While I'd intended to do something daring with whole spelt, cultured butter and laminations on my day off a forecast of a humid 37°C had me slightly hesitant, and when someone went and mentioned salted fennel custard, well, who was I to pass up on that?...
Read MoreIt's Dutch, baby
The disconcertingly-named Dutch baby is yet another of those transatlantic conundrums that sits squarely in the 'same thing, different name' corner of baked goods (as opposed to the 'same name, different thing' corner, of which biscuits are a prime example). Originating in Germany as pfannkuchen, the recipe was then popularised...
Read MoreBreakfast cake
Since baking this at the beginning of the week I've been contemplating how best to start this post but in truth, I actually have very little to say on the subject of banana bread. For one, it's not bread, so if you can't embrace the fact you're eating cake for breakfast then please move along, there's nothing to see here...
Read MoreOctober Nosh
Italian feasts, Moroccan salads, and some fermented Russian bread juice. Just some of the plates hitting the tables for this month's K&S nosh...
Read MoreA dangling conversation
Conversations were thought to have come about during the late 1770's, when these sweet little tarts were created to celebrate the publication of Madame d'Epinary's book, 'Emilie's Conversations'. Served at a function touting quite the attendance list, rumour has it that...
Read MoreA handy dessert
Having dabbled once or twice in the construction of the humble iced sandwich I've always wondered: what makes the perfect cookie base? Presumably you want something relatively crispy so that you don't end up with a handful of soggy mess. But by the same token, make it too crunchy...
Read MoreThe agony of offcuts
Most bakeries have a few ways of up-cycling their croissant dough scraps: working it into the next batch, or making cruffins or pain au raisin to name but a few. I'd come across croissant (butter) bread once or twice during past visits to the UK, but being something that rarely (if at all) features on menus here I'd kind of let the idea fall by the wayside. That was until...
Read MoreSeptember Nosh
A short summary of what's been happening at Keeler & Spon and this month, it's all about the bread...
Read MorePracticing Snegle
If there's one thing I could change about Melbourne's booming breakfast scene it would be the savoury snack. Sweet treats we've got well and truly covered, and if you've time to sit down for a full plate then there's more egg-centric options than you can poke a stick at. But if you're after something small and savoury there's toast, perhaps an egg-filled bun or muffin, and that's about it...
Read MoreAugust nosh
Soups from the Ukraine and some classic London bakes - a quick look at what's been cooking in the K&S kitchen this month...
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