The use of whole-grain flours in baking is becoming increasingly popular, and while much of the focus has been in relation to dieting fads and the need for gluten-free alternatives, I enjoy them for the different textures, flavours and levels of complexity that they bring...
Read MoreAn unintelligible conversation
One of the pleasurable things about my temporary life space has been having exclusive access to a well-stocked kitchen garden, and while I'm still bumbling my way through learning to "grown your own" and weathering the perpetual onslaught of greeblies, the Brussels sprouts, chard and rocket are all flourishing, there are florets appearing on the sprouting broccoli, and the vivid, sturdy leaves of celeriac are just starting to poke through...
Read MoreAutumn brioche tarts
Browned butter, brioche, quince - one of my all-time favourite baking holy trinities. But while I continue on with figuring out the ultimate way to combine them, why don't you settle back and enjoy something I've made in the meantime; one of these delightful little autumn brioche tarts?...
Read MoreA steadying pud
When last I packed up and moved house the significance of it all didn't really occur to me. I was changing careers, the house needed sitting and so my taking the reins for a short while was a comfortable fit for everyone. But as the dust settled and I had time to take in my surrounds I became conscious that I had in fact returned to the place I last retreated when the world fell apart...
Read MoreYou say scone, I say...
Growing up dad and I spent a lot of time cooking together. It was our thing to do on weekend visits, to stand working side-by-side, just doing something we both enjoyed. Scones were one of our favourite go-to's, not just because there are few things better than a fresh warm scone smothered in jam and cream, but because they were simple enough for a kid to manage, and made from such basic ingredients that they could usually be whipped up at a moments notice should the craving arise...
Read MoreBread board: Cider bread
After a few intensely sweet weeks it was time to follow-up on some savoury baking options, one of which was this slightly embellished version of a simple and quick beer bread...
Read MoreBreakfasting on bagelach
The bagelach, also known as a cheese bagel, is a traditional Jewish breakfast pastry that is in fact nothing like a bagel at all...
Read MoreTwisted dough
As you know, a good bun is a baked treat towards which I'm particularly partial, and one challenge I've been meaning to take for some time is in learning how to shape kardemummbullar...
Read MoreA delicious biscuit
There are times when life gets a bit frantic, be it big decisions pending or a deadline looming large. The workload lifts to another level and all of a sudden you're left feeling outpaced, over-stretched and as though you're flying by the seat of your pants...
Read MoreBread board: Comfort bread
As the cooler weather settles in and I begin to adjust to the deliriously early hours of a baker's life I've come to appreciate more and more the comforts of having breakfast at home. To potter about aimlessly, somewhat dishevelled and unkempt. To pause idly over the steam swirling up from my cup, idly window gazing as uncounted minutes go by. No place to be, no rush to be had...
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