If you're after homemade cake, but without the need for fancy equipment, expert decorating skills and five spare hours, Bake It. Slice It. Eat It. is the cookbook for you. There are gluten-free options, healthier ideas, and more advanced ones, too, so there's something for every occasion. Once we were finally done testing and meticulously recording each minuscule change, we were ready to hit the creative writing hard. At first it was quite an alien feeling, writing about ingredients and techniques you've been using for years. In some ways it felt like we were divulging secrets that we've only ever talked about in the bakery. That said, it was very liberating, the more we wrote the better the rhythm we found. It started to become a joy to find different ways to introduce the same ingredients. It was nostalgic to remember the histories behind some of our classic recipes and put them out there. At low points we'd read our favourite food writers to reignite our love of how language and words can be used to paint “the everyday” into something more poetic or with meaning. Nigel Slater, Fergus Henderson and Diana Henry are a handful of writers who come to mind. Heat the oven to 170C (150C fan)/325F/gas 3. Melt the chocolate and butter in a bowl set over a pan of simmering water, then leave to cool a little. Beat the eggs with an electric whisk for about six minutes, adding the sugar a little at a time, until frothy.

Bake It. Slice It. Eat It.: One Pan, Over 90 [PDF] [EPUB] Bake It. Slice It. Eat It.: One Pan, Over 90

Scrape the mix into a roughly 23cm x 33cm baking tin lined with greaseproof paper. Scatter the sourdough croutons on top, then press down into the brownie mix. Spoon teaspoon-sized dollops of marmalade on top and bake at 170C (150C fan)/325F/gas 3 for 25-30 minutes – you want a bit of a wobble in the middle of the tray to get that fudgy texture. Serve warm with ice-cream, or leave to cool, store in an airtight container and eat over the coming days with a cup of tea. Fruit and nut vegan brownie Pour the mixture into a roughly 23cm x 33cm baking tin lined with greaseproof paper, sprinkle with the cocoa nibs and bake for 30 minutes, until puffed up but still wobbly. Leave to cool, then sprinkle with flaked sea salt. The brownies will keep for a few weeks in an airtight container. However, the first book I remember really grabbing me by the taste buds and the eyes at the same time, was Breakfast, Lunch, Tea by Rose Cararrini. It combined brilliant design with simple, delicious recipes alongside natural candid photography. And so, 15 years later, when the opportunity to write our very own cookbook was presented to us, we wanted to create something that was full of recipes that were accessible. We also wanted to inject some of the humour and levity with which we run the bakery, whilst giving a nod to the books that we were raised on. This recipe uses rye flour (we like Gilchesters Organics) because we love the nutty flavour it brings, but other heritage grains, such as emmer or einkorn, can also be used here. A high-quality chocolate with a decent level of acidity and bitterness will give the cake an almost savoury edge. Cacao nibs bring a crunch to the party, but you can always use nuts instead, if you prefer. To really dive in at the deep end of the flavour pool, try these with some smoked sea salt sprinkled on top. Delivery with Standard Australia Post usually happens within 2-10 business days from time of dispatch. Please be aware that the delivery time frame may vary according to the area of delivery and due to various reasons, the delivery may take longer than the original estimated timeframe.

Cut the bread into large crouton-sized chunks. Put on a baking tray and bake at 120C (100C fan)/250F/gas ½ until they’re really crunchy and brittle, and have lost their chewiness (don’t worry if there’s a little colour on the bread; some toasty flavour is a good thing). Pour the mix into a roughly 23cm x 33cm baking tin lined with greaseproof paper and sprinkle the candied nuts on top. Bake at 170C (150C fan)/325F/gas 3 for 35-40 minutes. The brownies will keep for a few weeks in an airtight container. Salted rye brownie

Baking Books - Waterstones

Melt the chocolate and butter in a large bowl set over simmering water or in a heavy-based pan on a very low heat. Add the sugar and mix until it starts to dissolve. Please be aware that the delivery time frame may vary according to the area of delivery - the approximate delivery time is usually between 1-2 business days. The first task was the recipe development. We were determined to make the vast majority of our recipes using ingredients that you are likely to have either in your cupboard or that are easily available in the local shops. This meant about fifteen trips to the supermarket every day, but it was a good lesson in not over complicating things. The second part was the testing itself. This took so much of the allocated time and was a rollercoaster of emotion. One day you'd be sailing though recipes and getting them right only having to make them three or four times. Other days could be spent perfecting just one recipe over and over again, even having them roll into the next day. Now, after a very long and slightly nervous wait, we've seen the first copy of the book in the flesh. All the hard work from everyone involved has come together like a very well thought-out recipe. Even if we do say so ourselves. Let’s hope it tastes as good as it looks. They were nothing like the aspirational style so common today. Instead, they were more like short novellas with line drawings of what the finished recipe might look like, or giant tomes with sepia hued pictures of lacquered vegetables. Ones that come to mind are The Neals Yard Wholefood Cookbook, Books for Cooks and Delia Smith's complete cookery course. All of which were stalwarts in my food education and were never left on the shelf too long.Start simple and work your way up to experimenting with new flavour combinations, different flours and seasonal ingredients if the mood takes you. What's important is that these recipes are for everyone who's serious about delicious cake.

BAKE IT, SLICE IT, EAT IT - Exploding Bakery BAKE IT, SLICE IT, EAT IT - Exploding Bakery

Slowly stir in the melted chocolate so the mix becomes emulsified, then add the rye flour, baking powder and fine sea salt and mix until combined. PDF / EPUB File Name: Bake_It_Slice_It_Eat_It_-_Tom_Oxford.pdf, Bake_It_Slice_It_Eat_It_-_Tom_Oxford.epub Melt the chocolate in a bowl over simmering water, then add the oil and leave to warm and merge evenly. Pour into a bowl, add the sugar, combine on a medium speed, then add the raisin mixture and mix on a high speed until glossy and fully emulsified. Add the ground almonds, oat flour, cocoa powder, pistachios and salt, and mix to combine.