The world's easiest casserole bread didn’t receive its name for nothing. It has a short ingredient list and requires no kneading, so you avoid sticky hands. The bread is baked at a high temperature, resulting in a crisp and chewy crust, while staying moist and airy on the inside.
Casserole bread is already delicious, but by adding sourdough, you take your bread baking to the next level. In addition to providing a tangy flavor, a crispy crust, and an extra moist crumb, sourdough bread is also healthier for you compared to bread made with yeast. The bacteria in the sourdough, particularly the lactic acid content, aid digestion, and sourdough bread naturally contains a higher level of nutrients.
If you're searching for a wonderfully simple dessert to prepare in advance during the peak of summer, then these zesty tarts are the perfect choice. Served in Petite Casseroles, they are just the right size to satisfy after-dinner sweet cravings.
The technique of braising isn’t just for meat. In this recipe, the same principle is applied to transform humble dried white beans and vegetables into a rich, vegetarian one-dish meal – simply omit the cheese (or use a vegan cheese substitute) to make it vegan. The cooking time might seem long but is mostly hands-off, and is needed to ensure the final dish is creamy and meltingly tender.
These are the perfect snacks to make for last-minute guests. Mix and match the filling to your liking – be sure to use a strong cheese for extra flavour.
Halloween rolls that taste of autumn harvest. This “cinnamon roll”-inspired recipe is a tribute to the fall harvest and the beautiful orange colors that come with the season. The filling is a fusion of classic Danish remonce and American pumpkin pie, a staple of Halloween and autumn.
The best thing about a spatchcock chicken is the increased surface area for maximum flavour – the chicken also cooks more evenly and quickly. Change up the flavour of the butter by substituting harissa for your favourite spices or pastes.
Savour the flavours of the season with this elegant festive main. The citrus port glaze provides another layer of depth to this dish and is so easy to prepare.
Savoury, umami porcini powder is the secret to these indulgent short ribs, a sophisticated entrée that is sure to impress but is easy to make ahead of time. Meaty short ribs are braised in red wine and stock until they are meltingly tender. Before serving, they are topped with a buttery mixture of garlic and sautéed mushrooms. Serve the ribs with mashed potatoes, polenta or even pillowy gnocchi to soak up every last bit of the porcini-infused sauce.
The salted caramel replaces the vanilla, giving it a sweeter but more intense caramel flavour. Topped with a simple chocolate ganache it is perfect for Goûté (4pm snack time in France).
Inspired by the classic brioche-style tarte bread, this recipe reduces the time
needed to make the original – but does not compromise on the fluffy light texture or moreish flavour!
These popovers are best served hot out of the oven and are the perfect solution to a winter’s Saturday brunch or lunch with friends. Pairs well with a crisp cold glass of sparkling wine or with a side of smoked salmon and a fresh green salad.
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