self taught baker and cook with recipes to share

Morning Brioche

This is heaven in a loaf. The first time I made this loaf I ate the whole thing with a cup of hot chocolate. It is absolutely perfect toasted under the grill until just bronzed and slightly crunchy, then smeared in best jam, or hazelnut-chocolate spread. 

I gave this its name because I allow it to rise overnight in the fridge. Not only does this give the bread a more stable crumb, but it enhances its flavour incredibly. It does take time therefore to make this - but remember that it isn’t time which you need to spend; you can simply throw the loaf into its tin, pop it in the fridge, and bake it when you wake up the next morning. 

Ingredients 

  • 500g Strong white bread flour
  • 2tsp table salt
  • 1 x 7g sachet fast action yeast 
  • 2tbsp golden syrup 
  • 150ml water
  • 150ml double cream 
  • 2 large eggs 
  • 40g unsalted butter, at room temperature 
  • Egg yolk for glaze
  • Icing sugar to dust (optional)
Method
  1. Grease and flour an 18cm, deep, loose bottomed cake tin. 
  2. Place the flour, salt and yeast into the bowl of your free standing mixer, and using the dough hook attachment mix together briefly. Place the syrup into a jug with the water, cream and eggs, and beat so that the syrup dissolves into the liquid and everything is well mixed. 
  3. With the dough hook on medium speed, slowly pour in the liquid. 
  4. When all the liquids are added mix for 2 minutes before adding the butter. Then knead for 4 minutes, or until the dough is smooth and very elastic. If you are doing this by hand, knead on an oiled work surface for 10 minutes - do not add more flour. 
  5. Place the dough into a greased bowl, cover with cling and allow to rise for 2 hours. After this time, remove the dough from the bowl, knock back slightly, then place into the greased and floured tin. Cover with aluminum foil and into the fridge overnight. 
  6. The next morning remove the tin from the fridge and discard the foil. Preheat the oven to 210C/200C (fan). Glaze the top of the loaf (gently) with the egg yolk and bake in the oven for 35-40 minutes. Allow to cool before turning out and slicing. To make it extra devourable, sift a heavy fall of icing sugar on top. 

Tip1: You can enhance the cake like flavour of this dough by adding to the liquid a tablespoon of best quality vanilla extract 

Tip2: To make a flavoured loaf, add chocolate chips or dried fruits to the dry ingredients (blueberry is my favourite). You will need to add around 75 - 100g. 

Spiced Apple and Ginger Loaf


There is nothing more comforting than the smell of a warm apple loaf baking slowly in the oven. The addition of ginger seems to enhance that nostalgic warmth of the apples, and amplify the treacle tones of the dark muscovado sugar. Devour a warm slice of this with your afternoon tea or coffee. Oh hell, why not have it for breakfast too? 

Ingredients 

  • 6oz softened, salted butter
  • 4oz dark brown muscovado sugar
  • 2oz caster sugar
  • 3oz stem ginger (about 5 balls), finely chopped
  • 3 granny smith apples, peeled, cored and cut into 1cm cubes
  • 3 large eggs
  • 4oz mixed fruit
  • 1 tsp ground cinnamon 
  • 3oz self raising flour
  • 4oz plain flour 

Method

  1. Preheat the oven to 160C/140C fan. Grease and flour a 2lb loaf tin. 
  2. In an electric mixer with paddle attachment, cream the butter and sugar until pale and fluffy, and the sugars are dissolved into the butter. Add the eggs, ginger, mixed fruit, and apples, and beat again until everything is just combined. Add the flour and cinnamon, and mix until you have a thick, fruit-studded batter. Place into the tin and into the oven for 1 hour and 15 minutes, or until a skewer inserted into the centre comes out clean. 

