Tag Archives: bakery
Apricot and plum brioche is real summer recipe. Both apricots and plums are seasonal fruits and it is easy to find very nice varieties. Apricots are at their best and cheapest in July, but avoid any fruit that feels spongy. Apricots can vary greatly in quality. If they taste woolly and bland when eaten fresh, cook them into a dish and they will become luscious and flavoursome. The British plum season starts in late July with the Opal variety and finishes in mid-to late-September with the Marjorie Seedling. Each variety has a 2-3 week season. Plums develop an intense flavour when cooked. They make excellent jam, jelly and fruit cheese, but can also be bottled. Strong spices such as star anise, cloves, vanilla, cinnamon and black pepper all taste good with poached plums. Cream and custard based accompaniments such as ice cream or rice pudding balance their flavour. Out-of-season imported plums can be cooked, but are much sweeter and taste best eaten raw.
Crumpets – golden and fresh from the griddle, a simple batter cooked until light and tender. In early times, they were hard pancakes cooked on a griddle, rather than the soft and spongy crumpets of the Victorian era, which were made with yeast. The crumpet-makers of the English Midlands and London developed the characteristic holes by adding extra baking powder to the yeast dough. The term itself may refer to a crumpled or curled-up cake, or have Celtic origins relating to the Breton krampoez meaning a “thin, flat cake” and the Welsh crempog or crempot, a type of pancake. They have a characteristic flat top with many small pores and a chewy and spongy texture. They may be cooked until ready to eat warm from the pan, but are frequently left slightly undercooked so that they may be cooled and stored before being eaten freshly toasted.
This peach tartlets are excellent dessert choice for any occasion – birthdays, garden parties, Valentine’s Day, Christmas… The taste of peaches in combination with the white chocolate is a real treat for children and for any sweet lover. This recipe makes 7, but you can also use a big tart dish to make a one big dessert. Tarts are special treats that show off summer fruits so sweetly. The pastry is rich, tender and crunchy, almost like a cookie. Also you can adapt the recipe for every season, using the different fruits in a different time of the year. Serve the tartles with custard creme or a little sprinkle of the honey.
Farmhouse loaf is a traditional loaf that’s nice and soft, but not too soft. It’s great for just about any kind of sandwich and brings peanut butter and jelly (a staple in our house) to a whole new level, especially if you treat yourself to some nice organic peanut butter and jam. It’s wonderful toasted, smells heavenly while toasting. Simple to make: white flour loaf dusted with flour and baked until well risen and golden. It has a large and tender crumb. This is the kind of old-fashioned, homey bread that a few people were lucky enough to grow up eating, and everyone else wishes they had. A home-made farmhouse loaf appeals to all the senses: the aroma that fills the kitchen as it bakes is unbeatable and the flavour knocks the socks off most shop-bought white loaves.
Boule, from the French for “ball”, is a traditional shape of French bread, resembling a squashed ball. It is a rustic loaf shape that can be made of any type of flour. A boule can be leavened with commercial yeast, chemical leavening, or even wild yeast sourdough. There are so many different techniques and methods when it comes to making bread – none of them are wrong, but just different to one another. Firstly, it may seem unusual to use a combination of bread flour and normal plain flour. However, I find that a little bit of ordinary plain flour tenderises the dough and makes a much more soft and fluffy dough inside.