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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Matcha Doughnuts + Coconut Glaze

 Prep Time : 20 + 15 Minutes | Cook Time : 3 Minutes | Total Time : 3 hours | Difficulty : Moderate

Hello my lovelies! We are sharing a milestone. My first doughnut recipe. I’ve mentioned before my irrational fear of frying. But I got over it recently making beignets. And now I’m on the wagon. Of course I have to mix it up. I have been looking for a way to make a matcha bread dough for a while and this is the perfect vehicle. Fresh green tea flavour balanced with soft butteriness and golden crispy edges. And a lick of sweet coconut glaze. Topped with toasted coconut for texture. I’m on a bit of a coconut kick just now. I made a coconut birthday cake with passionfruit buttercream on the weekend. And a coconut cookie recipe should be forthcoming later in the week. Coconut on the brain. Anyway. Make some doughnuts with me. It’s easier than you think. Just go slow and be organised. Make sure your oil is fresh. After the first time you’ll be hooked!

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Fruit + Saffron Buns

 Prep Time : 20 + 10 Minutes | Cook Time : 20 Minutes | Total Time : 3 hours | Difficulty : Moderate

Hello my lovelies! Another day of homemade sunshine! This time in bread form. And ya’ll know how I love breads. I also love the amazing traditional breads of different cultures. I have a haul of saffron (3 grams is a haul where saffron is concerned) from the PledgeMe campaign I supported recently to set up saffron processing facilities in Afghanistan. Saffron in bread is big in Scandinavia. Today we are applying it to a simple milk dough enriched with a little butter. Adding some citrus and raisins. Fluffy golden bread studded with fruits. Let’s get started on our golden adventure!

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TWB x Blogtastic Food: Pulled Pork Khachapuri

 Prep Time : 15 + 30 Minutes | Cook Time : 12 Minutes | Total Time : 2 1/2 hours | Difficulty : Fiddly

Hello my lovelies! This recipe is a team effort. A while back Nicholas from Blogtastic Food asked a bunch of us if we would develop recipes using his delicious Smoky & Spicy Pulled Pork. I had the idea for these khachapuri straight away but life being what it is I kept running out of time to work on it. I made the pulled pork and froze part of it to keep testing later. FYI pulled pork freezes really well. Just pull it out, pop it in a skillet with a little oil and sauce and heat it through completely. Like new. Perfect for a two person household. Khachapuri are like the pizza of the Caucasus. Along the spice routes from Asia to the Middle East via eastern Europe there are variations on this chewy golden bread that is somewhere between topped and stuffed with lots of delicious things. Classic toppings include spinach and fresh cheese, or ground lamb and spices. Traditionally partway through cooking a little well is made in the toppings and an egg is baked into the top. Today we are using spiced tomatoes along with our pulled pork and topping with dollops of feta and greek yoghurt. One of these is a good meal  or hearty lunch. Or slice up and serve as snacks for guests. I took leftovers to a meeting and they disappeared in seconds. If you have made a homemade pizza before these will be a breeze. Head over to Blogtastic food to make the pulled pork before you begin!

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Caramelised Honey + Poppy Seed Loaf

 Prep Time : 20 + 20 Minutes | Cook Time : 30 Minutes | Total Time : 3 hours | Difficulty : Moderate

Hello my lovelies! So many of my favourite things come together in this loaf. Honey. Poppy seeds. Bread. European and Middle Eastern flavour notes. A touch of lemon. Contrasting textures. It’s a fabulous sweet and sticky bread party. There are a few steps to it but it’s all easy. Worth every second. A simple milk dough is dressed up with a fancy filling and a drizzle of glamour. It’s not really a babka. It looks like one but the dough is lighter and easier to handle. I am also wary sometimes about using some of the traditional names. Apparently there is debate and controversy about what to call your delicious twisted loaf. So we just call it a loaf and have done. Still delicious. Still impressive.

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Rosemary Focaccia

 Prep Time : 30 Minutes | Cook Time : 20 Minutes | Total Time : 3 hours | Difficulty : Easy

Hello my lovelies. This is a gateway bread. You can do the whole recipe the same day. It only has a few ingredients. It’s delicious and satisfying without requiring a lot of effort. I am here to enable you. Hopefully get you hooked. No special equipment required. Just a bit of patience and before you know it your house will be filled with the smell of bread and herbs and everything good. I haven’t given cup measurements. The scale is the way to go for breads. I know you can do it. We are doubling up on rosemary goodness by infusing the water with it as well as sprinkling on top. Let’s chase the clouds away with a delicious bread you made yourself! You won’t be sorry..

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No-Knead Beetroot Bread

 Prep Time : 15 + 10 Minutes | Cook Time : 40 Minutes | Total Time : 3 hours | Difficulty : Easy

Hello my lovelies! Here we are again. Making delicious interesting breads. Getting over our fear of yeast. We are using the “no-knead” method popularised by Jim Lahey. Which is made up of techniques that have been used for years. It requires very little effort. And the results are fabulous. This recipe is visually striking and delicious. The dough is deep red while it’s raw and when it bakes it ends up quite golden and studded with pink spots where the grated beetroot pieces are. Beets are awesome. Such a great colour. And so good for you. Love them. They give this loaf an unexpected sweetness and depth. The method below uses a cast iron casserole. If you don’t have one you can still make this bread. There are baking instructions in the notes. I prove this dough in a cane basket specifically for this purpose. But I’m a bread nerd who has all the bits and pieces. There are a lots of tricks to shape and prove without one so don’t worry. If you want to get a proving basket for a reasonable price head to eBay. This recipe has only 5 ingredients. All it really needs is a bit of patience.

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