This has become my regular treat, since my expanding waistline persuaded me to stop making cakes and biscuits. Its complexity of flavours make a good substitute for a sugar hit. As a malty flavour fan, I use plum porter as the liquid in this recipe, which uses light malthouse flour - although this may be too much for some palates - feel free to substitute water for any proportion of porter in the recipe.
A fruity and aromatic spiced bread, with a distinctive orange taste and smell that is perfect toasted with and spread with butter. A lovely warming loaf that is perfect for even the fussiest of family members.
Baking with Khorasan flour for the first time has whetted my appetite to use it on a much more regular basis. This mixture was an experiment in another sense because I am still adjusting to an oven which behaves in different ways from the one I’ve been used to for the last 8 years. I find that using a medium sized loaf tin lined with baking parchment, makes it much easier to liberate the loaf from the tin when it’s baked. This recipe produces a very tasty Khorasan loaf which has a pleasant, light texture. The addition of a modest amount of fennel seed adds another dimension to the flavour. I now look forward to refreshing my supply of Khorasan flour…
Turmeric has a wealth of healing properties including being anti inflammatory and immune boosting, and even reported to help support low mood! These properties are enhanced by the black pepper in this recipe that increases the absorption of the active components of turmeric by at least 2000%. And on top of all of this, the loaf looks beautiful and tastes delicious!
An extremely easy to make, hot or cool, tear-apart, cummin-seed and tomato leavened bread that goes well with dips, mezzo-style mains or on its own. Think cumin-spiced focaccia!
With flavour reminiscent of a cheese & chilli straw, this bread puffs up nicely in the oven and goes well with tomato/pepper soups, chilli con carne and other tomato/pepper based dishes.
A warming spiced bread for the winter. Perfect for an alternative Christmas bread. Perfect with cooked meats or strong cheese. Use squash instead if pumpkins cannot be sourced. An easy bread to make, be careful when adding water as the pumpkin puree maybe moist.
This recipe really packs a fruity Rhubarb and hot ginger punch. Really good. Great as a breakfast muffin or as a treat. Don't worry about the sugar in the rhubarb, you won't use all the syrup (though what's leftover makes for a lovely ice-cream syrup or cordial with soda water).
This bread is a favourite on the bar at the Queen's Head, Burnham on Crouch, Essex on a Sunday lunch time. Its colours come from turmeric and beetroot powder which miraculously separate so that the crust is red, whilst inside remains yellow. Delicious with cheese, dips or olive oil.