Types of olive oil, Jamie’s Italian & my recipe for smoked mozzarella focaccia!

This is a post in collaboration with Jamie Oliver and his Jamie’s Italian restaurants, demonstrating the different types of olive oil and how to use them in cooking. I have also included my recipe for smoked mozzarella and rosemary focaccia. Continue reading “Types of olive oil, Jamie’s Italian & my recipe for smoked mozzarella focaccia!”

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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”

Gluten-free orange & blackberry polenta cake: Macmillan’s World’s Biggest Coffee Morning

I love it as a blogger when you get food ideas and occasionally recipes to try out, and when it is for a great cause, I love to be involved and do my little bit.  Continue reading “Gluten-free orange & blackberry polenta cake: Macmillan’s World’s Biggest Coffee Morning”

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”

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”

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”

Roasted Garlic Breadsticks

Roasted garlic, with its squidgy, sweet intensity, is a great addition to any bread; I often mix several bulbs worth into a standard bread dough after its first rise resulting in a bread with random, but not too infrequent, jewels of heavenly garlic. With these breadsticks, small bursts of sweet garlic punctuate each mouthful beautifully and the subtle Parmesan flavour adds depth without dominating. Continue reading “Roasted Garlic Breadsticks”