Actually, I already sub almond milk for the whole milk so will be keeping that, but I quite like the idea of swapping Greek yogurt for the butter.
Blueberry almond lemon cake from Ottolenghi’s Simple (and NYT). I’ve been making this for six years and have some alterations to the original recipe. I double the amount of salt, I toss the blueberries in 1 tablespoon of the flour mixture, I fold in all of the blueberries at once, and I lower the amount of butter starting last year, so I’m down to about 135 g instead of 150. Still delicious! I also add the baking powder which is in the New York Times version, but not the cookbook
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That is very much a case of bad recipe conversion, because the UK edition of Simple (which I have) calls for self-raising flour and no extra leavening. But I believe it had already been published in the NYT with AP flour and baking powder, so it should have been caught. Honestly, the North American editions of Ottolenghi were much more reliable before they started “adjusting” things (other than terminology and the addition of volume measures) vs. the originals. I mean, recall the debacle with Sweet and having to offer replacement reprints.
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yup, I was making the recipe from the NYT before Simple was published - and definitely should have been caught. I’ve actually made it without baking powder and it’s still delicious!
Pretty sure I got the recipe from you!!!
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I made a Japanese style cheesecake the other day. It’s a tad time consuming but I really enjoyed the process. It uses lots of eggs and dairy and hardly any flour and gets baked in a water bath. It came out very jiggly but I’m having it cold so the texture is more like a very set custard which I like. It’s also not too sweet which is great, it used a little bit of sugar, maple syrup and honey was brushed on top. I’m having it for breakfast and I don’t feel too indulgent. Please excuse the cracks on top, it rose a lot more than I thought it would!
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We were getting low on bread and I didn’t feel like going to the store, so I made up two loaves of “Everything Bagel Seasoning” bread.
Sunshine and I both enjoy hot bread straight out of the oven with butter.
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Soft sourdough bread. Recipe makes 2 breads but i baked the bread in my 13x9 pullman pan.
There will be BLT sandwiches tomorrow.
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@Stef-bakes
Lovely!
Maybe it’s premature of me to ask, but how did/do you like the bread? Have you made it before? Would you make it again?
Ha, ha we couldnt wait so shared the heel. Its very light and fluffy and soft. Sliced nicely and definitely has that sourdough taste. Minimal amout of work. I would definitely make it again. I chose to bake it in a 9x13 pan you can get 2 breads 9x5.
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Thanks so much for the reply - I really value your feedback. This one looks (and sounds) right up our alley. The 9" x 13" might come in handy some times, as well.
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Apparently I make this cake every year around this time! I love it and my colleagues do too.https://sallysbakingaddiction.com/peach-bundt-cake-with-brown-butter-icing/
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Hey bakers, we’re nominating books to bake from together for the rest of the year.
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Today I made Alice Medrich’s Labne Tart to go with Wong Farms incredible mangoes.
I’ve made this tart several times. This is the first time I read the headnotes and learned that Nicholas Day reduced the sugar and increased the labne. I like the sweetness so if you make it I encourage you to use Day’s version.
It’s delicious. It’s similar to cheesecake and who doesn’t like cheesecake?
I used Byblos brand labne.
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In my continual quest to make a crisp-bottomed quiche, I’ve acquired a baking stone. I’m going to use @Nannybakes method of baking the entire quiche at one go in a tart pan (no blind baking.) Now, my question is: a buttery pie crust in a removable tart pan leaks butter when it bakes. So do I (a) put it directly on the baking stone anyway, or (b) put it on a sheet pan and put that on the baking stone? Would I still get the crispy effect if I do (b)?
You could wrap pan in heavy duty foil.
What stone did you buy?
I have to say this bread makes lovely sandwich bread. Its going into rotation of my bread recipes.
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mig…fwiw, I freeze the crust prior to filling. I also sometimes give a brush coat of mustard on the frozen crust and then add the solids. I usually don’t have butter leakage but our crusts are likely different, I would put a piece of foil underneath, turn up the edges a bit…but the stone will eventually develop a “ patina”.
I used your frozen method today.
I decided since I was baking in a BRAND NEW oven not to risk it. I placed the filled quiche tart pan on a cookie sheet and put the cookie sheet on the baking stone. And it’s very good I did because it leaked!
That said, I did get a crispier bottom crust:)
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Looks great! One recommendation, make sure the oven is preheated longer than you think necessary. I use a radar gun on the stone to make sure it is at temperature,enjoy the quiche.
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