I get SO much pleasure from street food, but I would say that steamed buns – whether Chinese bao, Japanese hirata – are right up there among my favourites.
Continue reading “Steamed buns incl. bao, hirata… & filling ideas”
Tag: Bread
Spiced halloumi & hummus pockets
This modest offering ranks as one of my favourite meat-free dishes: packed with flavour and made in moments, it is very much one of my go-to snacks. Continue reading “Spiced halloumi & hummus pockets”
Tomato & pesto focaccia
Light, crispy and chewy, this focaccia is packed with flavour and is ideal torn apart to dip into oil, balsamic vinegar or used as the base for a bruschetta. Continue reading “Tomato & pesto focaccia”
Poppy seed and saffron sourdough
The combination of poppy seeds and saffron make a wonderful combination in a cake, but they are fabulous in a bread such as this. Continue reading “Poppy seed and saffron sourdough”
My ultimate burger buns!
Soft, slightly sweet and a perfect foil for a hearty filling, these brioche-style burger buns are my go-to whenever I want to make the buns from scratch. Continue reading “My ultimate burger buns!”
Saffron and roasted garlic bread
Delicately scented but with much depth of flavour, my saffron and roasted garlic bread is a real treat when eaten with good butter and perhaps some cheeses. Continue reading “Saffron and roasted garlic bread”
Spiced onion & chilli bread
Think onion bhajis in a bread, with a chilli kick, and that will give you the idea behind what I think is a wonderful tear-and-share bread. Continue reading “Spiced onion & chilli bread”
Fool-proof focaccia
I am always sceptical whenever I see “fool-proof” preface anything: this often leads to vastly inferior approximations of what you really want….but this approach to focaccia gives an exceptional bread. Continue reading “Fool-proof focaccia”
Spiced tandoori chicken wraps
Tender, spiced chicken pieces in soft flat breads, bursting with lettuce, red onion and a tangy yoghurt dressing, these are incredibly easy to make and are so tasty. Continue reading “Spiced tandoori chicken wraps”
Chocolate and spiced orange Panettone
This is my chocolate and orange version of panettone, which gives a wonderful chocolate hit that complements the buttery and light-as-air crumb that melts in your mouth effortlessly. Not to mention the heady flavours of vanilla and orange…. Continue reading “Chocolate and spiced orange Panettone”
Basil & roasted garlic soda bread
This is a recipe I am VERY proud of, creating it for one of the elements of my Ultimate Sharing Feast for episode 6 of Britain’s Best Home Cook: a bread that received raves from Mary Berry, Chris and Dan. Continue reading “Basil & roasted garlic soda bread”
Panettone
This is my take on the classic panettone: a rich, buttery but oh-so-light sweet bread, adapted from a recipe by Andrea Tortora, using multiple fermentations for THE best flavour. Continue reading “Panettone”
Panzanella: one of the best & quickest salads in the world. With YouTube version
Great food does not need to be at all complicated or time-consuming. Sometimes the right combination of humble ingredients can become something quite majestic; panzanella is a case in point….
Continue reading “Panzanella: one of the best & quickest salads in the world. With YouTube version”
Curried cauliflower soup with cumin & onion flatbreads
This is a hearty spiced cauliflower soup that is easy and costs very little to make. I often make at least double the quantities and freeze some for a later time – although all too often even a larger amount of soup gets polished off in one sitting! Continue reading “Curried cauliflower soup with cumin & onion flatbreads”
National Sandwich Week: a few of my favourite sandwiches
Every week can be National Sandwich Week as far as I am concerned! I adore sandwiches and can happily fill up on these any day of the week: for me, the sandwiches are one of the highlights of any Afternoon Tea. Continue reading “National Sandwich Week: a few of my favourite sandwiches”
Pear and Parmesan sourdough bread
Something of a resurrection has been going on in my kitchen: what I though was dead sourdough starter has now been gently nurtured back to life……
Black treacle and Guinness bread
A simple and full-flavoured bread that is perfect with some salted butter, perhaps with seafood (it goes particularly well with crab) or as part of a Ploughman’s platter. Continue reading “Black treacle and Guinness bread”
Chocolate and cherry focaccia
A sweet focaccia is a joy to eat, and my chocolate and cherry focaccia gives a lovely twist on a classic bread – it is also very easy to make. This focaccia is particularly great served in slices with a cup of tea, especially when spread with salted butter or with a dollop of tangy crème fraîche. Continue reading “Chocolate and cherry focaccia”
Focaccia bicolore
This two-coloured flavoured focaccia is the result of an idea that came to me after making the bicoloured croissants a while ago. The result is a plain focaccia dough mixed with a tomato and red onion focaccia dough. After all, why not have focaccia with different and clearly defined flavours within? Continue reading “Focaccia bicolore”
Chocolate & orange bi-coloured viennoiserie
Bi-coloured croissants and the like have been doing the rounds for a few years and has been on my “to make” list for some time, especially as they can look striking. In essence, you have a croissant dough with a second, coloured dough running through it.
