Blinis – Week 26

It is a funny time of year for me. I get lost somewhere between Christmas Eve and January 3rd. Food becomes central yes, but in a picky muddled up kind of way, leftovers are prolific, days and mealtimes become mixed up with each other. I don’t know if I posted a bread recipe for you…

Beautiful Fancy Bread – Week 25

Ever since I first mastered the art of baking bread I was smitten. From the humble Chelsea Bun to Cinnamon Fans, Challah and beautiful Chocolate Babkas my nimble fingers have shaped the different doughs. Last week for my bread challenge I made some Welsh Cakes which turned out beautifully buttery but I have to admit…

East African Style Flaky Chapati

Chapatis are a popular East African flatbread with Indian roots. They are a perfect accompaniment to any vegetable, meat, chicken or fish curry. Best served warm and on the day made but they can be made ahead and reheated or even eaten cold! They were introduced to the East African coast by Indian merchants. Ingredients …

Spicy Fruit & Seed Bread – Week 22

I wanted to make an intriguing bread this week and came across this recipe which I have adapted to suit my tastes. I love spicy and sweet combined and this basic bread mixture, with its blend of flours, fruit, seeds and spices gives an interesting texture and lovely flavour.     You will need 300 g (10 oz)…

American Rye Bread – Week 21

This week I made a quick Irish Soda Bread  for my bread challenge but although it went down really well and disappeared very fast it felt a bit like a cheat. Far to easy for me so I decided to keep experimenting with different flours so I decided on rye. Rye has a bright, sharp…

Irish Soda Bread – Week 21

This week , for my bread challenge (to make a different type of bread each week for 52 weeks) I decided to have a go at Soda Bread. My dad, who is 87, makes this every day and raves about it. It feels like a bit of a cheat bread because it is so quick…

Croissants – Week 20

There’s something decadent about eating a croissant for breakfast. For us it is always part of our Christmas Day breakfast but that is not the only time we eat them. That first flaky, buttery bite of a fresh croissant just pulled from a hot oven is sheer bliss! It was also, to say the least,…

Wholemeal Sourdough – Week 19

I am beginning to feel that there is no better bread than bread made with sourdough. In the beginning all risen breads were sourdough, or naturally leavened breads.  There isn’t any real reason they can’t be today. We began using commercial baking yeast to save time, not to make better bread, and to make large quantities…

Brioche – Week 18

Brioche is a rich and amazing type of French pastry or light bread containing egg and butter, which gives a tender crumb. The dough is slightly sweet but can be used to bake savoury or sweet goods. You need brioche in your life so if you haven’t tried it do so now! This is week 18 of…

Healthy Banana Bread – Week 17

This is my recipe, hand written into one of my defunct school books in 1982. I was still at school but clearly school held little interest for me as I actually have three of those books! I still have that book, the pages are brown with age and I have tried to hold them together with…

Fennel and Sultana Bread – Week 16

A really lovely combination of two great flavours – you have the sweet, plump taste of the sultanas mingling with the lightly perfumed fennel taste wrapped up in a fantastic crusty loaf. If you can find golden sultanas, that is great but it works equally well with ordinary ones. Using a basic white bread mix…