Author: broadstreetbaker

One for the bread bin, one for the freezer.

In a couple of days, I’ll bake a couple more.

Here I’ve used up a random mixture of bottom-of-the-bag strong white, seeded and wholemeal flours.

‘Help yourself’ read the invitation next to a basket of Bramley Apple windfalls.

No sooner carried home from the autumn afternoon walk, than peeled cored and grated to become part of the ever-so-simple everything-in-a-bowl Mary Berry special.

With the crunchy sugary walnuty crust and the moist cinnamony fruitiness beneath, the combination of texture and flavour is beautiful.

The sweet, fruity, and a little bit spicy, honey-glazed speckled bread of Wales.

Fresh from the allotment, my vegetables are cut and coated with a mixture of olive oil, white wine vinegar and soft brown sugar, sweetly spiced with star anise.

Puff pastry firstly covers, then cradles the baked-til-tender veg.

A sprinkling of orange zest and course sea salt, with peppery rocket leaves to garnish.

I love this loaf.

It includes olive oil, honey, caraway seeds, and sunflower seeds.

It’s baked at a lower than usual temperature of 160fan for a longer than usual time of 45 minutes.

Made to a Kaffe Fassett recipe as found in the thirty year old Oxfam Vegetarian Cookbook.

I have a basic daily bread recipe.

Nothing really changes, except when I get to just before it goes in the oven.

As to what the scissors do is often a last minute incision decision.

Spontaneity is sometimes one of my favourite ingredients.

Rise and shine. Rustic bread for the day ahead.

250g of malted and seeded flour, combined with 500g strong white flour, added to my usual salt, olive oil, dried yeast and water. Decorated with sunflower seeds and a sprinkling of sea salt. Steam baked for the benefit of crust and crumb.

Here’s a lovely healthy cake.

The loveliness comes from the buttery cream cheese lemon zested frosting.

The healthiness comes from the butter-free (vegetable oil instead) freshly harvested courgette filled cinnamon flavoured sponge.

I’ve experimented with various ideas for how I think the humble Homity Pie should look.

Finally this is it. This is the one that feels exactly right.

I wanted to find a most simple basic way to encase the potato, onion and cheese filling.

This is the honest, rustic look I was after. It’s a kind of open puff pastry pastie. It’s my Homity Parcel.

For the purist, a Bakewell tart is made with raspberry jam.

For the purest purist, there’s no icing. The construction stops at the frangipane, and decoration is a smattering of flaked almonds.

But I like to experiment.

Gooseberry jam today. Tomorrow maybe marmalade.