Chocolate Pecan Tart
[…] have included mine here, from my friend Laurel Kratochvila’s fabulous and essential book, New European Baking. This recipe changed my pastry life forever – it’s simple to make, forgiving to […]
[…] have included mine here, from my friend Laurel Kratochvila’s fabulous and essential book, New European Baking. This recipe changed my pastry life forever – it’s simple to make, forgiving to […]
[…] Heat oven to 190C/170C fan/375F. Line two 23cm/9inch round cake tins with a circle of baking paper and butter the sides. Whisk the egg whites in a large mixer bowl […]
[…] to enjoy any time of the day. A little warning before embarking on your baking adventure: while simple and deceptively quick to throw together, they are not an instant […]
[…] chocolate 85g good quality cocoa powder 180ml freshly brewed coffee 160g plain flour 1 tsp baking powder 1/2 tsp bicarbonate of soda 1/4 tsp salt 90g coconut oil (or other […]
[…] pepper 3 large lemons 1-2tbsp butter Preheat oven to 220C (425F) Line a large rimmed baking sheet with parchment paper. You should be able to fit both fish fillets side […]
[…] or fancy patisserie here, but easy bakes to tickle your tastebuds (and a suitcase of baking tips and tricks to boot). This is a class NOT to miss for anyone who […]
[…] dairy free options up your sleeve. Join me for some top tips on butter free baking including blood orange almond cake, coffee coconut creme caramel, and meringues. As well as […]
[…] brush the edges of the pastry. Sprinkle with demerara sugar and slide the piece of baking parchment onto a baking sheet. Cook for 30-40 minutes (depending on the size of […]
[…] occasion I just use my fingers) Pour the mixed fruit into the bottom of your baking dish of choice. I usually use a rectangular 30cmx23cm (12×9 inch) baking dish but […]
[…] the perfect light crumb. For some reason whenever I make it with plain flour and baking powder, it’s never quite the same. This is also a very rare recipe where […]
[…] version, created for Mud Australia, because we have a joint love of brown butter and baking in beautiful pieces. Cranberry Bars will keep happy for 4-5 days in a sealed […]
[…] inch) square tin with parchment paper or foil (equivalent size oblong tin or high sided baking sheet is fine as you will be cutting this into squares). Melt butter. Combine […]
[…] winner. And I hope cocoa nutties become a staple in your house too. A few tips: The individual stages of these are very quick and easy, but leave yourself enough […]
Every year at this time I bring a new shortbread recipe to the table. A fresh iteration of an old idea based around the original Buckwheat Cacao Nib Cookie, I like to create a new…
What’s my culinary solution to the holiday madness? Ginger cake. Versatile and deeply nostalgic, a moist molasses-y ginger-y slice is as irresistible with a mid morning cup of coffee as it is for a teatime…
[…] when I was young, to boost my spirits my Grandmother sent all manner of LH tips from the States. The best? My 6th birthday present: The Natural Superiority of the […]