Author Archives: working9tilltri

Banana pancakes – no eggs required

Even though we appear to be in week 3000 of lockdown I am still struggling to get flour, who is doing all the baking? So, today I made flourless banana pancakes for the children. Although since my daughter has been going smoothie bowl bonkers (I blame Instagram), bananas are also few and far between butContinue reading “Banana pancakes – no eggs required”

Not bread but so lovely. Cheese and ham twist

Today’s recipe has no science discussed or any clever skills needed, it is just lovely and comforting. It is taken from Nadiya Hussein’s book and it is easy and fabulous. You may know Nadiya from Bake Off fame which then sparked off her own TV series and a couple of recipe books. I like herContinue reading “Not bread but so lovely. Cheese and ham twist”

Don’t be put off by the name – All Bran Loaf

This is an ancient recipe that I have been eating for as long as I can remember. Mum used to serve it up warm with an inch thick dollop of butter smeared across the top and melting at the edges. She apparently found the recipe on the side of the cereal box and I haveContinue reading “Don’t be put off by the name – All Bran Loaf”

Borough Market soda bread memories

A couple of years ago, the technology department took 30 food students to Borough Market on the southbank in London. The market is vibrant, bustling, exotic and varied and you can get anything from a simple onion to some blue brain cheese – apparently the mouldiest cheese in the UK.  The students loved tasting theContinue reading “Borough Market soda bread memories”

Profiteroles – the dark art of choux pastry

Who doesn’t love an eclair or a profiterole? Shiny crisp pastry with a magical hollow centre filled to bursting with cream or custard then dipped in chocolate. Pastry comes in many forms and the difference is in the ratio between butter, flour and liquid. This one variation (the ratio) makes the difference between a luxuryContinue reading “Profiteroles – the dark art of choux pastry”

No kneading just love

As people decide they are going to bake their own bread for fear of shortages (which are not really there), the shelves are low or completely bare when it comes to bread flour. However, the following recipe from James Morton’s Brilliant Bread works perfectly with normal plain flour; use white though as wholemeal flour isContinue reading “No kneading just love”