Fig, Leek, Blue Cheese, and Rosemary Flatbreads

Flatbreads are a lovely appetizer at a dinner party. The trick is planning ahead: if you make your dough and prep your toppings well ahead of time, assembly and baking takes only a few minutes. Easy peasy, right? This recipe is made with a yeast dough, with a slow, cold fermentation, somewhat similar to some pizza doughs. (The cold fermentation helps develop flavour.) Also like a pizza, the flatbreads are baked at a high temperature, which yields a crisp crust and nice caramelisation on top. Figs, blue cheese and rosemary are a natural combination for the topping; the leeks add sweetness, moisture, and depth. But really, you can top your flatbreads with anything you like. Continue reading

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Tamarind-Apricot Semolina Cake

It’s National Baking Week! Having dumbly watched National Chocolate Week and National Cupcake Week whizz by without making a thing, I figured it was time to get off my arse and show some, er, British home cook spirit. I have a nascent obsession with tamarind and have been fantasising lately about incorporating tamarind into baking. This cake shows WHY MY HUNCH WAS RIGHT. Continue reading

Plantains in Spicy Ginger-Tomato Sauce

For the past three days, I have been in a quandary hated by food bloggers the world over. It’s called, “Goddammit, No Good Pictures.” I made this delicious plantain dish on Friday as part of my austerity regimen* and since then have been wrestling with the fact that thanks to the hideous fluorescent lighting in my kitchen, every photo I took was utter shite. After three consecutive nights of relishing the leftovers, however Continue reading