I had no cookie cutter when I made these hence the rustic look but the cinnamon flavour was delicious! Preheat the oven to 230℃ (450℉). Place 1½ cups of flour and 4 teaspoons of baking powder in a bowl. Add 45g (1½ oz) of cubed cold butter with a pinch of salt (unless you’re using…… Continue reading almond and cinnamon scones
Category: bread
coconut banana bread
Equally good served fresh for afternoon tea or toasted and buttered for breakfast. Combine ½ a cup of coconut milk, ½ a cup of brown sugar and 1 egg and mix well to combine. Add 3 large mashed bananas and fold in 1½ cups flour, 3 teaspoons of baking powder and ½ a cup of dessicated coconut. Bake at…… Continue reading coconut banana bread
flat bread
This Turkish flat bread called bazlama is cooked in a pan or on a griddle. Served fresh and warm, it makes a simple meal so delicious. Dissolve 7g (¼oz) active dry yeast, 2 teaspoons of white sugar and 4 teaspoons of salt in 1½ cups of warm water. Add the water and half a cup of Greek-style yogurt…… Continue reading flat bread
basil walnut and pecorino bread
This bread makes a perfect centrepiece for a casual lunch. To make it, first mix 2½ teaspoons of dry active yeast and ½ a teaspoon of sugar into 3 tablespoons of warm water (this can be fairly warm to touch but not hot). Leave this to prove for at least 5 minutes. Meanwhile, into a large…… Continue reading basil walnut and pecorino bread
banana, cream cheese & walnut muffins
When bananas become over-ripe I peel and freeze them to use in ice cold smoothies. When defrosted, they’re still perfectly suitable for a recipe which requires mashed bananas. Cream 100g softened butter and 100g light cream cheese with ¾ of a cup of brown sugar. Add 2 large eggs (one at a time until just mixed), 3 mashed bananas and 1…… Continue reading banana, cream cheese & walnut muffins
flourless almond bread
This low carb bread has a natural sweetness and is good fresh or toasted, with butter or without. Preheat the oven to 180C (350F) and grease a mini loaf pan. Mix 300g (12½ oz) of almond meal with 60g (2½ oz) of melted butter, 100ml (3½ fl oz) of light sour cream, 4 large eggs, 1 teaspoon of baking…… Continue reading flourless almond bread
brioche rolls
Inspired by French visitors, these brioche rolls make a good breakfast, or morning tea, or afternoon tea…….. The night before baking them mix 200g (7 oz) of butter, 2 tablespoons of caster sugar and 3 eggs until just combined. Add 500g (17½ oz) of fine “00” flour, 7g (¼ oz) of dried yeast and 200 ml…… Continue reading brioche rolls
rosemary polenta bread
Stephanie Alexander’s recipe for Polenta bread sounds wonderful, but I didn’t have any cream and I used whey instead of buttermilk. I also disregarded her advice and made it with rosemary and ate it with honey! Preheat oven to 220′C. Brush a shallow tin generously with olive oil. In a bowl whisk a large egg with…… Continue reading rosemary polenta bread
pide
After a cheese-making day with friends I found myself with a few cheeses and a lot of whey! I set myself the challenge of using both cheese and whey in one meal. First I made Turkish bread or pide. I used an SBS recipe but replaced the warm water and milk with warm whey. While I was…… Continue reading pide
tortillas
Since travelling to Mexico we’re hooked on fresh tortillas. Our first tortilla press was a bought one, made of cast aluminium, which just didn’t seem to work very well. So we decided to make our own press based on a model we saw being used by a street vendor in Melaque. Should you become enthusiastic enough…… Continue reading tortillas
michelle picker cooks 