Sourdough croissants

While I make croissants using commercial yeast fairly often and sourdough bread frequently, I am fairly new to making sourdough croissants. But boy have I been missing out: not only is the flavour even better than using commercial yeast, you get even crispier croissants that truly shatter as you break into them. Continue reading “Sourdough croissants”

Choux buns with blackcurrant craquelin & blackcurrant and white chocolate cream

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Who doesn’t love a choux bun or éclair? Crisp pastry, creamy filling and a sticky topping…..such a treat! And they are so simple to make, yet look deceptively difficult.

Continue reading “Choux buns with blackcurrant craquelin & blackcurrant and white chocolate cream”

Chocolate & orange bi-coloured viennoiserie

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Bi-coloured croissants and the like have been doing the rounds for a few years and has been on my “to make” list for some time, especially as they can look striking. In essence, you have a croissant dough with a second, coloured dough running through it.

Continue reading “Chocolate & orange bi-coloured viennoiserie”

Lemon sherbet cruffins (quirky viennoiserie!)

 

This is my take on cruffins: rich, buttery croissant pastries baked in muffin tins. For this batch I have gone for a tangy lemon filling, dusted with a lemon sherbet-esque caster sugar. For added zing, I have topped these cruffins with lemon icing and a few dried raspberry pieces. Continue reading “Lemon sherbet cruffins (quirky viennoiserie!)”

The effect of different oven temperatures in baking

While baking is one of the most rewarding aspects of cookery, it can, nonetheless, be frustrating – especially when things do not work. Now things not working can occur when trying out a new recipe for the first time, error with the techniques or even when baking a reliable favourite that has never yet failed……..and then it does! Continue reading “The effect of different oven temperatures in baking”

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”

Re-visiting croissants & climbing back on the baking horse!

This post is a somewhat cathartic reflection on dusting oneself down following a knock-back and “getting back on the horse”. Continue reading “Re-visiting croissants & climbing back on the baking horse!”

Pork, apple & apricot pie: a left-overs feast!

This thrifty pie, made with a simple mustard-flavoured hot watercrust pastry, is packed with pork, stuffing, juicy apricots, sharp apple, a few pickled vegetables and roasted onions: left-overs from a roast dinner and store-cupboard ingredients. Continue reading “Pork, apple & apricot pie: a left-overs feast!”

Cashew nut & cocoa nib snaps

These biscuits, which are a cross between brandy snaps and florentines, are incredibly easy and quick to make, with a batch made and ready to eat in under 30 minutes. Continue reading “Cashew nut & cocoa nib snaps”

Quick & easy Cherry, walnut & maple syrup pastries

These are very quick and easy treats: small sweet pastries that are crisp, buttery and wonderfully sticky: quite fabulous served with coffee or tea! Continue reading “Quick & easy Cherry, walnut & maple syrup pastries”

Sfogliatella pastries with a honey, orange & pistachio filling

This is my first attempt at these rather challenging Italian pastries – pastries I had never heard of until I tried one very recently and was immediately smitten. It goes without saying that I had to have a go at making these. Continue reading “Sfogliatella pastries with a honey, orange & pistachio filling”

Luxury orange shortbread mince pies with a macaroon topping

I usually prefer to make mince pies using shortbread dough rather than pastry: it makes them more special than a standard pastry mince pie and it is really no harder to make. Besides, Christmas would not be Christmas without shortbread! And whenever I have made these mince pies, they have gone very quickly. Continue reading “Luxury orange shortbread mince pies with a macaroon topping”

Herby sausage rolls

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 are full of pink, squeaky “meat”!  Continue reading “Herby sausage rolls”

Tarte tatin

After a very inspiring run of many years, bringing so many food bloggers together, the Secret Recipe Club is sadly coming to an end. Continue reading “Tarte tatin”

Salted Honey Tart

For this month’s Secret Recipe Club assignment, I was allocated Emily’s delightful Life on Food blog. Continue reading “Salted Honey Tart”

Beef & ale Cornish pasties

Having not made pasties in a long while, I felt it time to make a batch. Continue reading “Beef & ale Cornish pasties”

Spiced lamb & pistachio rolls with spiced pastry

I am such a fan of sausage rolls; with a well-flavoured filling and light, melt-in-the-mouth pastry, they never fail to give me a feeling of total satisfaction when eating them! Continue reading “Spiced lamb & pistachio rolls with spiced pastry”

