Spring, Autumn, Winter, Summer, baking Antony Spring, Autumn, Winter, Summer, baking Antony

Vanilla-apricot jam buns (Buchteln)

We’re getting our Austria on with these buns; one of us is contemplating a visit and the wish-list itinerary is quickly filling up with Schloss Schönbrunn, sausage, strudel, Strauss, the Christmas Markets at Spittelberg, sachertorte, the Secession Building, and everything to do with Sisi. And schnitzel. All the ’S’ things, basically...

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Budget-beating stuffed baked onions

These are so satisfying to make. You simmer onions whole until they turn tender, carefully scoop out the innards, chop them up, mix them into a cheesy, bread-based stuffing, then pile this into the outer onion shells and bake until they’re deep golden and crusty on top. Yum. This is the kind of dish that comes from the Italian cucina povera tradition…

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Turkish semolina halva (irmik halvasi)

Semolina! And listen; hear us out. We know that kids of a certain era were traumatised by bland, milky semolina ‘pudding’ but it’s lucky that other cultures do way more inspiring things with it than reduce it to pallidness. Like the Turks, for example, who make this. A delicious, classic dessert, irmik halvasi…

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Creamy rice pudding

This might be divisive, but we make rice pudding simmered on the stove and not baked in the oven. We know the skin on baked rice pudding is a thing and some households fully go to war claiming the biggest bit of that thin, caramelised layer, but we don’t go for it…

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Chocolate tahini buns

Just in time for some Sunday baking, these ridiculously rich buns are exactly what the doctor ordered for a leisurely long weekend breakfast. Scrub that - they’re probably not. Because they’re chockers with chocolate, sugar, various fats and evil white flour. YUM! Please, please PLEASE don’t be terrified of yeast…

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