Sundried Tomato, Feta + Pinenut Scones

 Prep Time : 10 Minutes | Cook Time : 20 Minutes | Total Time : 30 Minutes | Difficulty : Easy

Hello my lovelies! I tried to make you a cake. But it’s not 100% yet. It will be here later in the week or next week. I promise. In the meantime let’s have a salty satisfying snack. Rocking two kinds of cheese. Umami rich sundried tomatoes. Golden pinenuts. All great friends getting together in these easy peasy scones. A scone is a great vehicle for all sorts of flavours. Once you’ve got the method down they’re so quick to whip up for a warm tasty lunch or snack. I wasn’t always good at them. But every time they were better than the last time. Keep practicing. And keep trying new flavours. Make sure your butter and milk are very cold before you start. Choose a firm feta cheese so that your chunks won’t be obliterated when you are bringing the dough together.

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Life: Tea + Tulips

Hello my lovelies! I hope you’re all taking the changing seasons in your stride. We go onto daylight savings time this coming Sunday. It always catches me out. This week I enjoyed a walk among the tulips. I made cookie dough that I can’t bake up for eight days. I ordered some new glasses . And I’m heading out to vote this week.

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Overnight Sesame Bagels

 Prep Time : 10 + 15 + 20 Minutes | Cook Time : 5 + 20 Minutes | Total Time : 4 hours | Difficulty : Bread

Hello my lovelies! Who doesn’t love a good chewy bagel? Today we’re making perfect homemade bagels from simple ingredients. Adorned with seeds. Ready for your favourite toppings. This is a bit more complex than our previous bread recipes. It has an overnight step to improve flavour. And there is the bagel shaping and boiling to contend with as well. None of the steps are hard. There are just a few more of them. You’ve totally got this. The dough is quite stiff so I found it easier to work by hand than in a mixer. Hands are good for everything. Nature wants you to use them. Do the first step before you go to bed and you’ll be all ready to get your bagel on the next day. The 4 hours of time is all the active time plus proving and resting. Not the overnight part. I hope you’re all sleeping more than 4 hours a night! Bagels freeze really well so double the recipe and pop them in a zip lock bag in the freezer to pull out whenever you need a fix. Don’t forget to toast them if you’re into that sort of thing. Which we are.

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Peach, Mango + Passionfruit Muffins

 Prep Time : 10 Minutes | Cook Time : 20 Minutes | Total Time : 40 Minutes | Difficulty : Easy

Hello my lovelies! Sometimes a muffin is the perfect thing. Not so sweet. Packed with flavour. Ready in a jiffy. A quick recipe to start the week. There’s something a bit more involved coming in a few days. There have been a lot of cheap mangoes around lately so we really should use them in something. As summer goes on here in NZ you can combine peaches and mangoes. If you can’t find a nice mango use all peaches. All combinations are delicious. Passionfruit always feels luxurious and special to me. It’s probably the cost and short season of fresh passionfruit in most places. I have frozen passionfruit pulp in my freezer. If you can get a hold of the Fruzio brand I highly recommend it. You can have the taste of summer all year long. Just make sure any pulp you buy – frozen or otherwise – only contains passionfruit and has no added sugar.

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Buckwheat + Honey Madeleines

 Prep Time : 15 Minutes | Cook Time : 6 Minutes | Total Time : 1 hour | Difficulty : Moderate

Hello my lovelies! I love to experiment with different flours. One of my all-time favourite books is Alice Medrich’s Flavour Flours. I made the buckwheat genoise sponge from that book and it was utterly delicious. It set my little brain in motion. Wouldn’t buckwheat madeleines be a great idea? As a jumping off point I made my normal recipe with a 100% substitution of buckwheat flour and swapped the butter for oil on Alice’s recommendation. And it was excellent. No tweaking required. The cakes are bouncy and soft. The amazing nuttiness of the buckwheat comes through. The only addition is a tiny lemon drizzle to give a little sharp contrast. Whenever I make madeleines I kick myself for not making them more often. There’s a little bit of fiddling making sure you prep the pans properly but with a stand mixer they actually take very little effort at all. No more than any cupcake. Less really. And you’re meant to enjoy them straight away. My kind of cake. These have the added bonus of being both dairy and gluten free. Everyone should get to have cake.

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Homemade Cultured Butter

 Prep Time : 5 + 60 Minutes | Cook Time : 0 Minutes | Total Time : Overnight | Difficulty : A bit messy

Hello my lovelies! I’m a fan of butter. Especially on toast. There’s nothing like it. And I can’t go past a good DIY. Cultured butter tastes more buttery. If you can believe it. Which you should. The flavour is intensified and a slight acidity balances it out. And it’s super easy to do. We are basically going to make a light yoghurt using double cream. Then whip it to separate the glorious butter. A bit of rinsing and you’re moments away from an epic toast experience. You need to allow a bit of time to do the beating and rinsing. And you need to start the process before bed the night before. If you want a more intense cultured flavour start an extra day in advance the let the culturing go a bit longer. We should all be prepared in advance for this to make a bit of a mess. Clear the bench so nothing gets drops of cream on it and have a cleaning cloth handy to keep things under control. We need to use a fresh natural yoghurt with no sweeteners or additives because we want to capture the live yoghurt cultures.

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