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Apple Tarte Tatin
A delicious Apple Tarte Tatin, free from the frequently-seen puff pastry nonsense, lightly caramelised for stunning golden looks. Tarte Tatin is an upside-down cake, with a topping of caramelized...
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Quiche
Real men don’t eat quiche. All right. Fine by me. I am a quiche-eater, guilty as charged. Not a real man, according to Bruce Feirstein, but I know how to make the finest and most rewarding quiche (and...
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Savoury Clafoutis
According to Rachel Khoo, savoury clafoutis are ze very fashionable dish in Paris. I don’t know how accurate Rachel’s trend monitoring is, but the idea made immediate sense for me. Instead of sugar and...
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Yeast Dough Cake Base
This is the base recipe for a sweet yeast dough used with many traditional German or French cakes: 500g white wheat flour 40g fresh yeast (or a tablespoon of dried yeast if you must) 1 cup of luke warm...
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Black Forest Gateaux
Following is for a 240 mm round baking tray. You need a springform tray (one where the rim can be removed) or one of those where the bottom comes out. 100 g dark chocolate (go for quality and high...
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Standard Shortcrust
Another base recipe for which I keep forgetting the proportions, so here’s my standard shortcrust base for the record: 200 g white wheat flour, 100 g butter (soft but not runny). Whisk together...
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Linda’s Biscotti
Friend Linda declined the honour, but she gets it anyway as she introduced me to these very lovely Cranberry Pistachio Biscotti. They are easy to make, lovely looking, perfect with the coffee after a...
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Brombeer Rahmkuchen
This is perfect all year round, but it is particularly attractive now, before the first soft fruit ripens and the larder wants emptying of last year’s jam. Brombeer Rahmkuchen, as we call it, or...
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Baked Custard Apple Cake
This simple apple cake, topped with a baked soured cream custard, is a household favourite and has won approval on very many occasions, least of all by myself because it is so very quickly made. It’s...
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Muffins
Muffins, lovely and quickly made, versatile, delicious fluffy muffins. It couldn’t be easier but since I keep on forgetting the ratio, here it is again: 100 g plain white wheat flour80 g soft butter80...
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Rapid Sponge Base
My mother calls it Blitzbiskuit, and it really is a very simple and quick affair. It makes a perfectly quick and simple sponge base for a fresh summer fruit cake and, with added cocoa, also serves...
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