Quick and very easy peach Danish pastries

These are very simple and utterly delicious Danish pastries, made using a short-cut croissant dough, a dough that takes just 20-30 minutes to make, plus time for the made-up dough to chill before using. Seriously, this particular croissant dough is quite fool-proof. Continue reading “Quick and very easy peach Danish pastries”

Easy bitter orange pains au chocolat

England and France unite in this English breakfast variation on pains au chocolat, with the addition of a bitter orange kick from a little marmalade inside the pastries, as well as being used to glaze them. Continue reading “Easy bitter orange pains au chocolat”

The simplest asparagus & chicken tart

This is a very simple tart using what is the last of this year’s allotment asparagus, the rest of some chicken breasts I had gently poached for another dish and some general left-over bits and pieces. Continue reading “The simplest asparagus & chicken tart”

Asparagus wrapped in phyllo dough

I recently joined the Secret Recipe Club – a group of food bloggers, each of whom is secretly assigned a food blog each month from another member of the group, from which you make and post about a recipe of your own choice. Continue reading “Asparagus wrapped in phyllo dough”

Spiced prawn and crab spring rolls

This is my version of spring rolls, using some left-over filo pastry I had made for another dish and ingredients that I adore to eat. The rolls are very easy to make and a large batch can be made up and frozen until you want to cook them. Continue reading “Spiced prawn and crab spring rolls”

Easy ham, cheese & mustard croissant whirls

Although an unembellished home-made croissant is a truly wonderful thing to eat, savoury variations excite me hugely! Continue reading “Easy ham, cheese & mustard croissant whirls”

Passion fruit & peach tarts (lower-fat!)

Inspired by a passion fruit pannacotta I had a few months ago, these are very simple fragrant tarts that I made for a friend’s birthday: the tarts have a full-on passion fruit flavour, a kick of rum-soaked peaches and the richness of white chocolate in the background. Continue reading “Passion fruit & peach tarts (lower-fat!)”

Lemongrass custard tarts

This is my slightly spiced take on Portuguese custard tarts, using two of the excellent spices I received from Absolute Spice. They might not be traditional flavour-wise but that hardly matters! Continue reading “Lemongrass custard tarts”

Hot-smoked salmon & horseradish tart (low-fat)

This is a very simple, low-fat tart using hot-smoked salmon: one of my favourite ways of eating salmon! With its rich, deep, smoky flavour a little goes a long way: about 200g of the salmon will make this tart, with generous chunks of salmon in each bite. Continue reading “Hot-smoked salmon & horseradish tart (low-fat)”

Warm crab choux bites

This is my version of a canapé I had in a restaurant ages ago. These are simple, but highly effective little savoury bites: light choux pastry, flavoured subtly with cheese and mustard, and filled with a simple fresh white crab meat sauce. Continue reading “Warm crab choux bites”

Mini ginger Kouign-Amann

If you have never heard of, or eaten Kouign-Amann pastries before, think crisp bites of buttery, caramelised croissant…..wonderful as an occasional treat! Continue reading “Mini ginger Kouign-Amann”

The simplest cheese, caraway & walnut biscuits

These are very simple and tasty savoury biscuits that are an ideal vehicle for a gutsy dip, eaten with a cheese and chutney, or munched on just as they are. Continue reading “The simplest cheese, caraway & walnut biscuits”

Baking Heaven Magazine

Baking Heaven Magazine is a terrific baking magazine: each issue has such a wide range of stunning recipes and baking tips from a variety of inspiring bakers. Perfect to thumb through and drool at the pictures, but I defy you not to get out the scales and get baking! Continue reading “Baking Heaven Magazine”

Absolute Spice: product review & recipe ideas

I love focusing on flavour in my bakes; flavour is by far the key consideration when I am baking, whether I am recreating a favourite bake or working on a new idea. And excellent quality ingredients are always my priority. Continue reading “Absolute Spice: product review & recipe ideas”

Mustard & caramelised onion sausage rolls

A slight variation on one of my favourite savoury bakes, sausage rolls. See my earlier post for the main recipe: The very best sausage rolls…. Continue reading “Mustard & caramelised onion sausage rolls”

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”

Chorizo & fennel sausage rolls in a spiced rough-puff pastry

Rather than go for full-on chorizo sausages encased in pastry I added some finely chopped chorizo to the sausagemeat filling that I always use for my sausage rolls. Now I love chorizo, but not in hefty quantities you would have if you just encased chorizo in pastry! Continue reading “Chorizo & fennel sausage rolls in a spiced rough-puff pastry”