Continue reading “Chocolate & orange bi-coloured viennoiserie”
Lemon sherbet cruffins (quirky viennoiserie!)
This is my take on cruffins: rich, buttery croissant pastries baked in muffin tins. For this batch I have gone for a tangy lemon filling, dusted with a lemon sherbet-esque caster sugar. For added zing, I have topped these cruffins with lemon icing and a few dried raspberry pieces. Continue reading “Lemon sherbet cruffins (quirky viennoiserie!)”
Tomato and basil English muffins
This my savoury twist on classic English breakfast muffins: these are wonderful toasted and liberally buttered: the butter has to be liberal, and low-fat spreads and the like do not do justice to these muffins! Continue reading “Tomato and basil English muffins”
Sourdough baguettes
Shatteringly crisp baguettes, full of flavour and with wonderfully open crumb structure: surely the epitome of baking simplicity! Don’t get me wrong, I love throwing in goodies such as olives, roasted garlic, fresh herbs and the like in with doughs, but the refreshing lack of embellishments here absolutely hit the spot. Continue reading “Sourdough baguettes”
20-minute sourdough flatbreads
These flatbreads are so easy, so quick and so good with whatever dip or cheese is to hand. You can make a batch within about 20 minutes, including the baking, even going at a fairly sedate pace. Continue reading “20-minute sourdough flatbreads”
Spiced pumpkin bread
For this month’s Secret Recipe Club assignment, I was allocated Amanda’s delightful Dancing Veggies blog. Continue reading “Spiced pumpkin bread”
Garlic & rosemary fougasse bread
Fougasse is such a lovely bread, with a very crisp, shattering, crust and a soft interior. It is especially great as a tear-and-share bread, but I invariably find that once I get my hands on fougasse, sharing is a difficult option! Continue reading “Garlic & rosemary fougasse bread”
Cheese, olive & tomato sourdough
This is much a “use up the left-overs” bread, using up some spiced olives (the ones normally found in the chiller cabinet at the supermarket) and the end of a block of mature Cheddar. I added some chopped sun-dried tomatoes for that wonderfully intense umami flavour you get: sun-dried tomatoes are one of my must-have store cupboard ingredients! Continue reading “Cheese, olive & tomato sourdough”
Simple fennel breadsticks – focaccia-style
These are very easy breadsticks to make. They taste wonderful and a large batch can be made at a fraction of the cost of shop-bought breadsticks! Perfect with any dip, although I have photographed these breadsticks with baba ghanoush, that wonderfully smokey aubergine dip (recipe here). Continue reading “Simple fennel breadsticks – focaccia-style”
English breakfast muffins
Updated Feb 2017: new photos of the muffins
Perfect sliced, toasted and buttered, English muffins (well, “muffins” to those of us brought up in the UK!) are very simple to make and require very little attention. And as with most home-made breads, they taste so much better than any you can buy – and for a fraction of the cost. Continue reading “English breakfast muffins”
Roasted cauliflower and potato soup
A very easy and tasty soup that is perfect for using up onions and potatoes that might be lurking in the cupboards. Continue reading “Roasted cauliflower and potato soup”
Easy seeded flatbreads with sun-dried tomato hummus
Two incredibly simple things to make that go so well together: a really perfect dip to share as a snack, a starter, part of a picnic…….. Continue reading “Easy seeded flatbreads with sun-dried tomato hummus”
Fool-proof anchovy, onion & garlic focaccia
Focaccia remains up there in my top breads, in terms of making and eating, and while a standard focaccia is a delight, I love experimenting with flavours. Continue reading “Fool-proof anchovy, onion & garlic focaccia”
Bruschetta: when simplicity reigns!
Bruschetta is one of those things that cannot fail to put a smile on my face when I eat it. Perfect as a starter, served with barbeque food or just as a light bite at any time of the day, one slice is never enough. Continue reading “Bruschetta: when simplicity reigns!”