Cheat’s Sourdough Focaccia 


It seems curious that the first recipe I post in months has ‘cheats’ in the title, but please do not worry, there is nothing to be suspicious of, I have simply been extremely busy lately, the details of which I will one day be revealing…

This recipe is inspired by someone who I have only recently become friends with, but whose passion for bread baking inspired me to create a sourdough starter. The ‘cheat’ part of this recipe is that I do not wait all day for the sourdough starter to be the rising ingredient in the bread, but I also add instant yeast. You may question my motive for using a sourdough starter at all in this, but there is one simple reason: flavour. I am all in favour of using a starter as the only source of yeast in a sourdough, but when you are craving something as tasty as this for lunch, then you just have to cut corners. Believe me, it is worth it. 

This is just perfect with torn mozzarella, extra virgin olive oil, and salt strewn cherry tomatoes. Not forgetting a glass of sauvignon blanc of course! 

If you haven’t got a sourdough starter to hand, simply replace with 100g extra flour, and 100ml extra water. 

Ingredients 

  • 400g very strong white bread flour
  • 200g sourdough starter
  • 300ml tap water 
  • 2tsp salt 
  • 2 x 7g sachets fast action yeast
  • 1tsp runny honey 
  • 40ml olive oil 

Method 

  1. Place the flour and starter into a mixing bowl with the yeast and salt. Add the oil and honey to the water, then pour half over the flour. Mix well with a wooden spoon, or your hands, until the water is incorporated in the flour, then add the remaining water. Because this dough is so wet, it will be nigh impossible to knead, so work it as much as you can in the bowl, for about 5 minutes, then place it onto an oiled worktop and stretch for another 3 minutes or so. Then place into a well oiled bowl, cover with cling film and rise for 90minutes. 
  2. When the dough has doubled-and-a-bit in size, turn it back out onto the counter top and knock it back a bit. Stretch it out and place onto a parchment-lined, large baking tray (or two small ones). Allow it to rest for another hour. Preheat the oven to 220C/210C fan.
  3. After the second hour, using floured fingers, make the classic focaccia holes in the bread. Drizzle with best quality extra virgin olive oil (about 3 tbsp) and place into the oven for 20-25 minutes. 

Because of the amount of oil in this dough it will keep beautifully for up to a week, so long as it is covered well in cling or foil. 

Tip: for flavoured dough, you can add sliced olives, rosemary, garlic or any other flavour you desire to the dough in the kneading stage. 

Black Forest Macarons and Tea 

Black Forest Macarons and Tea 

Pandora’s box?

Pandora’s box?

Tarte Tatin

I tried to experiment by making this a ‘Salted Caramel Tarte Tatin’ but I felt that was a little too tangential for a pudding the origin of which was sheer serendipity; that would be fiddling with fate’s gifts. 

You can make your own puff pastry for this, as I did, but I wouldn’t be mad if you bought it, just make sure you buy ‘all butter’. 

Ingredients

  • 200g caster sugar
  • 75g butter, cubed.
  • 4 small, or 3 large eating apples, peeled, cored and sliced into 8. 
  • A dusting of mixed spice
  • Seeds of 1 vanilla pod, retain the pod for decoration
  • 300g all butter puff pastry

Method

  1. Preheat the oven to 180C (fan). Place the sugar into a ovenproof frying pan over a high heat with 2 tbsp water. Allow to boil, don’t stir, until the sugar is amber; not too dark and not too light. Add the butter to the pan and swirl around until you have a caramel, add the vanilla seeds. 
  2. Arrange the apples on top in any pattern you like, and allow the apples to stew in the caramel over a medium heat for a minute or so. Sprinkle the mixed spice on top of the apples then roll out the pastry and place over the apples, tucking down the sides using a spatula or wooden spoon handle. Slash the pastry top once or twice, then bake in the oven for 20 minutes, or until the pastry is perfectly golden. 
  3. Turn out onto a plate, garnish with the vanilla pod, and serve with vanilla ice cream (or my salted caramel ice cream). 
Lemon drizzle slab If you like the sharp, cheek-tingling tang of lemons you will adore this loaf. The inside is a delicate and fluffy cake with an almost crisp crust, doused in a sharp but sweet drizzle. Ingredients • 225g Self raising flour • 225g golden caster sugar • 140g butter, softened • 120g natural yoghurt • 3 eggs, large • Zest 2 lemons • Juice 1/2 lemon • 1tsp baking powder • 1/2tsp bicarb For the drizzle • 100g caster sugar • Juice of 3 lemons Method 1. Grease and Line with baking parchment a 2lb loaf tin/terrine, and preheat the oven to 160C (fan), 175C conventional. 2. Place the ingredients for the cake into large mixing bowl, ensure all are at room temperature, and mix well until you have a light batter. Don’t over mix as the lemon juice could split the fats. Pour into the tin and bake for 30-40 minutes until lightly golden, or until a skewer inserted into the centre comes out clean. Allow to cool slightly before removing from the tin, then pierce the cake with a thin skewer (or piece of spaghetti) on top, several times. 3. To make the drizzle, place the sugar and juice into a pan and place over a medium heat. Allow to simmer until the sugar has dissolved and you have a loose syrup. Pour this in a thin stream all over the surface of your loaf. Finish, if you wish, with a sprinkling of Demerara sugar

