Strawberry cheesecake cupcakes are another recipe from the delectable Hummingbird Bakery Cookbook. As their name implies, they are the flavours of strawberry cheesecake in cupcake form.
Archive for July 2013
Tagged As: Cake, Cream cheese, Cupcakes, Hummingbird Bakery, Strawberry | Categories: Baking, Recipes, Treats | Leave a Comment
Tagged As: Curd, Mint, Preserving, Strawberry, Strawberry curd | Categories: Preserves, Recipes | Leave a Comment
Strawberry is such a great summer flavour, not least for its association with summer picnics and Wimbledon. This strawberry and mint curd is a sweet summer treat and a good way to use up the strawberries that finally ripened here (if they really need using up). Mint goes well with strawberries, and the fruit/mint combo reminds me of a jug Pimm’s.
Tagged As: Cake, Cupcakes, Hummingbird Bakery, Lemon | Categories: Baking, Recipes, Treats | Leave a Comment
This recipe for lemon cupcakes comes from The Hummingbird Bakery Cookbook. Adding a little lemon curd to the centre of each cupcake makes it a little bit more special, and the tang goes nicely with the sweet lemon butter icing.
Just a word of warning: the recipe for the lemon butter icing makes a large quantity, and I used probably less than half of what I made, so you could easily scale that down unless you are planning to be really generous with the topping!
Tagged As: Balsamic vinegar, Black pepper, Jam, Preserving, Strawberry, Strawberry jam | Categories: Preserves, Recipes | Leave a Comment
Like the plain strawberry jam I made last month, this recipe for strawberry, black pepper and balsamic jam is adapted from one by Pam Corbin in the River Cottage Preserves book. (Fabulous book, I definitely recommend it.) Balsamic vinegar and black pepper are both classic ingredients to combine with strawberries, and their addition here make a lovely rich, spicy strawberry jam. I used about 1 tsp of ground black pepper, but you can add more or less to suit taste.
Tagged As: Bread, Dutch crunch, Loaf, Tiger bread | Categories: Baking, Recipes | 2 Comments
Tiger bread (aka Dutch Crunch bread) is something I’ve wanted to try for a long time. Years ago, I’d see it on the supermarket shelves, and thought it was covered in cheese. Disappointed to discover it was not, I avoided buying it for some time. Cheese-less as it is, it is still delicious. It’s soft and slightly sweet, with a hint of sesame, and of course that famous crunchy top.
This recipe is for a July’s Daring Baker’s challenge. In a “celebration” of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe(s) to try!
Tagged As: Blondies, Caramac, Nuts, Toffee | Categories: Baking, Recipes, Treats | Leave a Comment
Apparently there are some people who don’t really like chocolate. Shocking, I know. For those kinds of people (and even the rest of us), these toffee nut blondies are a nice alternative to brownies. You can use whatever nuts you like, I used Brazil nuts here. For the toffee, use any kind of shop bought toffees or caramels that are firm, but still chewy. I used Werther’s Chewy Toffees, and just cut them into quarters. The Caramacs add a definite “something”, but if you can’t get hold of them you could use white chocolate instead. They have a gorgeous salty-sweet toffee taste along with a chewy-nutty texture.
Tagged As: Barleycorn, Bread, Doves Farm, Loaf | Categories: Baking, Recipes | Leave a Comment
I came across this barleycorn flour from the Doves Farm range of bread flours. A combination of wheat and barley flours, with added barley flakes and linseeds, it makes a very nice, light, granary-ish loaf of bread.
Tagged As: Goat's cheese, Parma ham, Prosciutto, Quiche, Shortcrust pastry, Spinach | Categories: Baking, Dinner, Recipes | Leave a Comment
This spinach, goat’s cheese and Prosciutto quiche makes a lovely lunch or light dinner in summer. In what is quite a classic combo, the salty goat’s cheese and ham are matched by the sweetness of the caramelised onions. You could use any savoury shortcrust pastry pastry (or buy it ready-made, of course). I used Michel Roux’s flan pastry recipe. I used skimmed milk, which keeps it quite light. If you want a richer filling for your quiche, you can add cream instead of the milk, or a use a mixture of both.