Creating a basic recipe index for a food blog
After over two years of blogging my recipes, I have finally got round to doing a full recipe index: something I have been meaning to do for ages! Continue reading “Creating a basic recipe index for a food blog”
Spiced brioche boule
This is my spiced fruit version of a brioche: rich, well spiced with a buttery, citrussy flavour;tiny bursts of orange-soaked cranberries, apricots and raisins add sharp sweetness to the brioche. Continue reading “Spiced brioche boule”
Hot cross buns with attitude
These are light, full-flavoured sticky buns that have had slow rises to give a far greater depth of flavour. Small pieces of dried cranberries, juicy raisins, ginger and vibrant bursts of citrus run through the sweet, spiced dough. Continue reading “Hot cross buns with attitude”
Walnut & raisin “tear and share” bread centrepiece with melted Brie
Cheese, bread, walnuts and apple: great culinary bed-fellows that revel in their modesty! Continue reading “Walnut & raisin “tear and share” bread centrepiece with melted Brie”
Black garlic bread rolls
A fairly new ingredient to me, I tried my first black garlic just the other day: I just peeled it and ate it as it was. I have to say, I initially had mixed feelings about the flavour: concentrated balsamic vinegar with a hint of aniseed, with a sweet garlic flavour (more like roasted garlic flavour than raw garlic) just coming through. Continue reading “Black garlic bread rolls”
Fool-proof bagels
I say fool-proof, but this is a recipe I have used for many years. I also use it when teaching how to make bagels at cookery classes and am always thrilled by the excellent results from the classes.
Roasted onion, chorizo & Parmesan focaccia
I have posted several focaccia recipes on this blog, and while I make my roasted garlic focaccia many times more than any other flavour, I do like to play around a little. This time, I used ingredients lurking around in the fridge and the larder! Continue reading “Roasted onion, chorizo & Parmesan focaccia”
Chocolate, cranberry & orange sourdough
This sweet sourdough loaf is stuffed with juicy dried cranberries that have been soaked in orange juice, and chunks of dark chocolate. While the aroma of the dough as you work with it is wonderful, the smells wafting through the house as it bakes is out of this world! Continue reading “Chocolate, cranberry & orange sourdough”
Multi-grain bread made with smoked flour
A very simple bread with bags of flavour, courtesy of slow rises, a selection of seeds and different flours, with a hint of smoky flavour coming through the smoked flour I used. Mind you, if you can’t get hold of smoked flour you can replace it with standard white flour or wholemeal flour, for example. Continue reading “Multi-grain bread made with smoked flour”
Local cheese & ale sourdough
A sourdough boule made from ingredients that are fairly local to me in Surrey, UK. The cheese (Spenwood) is strong and nutty; the ale (Hogs Back Brewery) is so easy to drink! They do not take over from the deep tang of the bread but they are most certainly there as complementary bedfellows! Continue reading “Local cheese & ale sourdough”
An insanely simple no-knead Chorizo & Parmesan focaccia
Focaccia is up there in my top 3 breads, both to make and to eat. Characteristically bouncy, with many irregular holes in the bread itself, it tastes great and needs very little to accompany it. And it is VERY easy to make. Continue reading “An insanely simple no-knead Chorizo & Parmesan focaccia”
Bread & butter pickles: spicy, sweet cucumbers
Preserves are terrific partners for good bakes, and these sweet, spiced and crunchy cucumbers are very easy and quick to make. Essentially these sliced cucumbers are bathing happily in a sweetened and spiced vinegar. Continue reading “Bread & butter pickles: spicy, sweet cucumbers”
Easy fennel seed & smoked garlic sourdough grissini
These crisp grissini are easy to make and have bags of flavour. I often make them using some sourdough starter that I had discarded prior to feeding the main starter, just adding more flour and water to give a dough that handles well. Continue reading “Easy fennel seed & smoked garlic sourdough grissini”
Tiger bread: with bakingmad.com & Allinson
I just cannot stop making bread of all types, shapes and sizes: it is, unashamedly, something of an addiction! While there are many breads I bake most happily over and over again, I love encountering breads that I have not baked before. Continue reading “Tiger bread: with bakingmad.com & Allinson”
“deconstructed pesto” sourdough loaf
“Deconstructed pesto” sourdough
To be honest, my heart usually sinks whenever I see the word “deconstructed” on a menu: rarely do such dishes seem to add anything new after all that tinkering with a classic! But in a very tongue-in-cheek way I felt I had to flirt with this trend in this bread in at least the title of this recipe! Continue reading ““deconstructed pesto” sourdough loaf”
Roasted garlic, red pepper & parmesan bread “flower”
This is my savoury version of the classic Fiore di pan brioche, this time using a standard bread dough into which roasted puréed garlic and olive oil are added prior to kneading. Packed with flavour, it is great fun to make and is excellent as a tear and share bread. Continue reading “Roasted garlic, red pepper & parmesan bread “flower””
Ciabatta with a touch of rye
Although I am an unashamed bread addict, I will confess that until fairly recently I have never got excited by ciabatta; I have tried many ciabatta but have never really been blown away by the flavour – and particularly with bread, I like to be blown away! Continue reading “Ciabatta with a touch of rye”
Phil's Home Kitchen 