Photo-log of the things I cook at home (and occasionally things I've eaten out, too). All vegetarian and mostly on a Japanese/Mexican tip.
Popular tags: Cooking the books | Recipe | Japanese | Mexican
Homemade foccacia. The texture isn’t quite as spongy as it should be, but it tastes nice anyway.
Raspberry & apple oat muffins
Recipe in the latest Olive magazine
Moist sponge cakes made with almonds and egg whites. Basic recipe
here - it says it makes 12 but i got nearly 4 dozen small ones out of it!
I added an espresso and vanilla extract to one batch, and blueberries and lime zest to the other.
Cramique and tear n’ share tomato bread (using the same recipe as this olive bread, but with sunblushed tomatoes, torn into balls and baked in a round tin)
This rose much better than last time (more kneading and proving in the oven at lowest temperature) - a little too much, it spilled over the loaf tin! Lovely texture inside.
Pastels de nata (Portuguese custard tarts) made with leftover brik pastry. The custard filling was yummy but I’ll use proper pastry next time.
Black bottom cupcakes
Cheesecake on top, dense choc sponge underneath. Surprisingly easy to make despite looking fiddly! I think the cheesecake’s meant to seep into the middle a bit more, but I like how it’s almost like a frosting - saves making a separate one.
Recipe by Hummingbird Bakery c/o Delicious magazine