Lemon drizzle slab

If you like the sharp, cheek-tingling tang of lemons you will adore this loaf. The inside is a delicate and fluffy cake with an almost crisp crust, doused in a sharp but sweet drizzle.

Ingredients

• 225g Self raising flour
• 225g golden caster sugar
• 140g butter, softened
• 120g natural yoghurt
• 3 eggs, large
• Zest 2 lemons
• Juice 1/2 lemon
• 1tsp baking powder
• 1/2tsp bicarb

For the drizzle
• 100g caster sugar
• Juice of 3 lemons

Method

1. Grease and Line with baking parchment a 2lb loaf tin/terrine, and preheat the oven to 160C (fan), 175C conventional.

2. Place the ingredients for the cake into large mixing bowl, ensure all are at room temperature, and mix well until you have a light batter. Don’t over mix as the lemon juice could split the fats. Pour into the tin and bake for 30-40 minutes until lightly golden, or until a skewer inserted into the centre comes out clean. Allow to cool slightly before removing from the tin, then pierce the cake with a thin skewer (or piece of spaghetti) on top, several times.

3. To make the drizzle, place the sugar and juice into a pan and place over a medium heat. Allow to simmer until the sugar has dissolved and you have a loose syrup. Pour this in a thin stream all over the surface of your loaf. Finish, if you wish, with a sprinkling of Demerara sugar

Caramel chocolates. Gorgeous.

Caramel chocolates. Gorgeous.

Chocolate Marble Cake

Who could resist double chocolate that is gorgeously marbled? I am not sure even the strongest of will power could stop anyone from taking a slice of this. Perfect for any occasion, or a weekend treat to lift the spirits.

This does involve tempering the chocolate so you will need a sugar thermometer. 

Ingredients

For the cakes:

  • 175g unsalted butter
  • 225g caster sugar
  • 100g dark chocolate
  • 25ml sunflower oil
  • 4 eggs
  • 200g self raising flour
  • 30g cocoa powder
  • 1/2 tsp bicarb of soda
  • 25ml milk

