A super savoury vegan nut butter tart
Cashew Nut butter pastry is a revelation! Have you ever sat eating something in a cafe and wondered just how they managed to get that tart to taste so good? …
Recipe
Try my delicious venison stew recipe
Autumn Flavours I often make this venison stew recipe at the start of the week. That way we can have a couple of suppers ready and easy to eat. As …
Time to ferment bread with raisin water
Can you make bread without yeast or sourdough starter? Try fermented fruit water Whilst chatting with fellow female breadbakers from Bread Chat, Michelle, from Planet Leicester Bakers mentioned she was …
Bake my Stollen Recipe
When did you first taste Stollen? I’m not at all sure when I first tasted Stollen. My first memory is of a fruity bread with marzipan in the middle. Always …
Lena’s Swedish Porridge Bread Recipe
Do you delight in eating porridge for breakfast? Or would you rather stick to bread? No need to choose, bake and eat Lena’s Swedish Porridge Bread instead. I met Lena …
How to make choux buns
Laurent Veaudour shares his tips Are you born a patissier or do you become one? When you were little, did you know what you wanted to be when you grew …
Make a delicious rhubarb dessert
Try my Rhubarb Almond Cake With plenty of rhubarb growing in the garden and available in the markets, it’s time to make a delicious dessert. Is it a cake or …
How to eat Artichokes and Asparagus
I love early summer. There’s such a sense of expectancy. Plants are growing (let’s just ignore the weeds) and the prospect of fresh local vegetables beckons. I’m particularly enjoying eating …
Bake Better Bread: Pre ferment – Pâte fermentée
Why use a pre-ferment? Baker’s used to use old dough. Nowadays it’s Pâte fermentée Using Pâte fermentée in your bread enhances the flavour and ensure a well rounded bread Pâte …
How to make the best scone ever
If you want to make the best scone ever, it is not just the recipe that counts.