Salvadorian Butter Cake
Heat the oven to 370F/190C. Grease and flour a 8″ springform baking dish. Set aside.
Roasted Plums
Take the buttered gratin dish. Arrange the halved plums cut sides up in a single layer
Quick English Scones
Bake on a middle to high shelf for 12-15 minutes or until well risen and the tops golden-brown. Remove from the oven. Eat immediately.
Sourdough Crepes
Sourdough crepes are an easy dare I say perfect way to use up leftover starter from the baking process. You can eat them straight away or make a batch for the freezer.
Honey Roasted Figs
In the dish, arrange the figs cut side up in a single layer. Drizzle the honey over the figs. Add the water. Sprinkle the tops of the figs with the sugar.
Honeyed Peach Torte
With a spatula, spoon the cake batter into the prepared tin and gently smooth it towards the sides. It doesn’t matter if it doesn’t quite reach as the cake will puff up and fill in as it bakes. Take the peach slices and push them into the cake batter until they are all used up.
Gingery Poached Pears
These very simple gingery poached pears can be either a wonderful dessert or refreshing breakfast treat paired with a dollop of thick Greek yogurt.
Sourdough Blueberry Pancakes
If like me you’re into sourdough bread making, Blueberry Sourdough Pancakes are a great way to use up discarded starter in this easy, special breakfast or brunch treat.
Bread and Butter Pudding
Bread and Butter Pudding is a favorite British nursery food, nursery food being the food we Brits typically turn to for comfort. This is basically a bread pudding made with a milk based egg custard and if you follow the directions you’ll see that it’s easy to do.
Anise Scented Whole Wheat Bread
I came up with the idea for this Anise Scented Whole Wheat Bread after chatting with a friend about Greece. I have found that adding a little anise seed to my basic no-knead bread recipe takes it to another level.