Recipes

Cakes, Bread and Pastries

Inspired dishes that cater for every course and every cuisine...

  • Cannoli al cacao con ricotta (cocoa cannoli with ricotta)

    Cannoli al cacao con ricotta (cocoa cannoli with ricotta)

    To make the pastry, place the flour, sugar, cinnamon, cocoa, coffee and a pinch of salt in a large bowl. Scatter over the butter and using your fingers, work the butter into the dry ingredients until the mixture resembles breadcrumbs. Add the vinegar, wine and egg and stir until well incorporated. Tip the dough on to a lightly floured work...read more

  • Torcinelli (potato fritters with aniseed)

    Torcinelli (potato fritters with aniseed)

    Scrub the potato and place in a small saucepan of salted water and bring to the boil. Simmer, covered, for about 30 minutes or until tender. Drain, peel and mash then set aside and keep warm. Place the flour, yeast and sugar in a bowl and lightly whisk to combine. Add the warm mashed potato, milk and egg, and stir with...read more

  • Blueberry and almond breakfast muffins

    Blueberry and almond breakfast muffins

    Preheat the oven to 160C/325F/ Gas 3. Line the muffin tray with muffin cases or baking paper. Put the almond butter, Greek yoghurt, banana, egg, vanilla and sugar into the bowl of a food processor and beat well until the mixture forms a batter. Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined. Mix...read more

  • Cherry Bakewell tart

    Cherry Bakewell tart

    To make the pastry, cream the butter and icing sugar together in a bowl until light and creamy, then slowly beat in one of the eggs. Gradually stir in the flour and salt, adding a third of the flour at a time, bringing it all together to make a very soft dough. Work it into a ball with your hands...read more

  • Chocolate truffle cake (gluten-free)

    Chocolate truffle cake (gluten-free)

    This recipe calls for Dutch process cocoa powder, which has been treated with an alkalising agent to modify its colour and gives it a milder taste compared to natural cocoa. It is readily available in supermarkets. The chocolate used is dark couverture, which can be purchased online. Use a 22cm cake ring. Preheat the oven to 170C/325F/ Gas 3. Line...read more

  • Cobnut, yoghurt and honeycomb cake

    Cobnut, yoghurt and honeycomb cake

    To make the honeycomb, lay a non-stick silicone mat or a piece of lightly oiled baking parchment over a baking tray. Melt the sugar with the pinch of salt in a small, heavy-based non-stick pan over a medium heat until it is just melted but still very light in colour, about 6-8 minutes. You can encourage the sugar to melt...read more

  • Sticky gingerbread cake with caramel figs

    Sticky gingerbread cake with caramel figs

    Preheat the oven to 160C/325F/ Gas 3 and line a 22cm round cake tin with baking paper. With an electric mixer, beat the butter, caster sugar and 100g of the soft brown sugar until pale and creamy, about 2 minutes. Beat the eggs in one at a time until smooth and then beat in the golden syrup. Fold in the flour,...read more

  • Apricot and pistachio praline tart with lavender cream

    Apricot and pistachio praline tart with lavender cream

    Most varieties of lavender can be used in cooking, either fresh or dried but some have a more intense flavour than others. Fresh lavender should be washed really well before use. Culinary dried lavender is available from specialist food stores. Preheat the oven to 220C/425F/ Gas 7 and place a baking sheet on the middle shelf. Unroll the pastry and...read more

  • Nectarine flatbread with coconut fudge drizzle and sweet labneh

    Nectarine flatbread with coconut fudge drizzle and sweet labneh

    Put the yoghurt in a fine muslin- lined sieve set over a bowl to catch the liquid and place in the fridge overnight. Put the solids in a bowl and mix in the icing sugar and peach schnapps. Put the flour, yeast, sugar and the salt in a bowl and stir to combine. Put the coconut oil in a measuring...read more

  • Strawberry meringue tart

    Strawberry meringue tart

    Preheat the oven to 200C/400F/ Gas 6. Roll out the pastry thinly on a lightly floured surface and line the loose-bottomed fluted flan tin. Prick the surface all over with a fork. Line with scrunched-up baking paper and fill to the top with baking beans. Place on a baking sheet and bake for about 20 minutes. Take out the baking beans...read more

  • Torta di mele

    Torta di mele

    Preheat the oven to 180C/350F/ Gas 4. Grease and line a 23cm cake tin. Place the apples in a bowl with the lemon juice and 2tbsp sugar. Beat the remaining sugar with the butter until pale and creamy, add the eggs and beat very well until you have a thick, pale mixture. Add the milk and the zest, then fold...read more

  • Violet and lemon éclairs

    Violet and lemon éclairs

    To make the candied violets, wash the flowers and dry them gently. Place the caster sugar in a small dish. Using a small paintbrush, paint some egg white onto each flower and then dip the flower into the caster sugar. Place on a wire cooling rack and leave overnight to harden. To make the choux pastry éclairs, preheat the...read more

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