brunch

sweet potato and feta galette
11May

Sweet potato and feta galette

A savoury galette with foolproof crumbly, buttery pastry. This is my first ever attempt at making a galette. I didn’t even know what it was until someone challenged me to do it. Sure, once I googled it I realised I had seen it before – quite a popular little tart – and how had I never tried it before? The internet is choc-a-block full of different galettes, but mainly sweet ones, which look amazing with a good dollopo of ice cream in the middle. But true to my stubborn streak I decided to try not only a savoury galette but the less travelled road of a square shaped one too. In the process of testing this recipe I got sick of measuring grams for my shortcrust pastry and decided to work on a ratio as a quick go to whether serving two people or six. I am very proud to annouce it is: 1 liquid : 2 fat : 4 flour *taps self on the back obnoxiously* Sweet potato and feta galette (serves 2) For the pastry: 60g cold butter 120g plain flour 30ml cold water 1 tsp salt 1. In a bowl rub butter and flour together with your
3 mins read
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Orange and poppy seed bread braid
30Apr

orange and poppy seed bread

This bread was based on a recipe by one of my good friends who now lives in Germany. It’s called Osterkranz and I’ve been told it’s traditionally made during Easter. My Easter was not leisurely, worked every single day of the holiday, but on my days off leading up to it I decided to try this recipe. I did as usual started to play with the recipe. I found that the filling made only with poppy seeds was quite overpowering, their earthy flavour is so strong, a few sprinkles go a long way. After a few bakes the recipe had changed quite a bit, with the addition of orange curd and more butter to make a softer dough. Orange and poppy seed bread (serves 15 slices) For the filling: 3 egg yolks juice of 3 oranges and zest 1 tbsp cornflour 80g butter 100g sugar 3 tbsp poppy seeds Whisk all ingredients together apart from poppy seeds. Take it over medium heat stirring constantly until it thickens. Leave it to cool completely. For the dough: 300g strong white flour, plus extra for dusting 1 tsp salt 7g sachet fast-acting yeast 100ml milk 20g butter + 50g melted 1 egg, lightly beaten
3 mins read
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chocolate praline crepe stack
03Mar

Chocolate praline crêpes

Pancake day is imminent. A day where you are overwhelmed with the towers of Nutella and ready-mix packs as your enter the supermarkets. I have never made pancakes, the American style. In both England and in Brazil they are called pancakes but are made à la French, much thinner. The English tradition is to add lemon juice and sugar to your pancake, but I am partial to a crunchy praline. I am embarrassed to say I make praline waaay too often. At one point I had a huge jar in my cupboard and would sprinkle it on everything – from yoghurts to cakes. This praline cream game is strong and has definitely become a favourite. Chocolate praline crêpes (serves 5-6) For the praline cream 150ml whole milk 100ml double cream 3 egg yolks 3 tbsp cornflour 2 tbsp plain flour 100g mixed nuts 100g sugar 1. Line a baking tray with baking paper – i used a silicone mat. Cook sugar in a pan, stirring, for 5 minutes or until sugar has dissolved. 2. Once sugar has turned into an amber colour add nuts and stir to cover them with sugar. Pour onto prepared tray and allow to cool 3.
3 mins read
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Savory Cheese scones with cherry chutney
17Dec

Cheese scones with cherry chutney

I have been struggling with the flu for the last two days. Deciding to walk around the Christmas market in the pouring rain does that to you. With the temperatures dropping and the sun becoming very shy this time of year it has been easy for me to sleep in. And sleeping in means that meals merge into one another and this gives me a great excuse to have brunch in bed. In England scones are often eaten as an afternoon treat, with tea and sweet toppings like clotted cream and jam, and although I will never say never to a scone with cream and jam I will always reach for the savoury ones first. Scones are not what first pops into people’s mind when they think of brunch, but for me that’s the perfect dish to have with coffee. Fluffy cakes with tangy cheese. Chutney is often paired with cheese scones but my choice of cherries as the fruit is unconventional for a chutney. It makes it a little sweeter than traditional recipes, but as a big fan of sweet and sour tastes this was a gamble that paid off. Sweet cherry chutney (yields around 300g) 250g frozen pitted cherries
3 mins read
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