at any time. And it is a great example of simplicity at its very best. The use of home-made lemon curd, makes the cake even more of a treat.  While most commercial preserves whisper a pitiful “eat me” in an embarrassing […]

Croissants and related bakes

Post updated January 2017 Sections in this post: Introduction About the recipe Little tweaks here and there Recipe for a croissant dough How to shape the dough for croissants and pains au chocolat A few tips Proving: a cooler environment Variations A rough timescale for making croissants Quicker croissants Introduction I have been fascinated by laminated doughs […]

Sauce Box

Running my sauce box about my humorous human encounters and probably some other stuff. Enjoy!

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

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the go-to site for your foodie blog and biz resources

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Sitting here in a pile of flour and icing sugar, drinking wine

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Simple Gluten Free recipes for any time of day.

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Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

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Blissfully scrumptious recipes for cakes and bakes

フレピュアはアマゾンと楽天NG←啓発サイト

Baking from the heart...with a pinch of guilt-free indulgence!

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A blog about culinary adventures from a Canadian living in Spain

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Cook. Bake. Eat.

lili's cakes

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Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations

joseybakerbread

share the loaves

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good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny

...is simply filled with food

Preheat the Oven

with Chef Jae