Lemon butter cake, soft and spongy, made with condensed milk and flavoured with lemon zest. I love this recipe: it calls for 125g condensed milk which is about two thirds of a tin. And what with the remaining milk, you don’t want to waste it, do you? And the cake is quite nice too.
Pound cake with lemon syrup drizzle and light icing glaze. This was a super-disappearing cake – only a few crumbs were left by Sunday afternoon.
Lemon, polenta and almond cake, moist and crunchy. It’s also gluten free and while that’s incidental in my books, it could be a top asset in others’.
Lemon ricotta cake Italian style. This is a very good baked cheesecake, not overly cheesy and not too sweet. I’ll say whack in even more lemon – it doesn’t come through that much.
Light rye bread with linseed, sunflower and pumpkin. Rye bread is a totally different story than wheat. Where wheat bread is fluffy, rye is stodgy. While white loaf is crusty, rye is practically all crumb. Wheat best fresh, rye has to stand overnight in order to even slice it.
Condensed milk cake with vibrant lime flavour: easy, tender and buttery like a good pound cake. You can put that tin from the back of the cupboard to good use!
Lime marble cake with lime syrup drizzle. Limes both smell and taste gorgeous. The best bit in making this cake was grating the lime zest. Well – almost the best bit. Eating it isn’t bad either.
Lime yoghurt cake with pistachios and rose water flavoured drizzle. Aren’t yoghurt cakes gorgeous? And so easy – you just throw everything into a bowl and mix a bit, not even too much. I believe French children learn to bake those at pre-school age.
Linzer torte, hazelnut shortcrust tart with raspberry filling. Linzer torte is the flagship Austrian tart/pie: my grandmother was brought up near Linz so it’s close to my heart. Hazelnuts are obligatory; toasting them isn’t, so if you can get hold of ready-ground nuts, I’ll forgive you.
Lumberjack date and apple cake with caramelised coconut topping. Try as I might, I can’t trace the origin of lumberjack cake or why it is called thus.
Mouchous, traditional macarons basques, easier to make than the Parisian variety but just as delicious though presented individually and quite rustic compared to Paris macarons.
Classic French madeleines, buttery and melting. The cookie is lovely – and don’t listen to the evil people who tell you it’s all right to make madeleines with whole eggs.
Malt vinegar rye bread with coriander and caraway seeds. It keeps well especially wrapped in oiled paper but when it goes slightly dry by all means stick it in the toaster, just not for a long while. Delicious. And it's not fluffy, that's for sure, but far from stodgy.
Crusty and chewy French dimple rolls with whole grains and malted wheat flakes. A recently refreshed sourdough starter, malted flakes or powder, some whole grains and a dimple.
Light granary bread made with half and half malthouse (malted grain) flour and white bread flour. Basically - the bread 'with bits', it's as tasty as it's healthy.
Easy malthouse or granary loaf. This is a wonderful loaf using whole grain flour, baked in a Pullman tin but just as good in an ordinary loaf tin. Makes the best toast in the world.
Maple shortbread bars with almonds and pistachios. I like nuts but pecans and walnuts are probably my least favourites so I replaced them with what I like best: almonds and pistachios.
Muffin-shaped buns made from rich yeast dough, filled with home made marzipan. I baked them in a bun tin, a muffin tin will work just as well but they can be simply placed onto a baking sheet and will keep their shape.
Mascarpone blueberry cake, rich and velvety with a tangy flavour from the blueberries. Mascarpone works lovely in this recipe; especially that it also has blueberries in the mix - both things my firm favourite.
Meringue kisses: pink coloured mini meringues, filled with white and dark chocolate ganache. It’s not all fun making them though – meringue has the tendency of going its own ways, clinging to everything but the inside of the piping bag.
My recipe for mince pies has the best shortcrust pastry and the nicest mincemeat filling - easy to make too. They go back to the times of crusades and the Middle Eastern approach to sweet and savoury, mixing meat with spices, fruit and nuts.
Mini gateaux bretons, individual breton butter cakes with jam filling. Breton butter cake, or gateau breton is one of the best things to come out of northern France.
Mini Pavlovas - individual meringues with whipped cream and fruit toppings: passion fruit, pomegranate and raspberry. Simple – and gorgeous. Any time of year. And what’s more important – small meringues are much easier to bake than a whole big Pavlova.
