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KEELER & SPON

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KEELER & SPON

  • ABOUT
  • RECIPE INDEX
  • TPB ARCHIVE
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Pain d'épices

August 29, 2014 Emily Hart

A French kitchen classic, pain d'épices is one of those delicious cake-masquerading-as-bread treats that covers all bases from the indulgence of a leisurely breakfast to that cosy afternoon on the couch with a good book and long pot of tea...

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In Classics Tags Cakes & Muffins
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Pistachio olive oil cake

August 22, 2014 Emily Hart

A little while ago my incredibly lovely and generous neighbours gave me some of their olive oil, made from their very own olives, hand-picked and pressed from a small orchard of trees they keep a few hours north of the city...

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In Everyday Tags Cakes & Muffins
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Walnut quince squares

August 15, 2014 Emily Hart

The first home I lived in was the best place ever to spend one's childhood. A large rambling home in a small country town there were rooms aplenty, a big leafy yard, and a small paddock with space enough to run chickens, milking goats and ducks. There was a wood pile and vegie patch, cubby house and sandpit, and enough secret little...

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In Everyday Tags Biscuits & Slices
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Bread board: A loaf for cheese

August 8, 2014 Emily Hart

Taking a step up from baking soda to working with some everyday, commercial yeast, this week's bread is a simple loaf of the fruit and nut variety. Studded with figs, roasted hazelnuts and fennel it is only faintly sweet, making for a nice variation on fruit toast and a wonderful accompaniment to wine and cheese...

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In Everyday Tags Breads & Doughs
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Lemon soda bread

August 2, 2014 Emily Hart

A while back when I posted a recipe for cider bread a reader questioned why you'd bother with such things when you could be eating sourdough instead. It's a fair point, naturally leavened breads are by far my favourite when it comes to both texture and flavour, but there are also two very solid reasons why I like to keep soda bread in my baking repertoire...

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In Everyday Tags Breads & Doughs, Breakfast
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Salted honey tarts

July 25, 2014 Emily Hart

Salt, sodium chloride, is one of the world's more common minerals with one of its constituents, sodium, being the sixth most abundant element on Earth. Essential for animal life and human health, salt plays a critical role in moving water around the body to maintain fluid balance, and is necessary...

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In Indulge Tags Pies & Tarts
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The perfect scone

July 19, 2014 Emily Hart
Scone_1.jpg

Every baker worth their salt should have a good scone recipe and, by Jove!, I think I've found it...

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In Classics Tags Biscuits & Slices, Jams & Confections
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The knights who say Knish

July 11, 2014 Emily Hart

Originating in eastern Europe, the knish is a traditional, potato-based snack also common to North America, where it was first popularised by the newly-settled Polish and Jewish communities...

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In Everyday Tags Pastries, Savoury
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Bread basics: Flour

July 2, 2014 Emily Hart

As a follow-up to one of my earlier posts discussing the role of autolysis in bread making, I thought it would be worthwhile to go through the various components of flour (specifically, wheat flour), and identify how each impacts the functionality of this ingredient fundamental to the process of baking bread...

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In School Tags Writing & Research, Breads & Doughs
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The Holy Trinity: Mark I

June 27, 2014 Emily Hart

Autumn is a happy time for bakers. It's cooler, there's less humidity, and while it may take a bit of coaxing to get the levains up and going, all-in-all it's a pretty lovely time to be in the kitchen. For me it's also the season of favourite ingredients and, ever since these tarts, I've been thinking about how to pull some of these together into a shortlist of ideal baked treat combinations...

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In Indulge Tags Breads & Doughs
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  • Savoury (90)

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