I do love a rye every now and then. It's a sturdy loaf with lots of flavour and tastes great with all sorts of rich toppings - even leftover curry. I shaped a round loaf but oblong is equally good. This is a traditional recipe from Gino D'Acampo's grandfather (Italian Home Baking, Kyle Books, 2011).

250 g rye flour

200 g white flour

2 tsp salt

10 g dried yeast

150 ml warm water

130 ml milk

2 tsp honey

In a large bowl mix the flours, salt and yeast. Make a well in the centre and pour in the water, mil...

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This is one of those loaves that you can knead in a food processor and bake in a casserole dish - minimum handling required. It's from Donna Hay's One Pan Perfect (Fourth Estate, 2021). Donna likes to eat slices with ricotta and honey. I think any kind of cheese will go well. We went to a fancy restaurant recently and had baked camembert served with fig & walnut bread. It was divine.

2 1/2 c warm water

1 Tbsp honey

1 tsp dry yeast

3 1/2 c (560 g) white spelt flour

3 1/2 c (420 g) wholemeal flour

2 ...

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This is a Louise cake by any other name, and very similar to this classic recipe except this one you bake the base and meringue on top at the same time - too easy.

125 g butter
1/2 c sugar (I used coconut, hence the darker coloured cake)
3 eggs, separated
1 c flour (I used gluten free for a change)
1 tsp baking powder
pinch salt
1-2 Tbsp milk
1 tsp vanilla extract
1/2 c jam
1/2 sugar (use white to keep meringue white)
1 tsp cornflour
1 1/2 c desiccated coconut

Preheat oven to 160C. Line a 20 cm square or ...
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This one from A World in My Kitchen by Peter Gordon (Hodder Moa, 2003) is a real doozy of indulgence. It's his favourite chocolate cake. We are lucky to have an excess of eggs thanks to our chickens so I went for it.

300 g dark chocolate (I use Whittaker's)

150 g butter

6 eggs

100 g sugar (I used ground coconut sugar, as I tend to do with dark cakes)

Ganache:

220 g dark chocolate

180 ml cream, chilled (you can use cow cream but I used coconut)

Preheat oven to 180c. Line the base and sides of a 20 cm ...

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I've always wanted to give empanadas a go, the Spanish version of a Cornish pasty. Pastry is easier and less mucky made in a food processor. I chose the tried and true spinach, mushroom and cheese for my filling

Makes 8 large

1/2 tsp salt

170g cold butter, grated

1 egg

1/4 to 1/2 c cold water or milk

egg wash to glaze

Filling:

1 onion, finely chopped

300 g mushrooms, chopped

300 g spinach, chopped

3/4 c parmesan, grated

salt and pepper

In a food processor mix the flour and salt. Add the butter and pulse u...

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Peter Gordon suggests to serve these nutty biscuits with hard cheese, with stewed fruit and mascarpone or with his sticky melon jelly. I think any kind of jelly or jam would go well too. I just ate these with my cuppa; a delish crisp little bite.

Makes around 32

250 g butter, room temperature

180 g caster sugar

150 g cornflour

50 g fine oatmeal

70 g pumpkin seeds, toasted

In a food processor mix the butter and sugar for 20 seconds. Scrape down the bowl and blitz in the rest of the ingredients for 10...

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These palmiers were devoured in a flash - best eaten the same day. Peter Gordon's flavours are top notch.

250 g puff pastry (get the 100% butter)

1 tbsp poppy seeds

1 tsp cinnamon

5 tbsp icing sugar

zest of 1 orange

1 tbsp milk

2 tsp caster sugar

Let the pastry defrost on their plastic undersheets. This recipe is enough for 2 large square sheets.

Grind the poppy seeds in a coffee grinder for 10 seconds then mix well in a bowl with the cinnamon, icing sugar and zest.

Sprinkle the mixture evenly over the...

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Another spicy bite from A World in My Kitchen by Peter Gordon (Hodder Moa, 2003). If you don't have fennel you could use caraway seeds,

200 g butter, room temperature

80 g icing sugar

1 tsp fine lemon zest

140 g flour (I used spelt)

80 g cornflour

40 g polenta

1/4 tsp paprika

1/2 tsp baking powder

1 tsp ground fennel seeds

3 tsp sesame seeds, toasted

50 g brown sugar

In a bowl cream the butter with the sugar and zest. Sift in flours, polenta, paprika and baking powder and add in fennel and sesame seeds. ...

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I'm having a biscuit week in my house, inspired by A World in My Kitchen by Peter Gordon (Hodder Moa, 2003). He often has interesting flavour combinations with modern takes on classics. Elevate your average biscuit in style. This one's all done in a food processor so not much effort needed. The chocolate, ginger and chilli really complement each other, and the nut is ideal to offset the ginger sweetness and add texture.

Makes 24-30

125 g butter, room temperature

120 b demerara sugar

1 egg

1/2 fres...

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