Angel food cake, light as air and fat-free. It’s like eating cloud. Really sweet cloud. But surprisingly, it can be sliced and layered, filled with cream and fruit and curd without fear of collapsing. What it is basically is a butterless, fatless, egg yolk-less sponge. Airy-fairy.
Perfect apple pie with homemade pastry and apple and raisin filling. I have twisted the classic a little by making sweetened crust but if you use tart cooking apples and not a lot of sugar in the filling, it creates a nice balance.
Savoury breakfast muffins with bacon, apple and cheese. I adopted this recipe from Nigel Slater who uses ham in his muffins. Say what you will, bacon always wins over ham at breakfast time and these things are meant for breakfast.
Bagels with poppy and sesame seeds - as good as in New York or Montreal. Anyone who knows a thing or two about bread, dough and things yeasty will work out that if you stick a bit of yeast dough into boiling water...
Baked oatmeal breakfast casserole with buttermilk and your favourite jam. Breakfast is so controversial these days that I don’t know if I dare post this recipe under the ‘breakfast’ tag.
Banana fried with bacon and a drizzle of maple syrup, a great breakfast on its own or on a toasted slice of sourdough. Let’s be honest: this is not a major culinary discovery. It’s not a new umami, raw fish, salted caramel or cooking things in Coca-Cola.
Blueberry buckle cake with wholemeal flour and quinoa and oats topping. That of course refers to the way the topping buckles on top of the fruit in a wavy manner. Very descriptive. I think I’ll adopt it now, especially that the blueberry kind is the most common buckle and that is my firm favourite.
Blueberry poppy seed cake, easier to make than a pie and delicious warm or cold. It is a pie of sorts or a tart, or flan, with the filling surrounded by a golden brown crust.
Christmas turkey - wonderfully moist, brined for 36 hours, worth every minute of the effort. Some other points worth bearing in mind: don’t cover it. It will steam instead of roasting. But by all means pour some liquid into the tray so it cooks in slightly moist environment.
Cauliflower cheese with spices, garlic and creamy sauce. Interesting thing about comfort foods is that they usually tend to be quite bland. I guess when it's cold outside or you're feeling a bit down you don't fancy stimulating senses too much.
My take on chicken Caesar salad has chicken fried in breadcrumbs and the best dressing. Purists and critics might comment that it’s a Chicken Nugget Salad, not Caesar. So be it. Damn tasty. Might be a hit with kids if you stick to that name.
Slow cooked chili con carne with beef and red and white beans. This is one hell of a contentious dish. First off, the name is wrong: purists call it just chili. Second, the provenience.
Double chocolate muffins, wonderfully gooey in the centre and a doddle to make. These little things will surely be firm favourites with whoever you make them for, builders or not. Incredibly easy to make it must be said - you needn’t even take care not to overmix like usually with muffins.
Chocolate whoopie pies with marshmallow frosting. The classic is chocolate but they come in other flavours: vanilla, raspberry, red velvet or pumpkin. The filling should be marshmallow (made with Marshmallow Fluff if you’re in New England), but cream cheese, buttercream or chocolate all acceptable too.
Classic Caesar with chicken, bacon, Parmesan croutons and anchovy dressing. Anyway – nice and not too anchovy dressing, best ever croutons, meaty fresh lettuce and good quality roast chicken.
Soft cookies made with condensed milk, with added chocolate chips and cranberries. These things are truly disgustingly nice (there should be a Disgustingly Nice category on Fiend, don’t you think?), unbelievably easy to make and keep, if you let them.
Savoury muffins with sweetcorn and bacon, with plain flour and polenta in the mix. A little bit like old fashioned corn fritters except baked into muffin shapes. The recipe comes from Dan Lepard’s ‘Short and Sweet’.
Simple and easy cranberry sauce to serve with your turkey. It can be made well ahead of time as it stores well in the fridge. If you prefer it a little tarter, reduce the amount of sugar.
Creamed corn with blue cheese and fresh ripe tomatoes. Creamed corn in fact is now my number one method of cooking corn and that’s how I’ll continue until the end of the summer and beyond – it’s gorgeous.
Deli bread - slices beautifully, moist and flavoursome thanks to the addition of onions and mashed potatoes. This is a perfect loaf for salt beef or pastrami sandwiches. Chop up some gherkin on top and mazel tov!
Deli style rye bread with caraway seeds, great for sandwiches and excellent for toasting. Leave out caraway if you don’t like it!
Golden Gate bridge rolls - white sourdough bread rolls, crusty and chewy. Now since approximately 2005 I have not bought a loaf of bread in the shop unless in high emergency or to measure up competition. But I saw and fancied some perfectly square and smooth, pale golden bread rolls they had there and of course: ‘I wonder how they are made?’
