Swedish kanelbullar are more wholesome than the Canadian cinnamon buns I grew up with – smaller, more bready, less sticky and sickly-sweet.
I was surprised at how well the citrusy cardamom stood its ground against the cinnamon sugar. All in all, a very satisfying thing to eat.
The blackberries are ripening early this year. I gathered two big bowlfuls this morning, plenty for a delicious blackberry-apple kuchen.
This Portuguese bread has a lovely crisp crust and soft interior. It is delicious served with grilled sardines, or caldo verde, and the rest of the loaf made beautiful toast the following day. Continue reading
Gateau de Vully is a speciality from the French-speaking western part of Switzerland. While the sweet version (topped with cream and grated sugar cubes) is more common, after yesterday’s referendum the salty version better suited my mood.
Unable to find an English recipe for a savoury Vully tart online, I had a go at translating a French one with the help of Google Translate. This resulted in a few puzzlers, such as “form a lace around the cake” or “streak the dough with a roulette”, but I forged ahead nevertheless… Continue reading
Barmbrack is a traditional Irish bread made with dried fruit that has been steeped in tea. Often served on Halloween, I chose it to represent Ireland in our Euro 2016 food challenge.
There are both yeast and quick bread versions of barmbrack – I decided to make a yeast one using a recipe I’d clipped from a magazine years ago.
I soaked my fruit in the morning, planning to bake mid-afternoon, in time for the Ireland-Sweden match, but the dough had other plans… Continue reading
Store-bought hamburger buns are always a huge disappointment. It seems such a shame to go make fabulous patty, top it with fresh veg and a slice of good cheese… then stick it between two washing-up sponges.
So I forgo the bun, but that’s not entirely satisfying either. With a bit of planning, you can make a batch of hamburger buns that are so delicious, you might decide to forgo the patty…;-) Continue reading
I was pleasantly surprised by these iced filled buns, which are like homemade, fresh and delicious jam doughnuts. Or sweet hamburgers. Needless to say, the girls adored them.
As I’m not keen on strawberry jam, I opted to fill mine with raspberry instead. It’s not the most photogenic of jams, appearing dark and gelatinous in the photos.
With these filled iced buns I complete my Great British Bake-off signature bake challenge – better late than never. Continue reading
These little dinner rolls are straightforward to make, and transform yet another “soup for supper” evening into something a bit special. If you have any leftover, they make nice little lunchbox sandwiches the next day.
The recipe is from Nigella Lawson’s Feast. Continue reading
Baking the ultimate loaf of bread is an ongoing quest – and something I am a long way from attaining. Mostly, I make sourdough loaves, with varying degrees of success, depending on how long I’ve neglected my starter for. When I opt for the (relatively) instant gratification of a yeasted loaf, this Finnish rye bread (or ruisreikäleipä) is one I often go for. Continue reading
When I went to make Lyra’s packed lunch for her multisport club this morning, I found we were out of bread. Not even a freezer-burnt pitta or bagel that I could call into service… Instead of getting dressed and walking to the corner shop, I decided to bake something.
This basic white loaf is dead easy to make. It uses instant yeast, has a single rise in the pan while the oven preheats, and bakes in about half an hour. From a 7am start, I was able to pack her off with her sandwiches at ten to nine. Continue reading
I messed up my timing with this Bosnian World Cup recipe. I forgot to start the cevapi or the kajmak the day before, and had to rush the bread along so Adam could eat with us before going out. In the end, I made a rough approximation of the kajmak by mashing some feta cheese, cream cheese and Greek yogurt together… There is a detailed description of this recipe on the Cooked Earth website, which I had every intention of following carefully, but things didn’t pan out that way. We’d all be happy to eat this meal again – and if I do make a proper kajmak I’ll write about it then. Continue reading
I wanted to try this recipe because I remember eating it at our Yugoslavian neighbour’s house when I was little. Kind of a faff to make – you need to start it the day before – but it looked great and tasted pretty good too. Recipe from the Eatori website. Continue reading
Ten More Bites 