If you have a glut of cucumbers to use up, these tangy and refreshing pickles are sure to hit the spot. Perfect cold from the fridge and great to tuck into during the depths of winter with bread and cheese.
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.
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This was one of my first novelty cakes, and one I am about to remake larger. The original post, with guidelines on how to make it, is below.
This hobbit house comes complete with productive garden and lake. A bountiful feast of fruit and vegetables including radishes, turnips, watermelons, cabbages, cauliflower and carrots might keep the hobbit going for a couple of meals!
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To celebrate making this pudding in the final of Britain’s Best Home Cook, I am reposting my updated recipe for sticky ginger and tamarind pudding: a dessert that always goes down well,
Arguably the ultimate in comfort puddings, this is my take on a sticky toffee pudding, that I have been making for decades: it has the warming kick of spice from ginger and cinnamon, and what I think is a delightfully sour undertone from tamarind that is a subtle counter-balance to the sweetness of the pudding.
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Updated recipe of one of my favourites
Post updated Feb 14th 2018 (new photos)
Rich, buttery biscuits topped with a very firm royal icing are always a joy to eat. While I have made these heart-shaped with simple heart icing embellishments, these are great made into any shape for eating at any time of the year: with or without the icing!
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Re-posting what has become a festive macaron favourite.
Although I make macarons frequently, it is a first for me to do a macaron shape that is anything other than circular, so having seen meringue versions of snowmen in a shop recently I felt I had to make some as macarons….well, why not?!
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A return to one of my festive favourites: orange, cranberry and fennel seed biscotti
I adore a good biscotti, but have never been a fan of the (ridiculously expensive!) ones you can buy in coffee shops and the like that can be little more than an expensive work-out for the jaw!
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Amended recipe: additional photos.
Returning to my savoury roots, and it seems a while since I have posted a savoury recipe, I decided to make some cheese and onion scones, using roasted onion and smoked Cheddar cheese.
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Cake making tips post updated with further tips and links to my favourite cake recipes
Updated April 2017
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updated with further ideas & some newer photos
Barely a day goes by when I am not either baking or proving a bread of some type, whether it is a sourdough bread or a bread using commercial yeast: it’s a wonderfully tactile and intensely therapeutic process. There are certainly few greater pleasures in baking than the evocative smell of bread as it is baking, followed by eating warm bread that has been spread liberally with good quality butter: simplicity at its very best!
This post is about the basic, but nonetheless majestic bread loaf, made with commercial yeast as opposed to using a sourdough starter, although I dip into pre-ferments as a wonderfully simple way to add even better depth of flavour to bread. I have also posted guidelines for different types of bread, such as focaccia, one…
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Updated with further troubleshooting and general tips
Sections in this post:
There really is something quite magical when you get the lightest croissant, pain au chocolat or savoury variation – all with the crispiest flakes and a rich, buttery flavour. The photos in this post are of various batches of croissants I have made.
Rather than just a light, cresent-shaped, bready concoction with not much flavour – ie) your typical mass-produced croissant – I like a croissant to have a crisp outer shell as you bite into it, with bits of the flaky exterior falling off; a honeycombed interior structure; a rich, buttery flavour and…
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Phil's Home Kitchen 