My Best Bread Ever

Sourdough rolls made from a mix of 85% white flour with 15% dark organic rye.


Happy Birthday Crumbshots!

Poppy seed beigli – my latest recipe!


Peter Reinhart talks about bread

Who knew bread was so deep. Take a look here.


Brownie Cupcakes

Brownie cupcakes – based on a Mrs Field’s recipe – and topped with milk chocolate ganache!


Grain Bread

Testing grain bread mix for my mate Kevin!


World Peace Cookies

Absolutely delicious Dorie Greenspan recipe which started life as a Pierre Herme recipe.  Best if made with Dutch Cocoa!  I left the salt out of these by mistake, and I have to say I’m not missing it at all!  They’re studded with broken up Belgian dark chocolate sticks (the ones made for pain du chocolat, so they don’t melt in the oven quite as much).

Recipe is here…World Peace Cookies.  Dorie has provided metric measurements here.


Jean-Francois’ gooey cake

This dead easy recipe from Trish Deseine’s wonderful book Chocolate is a household staple.  This is my version, sized down to fit my 26cm (10″)  flan dish (and comfortably serving 4 – 5).

  • 150g (5.5 oz)  good dark chocolate (I use Callebaut)
  • 150g (5.5 oz) unsalted butter
  • 4 large eggs
  • 150g (5.5 oz) sugar

Preheat oven to 180C (350F).

Melt butter and chocolate in microwave in short bursts on high (or melt together in double boiler on the stove).  Allow to cool slightly (so as not to scramble the eggs in the next step).

Beat egg yolks and sugar together in a large mixing bowl until the mixture is pale.  Combine the two mixtures together.

Whisk egg whites to stiff peaks.  Stir a small amount of the stiff egg whites into the chocolate mixture to lighten it, then gently fold the remaining eggwhites into the mix.

Pour into 26cm (10″) flan tin and bake for 25 minutes, or until cake is well risen and just past the really wibbly stage.  Cake will collapse as it cools, leaving a slightly raised crust around the edges.  We served it with homemade icecream.

Just out of the oven….


Prawn Crackers for Chinese New Year

I tried making my own Malaysian style prawn crackers this year.  They’re made from Australian Crystal Bay Prawns (banana prawns) and tapioca flour.  I’ve realised there are two separate skill components here – the making is a long, laborious process, but the deepfrying is equally as tricky, and contributes just as much to the final success of the cracker.  The nice thing about making my own is that I know what went into it (no MSG), how they were processed, and what oil they were fried in (Grapeseed).  Next time they could use a smidgen more salt, but all in all, a pretty successful first attempt.  The original recipe, with wonderful step by step photos, is here.

Small girl across the road loved these..  🙂


Another yoghurt cake

I tried the yoghurt cake recipe again today, this time filled with Pete’s white nectarine and strawberry conserve.  It’s delicious!


Wickedly good caramel brownies

Made with Pete’s homemade caramel sauce, toasted almonds and Belgian chocolate.

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