BF Bites 2017 Roundup
[…] – Pump Street Chocolate Photo: Jeremy Coleman I would love to attribute the improved chocolate desserts appearing from my kitchen to new improved skills or patisserie prowess, but honestly I can […]
[…] – Pump Street Chocolate Photo: Jeremy Coleman I would love to attribute the improved chocolate desserts appearing from my kitchen to new improved skills or patisserie prowess, but honestly I can […]
[…] are found on repeat from the first glimpse of cranberries on the shelves until strawberries appear. I actually make cranberry sauce specifically for these bars, using the leftovers (which keeps […]
[…] the new version out on Instagram last week. I couldn’t believe how quickly the batches appeared out of everyone’s ovens. So I am sharing them here for posterity. Make them, […]
[…] segment on Channel 4 Sunday Brunch) Note: Jewelled rice of one iteration or another always appears on my Rosh Hashanah table and at basically every other celebration, hence the very […]
[…] of eggs? All those apples? I think you get the picture.* So when forced rhubarb appeared on the stalls in Queens Park last month, I stashed as much as I […]
[…] and some extra greens for a little fridge forage lunch. Barley with Braised Chard 300g pearl barley 1 tsp kosher salt 1 bay leaf 500g chard (the rainbow variety is […]
Since then, versions of this cake have appeared in layers, loaves, muffins and bundts of all sizes, amended for every event, tea party or gathering. But it was not until […]
[…] reserved only for Thanksgiving, it’s now an all year around treat that happens to also appear at every Festive Feast. The “always toast your nuts” rule applies here. I urge […]
[…] in between. Add vanilla and soured cream and beat again. Don’t worry if the batter appears split at this stage it will come back together with the dry ingredients. Add […]
[…] half way through cooking Transfer to a cooling rack (they are very delicious warm, so make more than you need as a few always disappear straight out of the oven). Enjoy!
[…] the fridge was bereft of any basics and not a haircut, dentist, or optician visit appeared in our holiday schedule. But as the autumn routine sets in with a busy […]
[…] So it only seemed appropriate for gravadlax with a sensational dill and mustard sauce to appear as a central dish in my Skandi Brunch Demo that I was recently asked […]
[…] best baking tips or ask me any baking related (or cooking) questions that you might have. This journal entry originally appeared as the intro to my Lemon Olive Oil Polenta Cake.
[…] for colour and authenticity. Kohlrabi, Fennel and Asparagus Salad 1 bunch (approx 400g) of asparagus spears (optional when in season) 1 medium sized kohlrabi – make sure it is firm […]
[…] with lemon juice, frozen and scraped intermittently into ice magic. A traditional granita has the appearance of coloured crushed icicles, but here the roasting process produces a much more opaque […]
[…] not too sweet and was one of the most moreish flavours I have ever tasted. Pearl Bakery – the Pacific Northwest is littered with artisan bakers, so I wanted to […]