Home Baking

In this episode I talk about adapting to temporarily not having an oven, responsible foraging, wild garlic scones and ricotta pancakes with berry compote (both of which can be made on the stove or in the oven!). Make sure you're subscribed: homebaking.substack.com Get in touch: FlourButterEggsSugar@gmail.com

In the second of my revisits to old topics, we're thinking about brownies. The most decadent brownies, the most balanced brownies, the most different brownies. Perfection, diversified. Written recipes: homebaking.substack.com Email: FlourButterEggsSugar@gmail.com

All the things I've gotten wrong... some things I've gotten right... and things I do differently now since episode 1. I also talk about things I've been eating recently in Iceland and London. Our featured recipes are a luxury all-butter spiced shortbread (spiced with nigella, caraway, coriander or cumin seeds) and a twice-baked pecan shortbread. <3 NEWSLETTER: homebaking.substack.com IG: homebakingpod EMAIL: flourbuttereggssugar@gmail.com New theme music: Jon Björk via Epidemic sound

In this episode I try my hand at lemon shortbread (for the purposes of this episode I am counting shortbread as pastry), lemon bars, lemon meringue pie and lemon shaker pie!! Some trials and tribulations happened as well as some major successes - listen to find out what and why! Recipes and notes: homebaking.substack.com Email me: flourbuttereggssugar@gmail.com Next ep: Donuts!

This week we're talking about a delicious lime posset (creamy set pudding from England) and a light milk pudding from the middle East called muhallabieh. Plus we'll deep-dive into a special ingredient from Syria and Lebanon: an apricot fruit leather called ammardeen. Read and subscribe to the newsletter: homebaking.substack.com Email me: flourbuttereggssugar@gmail.com Please note, episodes will be monthly from now on <3 <3

In this episode I talk about my summer of eating, how granita is served in Sicily and then four recipes - feel free to mix and match or come up with your own combinations... I made concord grape granita and served with very vanilla buns and I made cocoa granita and served with whipped heavy cream and plum butter buns... Recipes: homebaking.substack.com Get in touch: flourbuttereggssugar@gmail.com

4 wonderful recipes to make 2 ice cream sandwiches: raspberry sorbet with corn cookies; chocolatey cookies with mint choc chip ice cream. Plus a love letter to the combination of peppermint and dark chocolate, a personal trauma involving biting down too hard on a frozen cookie... and we answer the question 'What do British royal equestrians in the 1970s have to do with mint choc chip ice cream?!' NEWSLETTER + RECIPES at homebakingsubstack.com CONTACT flourbuttereggssugar@gmail.com

In this episode, I'm talking about semolina syrup cakes, common in many countries in the Balkans, Eastern Med, Middle East and North Africa. They're great, and I make two here to talk to you about... Hilbeh, a fenugreek cake from Palestine, and a coconut semolina cake that's similar to Jordanian hareeseh. I also talk about foods of the Ottoman Empire! Head to homebaking.substack.com for the recipes and show notes. Love ya :)

One pastry, three summer fruits: slow roasted strawberry, plum and halva, apricot and almond. Plus a bonus cheesy, garlicky tomato galette for your consideration! What a wonderful episode to "research" (ie. bake lots of delicious things for). Subscribe at homebaking.substack.com, reach me at flourbuttereggssugar@gmail.com. Follow me on Instagram @homebakingpod

In this podcast I'm passing on all the wisdom I've gleaned from my crazed Pav obsession, including how to layer flavours in the meringue, cream and fruit and the hacks and ratios you can use to bake without following a strict recipe! I also talk about the history of pavlova, including whether it belongs to Australia, New Zealand, both or neither (including an unhinged rant about authenticity and lazy food history). Hope you enjoy/ find useful/ both!

An endlessly adaptable recipe for crackers and crispbreads, with numerous flavouring suggestions. Plus a food diary of some stuff I've stuffed into my face in the last few months. Newsletter/recipes homebaking.substack.com Instagram @homebakingpod Email flourbuttereggssugar@gmail.com See ya! <3 <3 <3

In today's episode, I'm talking about what monks and nuns have to do with egg yolks, the wide array of conventual sweets and the influence of Portuguese baking around the world. In the second part, I'm delving into four recipes and how I found them: Toucinho do Céu (flourless almond egg yolk cake), Pão-de-Ló de Chocolate (a very spongy chocolate cake), Pastéis de Nata/ Pastéis de Belém (egg custard tarts) and Pão de Deus (bread of God / buns with a sweetened coconut topping). Sign up to the newsletter at homebaking.substack.com Get in touch via flourbuttereggssugar@gmail.com and keep up with my baking and cooking adventures on Instagram @homebakingpod Bye for now!