for the ganache filling

  • 150g dark chocolate
  • 200g white chocolate
  • 150ml double cream

for the tempered chocolate case and topping

  • 100g dark chocolate
  • 100g white chocolate

Method 

  1. To make the cakes, preheat the oven to 170C (fan) and grease and line 3 x 20cm loose bottomed sandwich tins. Cream the butter and sugar until light and fluffy. Melt the chocolate for the cakes in a heatproof bowl over a pan of simmering water, allow to cool slightly, then add to the butter and sugar, along with the sunflower oil. 
  2. Sift together the flour, cocoa and bicarb. Add one egg to the creamed butter mix, followed by one third of the sifted dry ingredients and mix well. Continue this until all the eggs and dry ingredients are used. Fold in the milk. Divide between the three tins and bake in the preheated oven for 30-40 minutes, or until a skewer inserted into the centre comes out clean. Allow the cakes to cool completely. 
  3. To make the ganache, chop the chocolates and place the dark in one heatproof bowl, and the white in another. Heat 75ml of cream in a heatproof bowl over a pan of simmering water and when it begins to bubble pour over the chopped dark chocolate, mix until you have a smooth, glossy ganache. Allow to cool slightly. Repeat this process with the remaining cream and white chocolate. 
  4. To assemble your cakes, place one of the cakes onto a cake stand or board, gluing down with a little ganache, and dollop roughly one third of the dark chocolate ganache on top. Spread over the top and work down the sides. Repeat this process alternating ganache colours. When you have placed the final cake onto the ‘tower’ use the remaining ganaches and dollop randomly over the top and sides of the tower, then mix and marble, getting as smooth a finish as possible. 
  5. Take some kitchen foil and make a strip that is the diameter of your cake in length, and the height plus one inch in depth. Ensure that the shiny side of the foil is facing up on your work surface. 
  6. To make the tempered chocolates finely chop both chocolates, but don’t mix the colours. Heat half of the dark chocolate in a heatproof bowl over a pan of simmering water until it reaches 115 degrees Fahrenheit. As soon as it does, add the remaining dark chocolate and stir until the chocolate is below 84 degrees Fahrenheit. Place back over the simmering pan and allow to come to 89F then remove immediately. Repeat this process with the white chocolate, but only heat it in the first stage to 100F. 
  7. Drop spoonfuls of the tempered chocolates randomly onto your foil and with a spatula spread it out evenly and as thinly as possible (you won’t need all of the chocolate). Wrap this chocolate covered foil, chocolate to cake, around the cake. Drizzle the remaining tempered chocolate over the top. 
  8. Place into the fridge for an hour, or until ready to serve, when you must very very gently, remove the foil. It doesn’t matter if the marbled chocolate breaks a little. 

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Valentine Love Tart - Pomegranate and Lime Meringue Tart

Seeing as old cupid will soon be doing his rounds, I thought I’d better show some festive approval and so created this celebratory mound. Pomegranate is a delicious flavour, and so gorgeously scented, but not quite sharp enough alone to cut through the sweetness of the meringue, hence the introduction of Mr Lime. Playing cupid myself aren’t I…

I know the filling looks sparse in comparison to the meringue, but believe me, it is more than sharp enough. 

ingredients

For the pomegranate and lime curd:

  • 1 large pomegranate
  • Juice of 3 limes
  • Zest of 1 lime
  • 100g caster sugar
  • 125g butter, melted and cooled
  • 1tsp cornflour
  • 4 eggs
  • 3 egg yolks (save the whites for later)
    •

for the pastry:

  • 175g plain flour
  • 25g icing sugar
  • 100g cold, cubed butter
  • 1 egg yolk (save the white for later)
  • 1tsp cold water
    •

for the meringue:

  • Five egg white including the four saved (three from the curd, one from the pastry)
  • 270g caster sugar

Method

  1. To make the curd, place the entire entrails of the pomegranate into a food processor and blitz for a minute or so to extract every drip of juice. Sieve into a heatproof bowl and add the other curd ingredients. Whisk well until everything is well incorporated. Set the bowl over a pan of simmering water and mix until the mixture becomes very thick; it should drip in fat drops from the spoon. Set aside to cool completely. 
  2. To Make the pastry, place the flour and butter into a processor and blitz to fine crumbs. Add the yolk and water and blitz again. Remove from the processor and knead. Wrap in cling and refrigerate for 20 minutes. 
  3. Preheat the oven to 180C. Roll the pastry out over the removed bottom of a 23cm fluted tart tin. Once the pastry is rolled into a circle about 1inch thicker than the base of the tin, fold the pastry onto the tin base and place the base back into the tin. Press the sides of the pastry into the sides of the tin, ensuring it is even. Blind bake the pastry with baking beans on top of baking parchment for ten minutes. Remove the beans and parchment and bake for a further 12 minutes. Allow the base to cool completely. 
  4. Once the base is cool, add the curd to it and spread evenly. Place into the fridge whilst you make the meringue. 
  5. Place the egg whites into the bowl of your freestanding electric mixer with whisk attachment. Place the sugar and 2 tablespoons of water into a saucepan and set over a high heat. When the sugar begins to be disturbed by the heat, turn the whisk on high. When the sugar mixture gets to 116C and the egg whites are stiff, add the sugar in a slow stream into the egg whites. Whisk at high speed until cooled, then spread over the curd filled tart. 
  6. Place the meringue tart under the grill for a minute or so to burnish. Serve.

