One day, back when I worked as a teacher, I told my students I liked Soft Cell and, two days after that one of them brought me the “Memorabilia” album and begged me to listen to it – he was sure I would love it, and in fact I did. On that CD there was a slightly different version of “Loving You, Hating Me” from the one I knew (and already liked) – the arrangement was a little less metallic,
Showing posts with label whole wheat flour. Show all posts
Showing posts with label whole wheat flour. Show all posts
Chocolate pain d’épice, two versions of the same song and of the same baked good
One day, back when I worked as a teacher, I told my students I liked Soft Cell and, two days after that one of them brought me the “Memorabilia” album and begged me to listen to it – he was sure I would love it, and in fact I did. On that CD there was a slightly different version of “Loving You, Hating Me” from the one I knew (and already liked) – the arrangement was a little less metallic,
Whole wheat currant sablés
My blog can’t be considered a very healthy source of recipes – yes, I’m aware of that :) – but I do like to use healthy ingredients and it’s not like I’m living on sweets (I’m not, I swear). :D
One ingredient I like using is whole wheat flour, and to be honest I would love to use it more often in my baked goods. My favorite recipe with this type of flour is Nigel Slater’s wholemeal apple and
Santa Lucia sour cherry and saffron buns
Usually it takes me some time to consider a cookbook a top favorite – I love beautiful books and they certainly get my instant attention, but I like to try some of the recipes first to be sure they actually work. However, Signe Johansen’s Scandilicious Baking is so pretty and everything in it sounds so delicious I came to the conclusion that it was the best cookbook I purchased in the last 11
Cheese and onion scrolls and changing my mind after the first bite
The minute I pulled these rolls out of the oven I decided not to publish the recipe on the blog – they did not look cute like the ones on the magazine, and being the perfectionism-freak that I am I got really disappointed at how they’d turned out. But the smell in my kitchen was so wonderful that I felt the urge to try one scroll, and that was when I completely changed my mind: it tasted so
Oatmeal sandwich bread
While organizing my books on the new bookshelf I grabbed "Good to the Grain" and stared at its beautiful cover (those delicious rhubarb tarts!) for a few seconds... Then it suddenly hit me: I hadn’t used that book in ages; it’s one of my favorite books and that makes me wonder about the poor books I seldom or never use. Well, that’s just me. So I decided to make something – anything – from the
Wholemeal apple and marmalade cake
Back in 2009 my dear friend Valentina introduced me to Nigel Slater – it was love at first sight. His delicious recipes, beautiful garden and passionate way of speaking about food – clear without being patronizing – were a perfect combination.
I really do not know why it took me so long to buy one of his books, but I certainly started with a wonderful one. This cake is absurdly tender –
Cinnamon choc chip swirl bread
After cookies and cakes, Susan and I decided it was time to play around with yeast – we both wanted to bake from John Barricelli’s beautiful book and the cinnamon swirl bread caught our eyes (and our stomachs). :)
The bread is tender and delicious; the dough is easy to work with – not sticky! – but my idea of using chocolate chips instead of raisins turned out to be less than genius: I used
Ginger peach muffins
When it comes to Eddie Murphy’s movies there are only two I like, but the first bite into one of these muffins and “The Heat is On” popped in my head. :)
The ginger adds a fresh, delicious kick to these muffins and I was amazed by how well the flavor goes with peaches.
Ginger peach muffins
from Good to the Grain
Topping:
2 tablespoons + 1 teaspoon grated fresh ginger
2-3 small peaches,