Home
Recipes
Cookbook
Subscribe
About
30-Minute Plant-Based Recipe Ebook
Basket

Basket

Your basket is currently empty.

Share

Order my new cookbook now!

Subscribe to stay in the loop

* indicates required

Email Address *

First Name *

Find us on Facebook

My Instagram

Bagels for weekend brunching!! My favourite recipe

Bagels for weekend brunching!! My favourite recipe for NY-style bagels is from my lovely friend @kamrantsg’s book, Hand Made Baking 💕 For this batch I mixed things up using some of @cotswoldflour’s Cotswald Crunch bread flour (GIFTED) which has malted wheat & barley flakes in it 😍😍. They turned out so chewy with the crispiest crust 🥯🥯🥯 I can’t wait to have them for breakfast tomorrow 😭

(AD) The perfect snack for a hot day?🌞 Blueberr

(AD) The perfect snack for a hot day?🌞 Blueberry frozen yoghurt sandwiched between two thin & crispy oat biscuits made with @lylesgoldensyrup.
.
That combo of the golden syrup and oats is always a classic flavour pairing to me 🍯🌾 and helps give the biscuits a crispy edge and chewy centre.
.
I made the CREAMIEST froyo too by including an Italian meringue & some double cream in the base. The blueberries are roasted before folding them in which helps concentrate their flavour so the froyo doesn’t end up icy ❄️
.
#lylesgoldensyrup #joyofbaking

Marble cake!! The best of both worlds but somehow

Espresso Morning Buns from @theboywhobakes new BEA

Espresso Morning Buns from @theboywhobakes new BEAUTIFUL cookbook, #OneTinBakes 😍.
This is a brioche dough laminated with espresso butter for that flaky/croissanty effect. You coat the buns in cacao nib & espresso sugar when they’re still hot from the oven giving them a doughnut-y vibe 🌟(I also added cinnamon to the sugar because I couldn’t resist 😬). Edd cuts the dough into squares but I rolled it up into swirls here since I love the satisfaction of unravelling the coil as I eat it 😅 ☕️🌀☕️🌀

(AD) ECCLES CAKES // A classic British bake here,

Rediscovered the damson jam I made last year for t

Rediscovered the damson jam I made last year for this babka (it has survived incredibly well for a jam which I did not plan to keep for a year 😅). I think maybe it’s a sign that it’s time for another babka baking session? (Plus tomorrow’s weather will be perfect for proofing my bread dough🌞🥵)

© 2019 - All Rights Reserved.

- powered by chloédigital