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! Continue reading “Tomato and basil English muffins”

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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! Continue reading “Green olive and rye sourdough”

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. Continue reading “Sourdough baguettes”

Quick & very easy pear chutney

Made in about 20 minutes, this simple and delicious chutney is a terrific complement for all manner of savoury dishes: quiche, cold meats, cheese…… Continue reading “Quick & very easy pear chutney”

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, although it is one of my “go to” summer bakes. It can be assembled in minutes so that is is merely a matter of baking the tart. Continue reading “Easy beetroot, goats’ cheese & walnut tart”

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. Continue reading “20-minute sourdough flatbreads”

No-fuss sticky gingerbread cake

This is an incredibly simple gingerbread cake with a mixture that is made up in seconds: 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. Continue reading “No-fuss sticky gingerbread cake”

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. But made with standard sea salt, and you still have a marvellous sweet treat. Continue reading “Smoked salted honeycomb”

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. Continue reading “Simple roasted coffee shortbread – with no rolling out”

Hot cross buns with attitude

These are light, full-flavoured sticky buns that have had slow rises to give a far greater depth of flavour. Small pieces of dried cranberries, juicy raisins, ginger and vibrant bursts of citrus run through the sweet, spiced dough. Continue reading “Hot cross buns with attitude”

Lemon & honey Valentine shortbreads

Post updated Feb 14th 2018 (new photos)

Rich, buttery biscuits topped with a very firm royal icing are always a joy to eat. While I have made these heart-shaped with simple heart icing embellishments, these are great made into any shape for eating at any time of the year: with or without the icing! Continue reading “Lemon & honey Valentine shortbreads”

Rough-puff pastry & other laminated pastries

I have been excited by laminated pastries ever since I was a boy, watching my gran make up batches. I love the process of achieving those buttery, light layers that melt in the mouth, especially with rough-puff pastry, a much simpler cousin to puff pastry. In this post I give the recipe for a fool-proof rough-puff pastry, along with recipe ideas for using the pastry. Continue reading “Rough-puff pastry & other laminated pastries”

Lemon drizzle cake

While it is always a joy to making more elaborate cakes for friends and family, I love the total simplicity of a drizzle cake: no fuss, tangy, very moreish and so perfect with a cup of tea!  And a slice of it eaten on a dreary day instantly evokes summer days for me! Continue reading “Lemon drizzle cake”

Blackcurrant & raspberry éclairs

It is never less than a joy to eat a crisp éclair that is filled with a well-flavoured centre and topped with a sticky icing! While chocolate éclairs should never be turned down, fruity éclairs are delightful to eat. Continue reading “Blackcurrant & raspberry éclairs”

Roasted onion & smoked cheese scones (gluten-free)

Returning to my savoury roots, and it seems a while since I have posted a savoury recipe, I decided to make some cheese and onion scones, using roasted onion and smoked Cheddar cheese. Continue reading “Roasted onion & smoked cheese scones (gluten-free)”

Bread & butter pickles: spicy, sweet cucumbers

Preserves are terrific partners for good bakes, and these sweet, spiced and crunchy cucumbers are very easy and quick to make. Essentially these sliced cucumbers are bathing happily in a sweetened and spiced vinegar. Continue reading “Bread & butter pickles: spicy, sweet cucumbers”

Gluten-free Victoria Sandwich Cake

This is very much a quick, no-frills affair: utter simplicity and great flavour; what more is needed? The cake takes literally a couple of minutes to mix together, about 20 minutes baking and a few minutes to assemble the cooled sponges. Continue reading “Gluten-free Victoria Sandwich Cake”

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! Continue reading “Ciabatta with a touch of rye”

Shortcrust pastry & fool-proof blind-baking

It might be easy to feel daunted when it comes to making pastry, but I hope this post will go some way towards facing any doubts you might have when it comes to shortcrust pastry. I have also included what I think is the most fool-proof way to blind-bake the pastry, giving perfectly cooked pastry and a neat finish. Continue reading “Shortcrust pastry & fool-proof blind-baking”

Tips for making & decorating cakes

Cake should be eaten without any hint of guilt whatsover. Even when wanting another slice…..

This post gives key tips for making several types of cake successfully, along with recipes for cakes and icings, troubleshooting and general ideas for decorating. I have also given the quantities needed to make a Victoria Sandwich cake for different sized tins. Continue reading “Tips for making & decorating cakes”

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! Continue reading “Mini Victoria Sandwich Cakes”

Traditional scones

Scones are fabulous on their own on a sunny day with a pot of tea, or can brighten up the drearist day with ease, but they are, of course, an important component of Afternoon Tea whether sweet or savoury.
Continue reading “Traditional scones”

The very best sausage rolls……..

At the risk of sounding as though I have fallen straight out of a Carry On film I will state categorically that I absolutely love a good sausage roll. One bite and everything is well with the world! Continue reading “The very best sausage rolls……..”

Perfecting Baguettes

If you want shatteringly crisp baguettes with depth of flavour and an open crumb, this will tick all those boxes.  This is a real artisanal bread and is a joy because of its lack of fuss!  Continue reading “Perfecting Baguettes”

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. Continue reading “Cupcakes: a contemporary camp classic!”

Making Sourdough bread

A sourdough loaf really is a thing of great beauty: chewy, crusty, an open crumb with layers of flavour that is much more than even the joyous standard home-made bread. Heavenly! And perhaps there is also something of a fingers up at those ridiculously expensive sourdoughs that can be bought…… Continue reading “Making Sourdough bread”

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. Continue reading “Lemon & vanilla Victoria sandwich”