Wild FermentationLe Pain – l’envers du décorArtisan Baking Across AmericaSmall cakes – From Fondant Fancies to FlorentinesThe Bread BuildersOpening up the crumbCrisp, golden, light, salty & oilyA baguette by any other name……Bake class: cookie cravings
Australia: Melbourne: bakeries
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 [...]
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 [...]
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 [...]
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, [...]
A few times a year I hold very intensive hands-on baking classes at Cookery School in London, There are two coming up, Friday 9th July and Friday 10th September. They can seem a little pricy, as you’re in a small group and it’s almost like a personal baking day with me – but perfect if [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
