For a savoury spin on shortbread, try Mary Berry's moreish, melt-in-the-mouth walnut cheese biscuits. Perfect for your next cheese board.

Oven-Baked Kefta , Let’s bake some juicy, flavor-packed kefta kabobs in the oven! So easy to make and a huge crowd-pleaser.

Delicious Beef and Broccoli Stirfry at home

This recipe from Nadiya Hussain's BBC2 series Nadiya Bakes features one big scone topped with cream and blueberries and served in slices like a pizza.

If you've been reading this blog for a little while, I'm sure you've gathered that I am a huge fan of Tartine's cookbook collection. When the recipe for these cookies was released in anticipation the release of the third book in the Tartine series (Tartine No.3) I knew I had to

Makes 12 rolls

What do you do when some kid suddenly appears to eat your freshly baked pies? Wanted to draw something from my fic, where the team has to deal with a young Lloyd. Can't do anything for Halloween at…

You just need four ingredients and a little elbow grease to make macaron-flavored cookies that are crisp on the edges and chewy in the center.

For the final technical challenge Mary Berry asked the bakers to make this simple sponge with homemade jam and buttercream – without a recipe. We won't be so unkind. Mary's perfect Victoria sponge recipe with buttercream is yours. For this recipe you will need two 20cm/8in sandwich tins, an electric mixer and piping bag fitted with plain nozzle.

All the cakes, biscuits, and bakes from Nadiya Hussain's BBC2 TV series, Nadiya Bakes.

Moussaka is a layered one of a kind baked dish full of flavor. Saucy, creamy with deep-fried potatoes and eggplants. A must try!

This 2 Ingredients No Yeast Bread Rolls is going to drive you crazy in love with it! It was made with very few ingredients and yeast is not one of them. This is another one of my I Cannot Believe I…

First in our series of Summer Colour Scheme trends series. Our full guide to Terracotta, includes a summer colour palette with a guide on how to feature terracotta in your home, tour of London restaurant Omar’s Place and buying guide with pieces from Amara.

Crispy baked tofu tossed with a 2-ingredient sweet, sticky, and spicy chili sauce!

Easy {Oven Baked} Parmesan Zucchini Chips to try right now- easy baked zucchini chips will help you snack a little healthier when you're wanting chips and dip!

Mary Berry's fresh and zingy tart is a passionfruit twist on a tarte au citron, with crisp buttery orange-scented pastry and a smooth, piquant filling.

Mary Berry's posh jacket potatoes, as seen on her BBC2 series, Simple Comforts, elevates the humble jacket potato with four different delicious toppings.

With fresh Alphonso mango, fried cauliflower and curried chickpeas, this flavour-packed salad from Ottolenghi is ideal for summer.

Make your mornings easy with this egg tortilla bake recipe! Easy to customize and ready in 30 minutes, it’s loaded with flavor and protein!

These matcha yoghurt chiffon cupcakes are put together with leftover egg whites from making some hollandaise sauce; the ever available low fat plain yoghurt in the fridge, plus a new can of matcha green tea powder. After having tried the Plaster Blaster prata (prata served with ham, poached eggs and hollandaise sauce) at the Springleaf prata place, my elder son has been pestering me to try our hands at making our own hollandaise sauce. He even picked up this cookbook 'Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman' which I borrowed from the library to learn how to prepare the sauce. This is probably the very first cookbook he has read. I suspect the title must have caught his eyes when I left the book on the coffee table. You see, he likes or rather love mathematics, and of course he enjoys good food...it doesn't have to be an expensive gourmet dish as long as it tastes good or suits his delicate palate. I won't elaborate on our hollandaise sauce experiment here but he did manage to pull together his own version of plaster blaster prata with frozen pre-made prata, his newly acquired skill on poaching eggs with cling wraps, and the resulting not too bad (but still lacking something?) hollandaise sauce. Okay, back to the green tea part... the matcha powder which my baking friend bought from Kyoto must be of very good quality. It is very fragrant as it gives off a nice sweet aroma when I left it on the counter before sieving with the flour. The cupcakes came out of the oven in a nice shade of green too. The cupcakes were tender and moist with a delightful matcha flavour and just a hint of tang from the yoghurt. The only problem with these cute cuppies is that it takes a lot of self restraint to refrain from reaching out for more ;) Matcha Yoghurt Chiffon Cupcakes Ingredients: (makes 12 cupcakes) 3 egg yolks (use large eggs) 25g caster sugar 40ml vegetable oil (I used extra light olive oil) 80g plain yoghurt (I used low fat yoghurt) 80g cake flour 10g matcha green tea powder 4 egg whites (use large eggs) 55g caster sugar Method: Sieve together matcha green tea powder and flour, set aside. Place egg yolks in a mixing bowl. With a manual balloon whisk, whisk the yolks a little. Add in sugar and whisk to combine. Add in vegetable oil gradually, whisk to combine. Add in yoghurt. Whisk to combine. Sieve over the matcha and flour mixture. Whisk till the flour is fully incorporated. Do not over mix. The batter will be very thick. Set aside. In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.) Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended (I prefer to use a balloon whisk to do the folding). The yolk batter will be very thick, fold gently without deflating the beaten egg whites. The finished batter should be thick and voluminous, not thin and runny. Spoon batter into paper muffin cups till 90% full. Arrange filled muffin cups on a baking tray. Tap the tray lightly on a table top to get rid of any trapped air bubbles in the batter. Bake in pre-heated oven at 170 degC for 15~20 mins, till the top is slightly browned or until a toothpick inserted into the centre comes out clean. Remove tray from oven and immediately bang the tray together with the cupcakes on the table top 2 to 3 times. This helps to prevent the cupcakes from shrinking. Let cool completely on wire rack. Recipe source: adapted from 好吃戚风蛋糕轻松上手, 福田淳子

