Savoury tarte Tatin with confit tomatoes. Tomatoes are generally rubbish through three quarters of the year in the non-Mediterranean part of Europe. Tasteless and watery, with thick skins and not much flavour.
Homemade German pretzels, or Laugenbretzeln sprinkled with salt crystals, soft and chewy inside and brown glossy outside thanks to a dip in lye or baking soda solution before baking.
Traditional panettone made on sourdough starter known as lievito madre or pasta madre in Italian. Step-by-step recipe for classic panettone with gorgeous sugar glaze.
Traditionally Simnel cake was a rich yeast cake, with marzipan layer inside and marzipan topping. This adapted Victorian recipe is made with yeast dough nad homemade marzipan.
Black rye bread with treacle, seeds and sultanas, easily adapted to be gluten free. Swap the bread flour for a white spelt, in which case possibly replace dark rye with light, so the texture isn’t too ‘short’.
Chewy and crispy chocolate chip cookies with white and brown sugar. These are triple choc, but you can add the chocolate chips of your choice: dark or white or milk.
Triple chocolate profiteroles, made with choux pastry filled with Chantilly and chocolate mousse, glazed with white and dark chocolate sauce.
Twice baked cake with filling of lightly roasted fresh apricots – an ingenious idea of a sponge pie, cake with baked-in filling, all-baked layer cake. And it’s as easy as it is delightful.
Upside-down cherry cake with fresh cherries and buttery sponge, baked in a tart or flan case. That way the ratio of fruit to batter is more balanced!
Mini heart shaped sponge cake for Valentine’s Day. A cute and easy Valentine Victoria sponge sandwich filled with jam and whipped cream, made with a heart shaped cookie cutter.
Vanilla chocolate cupcakes with meringue buttercream frosting. These are good though for a dinner party dessert: you dish out individual items which is neat and stops people from devouring the whole large cake in one sitting.
Venetian carrot cake, gluten free carrot cake with pine nuts and a handful of boozy raisins. This is a lovely cake, squidgy and wet (‘wet’ being the word I’m campaigning for to replace the hateful ‘moist’).
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.
White chocolate kladdkaka. Swedish 'sticky cake' can be made with white, milk or dark chocolate.
Best hot cross buns ever: wholemeal, with tons of raisins, piped crosses and delicious sticky honey glaze. There’s no better spring breakfast than a buttered hot cross bun.
Wholemeal sourdough loaf on rye starter. This is mainly aimed at those people who harbour pots and tubs of weird gunk in their fridges.
Wholemeal sugar-free ricotta cake with honey and poppy seeds. This cake doesn’t require much lobbying as it has many virtues: wholemeal cake! sugar-free! with poppy or chia seeds for crunch!
Wholemeal seeded bloomer made with a mix of white and whole wheat flour and plenty of seeds. Jim Lahey's no knead bread recipe is adapted here to make a seeded bloomer.
Wholemeal seeded sourdough loaf baked in a Dutch oven. It’s a very very decent loaf of bread, crusty all right, with open crumb as they say on expert forums - that’s air bubbles to you and me.
Bread leavened with wild yeast water made from fermented dried figs. Pure magic. Possibly the most organic, natural and fascinating way of creating food. It’s no longer fermentation – it’s alchemy.
Zimtsterne are German cinnamon and almond star-shaped cookies baked and gifted during Advent and Christmas. Tiny, dainty and naturally gluten-free, they are like an edible sweet snowflake!
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