Pork & prawn jiaozi (spiced steamed dumplings)

Sticky, spicy and packed with flavour, these steamed dumplings are fairly easy to make and always go down a storm. They can be made ahead and frozen, to be steamed straight from the freezer. Continue reading “Pork & prawn jiaozi (spiced steamed dumplings)”

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Stilton cheesecake with balsamic & honey roasted shallots

Stilton, shallots and balsamic vinegar are great bed-fellows, and they come together beautifully in this savoury cheesecake in which creaminess, sharpness, sweetness and sourness all come into play. Continue reading “Stilton cheesecake with balsamic & honey roasted shallots”

All about scones: sweet and savoury!

Freshly made scones with cream and home-made curd or jam is one of life’s best food pleasures. But savoury scones are also very exciting both to make and to eat. This post gives a selection of my recipes for both sweet and savoury scones. Continue reading “All about scones: sweet and savoury!”

Brie scones with bacon jam

Brie and bacon: a marriage made in Heaven. These savoury scones, pairing these two wonderful flavours are so simple, so moreish and are so loudly calling out to be made!

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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”

Parmesan, basil & toasted pine nut canelés

A savoury variation of my lemongrass and ginger canelés,  these are essentially pesto 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 canelés”

Bread: tips & ideas for the novice home baker and upwards!

This post, focusing on bread making, is part of my Baking tips page, along with tips for macarons, croissants, cake decorating ideas and pastry.

Continue reading “Bread: tips & ideas for the novice home baker and upwards!”