It has been far too long since the last baking post. I have been developing few new recipes but mainly I was occupied making ceramics and woodwork. Baking is always in the back of my mind and often when coming back from the studio I bake something. I may be really tired from throwing for hours but some how I have energy to bake.
This is my updated method of baking sourdough. I now use a dutch oven, have reduced the amount of kneading and added in some folding. You need to be more attentive to the dough when it is proving but I think it produces a better loaf and reduces the risk of the dough over proving.
After looking at some crumpet recipes for a while. I thought I could make them with my sourdough starter rather than an instant yeast. This is the recipe I created from my first experiment (yes, they came out well first try).
The sweetness of this cheesecake comes entirely from the white chocolate so you can imagine this is not your everyday desert. However its richness means you only need a small slice to feel satisfied. I like to serve this cheesecake with fresh fruit or sharp fruit compote.
The texture of this cake is somewhere between a brownie and a pudding. Rich, velvety, moist and if I had to describe this cake in one word I would say - irresistible.
Summer is the season when there is no end to baking with seasonal fruit. Apricots, peaches, nectarines are just screaming to be used in baking in July. I came up with this recipe thinking about light, fresh and moist cake which will celebrate summer fruits. I did not want anything to fancy but something that will be also portable for summer picnic.
I think it is no secret by now that I like cake, any cake really but I have to say that one of my favourite is a cake with fresh fruit. Apple, cinnamon a bit of orange wrapped up in a blanket of soft dough and I am in heaven. Let me introduce you to a bit of heaven.
By request, here is my basic bread recipe that will create 1 large loaf or 2 smaller loaves. With a much shorter preparation time this can be made on a Saturday morning ready for brunch if you start early. You can make this recipe from any number of combinations of bread flour as long as it makes up 500g. The picture above was a combination of strong white bread flour, white spelt flour and semolina flour.
This combination of ingredients is a treat for me any time. I made sure the cupcake is not to sweet so it balances well with the sweet vanilla cream cheese frosting and those fresh blueberries on top make those little treats complete.
Scones are one of the quickest treats you can make. I use cranberries in my recipe as I like the sharpness of the fruit but you can use raisins, sultanas or a mixture of any dry fruit. This recipe makes 12 medium scones, if you wish to make larger quantity just increase proportionally all ingredients.
So, I have been making my version of focaccia for a while. Everyone who tries this bread has always like it, but you could never call it a true Italian focaccia. It was always a bit to thick and never had the classic white indentations (they were there but never white).
Then recently I picked up a couple of tips, which I have highlighted in the recipe, from an Italian friend and it has taken my focaccia to another level
Granola is one of those foods that is very easy to make at home. This recipie can be just a starting point, you can decide how much nuts or seeds to put in, which dry fruit to use and also how sweat would you like it to be. I have to admit I have really sweet tooth but found that shop bought granola was just too sweet for me first thing in the morning.
There are times when you would like to impress your guests with tasty and very special celebration cake but may be afraid of how difficult this may be. I have a nice surprise for you. I present you with delicious, chocolaty, moist and beautiful cake to impress your guests which can be made from start to finish in 3 hours.
This is is my basic sourdough recipe. It can be modified with different types of flour and the addition of nuts, seeds and dried fruit if you are adventurous. I have split it up into sections so it can easily be fitted around a busy working week. I recommend starting on a Friday morning so the bread is ready for baking on a Saturday morning.
I'll let you in on a secret. I have never created my own sourdough starter. We inherited ours from a friend. Once you have one it can last you a lifetime as long as you keep it fed.
It is very easy to make your own. Some add yogurt or milk to get the live cultures going. But you can get going with just flour and water.
This easy to make, moist, flavoursome and gluten free cake is inspired by the Middle East. Although I have not travel to that part of the world as yet I often explore the cuisine and enjoy enormusly food packed with flavours. This cake is ideal for picnic as it travels well or as desert served with spoon of greek yoghurt with drizzle of honey on top.