Muesli Cookies
I’m always banging on about how recipes are just a template. These cookies are the perfect example of that. Once you’ve made a recipe a few times you get a sense where and how to substitute. In this case, you’re looking for the right texture on the cooled dough, slightly sticky and moist.
Pistachio Chocolate Cookies
The recipe is basically a riff off a Nigella Lawson recipe. Recipes never come out of thin air; we are inspired by mere fact of existing in the world.
A Season for Slowing and Sharing
At this time of year, I think of everyone working in retail and hospitality. I was one of them for most of my life. The pressure to go the extra mile is real, especially when you are already stretched thin. This year feels different.
Oatmeal Parkin
Not long ago, I inherited a couple of my late mother-in-law’s cookbooks. I’m particularly taken with Delia Smith’s Complete Cookery Course from 1982. Black and white line drawings outweigh colour photographs ten to one. May I present Oatmeal Parkin, translated to my current time and place.
Honey Joy Slice
I’d seen honey joy slice recipes around the internet but they added in other ingredients trying to make them healthier (urgh) or adding in a biscuit base. Nope, nope, nope. I just want classic honey joy without the sticky paper cup.
Mulled Cider
I first enjoyed this tipple on a cold Canadian evening in the town of Whitehorse in the Yukon in 2013. We were on a trip to hopefully sight the Northern Lights. Some friends of friends who lived in town had picked us up from the airport and entertained us for the evening. Dinner included reindeer, bison and caribou sausages, red eyes (beer and clamato juice) and mulled cider. Every winter since has seen me pull out this recipe with much delight.
Miso Peanut Biscuits
I had to share this recipe if only to try convince people how delicious these are. One taste and you’ll be an immediate convert. Earthy, peanutty perfection.
Almond & Coconut Macaroons
Some recipes call for the addition of almond or vanilla essence but I honestly don’t think they add anything to the finished product. I want the simple comfort or toasted, sweetened coconut when I’m craving a coconut macaroon. Even their almost uniform colour seems appropriate.
Cheese Lovers Biscuits
Just like when making pastry, the use of a food processor will mean the dough does not get overworked. Yes, you can make this recipe without one, just be mindful to maintain a light hand.
Gingerbread Biscuits
Traditional and easily executed, these gingerberead biscuits are a staple in our house anytime we fancy a little baking fun.
Baked Oats with Fruit
Old dogs can learn new tricks. This recipe was shared with me by my daughter. Subbing in non-dairy products or frozen fruit work just fine.
Fabulous Florentines
This fabulous florentine recipe was shared with me by a pastry chef I once worked with. I’ve had to scale down the quantities as it truly was a commercial sized recipe.
Spiced Apple & Walnut Loaf
I’m realising that most of my sweet baking recipes skew towards the monastic. There’s no perceived virtue in this, just where my tastes naturally land.
Impossible pie
Why impossible? It goes from lumpy liquid to a three-layered delight in just under an hour.
Feel good fruit muffins
These were a staple in my baking routine when I had small children. They loved them and I loved them as did any visitor lucky enough to get one.
Food as Alchemy
You mix all the ingredients together in a bowl with a spoon, no special equipment required, and pop it in the oven to weave its magic.
Cheesy Zucchini Slice
This is just one of those solid recipes that works for any time of the day, travels well. It also keeps in the fridge for up to 5 days or can be frozen.
Cornbread
I make this cornbread on the regular and delicious as it is warm from the oven it is also particularly good toasted the next day and slathered in butter – what wouldn’t be!
Rye Pear Cake
This cake delights in its many shades of brown. Not every dish needs to be a riot of colour.