This is an enriched version of Blue Bottle Coffee's Strawberry Buckle cake. The original recipe uses all white flour, but I've really been enjoying adding buckwheat or rye flour to my bakes. If you're not sure about buckwheat flour, give it a try. It's nutritionally one of the better gluten-free ingredients, it has calcium, phophorus … Continue reading Buckwheat Strawberry Buckle with Almond and Cashew Streusel
These pickled radishes add a punch to just about anything. Add them to a grilled cheese sandwich, charcuterie plate or even as nacho toppings! Picked Radishes 1/4 litre jar from David Lebovitz's pickled radishes recipe 1 bunch of small red round radish 1/2 cup water 1/2 cup white vinegar 1 teaspoons sea salt 1 … Continue reading Pickled Radishes
Paul Hollywood's focaccia recipe is a winner.
The trick to the madeleine's characteristic bump is a chilled batter and cold madeleine pan. But bump or no bump, these classic shell-shaped teacakes are dainty and absolutely lovely with tea or coffee.
Making English muffins from scratch is much easier than you think. You don't even need an oven. There are plenty of recipes out there that look promising (each with different dough consistency, method, fermentation time, etc...), including one I've bookmarked in my favourite bread making book (Bread Matters by Andrew Whitley), but today I present … Continue reading Easy Homemade English Muffins
The Super Bowl is over and you don't know what to do with all the garlic bread you made, obviously.
A light, airy loaf using spice-infused milk, candied orange peels and ground cardamom. It will make the perfect winter toast to brighten up any cold mornings or afternoons.
If you like sourdoughs, you'll probably like these buttermilk rye scones. I made them on a whim, wondering what rye flour would taste like in a pastry instead of bread one weekend aaaaaaaaaand I was instantly converted. They taste pretty amazing! The dark rye flour imparts a nutty and rich flavourful note that somehow, despite … Continue reading Buttermilk Rye Scones
Fall is officially here. The trees have turned, the air is crisp, and all my sweaters have been unearthed from under my bed, all ready for their weekly rotation. It's perfect. So now we have cranberries.Tart, rosy, crisp cranberries. They will soon be making their way into stuffings and sauces for holiday dinners or used … Continue reading Lemon Ricotta Yoghurt Tea Cake with Cranberries
Growing up in a Chinese household, it's impossible to imagine a day where rice was not part of our regular dinners. Everyday. Without fail. Plain white rice to go with stews, curries, stir frys. Sometimes congee (rice porridge). On very, very special occasions my grandmother would make biryanis, an Indian dish of basmati rice cooked with … Continue reading Easy Basmati Rice with Raisins and Crispy Onions
Three Hour Brunch Friend 