Panzanella: arguably one of the finest salads in the world!

Great food does not need to be at all complicated or time-consuming. Sometimes the combination of humble ingredients can become something quite majestic.

Continue reading “Panzanella: arguably one of the finest salads in the world!”

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Garlic & rosemary fougasse bread

Fougasse is such a lovely bread, with a very crisp, shattering, crust and a soft interior. It is especially great as a tear-and-share bread, but I invariably find that once I get my hands on fougasse, sharing is a difficult option!  Continue reading “Garlic & rosemary fougasse bread”

The new Andrew James Chef’s blowtorch: product review

I am a huge fan of kitchen gadgets, but with any prospective gadget, I always try to weight up if it is likely to get used only a few times before being relegated to the back of a cupboard (joining the popcorn maker, milk frother and various others I have amassed over the years….!) Continue reading “The new Andrew James Chef’s blowtorch: product review”

Bruschetta: when simplicity reigns!

Bruschetta is one of those things that cannot fail to put a smile on my face when I eat it. Perfect as a starter, served with barbeque food or just as a light bite at any time of the day, one slice is never enough. Continue reading “Bruschetta: when simplicity reigns!”

Roasted onion, chorizo & Parmesan focaccia

I have posted several focaccia recipes on this blog, and while I make my roasted garlic focaccia many times more than any other flavour, I do like to play around a little. This time, I used ingredients lurking around in the fridge and the larder! Continue reading “Roasted onion, chorizo & Parmesan focaccia”

Chilli Jam

This is one of the easiest preserves to make and it tastes wonderful.I always make a large batch towards late summer once the chillies are ready in the greenhouse. It is a great way to use up a glut of ripe tomatoes, but this chilli jam works very well using tinned tomatoes. Continue reading “Chilli Jam”

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 are sliced cucumbers, bathing happily in a sweetened and spiced vinegar. Continue reading “Bread & butter pickles: spicy, sweet cucumbers”

Two flavours of savoury biscotti

As moreish as sweet biscotti unquestionably are, savoury biscotti are in a slightly higher league for me, but then more-ish savoury food is one of my weaknesses! Continue reading “Two flavours of savoury biscotti”

Cauliflower cheese & roasted garlic bites

Cheesy, garlicky and intensely savoury, these deep-golden little bites are a cross between mini muffins and soufflés. They are great eaten warm as canapés or just to graze on as a snack! Continue reading “Cauliflower cheese & roasted garlic bites”

Parmesan, basil & toasted pine nut cannelés

A savoury variation on my lemongrass and ginger cannelés,  these are essentially pesto cannelés (or canelés!), and are fantastic as light canapés when served warm. They have a thin exterior crust with a soft interior, bursting with flavour.

Continue reading “Parmesan, basil & toasted pine nut cannelés”

“deconstructed pesto” sourdough loaf

 

To be honest, my heart usually sinks whenever I see the word “deconstructed” on a menu: rarely do such dishes seem to add anything new after all that tinkering with a classic! But in a very tongue-in-cheek way I felt I had to flirt with this trend in this bread in at least the title of this recipe! Continue reading ““deconstructed pesto” sourdough loaf”

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. Continue reading “Roasted garlic, red pepper & parmesan bread “flower””

Roasted garlic, rosemary and Parmesan focaccia

A rustic, but immensely satisfying focaccia, using three of my favourite savoury flavours: Parmesan, garlic and rosemary – very much a case of allowing simple ingredients to shine. Continue reading “Roasted garlic, rosemary and Parmesan focaccia”

Simple caraway & cumin flatbreads with baba ghanoush

These simple flatbreads are wonderful with a full-on dip to dunk into with gusto. My dip of choice here is baba ghanoush, a wonderfully smoky aubergine dip. Continue reading “Simple caraway & cumin flatbreads with baba ghanoush”

Thai prawn bites in a coriander & sesame seed pastry

Juicy marinaded prawns in a coriander and sesame seed pastry make wonderful nibbles and are very easy to make. They are excellent served hot or cold. Continue reading “Thai prawn bites in a coriander & sesame seed pastry”

Focaccia: higher hydration, no knead

This is my take on a standard focaccia, going for a higher water content than many recipes, handling the dough differently and letting the dough sit in the fridge overnight for its first prove (bulk fermentation) to really develop its flavour. Continue reading “Focaccia: higher hydration, no knead”