A Few Baking Tips
[…] apologise if you are an experienced and talented baker. If you do not need any baking tips, skip to the end of this post where you will find a recipe for […]
[…] apologise if you are an experienced and talented baker. If you do not need any baking tips, skip to the end of this post where you will find a recipe for […]
[…] for the rest of the year, as it works brilliantly with lemons too. For more baking tips please see this journal post. Lemon Olive Oil Polenta Cake This cake works just […]
[…] trianglular treat. This filing recipe was adapted from Marcy Goldman’s A Treasury of Jewish Holiday Baking Either or both of these fillings are a Purim treat. For the Pastry 240g […]
[…] me to engage more with the creative process. As a result so much of my baking during the Corona Era put the Kitchen Aid on sabbatical with sweet treats that […]
[…] them a go. Like Jacques Torres winning cookie recipe, strong flour (usually used for bread baking) is the key to ensuring the cookies hold their shape. Much tinkering and many […]
[…] Street Chocolate. Over the next few months I'll share famous recipes from the bakery alongside my favourite creations with their chocolate, sharing tips and tricks for baking success along the way.
Today’s cake is a sweet tribute to the woman who infused my love of baking, cooking, gatherings and sharing. I am posting it here, in the middle of lockdown, as […]
[…] bake. I spent a good portion of a lockdown amusing myself with the challenge of baking absolutely everything in my favourite cast iron. Given my prolific pan baking, I was […]
[…] out for a change). I know this makes me fickle. And appear unfaithful to those baking gurus who I adore. But I do return to old classics time and again […]
[…] buttery and delicate. The dough here requires a little resting time to firm up before baking to ensure these perfectly crispy edged tender rounds hold their shape. However, the resting […]
Luckily, my mother, who imbued me with a love of baking, also passed on the ‘I love rhubarb’ gene, so I am always able to eat rhubarb treats at her […]
[…] the base for the Chocolate Pecan Tart from my friend Laurel’s fabulous book, New European Baking, and it works absolutely perfectly for these cute little triangular treats. And the filling […]
[…] last month of heartbreak and sorrow in the news, there has been one constant - BAKING. Mixing butter and sugar, the odd egg, a smattering of flour and the all […]
[…] I share as many kitchen tips as I can and chat about kitchen life while baking a sweet treat of the week to share. Feel free to either bake along […]
[…] I also use this recipe to use up ends of flour hanging around in the baking drawer. Feel free to use a half/half mixture of plain and wholemeal flour or adding […]
This cake, like so many on the pages of this blog, is the base for many baking adventures.