Every Saturday, I have a little recipe published in The Guardian newspaper's 'Weekend' magazine. It'll probably use flour, in one way or another - baked, fried, steamed, poached or toasted. There'll be bread, buns and rolls, cakes, pies and tarts, biscuits, batters and puddings. And once in a while, something else. Baking in the broadest sense of the word.
The editor has asked me to keep to under 250 words, so the recipes will lean towards the quick and easy, but this also means there's little space to explain techniques or give helpful hints. And while every recipe will be tested and re-tested before it goes to print, it's always possible that the meaning may not be clear, or that in the editing, something will be lost.
So if you need advice, or have questions to ask, I'll do my best to help. You'll find the recipes, along with pictures and posts from other bakers, in the 'Guardian recipes' section at www.danlepard.com/forum. If you have the time to browse, you'll find more recipes, pictures and top tips, not just in the forum, but across the danlepard.com website. Or if you just want to say that you're enjoying the recipes, you can always send an email to weekend@guardian.com
Recipe by Dan Lepard
from The Guardian Tahini has a curious effect when warmed as it turns sugar and syrup to a fudge-like consistency, as it does with halva. So in an oat flapjack it means you can reduce the butter and still have a firm fudge consistency once it’s baked. 100g unsalted butter 75g brown sugar 200g sweetened [...]
Recipe by Dan Lepard
from the Guardian This summer’s prime sandwich is bbq pork belly and needs a good chewy light crust around it. This is it. 75g semolina or cornmeal, plus more to finish 25g unsalted butter 1 tsp honey 1 tbsp natural yoghurt 1 1/2 tsp salt 1 tsp instant dry yeast 450g strong white flour, plus [...]
Recipe by Dan Lepard
from The Guardian AGA, the oven people, invited me to cook the canapés for a celebration evening a few weeks ago, and for dessert I wanted an “Eaton mess” of brandied cherries, an old black variety called Waterloo that I picked at Brogdale and bottled at home, served with whipped cream and miniature chocolate honey [...]
Recipe by Dan Lepard
from The Guardian A magnificent tower of light saffron buttercake rich with clotted cream, then layered with lemon curd then finally topped with clotted cream frosting and more swirls of lemon. The perfect summer party cake. for the cake: 75ml lemon juice a large pinch saffron 100g unsalted butter, softened 50ml corn or sunflower oil [...]
Recipe by Dan Lepard
from The Guardian Great with sweet chilli dipping sauce. 2 aubergine, not the huge ones 250g cottage cheese 1 tbsp chopped dill or marjoram 2 chopped spring onions salt and pepper 300g plain flour, plus more for rolling 1 tsp salt 25ml olive oil the leaves from a small bunch flat-leaf parsley 100g cold butter, [...]
Recipe by Dan Lepard
from The Guardian You can never have too many grissini in life. These babies could single-handedly boost restaurant cocktail sales. Or, made at home, start the party quicker. about 300g plain flour 2 tsp fine salt 75g unsalted butter 2 tsp dry instant yeast 75g soft cheese, like chèvre or gorgonzola 150ml warm milk if [...]
Recipe by Dan Lepard
from The Guardian A variation on the Greek pastry galaktoboureko, flavoured with slivers of apricot and rosewater. 400ml milk, any sort 1 large egg 25g semolina 1 heaped tsp cornflour 175g caster sugar 125g dried apricots, cut into slivers 75g butter 200g filo pastry, thawed flaked almonds juice of 1/2 lemon seeds from 3 cardamom [...]
Recipe by Dan Lepard
from The Guardian Using Italian 00 flour gives you a much more tender crust than regular bread flour. Strong white flour can be used, but you’ll need to add a dash more water and it won’t have that same mellow texture when you bite into it. big pinch or two of saffron 350g Italian 00 [...]
Recipe by Dan Lepard
from The Guardian By mixing a bold berry preserve into a simple icing, this dark chocolate cake gets a complex and impressive finish. 100g unsalted butter, cold is fine 125g dark chocolate 50g golden syrup 50ml natural yoghurt 175g light soft brown sugar 3 tsp vanilla extract 4 large eggs 250g plain flour 3 tsp [...]
Recipe by Dan Lepard
from The Guardian The sharp peppery kick of fresh ginger root is a stupendous pairing with coffee. Do add finely chopped glace ginger or dried apricots to make it fruitier, if you like. 175g unsalted butter 75ml milk 1 tbsp ground coffee, not instant 2cm piece root ginger, finely grated 2 large eggs 225g caster [...]