St. Louis gooey butter cake made from scratch, with the best gooey buttery topping. The gooey butter is sold as breakfast pastry and there are two variants, fiercely defended by the respective factions. One: ready cake mix and a cream cheese topping sounds lovely and easy but the yeast base and buttery sugary goo on top appeals to me with the force of the original.
Cinnamon honey buns glazed with butter and honey, made from sourdough. Sure enough, honey buns recipes galore out there. And the most interesting fact about them is that they seem to be much valued prison currency and I’m not using any slang here.
Island buttermilk cake: no eggs, no butter, just fresh berries and the magic ingredient - buttermilk. The cake originates from Cranberry Island Bakery in Maine which sadly is no more. Huge shame as their defunct Facebook page also shows some divine whoopies.
Festive Krantz cake with chocolate and walnut filling - quite unusual. No idea what its name means and no, it’s not the same as Kranz – creamy ‘crown’ cake. I found my recipe in ‘Baking with Passion’ by Dan Lepard and Richard Whittington.
Mac n cheese with leeks in cheesy béchamel sauce - the ultimate comfort food. Kraft introduced the quick and ready mac in a box in the 1930s during the Great Depression. But if you want to be posh you can call it pasta Mornay.
Meatball casserole with courgettes, red peppers and tomato sauce. So okay, wait until you’ve made so many meatballs for one dinner you’ll have a pile left over for a casserole for another.
Muffins with orange curd and chocolate ganache filling. Muffin mix is dead simple, I’ve made this mix with blueberries, raspberries, chocolate, orange zest and it works. Orange curd was organic and not too sweet – what could go wrong?
Oatmeal raisin cookies, buttery, chewy and delicious. I recently realised I’ve been obsessed with oats. Porridge and I go back to before anyone else was interested in cooking oats first thing in the morning.
Oven baked fish in panko breadcrumbs with baked string fries - a healthier version of fish and chips. The baked fish and chips is all right, plus you’re not stinking out the kitchen or splattering everything in grease and plugging the sink with oil. But don’t expect it to for ever replace your deep fried haddock or cod in crispy batter.
Parker House rolls, created in the famous Boston hotel, are soft and buttery. They look a bit like Pacman and infuriatingly open up whilst being baked. Very, very nice though – all that butter doesn’t go in there for nothing.
Pistachio and chocolate chip cookies - chewy inside and crunchy around the edges. No brainer how to make them, is it? Mix the brown with the white sugar, add enough butter and just a little flour and you’re in business.
Plain scones, or biscuits as they are known in America. This version has cheese in it but a couple of spoonfuls of sugar and some cinnamon will make a decent sweet version.
Pork parmigiana, with pork tenderloin cutlets fried in breadcrumbs, then baked in tomato sauce and mozzarella. My reservations were all blown: pork will be tough? Meltingly tender if you mallet it into behaving.
A classic pound cake also known as quatre-quarts or madeira. You don’t need to frost or layer it, there are no raisins thrown into the mix, no chocolate goes near it and the only adornment should be a discreet dusting of icing sugar - or a lick of good jam.
Pumpkin pie with crust made from scratch and a cranberry layer. What do you know? It is an improvement – and marrying the festive, autumnal couple clearly produces a stable relationship.
Red velvet cake frosted with a cream cheese, mascarpone and whipped cream filling. It’s an excellent cake, totally suited for a birthday, layered and all, frosted and decorated – a beauty.
Incredibly tasty famous San Francisco sourdough bread - baked using two different methods. The recipe comes from ‘Baking with Passion’ by Dan Lepard and Richard Whittington.
The best chocolate cake with dark chocolate frosting. Now what we’ve got here is a shortcut to the best birthday cake ever.
Snickerdoodles, butter cookies with cinnamon coating. Make them with kids so they roll the dough balls in sugared cinnamon like dung beetles. Also tempting to add choc chips – but then you’d turn the funky snickerdoodles into plain old choc chip cookies which would be a shame.
Tartine style sourdough country bread made from scratch. Tartine is brilliant – if you know your way around flour, water and levains, give it a go.
Triple chocolate chip cookies, chewy inside and crunchy around the edges. What a sadistic recipe this is! It comes from NY Times Cooking, which I unreservedly trust, but this is (excuse the lame pun) taking the biscuit (cookie). 24 hours’ wait for the first cookie? They are having a laugh.
Tartine sourdough loaf with toasted walnut chunks. Squirrels have dug holes in my lawn, the sure sign of autumn. I don’t blame them much – they manage just about to scuff the grass and topsoil, puny diggers they are.
Raspberry muffins with white chocolate chunks. Muffin is not a biscuit. It's not a cake. It's not quite breakfast fodder. It's this weird cakey thing that you grab when on the go, when hungry but its not lunchtime.
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