I adore tarts: served warm with a good salad, perhaps with some cheese, a few pickles and some good bread they make for a satisfyingly light meal. Continue reading “Poached Salmon & Asparagus Tart”
Tag: Baking
The very best sausage rolls……..
At the risk of sounding as though I have fallen straight out of a Carry On film I will state categorically that I absolutely love a good sausage roll. One bite and everything is well with the world! Continue reading “The very best sausage rolls……..”
Pear, walnut & Gorgonzola sourdough
These full-flavoured loaves have been very much a firm favourite in our house for many years and while it is great as a non-sourdough bread, the sourdough version is seriously terrific. Of all the flavoured breads I make, this is one I make more than any other. Continue reading “Pear, walnut & Gorgonzola sourdough”
Savoury Macarons
Although I often go for macarons filled with a fruit ganache, this time I’ve gone for savoury macarons. The light sweetness of the shell is a perfect foil for each of the savoury fillings I have used, with the gentle saltiness coming from the fillings creating a flavour contrast that is, quite simply, divine. Continue reading “Savoury Macarons”
Perfecting Baguettes
If you want shatteringly crisp baguettes with depth of flavour and an open crumb, this will tick all those boxes. This is a real artisanal bread and is a joy because of its lack of fuss! Continue reading “Perfecting Baguettes”
Jam doughnuts
A classic doughnut, rolled in sugar and filled with jam: a real treat. Continue reading “Jam doughnuts”
Parmesan and ham tuiles
Insanely simple and quick to make, these are so addictive to eat just as they are or with a glass of wine. Continue reading “Parmesan and ham tuiles”
Thai prawn bites in a coriander & sesame seed pastry
Juicy marinaded prawns in a coriander and sesame seed pastry make wonderful nibbles and are very easy to make. They are excellent served hot or cold. Continue reading “Thai prawn bites in a coriander & sesame seed pastry”
Gougères & other fabulous savoury choux bites
A crunchy exterior giving way to the lightest, most delicate pillows of cheesy indulgence, gougères make fabulous little nibbles/canapés. They are lovely just as they come, ideally served warm, but they are wonderful filled with all manner of goodies (see below). Continue reading “Gougères & other fabulous savoury choux bites”
Walnut & Mocha Fancies
These are not quite those wonderful fancies using fondant icing (although fondant icing does work well here) but it is my take using a ganache coating and, for an additional coffee hit and a shiny finish, a coffee glaze. Continue reading “Walnut & Mocha Fancies”
Cupcakes: a contemporary camp classic!
As with macarons, there is nothing butch about a cupcake, but it revels in its campery – and rightly so! They flounced onto the baking scene with great style several years ago, demanding to be noticed, and all of a sudden the shops started featuring them and everyone started making them. Continue reading “Cupcakes: a contemporary camp classic!”
Making sourdough bread
A decent sourdough loaf is joy to eat: a crispy crust, a soft but slightly chewy interior and layers of flavour in each bite. Continue reading “Making sourdough bread”
Lime & Passion Fruit Drizzle Cake
I love the combination of limes and passion fruit: they are two of my favourite flavours for a drizzle cake, complementing each other beautifully, with each flavour able to stand up to the other. Continue reading “Lime & Passion Fruit Drizzle Cake”
The joys of Afternoon Tea
A marvellous institution in itself, you do not need a reason to justify taking Afternoon Tea: wonderfully indulgent, it is one of the most pleasurable ways to spend what should be several unrushed hours, allowing gasps of excitement to escape out as both sweet and savoury goodies are presented. Continue reading “The joys of Afternoon Tea”
Croissants & pains au chocolat
For me a croissant is one of the greatest pastries to eat. I love those wafer-thin flakes that shatter when you bite into it to reveal a honeycombed interior…. Not to mention its deliciously buttery flavour! Continue reading “Croissants & pains au chocolat”
Focaccia: higher hydration, no knead
This is my take on a standard focaccia, going for a higher water content than many recipes, handling the dough differently and letting the dough sit in the fridge overnight for its first prove (bulk fermentation) to really develop its flavour. Continue reading “Focaccia: higher hydration, no knead”
Making macarons – the queen of confections
If you have ever wanted a macaron recipe for what I consider to be “as fool-proof as is possible*”, I hope you find that this is the place to be! Continue reading “Making macarons – the queen of confections”
Phil's Home Kitchen 