This homemade tomato sauce recipe has simple ingredients that make big flavor! Here's how to make this Italian staple.

I have a confession to make. I frequently fall down on the job of keeping the kitchen stocked with freshly baked bread. I don't usually put bread on the grocery list because if we buy bread, then why would I bake more? But because I haven't gotten into a consistent baking routine, there are often days without any bread at all. If I were into making New Year's resolutions, keeping up with the bread baking would be on the list. And this buttermilk bread recipe might bring me a step closer to achieving my goal. It's easy. I can mix it up in the time it takes for my morning cup of coffee to brew. Everybody likes it--it's a soft crusted white bread, ideal for toast and sandwiches--so we eat it up before it goes stale. I have finally tweaked the recipe so that it works well for me. I'm learning that there's a getting-to-know-you period with every bread recipe. You need to meet several times and figure out a comfortable working relationship. With the buttermilk bread, I had to reduce the salt a little, use a little less flour, and get to know how much dough fits in my loaf pans. This is a recipe that's on its way to the easy predictability of an old friend. Mixing in the flour Buttermilk Bread adapted from Artisan Bread in Five Minutes a Day Makes 2 large loaves 2 cups lukewarm water 1 cup buttermilk 1 1/2 Tbsp. active dry yeast 1 Tbsp. Kosher salt 1 1/2 Tbsp. sugar 6 cups unbleached all-purpose flour 1 Tbsp. melted butter Dusting risen dough with flour in preparation for shaping Mix the water, buttermilk, yeast, salt and sugar in a 5-quart bowl or lidded food storage container. Add the flour and stir until all the flour is incorporated. (I use a large silicone spatula, but a wooden spoon works fine, too.) Cover the bowl or container (not airtight) and let rest at room temperature for about 2 hours. At this point, you can use the dough immediately or keep it covered (still not airtight) in the refrigerator to use over the next 7 days. Sprinkle the dough with a little flour and scoop out half. Dust the piece of dough with a little more flour and quickly and gently shape it into a ball. Stretch the ball into an oval and place in a greased 9x4x3 non-stick loaf pan. The pan should be a little more than half full. Ready for the oven Let the dough rest for 40 minutes (or 1 hour and 40 minutes for refrigerated dough). Twenty minutes before baking, preheat the oven to 350 degrees. Dust the loaf with flour, and slash the top with the tip of a sharp knife. Brush the top with melted butter. Bake for about 45 minutes, until golden brown. Remove from the pan and cool completely on a wire rack before slicing. Keeps well in a sealed plastic bag for about 3 days.

This 2 Ingredients No Yeast Bread Rolls is going to drive you crazy in love with it! It was made with very few ingredients and yeast is not one of them. This is another one of my I Cannot Believe I…

Welcome back to my new series ONLY BAKED POTATOES 🥔👑 And this is one of my all-time favourite ways to have a jacket spud… my viral star-crossed garlic baked potato. And now it’s TV famous as well...

This is the last recipe in my Greek series! This Oven Baked Chicken Souvlaki is a great recipe to enjoy with some Greek sides!

"From the Garden" Recipe Series: Post 2 Let me just start by apologizing in advance for the number of zucchini recipes that are about to hit this blog. The garden is growing like crazy and we are going to have a LOT of zucchini. THIS might be my fa