trillionaire’s shortbread - shortbread, salted caramel and chocolate ganache

I don’t think a biscuit could be any more indulgent, hence this bad boy’s name. It is different from the regular ‘pauper’ of a millionaire’s shortbread as it contains vanilla pod and… wait for it… salted caramel. 

If you are a sucker for salty sweet, you’ll be a sucker for this.

ingredients (makes 12 large triangles, or 24 smaller)

Shortbread

  • 110g sugar
  • 225g butter
  • 340g plain flour
  • The seeds from one vanilla pod

Caramel 

  • 300g caster sugar
  • 3tbsp water
  • 80g salted butter, diced into 1cm cubes
  • 120ml double cream
  • 1/2 - 1 tsp salt (depending on taste)

Chocolate Ganache 

  • 300g dark or milk chocolate
  • 150ml double cream

Method 

  1. Preheat the oven to 180C (fan) and line a 25x20cm roasting tray with baking parchment, ensuring it comes up the sides too. 
  2. To make the biscuit, place the ingredients into a food processor and blitz into a damp sand. Tip into the tray and flatten down with a spoon or your hand, to an even, compact biscuit. Prick with a fork and bake in the preheated oven for 15-20 minutes, or until very pale golden. Allow to cool completely. 
  3. Meanwhile, to make the caramel heat the caster sugar and water in a saucepan over a high heat and allow to boil. Do not stir at any stage. When the sugar turns a dark amber, remove from the heat and add the butter. Swirl the pan around to allow to the butter to mix with the sugar, then add the cream and salt, and stir with a metal spoon. Return to the heat and allow to boil for a minute, remove from the heat and allow to cool. 
  4. Once the caramel has cooled, pour on top of the shortbread and even out with a spatula. Place into the fridge to firm. 
  5. Meanwhile, to make the chocolate ganache, chop the chocolate into fine shards - or grate - and place into a large, heatproof mixing bowl. Place the cream into a saucepan over a medium-high heat and when it begins to bubble pour onto the chocolate, and with a metal spoon, mix the cream and chocolate together so that the chocolate melts into the cream. If after a few minutes of stirring you still have a few lumps of chocolate, simply place the bowl over a pan of simmering water and stir until perfectly smooth. Allow this to cool slightly, then pour over the caramel topped biscuit and gently smooth, trying not to disturb the caramel beneath. 
  6. Place back into the fridge for at least and hour. When ready to serve remove from the tin and cut into 6 squares, then cut each square in half on the diagonal so you have 12 triangles, or again if you want 24 smaller triangles. 

Salted Caramel Ice Cream

Salted caramel is a delicious hybrid of salty sweetness, and it is so popular at the moment. There is something about the flavour that sends your taste buds, and brain, into celestial confusion. This is a must try…

ingredients - for the ice cream

  • 100ml water (or toffee vodka - but do see tip2 below)
  • 100g caster sugar
  • 500ml double cream 

for the salted caramel 

  • 100g caster sugar
  • 2tbsp water
  • 75g salted butter
  • 100g double cream
  • 1/2tsp flaky sea salt 

