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Title Page
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Dedication
Contents
Welcome
How to be good at baking: general notes
Dead of night: Store cupboard
Spiced plum jam
Raspberry & lime jam
Strawberry & rose jam
Black fig, cardamom & orange jam
Pear & ginger jam
Apricot & elderflower jam
Quince jam
Blueberry & apple jam
Orange, thyme & cardamom marmalade
Whole lemon &/or orange marmalade
Amalfi lemon & rosemary marmalade
Candied quince
Candied orange peel
Crystallised coconut strips
Preserved apricots
Sweet spice mix
Savoury spice mix (aka baharat)
Vanilla sugar
Spice sugars
Citrus sugars
First light: Sweet & savoury breakfasts
Basic bun dough
Base sugar syrup
Seed buns
Fitzrovia buns
Pistachio, rose & strawberry buns
Sweet cheese buns (aka gviniyot)
Salty-sweet orange & tahini pretzels
Baked doughnuts filled with lime & lemon curd
Semolina pudding with strawberry & cardamom compote
Israeli couscous & almond milk pudding
Puffed rice & dried fruit granola
Ashura cereal
Eggs in the nest
Maakouda
Shakshuka
Ijjeh
Lahma base dough
Spinach lahma with egg
Roasted pepper lahma with feta
Lamb lahma with pine nuts & cherry tomatoes
‘Dough number 4’
Potato & oregano burekas
Burnt aubergine burekas
Merguez sausage rolls
Kubaneh
Jahnoon
Lahooh
Mid-morning: Elevenses
Spiced cauliflower muffins
Feta & courgette muffins
Abadi biscuits (aka ka’ach bilmalch)
Oat, hazelnut & currant biscuits
Strawberry-hazelnut slice
Coconut slice
Oat slice with apricots & orange blossom
Soured cream, pecan & cinnamon mini loaves
Fruit & nut loaf
Ginger & date cake
Fig, orange & walnut loaf
Vegan loaf cake
Yeast dough
Poppy seed roses
Tahini & white chocolate plait
Chocolate, hazelnut & cinnamon krantz loaf
Cream cheese icing
Mascarpone icing
Apple cake with lemon & chocolate flecks
Spiced carrot & walnut cake
Butternut squash, currant & pecan loaf
Courgette, golden raisin & pistachio cake
Pear, ginger & olive oil cake
High noon: Lunch
Su böreği (aka a bake named Sue or Turkish lasagne)
Phylas puff pastry
Smoky aubergine ‘S’ phylas
Meat & spinach coiled phylas
Balkan cheese bread
Large pastel
Greek moussaka
Pigeon pastilla
Fricassée bread
- Tuna filling
- Egg salad filling
Leek & goats’ cheese pie
Big kubbeh
Before sunset: Teatime
Spiced chocolate & prune cakes
Bleeding hearts (vanilla, rose & strawberry cakes)
Peach, vanilla & fennel seed mini loaves
Spice cakes with marzipan cream filling & raspberries
Blood orange & pistachio cakes
Orange blossom & marmalade cakes
Lemon drizzle cake with elderflower & mascarpone icing
Clementine cake (inspired by Claudia Roden)
Lemon, blueberry & cream cheese squares
Chocolate & pistachio cookies
Date & pine nut maamool cookies
Tahini sandwich cookies filled with white chocolate & rose
Gram flour shortbread
Cranberry, orange & almond caramel cookies
Chocolate sandwich cookies filled with tahini cream
Coconut & chocolate cake
Coffee, cardamom & walnut cake
Poppy seed cake with lemon icing
Blueberry, hazelnut & ricotta cake
Cheesecake with white & dark chocolate
Butternut squash & spice cheesecake
Yogurt cheesecake with quince topping
Nutella cheesecake
Rose-scented cheesecake on a coconut base with berry compote
After dark: Traditional desserts
Knafe
Raspberry & rose kadaif nests
Strawberry semolina spliffs (aka znoud el sett or lady’s arms)
Hazelnut milk pudding
Quince trifle
Chocolate, coffee & cardamom cake
Pistachio nougat parfait
Rice pudding with wine-poached grapes
Poached peaches with rose jelly & crystallised rose petals
Baked apricots with marzipan filling & almond crumble
Fig carpaccio with frozen goats’ cheese cream, honey & thyme
Marzipan
Kadaif baklava with almonds & sour cherries
Almond crescent cookies (aka kourabiedes or Greek ash cookies)
Halva
Hazelnut truffles
Pocky sticks
Sugar-crusted candied peel
Thanks
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