I was trying to think what food I would like my son to be associated with on the internet and after some to-ing and fro-ing I settled on cinnamon buns. I think they match each other in cuteness and sweetness and I knew I would find it amusing watching him try to stretch his tinsy tiny mouth around an almightily sized bun.
This is an adaptation of an Annabelle White recipe that I have been making for years. In the winter I fry it in a skillet, and in the summer it is great on the barbeque. The dough is simple to mix by hand and only requires proving once. I have also used it to make pizza crusts (omit the garlic and rosemary). Straight of the barbeque it is soft, chewy, smoky and tasty,
Soft, chewy naan bread is the perfect accompaniment to any curry – try serving these up alongside the Lamb Korma I posted earlier in the week, or with Emma’s Chicken Cashew Curry. I’ve had good results both frying these off in a heavy-based pan on the stove top and by baking in a very hot oven on a pizza stone.
Croutons are a quick and easy addition to any good soup. Yet they provide such a lift of texture and buttery goodness that they become a mandatory addition to any good soup.
Baking is one of my favourite winter pastimes. What I may currently be lacking in vitamin D, I fully intend to make up for with homemade treats (safe in the knowledge that I don’t need to go near a swimsuit for some months yet). With the oven on the kitchen is warm, and the smell of fresh bread is so heavenly that it can lift even the darkest of spirits.
I have recently developed a sort of fascination for bread. Several things about it pique my interest, not the least of which is eating it hot out of the oven generously smeared with salted butter.
I started making this bread as “baguette de tradition Français” – although by adapting the recipe I removed some of the details that make a baguette a baguette. I made the bread-making process a little simpler and although I have given specific resting times in the method, you don’t have to follow these exactly – you can always leave it to rest longer if you are busy with something else.
This office is full of passionate people – car enthusiasts, extreme mountain bikers, hunter/gatherers, rock-climbers, artists, musicians – but one passion most of us have in common is for good food. Simon, one of our senior engineers, has taken this passion further than most – travelling to Italy, Australia and around New Zealand indulging in cooking classes with
My mother is Irish. She grew up in sleepy little Limerick, made famous by the story Angela’s Ashes. As children she always regaled my sister and I with stories from home and of our family that we were yet to meet. When I was six she decided to whisk us off to Ireland to meet our family and experience the reality of her tales.
The names of our holidays have a built-in memory all their own. In English, the word Easter preserves the name of a pagan goddess, hinting at the pre-Christian roots of all the eggy fertility symbolism. In Hungarian, the word for Easter—Húsvét (pronounced ‘HOOSH-veight’)—encapsulates the centrality of food to this religious holiday, serving as further proof for Hungarians being a foodie nation.
I’ve always wanted to try making bagels; the thought that you have to boil them before baking always fascinated me. When the theme for this month’s blogging came up as lunch ideas, I decided ‘why not’ and went online to find me a recipe.
What could be more perfect than a sandwich with ham, watercress, aioli, fresh rocket pesto and crispy fried garlic on grainy bread? It’s the 1st of January and if you have stored your ham safely (see Laura’s tips on how to get the best out of your Christmas ham in the Leftover vegetable torta recipe), it should still be okay for delicious sandwiches.
This recipe comes to us from Karen, a former colleague and a great baker. Currently she is somewhere in the UK enjoying a white Christmas and catching up with family, but last Christmas she made this delicious fruit bread for the office and we are now all BIG fans!
This Blog Is Born Of The Passion Of A Group Of Friends Here At Fisher & Paykel. Ardent Lovers Of Food And Cooking, We Want To Inspire Our Readers, Share Our Recipes And Impart Knowledge.
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