method 

  1. Line a loaf tin with cling film.
  2. To make the ice cream, place the water and sugar into a saucepan and bring to the boil, do not stir. Allow to boil for one minute, ensuring the sugar is dissolved - don’t stir - then remove from the heat and allow to cool. 
  3. When the sugar syrup is completely cool, add to the cream in a large mixing bowl and whisk to soft, lazy peaks. Place to one side for later. 
  4. To make the salted caramel, place the sugar and water into a saucepan and place over a high heat. Allow to boil viciously until the syrup becomes thick and dark amber. It is important that you do not stir the pan at any stage as this will turn the caramel into a useless pile of crystals. 
  5. Once the caramel is the amber colour, remove from the heat and quickly add the diced butter and swirl the pan around to make it melt and amalgamate with the sugar. Now add the cream and swirl the pan until you have a beautiful caramel. Now you may stir. Place back on to the heat, add the salt, and allow to boil for a minute. Allow to cool. 
  6. Once the caramel is cooled you need to assemble your ice cream. Place a third of the cream mixture into the loaf tin, and top with a third of the salted caramel. Repeat this layering process until both caramel and cream are used. Wrap in cling film and place into the freezer. Freeze overnight. 

Tip 1: The salted caramel also makes a devourable filling for a chocolate or plain sponge cake. 

Tip 2: Rather than just water, for the sugar syrup in stage 2, you could use toffee vodka. Just make sure the sugar dissolves into it, but do not allow this to boil. 

Cherry and Espresso Amaretto Ice cream

There is nothing more soothing than a big helping of ice cream whilst slouched in front of the television at the weekend. Make this ice cream in the week, bang it into the freezer, and come Saturday-slouch-night, you will have the best ice cream. That is, of course, if you haven’t already devoured it mid-week! 

ingredients (serves up to 6, depending on how generous you feel)

  • 80ml Cherry Brandy
  • 80ml espresso flavoured amaretto liqueur 
  • 100g caster sugar
  • 500ml double cream
  • 200g glacé cherries, roughly chopped

Note: For the boozy cherry syrup you will also need 80ml more Cherry Brandy and 100g caster sugar.

    method

    1. Put the two alcohols into a smallish saucepan along with the sugar over a low heat. Heat, stirring constantly, until the sugar is dissolved. Do not, under any circumstances, allow the mixture to bubble or boil; you don’t want to burn off that boozy goodness. When the sugar is dissolved, remove from the heat and allow to cool completely. 
    2. When the sweetened booze has cooled, put into a large mixing bowl or freestanding mixer with whisk attachment, along with the cream and whisk until soft, lazy peaks form. Fold in the cherries, ensuring that they are evenly dispersed, but without knocking out the air. 
    3. Line a loaf tin with cling film and pour in your boozy cream. Freeze overnight until ready to serve.
    4. To make the boozy syrup, place the cherry brandy and sugar into a small saucepan and bring to the boil swirling the pan around. After allowing it to bubble for about a minute or two, remove from the heat. To serve the ice cream, remove from the loaf tin, slice it into desired slabs, and pour the syrup - hot or cooled - on top of the ice cream.  

    All-in chicken curry

    For this recipe you will need the ‘All-in Curry Paste’ from the earlier post below.

    ingredients (Serves 4)

    • 2 tbsp olive oil
    • 1 recipe’s worth of All-in curry paste
    • 4 Chicken breasts, chopped into 1cm cubes
    • 6 spring onions, chopped
    • 500ml chicken stock 
    • 1 yellow pepper, thinly sliced
    • 200g fine beans, each chopped into three
    • Quarter of lime per person, to serve
    • Small handful of freshly chopped coriander leaves, to serve
    • 4 portions of boiled rice, to serve

    method

    1. Pour the oil into a shallow casserole or frying pan over a medium heat. When the oil is hot, add the paste, chopped chicken and chopped onions, and move constantly in the fat with a spatula. If the onions begin to brown, remove the pan immediately from the heat and turn the heat down, returning the pan after a minute or so, stirring the whole time. 
    2. Once the chicken is cooked through - after about 4/5 minutes - add the stock. Turn up the heat and allow the contents of the pan to come to a boil, then immediately reduce the heat to a gentle simmer. 
    3. Allow the curry to simmer for around 20 minutes. After that time add the chopped pepper and fine beans to the pan and simmer for 10 final minutes. Serve with boiled rice, a sprinkle of coriander and a squeeze of fresh lime juice. 
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