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Once a prestige pastry creation for emperors, this pretty Viennese Gugelhupf Cake is perfect for a party! Since medieval times the Austrian Gugelhupf has been served at celebrations and major community events, often decorated with flowers, candles and seasonal fruits.
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With the classic flavours of toasty oats baked with walnuts and apple, cinnamon and vanilla sugar, this oven baked porridge makes a lovely addition to a Sunday brunch with guests.
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A sweet and rich Christmas fruit mince is truly the most festive of dessert flavours. Whether baked into a cake or Christmas pudding, added to a sweet baked brioche wreath or even sprinkled into a summery semifreddo, it’s an ingredient that adds Christmas cheer to any dish.
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Walnut & Wholemeal Bread. The wholemeal and walnuts ensure this bread stays ‘ freshly baked’ for days. It never gets dry, […]
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This is a fun way to make grissini. You’re not supposed to eat all the rosemary – you simply pull off pieces of bread and small parts of the rosemary will stick to it, giving it a fabulous flavour.
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The semolina gives the bread a very soft texture and the thyme a bit of sweetness. It’s great for any occasion
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For this recipe you will need ovenproof jars – either glass or porcelain is fine, as long as they can go in the oven. Make one bread per person.
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Milk & Pepper Bread Recipe. Ad a spin to this classic recipe with the pepper crust – it really gives the […]
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Smoked Salmon & Rocket Mini Bagels. These delicious mini bagels are almost too cute to eat! Preparation: 45 minutes to […]
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American rugelach are made with a flaky pastry dough that usually contains cream cheese, either instead of or in addition to butter.
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A delightful dish for the whole family. Lebanese Spiced Lamb with Semolina Flatbread & Tzatziki Serves 4 Extra virgin olive […]
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These delightful bagels are seriously indulgent and the perfect treat for Christmas morning or for when you’re feeling festive.
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Beautifully adorned bagels are the ultimate way to start the day. Try this recipe for caramelised tomato and bacon bagels is a Christmas winner.
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Beautiful bagels with the ultimate toppings for the festive breakfast table this Christmas.
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Asparagus, Broccoli, Tuna & Chilli Crepes. It is savoury, bright and naturally sweet from the asparagus and broccoli, with just a […]
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The traditional way to roast meat for shawarma is on a revolving, vertical spit where joints of lamb, chicken, beef, veal and water buffalo are cooked slowly, often for up to a day. The meat is then thinly sliced and served topped with tahini before being served on a plate or wrapped in a soft flatbread. As not many of us have a revolving spit in our kitchens, pay-frying the meat – in this case chicken – is a more practical way to cook a shawarma at home.
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Sundried Tomato and Pesto Crusty Cob Loaf. A family sized cob loaf that uses the benefits of cast iron to create […]
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For a quick and easy flavour hit you can’t go past this flavoursome crowd pleaser.
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The basic, everyday wholewheat flatbread (also known as chapati) adds a chewy, nutty element to your meal.
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This is the quickest naan you will ever cook. It comes together in minutes, needs only a short knead, then cooks again in a moment. On the table in less than 15 minutes.
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If these flaky, slightly crisp flatbreads are a favourite of yours, you’ll be delighted to know you can prepare and cook them in minutes. There is a knack to them, but you will pick it up very quickly. These are two of my favourite parathas, but you can add anything you like.
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