This torte recipe have been published in the newspaper for the longest time. A few attempts were made to end the re-publishing of it but there were always many requests from the readers to have it published every year.
Friday, 20 September 2019
Wednesday, 11 September 2019
Sunday, 10 February 2019
Soft.Cinnamon.Rolls. These were a treat to have with a cup of tea or coffee. They were not too sweet (some may find it not sweet enough as compared to the store bought ones) as they were filled with only dark brown sugar. The higher content of molasses in the dark brown sugar gave the sweetness a more complex flavour. I really liked these rolls and made another batch the following weekend.
Saturday, 19 January 2019
This sourdough focaccia was really fun to make and it is very easy to handle for a high hydration (70%) dough. The bread was pretty looking and very tasty when dotted with vine ripened tomatoes and rosemary.
I loved how gassy, light and soft the dough was when I dimpled it with my fingers. This left a trail of big and small bubbles on the surface of the dough. A delightful sight. To me, focaccia is likened to a fluffier cousin of a pizza.
I made the dough the day before and chilled it for 11 hours and bake it the next day.
Saturday, 3 November 2018
Friday, 17 August 2018
Wednesday, 14 March 2018
Tuesday, 31 October 2017
Feeding, measuring, mixing, autolyse, slap and fold, stretch and fold, bulk ferment, dividing, rounding, resting, shaping, proofing, retarding, developing, heating, steaming, baking, cooling and eventually nourishing.
Enjoying every step and moment of this bread making and baking journey.
Tuesday, 24 October 2017
|Specks of orange zest and cranberries|
What do I like about these scones? They are buttery, crumbly, moist and my kitchen smells like Christmas as they bake. The addition of orange zest + cranberries = smell of Christmas time.
This is a one bowl recipe and mixing was done using hands, therefore washing up afterwards was kept to a minimal. The scones can be made ahead and freezes well.
Monday, 16 October 2017
This made a real, good treat for my weekend breakfast. It was assembled the evening before and left overnight in the fridge to develop. An early morning bake ushered in a delicious start to my weekend.