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Posts tagged ‘Flour’

Pain (Extra)Ordinaire

Many of you have written in asking where I have disappeared again and to prove that I am still alive and kicking, here’s a long overdue but quick post on a recipe that used to be my favourite in the good old gluten friendly days. With a crunchy, crusty outside and a lovely soft inside, this is the perfect bread for dipping in flavoured oils, topping with your favourite cheeses, roast fruits or even just slathering with butter and honey. And of course, many of you know my partiality for grated dark dark chocolate, a drizzle of olive oil, a sprinkling on lemon zest and some flakey sea salt.

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The Tangzhong Bread and a new life

Let me start by apologising for writing after so long (and for this long soppy prelude to the recipe. If you aren’t in the mood for wading through the whining, please do skip straight down to the recipe for this incredible bread). I know its been ages but I’ve just been a bit pre-occupied. Read more

Simit – With this ring, I thee fed

IMG_0993We once made elaborate plans of visiting Turkey. Much, discussion, exploration, sharing was undertaken … weeks of research … we were so so excited. We dreamt of the architecture our eyes would drink in, history that we would inhale, people we would know, bits of culture we would bring back.  It would be life changing we were sure. Read more

The Spice Bread Rises – In a swirl of orange and cinnamon

Another guest post by Meryl the self-confessed bread un-lover. Now obviously that is more than I can digest. Even if it’s the last thing I do, I have made a solemn promise to the God of breads that this little girl is soon going to be a fellow bread worshipper. So did the orange cinnamon bread convert her? Hmmm … let’s just say I spied someone quietly wolfing down some homemade bread instead of rice for lunch yesterday!!
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Crostata and sugar in a plum. Plum Plum!

She looks like a sugar plum!

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

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