Lemon Yoghurt Blueberry Cake
[…] local delivery person or anyone out there working to keep us safe and well. As cooking classes around the kitchen island have been paused, you can join me in the kitchen […]
[…] local delivery person or anyone out there working to keep us safe and well. As cooking classes around the kitchen island have been paused, you can join me in the kitchen […]
[…] appear unfaithful to those baking gurus who I adore. But I do return to old classics time and again for comfort and moments of sentimentality. (They occur more often than […]
[…] I settled on a single layer sponge finger thingy with all the glory of a classic and quintessentially English Victoria Sponge. It’s the perfect taster size to satiate the sweet […]
This year’s version was inspired by the classic pecan/chocolate combo that we celebrate in our Pump Street at Home Series. They are also a great use for those Maple Roast […]
[…] my Skandi design requirements. We nixed the big gas grill idea, and settled on the classic Weber 59cm to accommodate all the meat required for a crowd. And then the […]
[…] recipes in your armoury. Click here for the recipe and video. Side note: this classic recipe is also the magic ingredient in the new Pump Street Chocolate Cookie Chip […]
[…] contains Seed + Mill halva & tahini, King Arthur Baking all purpose flour, Raaka Chocolate classic dark baking chips, Occo speciality spice kit, Ziba Foods pistachios & almonds and a […]
[…] kitchen tools. There are still a handful of spaces in a few of my upcoming classes in May and June for anyone who is still thinking about booking a spot. I […]
[…] centre of your prepared disc and bake as per instructions above. Apple Filling: (an autumnal classic) approximately 200g (1/2lb) or 3-4 tart apples such as Pink Lady, skinned cored and […]
[…] heart on the first attempt as it so reminded me of that old Silver Palate classic, Chicken Marbella (a staple at all childhood family celebrations). The recipe has now evolved […]
[…] My neglected bibles have regained their position on the accessible book shelves, and the old classic sauces, condiments and sides reminiscent of Connecticut in August have pride of place at […]
[…] an eventful year with the launch of the new site, I taught over a dozen cooking classes in clouding a sellout night in NYC teaching with Seed + Mill in Chelsea […]
[…] portion, not accounting for the numerous other options on the table. But I made a classic error. I used a different goats cheese. I always make it with the same […]
[…] Sau recipe came somewhat by accident – mainly in an attempt to use up some classic condiments leftover from earlier in the year when, in a fit of nostalgia, I […]
[…] interesting texture and wonderful nutty flavour and of course meets all the chocolate requirements without classing itself as just another chocolate cake in the collection. Kim makes hers with rosemary. […]
[…] were unwieldy among salad leaves, and then I finally reverted to a take on the classic chopped Israeli salad, and cubed them. Thankfully this was the turning point and the […]