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.
Oh what a simple dimple loaf this is!
Just a white and whole meal flour mix, salt, olive oil and yeast. And no frills.
It might be going a little far to say that I can make a tarte tatin with my eyes closed, but like so many classics, this is sweet simplicity.
Conference pears in a slightly ginger-enhanced caramelised sugar syrup, cradled in a light puff pastry.
As usual, a try to be a bit unusual with my usual ingredients.
Interwoven lengths of dough, brushed with salt water and sprinkled with sea salt.
Baked in a steamy oven. As usual.
Maybe not quite as pineapple-pretty as a more usual inverted venture. But on the flip side, still a real treat for the taste buds.
Sticky sweet caramel and fruit over (after being under) a light, soft and slightly moist sponge.
It’s Mango’s turn!