Chocolate ganache macarons

Macarons, macarons, macarons!!! Tough to get juuust right but such a sense of achievement when do all turn out uniform, and most importantly with feet (that’s the bubbly area underneath). They almost sound like little soldiers with little feet, wearing pink uniforms! In order to get  your troops to match the above description, from my repeated […]

Cinnamon & Blueberry Pumpkin Challah

As the title suggests – this is my creation of a blueberry and cinnamon pumpkin challah! I was slightly concerned when making this that the blueberries would be too wet and make the dough soggy – but by using blueberries sparingly they have not not had that dreaded effect. The bread is sweet but not […]

Beetroot Tangzhong Buns

I adapted this recipe from hokkaido milk bread, still using the tangzhong method to get soft, fluffy bread – but replacing a lot of the liquid with beetroot (which is about 87% water!) to keep the hydration as similar as possible. There is actually a higher water content/hydration level in this recipe (200g beetroot = about […]

Potato Onion Rye Meteil

  This is made following Peter Reinhart’s recipe from the book ‘Whole grain bread’ – one of the best books I ever chose to buy! It has some amazing techniques for making 100% wholemeal breads. This bread is with a rye and wholemeal flour mix – no white flour at all! The crumb is a […]

Cinnamon tangzhong wreath

This is a nice, light and sweet bread – and the wreath/couronne shape makes it look quite pretty, yet it’s really easy to form the shape with the cinnamon sugar filling, as the filling isn’t too wet! Like lots of my favourite bakes, it’s made using the tangzhong method – which ensures that it’s really soft and […]

Wholemeal sourdough tangzhong buns

This is a 70% wholemeal bread, but would also work well as a 100% wholemeal bread because the soaker technique and use of tangzhong combined makes it really really soft, not hard like some home made wholemeal breads can turn out! As it’s sourdough too, it has a great flavour and stays fresh for longer. […]

Pumpkin and cocoa marbled cupcakes

This recipe was adapted from this page – I changed the quantities from cups to grams, added cocoa to create the marbled effect. changed some of the spice quantities and baked it in cupcake form rather than as a loaf…. So it’s pretty different now. Nowadays, it’s not often that I bake cake – I have evolved […]