Earl Grey scones with raspberry curd

In this post I have given two recipes: one for the Earl Grey tea scones and another for the raspberry curd. Continue reading “Earl Grey scones with raspberry curd”

Spiced smoked haddock scones

Try to imagine me screaming from the rooftops that you absolutely must try this recipe: I am so proud of it and I really do think they need making and devouring. Continue reading “Spiced smoked haddock scones”

Apple & cinnamon kouign-Amann pastries

This is a variation on the Kouign-Amann (roughly pronounced “queen ah-marn”) I posted ages ago. This time I went for apple and cinnamon flavour which works so well with the caramelised sugar, giving a kind of tarte tatin – but a touch more indulgent! Continue reading “Apple & cinnamon kouign-Amann pastries”

Mince pies with pistachio Viennese biscuit topping

I do like to take a humble mince pie to a level that is so much more than what commercially is usually just indifferent pastry with a fairly non-descript filling. So I often vary things a little so that the mince pie is that bit more special. Continue reading “Mince pies with pistachio Viennese biscuit topping”

Chocolate & salted caramel éclairs

Salted caramel and chocolate éclairs: nothing too extreme flavour-wise, but two flavours that are nonetheless stunning together. A white chocolate crème pâtissière and a little salted caramel make a lovely filling here but you can, of course, use whipped cream. Continue reading “Chocolate & salted caramel éclairs”

Spiced cranberry & orange baklava

A Christmas-inspired baklava that is simple and very tasty. Ok, it doesn’t skimp on the calories but this is, after all, an indulgent treat rather than a staple bake! Continue reading “Spiced cranberry & orange baklava”

Stilton, pear & piccalilli pork pies

This one of my favourite pork pies and it goes down especially well at Christmas: pear, Stilton and piccalilli are so good for each other anyhow as part of a cheese board or light snack, and they work particularly wonderfully in a pie with a crisp, melt-in-the-mouth pastry. Continue reading “Stilton, pear & piccalilli pork pies”

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”

Spiced smoked cod & fennel tart

This is a lightly spiced tart with rich, smoky cod and the subtle aniseed flavour of fennel. It is very much a comfort-eat and makes a satisfying light meal served warm or cold. Continue reading “Spiced smoked cod & fennel tart”

Treacle tart with a hint of orange

For me, a treacle tart is the epitome of comfort food, especially with the nights drawing in and the temperature outside dropping of an evening! Continue reading “Treacle tart with a hint of orange”

Coronation chicken vol-au-vents

While vol-au-vents are wonderfully retro, using Coronation Chicken as a filling makes them even more so! But Coronation Chicken is such a great thing to eat. Continue reading “Coronation chicken vol-au-vents”

Spiced smoked haddock vol-au-vents

Vol-au-vents never fail to excite me when I eat them!  For me they have always been absolute must as part of a buffet. Continue reading “Spiced smoked haddock vol-au-vents”

chicken, tarragon & roasted onion pithivier: a feast using left-overs!

Essentially a posh “roast dinner in a pie”, this is made using left-over roast chicken flavoured with an instant tarragon sauce and filled with other extras from a roast dinner made the day before. Continue reading “chicken, tarragon & roasted onion pithivier: a feast using left-overs!”

Chouxnuts 2: chocolate & cherry flavour

I made a savoury version of these deep-fried choux pastry doughnuts a while ago (recipe here) but this time I felt like going down the sweet route. I always have jars of dried cherries, some macerating in Amaretto and some in other liqueurs, and there is always chocolate to be found around the kitchen(!!), so a chocolate-cherry version was called for. Continue reading “Chouxnuts 2: chocolate & cherry flavour”

Roasted cauliflower cheese tart

If you love cauliflower cheese you really must make this tart! I have been making this particular tart for well over a decade, inspired initially by a savoury crumble I ate at a restaurant. Continue reading “Roasted cauliflower cheese tart”

Salmon & mushroom coulibiac

A very firm nod towards the classic dish of a few decades ago, this is an easy bake to throw together and is excellent served for a special occasion. Wonderful served warm with a salad or steamed vegetables, it is also excellent served cold; I must confess, I often make this for picnics. Continue reading “Salmon & mushroom coulibiac”