This episode is all about using breakfast cereal in baking and sweet treats. Plus I talk a bit about the history of ascetic Christianity and how that's shaped breakfast in the West, including cereals and our meal patterns. Our recipes this week are Caramel Peanut Cornflake Squares, Puppy Chow/ Muddy Buddies Bars, Hazelnut Anzac Biscuits, Cinnamon Crunch Cookies and Peanut Rice Crispy Cookies. A sugary episode for sure but a VERY delicious one!!! Subscribe to the newsletter! http://homebaking.substack.com Follow us on Instagram @homebakingpod Email me flourbuttereggssugar@gmail.com

UPDATE: For some reason the segments were messed up and incomplete initially. I have now corrected this. In this episode I'm talking about some traditional British bakes with some twists. Brown sugar Victoria sponge cake, Eccles cakes (which aren't really cakes), Bakewell shortbread bars, Tandoori chicken hand pies and spiced Cornish pasties. For full recipes and quantities please see http://homebaking.substack.com - go here to sign up to the newsletter as well. Email me, if you like - flourbuttereggssugar@gmail.com

This week I used shiro miso in four different fabulous bakes: miso-maple loaf cake, miso brown butter cookies, squidgy miso brownies and an incredibly easy no-knead focaccia with a garlic-miso-parmesan butter. I also give advice on how to use shiro miso and talk about the complexity of miso varieties in Japan! SIGN UP TO THE NEWSLETTER to get my SAFFRON HOT CROSS BUNS recipe!!! homebaking.substack.com WEBSITE: homebaking.substack.com EMAIL: flourbuttereggssugar@gmail.com INSTAGRAM @homebakingpod

Welcome to a new-look podcast! This episode I'm talking about Easter breads around Europe, commonalities in central and eastern European baking and our two star recipes: fluffy-yet-stringy, citrus scented Bulgarian kozunak and Slovenian tarragon potica (enriched swirly bread). SIGN UP TO THE NEWSLETTER (FREE!) and for all the recipes from.now on: HomeBaking.SubStack.com Email me: FlourButterEggsSugar@gmail.com

In this episode Kate talks about the history of fudge and what the word fudge means and talks through three recipes: proper salted vanilla fudge, cheat's 2-ingredient milk chocolate fudge and honeycomb. Website+Newsletter: homebaking.substack.com Email: FlourButterEggsSugar@gmail.com

Today I'm talking about sweet and savoury biscuits from the Eastern Mediterranean (specifically Cyprus, Greece and Jerusalem) to savour and enjoy in times of feasting and fasting. Did you know that Ramadan, Lent and Passover all coincide this year? Ramadan Kareem/ Pesach Sameach / Peaceful Lent if that applies to you! See ALL the beautiful photos and grab the recipes at flourbuttereggssugar.com Do you have a suggestion for the podcast? Email me at flourbuttereggssugar@gmail.com Kate x

We all know tiramisù means 'pick me up' but we want to know more! What's a zabaglione? Who is Loli? Is it heretical to make a pistachio or lemon tiramisù, as I do here?! Find out in this episode. Website with written recipes: flourbuttereggssugar.com Email me: flourbuttereggssugar@gmail.com Find us on Instagram @flourbuttereggssugar See you in two weeks for the eastern Mediterranean Lenten and Ramadan and biscuits episode.

In this episode I'm deep diving in to the world of King Cakes, philosophising about the downsides of food purism and talking about two King Cakes I made. One is an orange blossom water brioche King Cake with mascarpone cream and caramelised pecans. The other is a slightly lighter enriched dough but it's stuffed to the max with spiced caramel and walnuts! DAYUM! Website with written recipes: flourbuttereggssugar.com Instagram: @flourbuttereggssugar Email: flourbuttereggssugar@gmail.com (pictures of cute animals are particularly welcome)