Festive Stollen with sweet, spiced poppy seed filling. Poppy seeds make such a fantastic festive filling for breads, cakes and little bites that it’s a shame they are not more popular in the bits of Europe west and south of Dresden.
Wholemeal Scottish morning rolls with ale and honey. Perfect rolls for breakfast. Plan ahead as the sponge needs to prove overnight or up to 18 hours and then you might want to either chill the dough to shape rolls in the morning, or even chill the shaped rolls.
The best, darkest, gooey-est chocolate cake ever – so I’ve called it Morticia’s cake. A bit of effort involved, separating eggs and folding the batter carefully but the end product is pure Addams Family.
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?
No knead bread is a good start for breadmaking deniers. I’m only going to ask you one question: have you got a cast iron casserole? If the answer is yes, you’re in business. This bread can be the first you’ve ever made.
Boller - Norwegian raisin buns with cardamom flavour and a shiny glaze. What can be nicer for breakfast than a fresh from the oven – or toasted – buttered bun? Okay, a scone. Or a croissant. Or a full fry-up. Let’s leave it there.
Oatmeal biscuits, the healthiest cookies, sprinkled with pinhead oats. They are gluten-free and only contain three spoonfuls of sugar. Definitely good for your gut with all the fibre, but oatmeal apparently also lowers bad cholesterol levels while providing bags of nutrients.
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.
These cereal and dried fruit bars make fantastic breakfast. You can have a scrambled egg. Boring, I know, but so good for a weight-loss-régime (no bread just egg – harsh!). You can have cereal or my favourite combo...
'Porridge' bread made on a base of oats, honey and seeds. I call it ‘porridge bread’ because you soak the oats with the seeds the night before. The starter sitting around overnight gives the bread great flavour. And the honey makes it extra tasty.
Old fashioned apple cake with brown sugar frosting. We used to have two apple trees in the garden: one eating, one cooking, fruiting every other year each, in alternative years – a perfect arrangement.
Olive, caper and seaweed crackers, savoury biscuits with a unique flavour. Savoury biscuits are always such a hit. Forget crisps – they’ll just give you a guilty feeling as they are the Top Villain of The Unhealthy.
Orange and lavender quatre-quarts cake - great combination of orange and a strong unusual flavour of lavender. One of the easiest cakes to bake. Four quarters: there are only four basic ingredients and they are mixed together in equal parts.
Orange macaroon cake with dessicated coconut and orange liqueur. This is a glorious cake. Just the right moisture (wet), orange flavour fantastic (no, can’t be less), and slightly chewy on account of the coconut.
Orange and spice muffins with candied citrus peel. These smell lovely while they’re baking – orange-and-spice, Christmas-just-around-the-corner aroma.
Tartlets with ricotta and almond filling, topped with candied orange slices. I can’t honestly say which filling is nicer – the bonus about the ricotta one I guess that you can stick the leftovers into a buttered and floured ramekin and bake for a mini cheesecake.
King Oskar II cake - almond macaron style cake filled with buttercream. Apparently they sell them in Ikea, frozen, and tasty to boot, alongside the meatballs and pickled herring. I adore Swedes and Swedish food but detest Ikea.
Pain de mie, French sandwich loaf baked in a Pullman tin with a lid. This is fantastic bread by the way, tasty, even more so by replacing all-white with a little wholemeal flour in the mix and using, of course, fresh yeast which does make a difference to the rise and the taste.
Pandoro, Italian festive 'golden bread', the sweet buttery panettone's rival. Come on, Italians - just have both. I’m having both this year, although my pandoro is baked in a panettone tin - and my recipe is a somewhat hacked version of an Italian one.
Panettone - classic Italian Christmas sweet bread. Yes – it’s doable. A word of warning though: it’s a fickle, capricious beast in the truly Italian style, la donna è mobile and so is panettone.
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.
Parsnip and orange cake with cinnamon and raisins. Very similar to carrot cake though not quite as moist, it’s good enough to bake at Christmas instead of the fruit cake.
Partybrot, traditional German sharing bread, white and brown pull-apart rolls. It's bread baked in Germany and Switzerland, tear 'n' share rolls perfect for potluck.
Passion fruit cake with crunchy coconut crumble. Passion fruit, or maracuja, are the nicest smelling and flavoured fruit on earth. Does the flesh have to come wrapped around those crunchy pips though?
Plain scones with pineapple flavour, soft and light. There is no butter in the mix and pineapple juice instead of milk. It turns out you can make scones pretty much out of anything.
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