Back home I’m more reliant on my local Turkish supermarket but I can never cut into a fresh fig without remembering this moment. [Read on...]
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Consider today a precursor to my long promised Morphy Richards’ bread maker review to be published tomorrow. I’ve missed many of my favourite blog events lately. To my joy, this month’s Fresh From the Oven hosted by Michelle at Utterly Scrummy Food for Families was for a favourite savoury bread and I already had [Read on...] 
A quick bite of bread today; with yesterday’s Daring Bakers entry and my announcement of the Monthly Mingle tomorrow, not to mention various posts that are stacking up, things have been a bit rushed this weekend. [Read on...] 
You smash pink pralines up and scatter them over things before baking and afterwards you get these wonderful pomegranate coloured fragments of sugar on top. [Read on...] 
This Krushchev Dough, apparently the favourite dough recipe of former Russian leader Nikita Khrushchev, is a forgiving one that breaks many of the usual rules of bread making. [Read on...] 
French toast seems to be a generic term for eggy bread… you’d expect eggy cake to be a bit rich but I’m pleased to report that this was not sicky in the least and with a genereous coating of egg, made for a delightful winter breakfast. [Read on...] 
Gibanica (ghee-ban-itz-er) is filo pastry baked with yogurt, egg and oil. It frequently includes salty white cheese similar to feta. I have enjoyed the cheese version many times, it’s equally tasty straight from the oven for dinner or cold for breakfast. With some yogurt and left over filo triangles from a Turkish supermarket I made these mini gibanicas, my version of a Balkan pastry dish. [Read on...] 
Given that my husband is part Serbian, I was very excited by this recipe. I’ve not eaten kiflice before but they sounded delicious, a buttery bread roll filled with salty white cheese. [Read on...] 
I recently received a bag of very strong Canadian bread making flour from Sainsbury’s Taste the Difference range and prepared to get kneading. Not being an experienced bread maker, I don’t know enough to compare this flour with other brands but soon I hope to change all that. [Read on...] 
Provence is a place very dear to my heart, I first visited in 1997 and have been back almost every year since. I have been to Arles for Easter, where I saw Provencal ladies dressed in these beautiful costumes but family commitments have thus far prevented me visiting at Christmas. Were I to do [Read on...] They say that when you attend any courses or training for work purposes that you only absorb about 10% of what you hear. If this is true, at Food Blogger Connect last week, one of the messages I took home from Meeta of What’s For Lunch Honey? was the importance of paying attention to [Read on...] |
 
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