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Author: Vanessa Kimbell

  1. Recipe: No Hassle Honey and Vanilla Ice Cream

    Recipe: No Hassle Honey and Vanilla Ice Cream When it's warm outside and the kids are off school, what better than an easy home-made ice cream? This is a no-hassle recipe, made with very few ingredients - no stabilisers, emulsifiers, vegetable oils or any of that nonsense commonly found in supermarket ices. There are 3 ... Read more...
  2. Recipe: Rosemary and Olive Oil Sourdough

    Recipe: Rosemary and Olive Oil Sourdough I have made loaves using rosemary and olive oil, but until now, they've all been yeasted breads, so I thought I'd try a recipe that uses these ingredients in a white sourdough. It's not very complicated to make and the resultant loaf is very fragrant, with plenty of rosemary and ... Read more...
  3. Recipe: Portuguese-Style Vanilla Custard Tarts

    Recipe: Portuguese-Style Vanilla Custard Tarts According to legend, during medieval times the convents of Portugal used large quantities of egg whites to starch clothes, such as the nuns' habits. With so many leftover egg yolks, bakeries nearby would buy them cheaply, to make Pastel de Nata – Portuguese custard tarts. Here... Read more...
  4. Recipe: Roast Barley Malt Flour Loaf

    Recipe: Roast Barley Malt Flour Loaf This stunning loaf uses Dan Lepard's technique of minimal kneading, using an oiled surface. Widely adopted now, it was almost seen as heresy when he first wrote about it: a true pioneer. Method Mix the sourdough starter with the water, breaking up any lumps. Add the remaining ... Read more...
  5. Recipe: Malty Chocolate Fudge Bundt Cake

    Recipe: Malty Chocolate Fudge Bundt Cake A mouthful of a name, worth it though. A chocolate fudge cake made with the addition of some dried malt extract in place of some of the sugar and baked in a Bundt cake pan. Bundt cakes are becoming increasingly popular as even with no or minimal decoration, the finished cake ... Read more...
  6. Recipe: Crusty White With Sekowa Spezial Backferment

    Recipe: Crusty White With Sekowa Spezial Backferment Sekowa Spezial Backferment is an alternative to both fast-acting yeast and sourdough starter. It is a honey-based ferment, popular in Germany, which gives many of the qualities of sourdough bread. To make this recipe, you need to have a jar of Sekowa starter made and ready in ... Read more...
  7. Recipe: Instant Cranberry & Orange Mincemeat

    Recipe: Instant Cranberry & Orange Mincemeat Christmas can be a really busy time, and I’m always grateful for any ideas that help me get everything done without too many late nights or tantrums. So while in a perfect world, we might all be stirring our mincemeat together during November, the truth is we sometimes put ... Read more...
  8. Recipe: Sekowa Malted Rye Loaf

    Recipe: Sekowa Malted Rye Loaf The Germans are known the world over for their rye breads. They also have a hugely popular product called Sekowa, which is essentially a ferment not dissimilar to sourdough that they use to bake long slow fermented bread with. Unlike sourdough though, Sekowa is made using honey, ... Read more...
  9. Recipe: Malted Sourdough Apple Crumble Muffins

    Recipe: Malted Sourdough Apple Crumble Muffins If you have a glut of apples - either from a tree in your garden or from a bargain spotted in the supermarket - here's a delightful way to use some of them up. These apple crumble muffins are deliciously aromatic, with raisins, cinnamon and that wonderful treacle back note from ... Read more...
  10. Recipe: Sourdough Scotch Pancakes

    Recipe: Sourdough Scotch Pancakes I am asked now and then what to do with the stuff that is normally discarded when refreshing sourdough starter. Some people seem to get quite anxious about throwing away a mixture of just flour and water, even when they can't use it up in bread making. Here's one suggestion. I ... Read more...

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