This sourdough skillet naan is a great way to use your sourdough starter without turning on the oven. The resulting flatbread is soft and buttery and makes the perfect vessel for pretty much anything. Serve it with curries, soups, or stews, as sandwich bread, or eat it hot with butter straight from the skillet.

These sourdough cardamom buns are a must-try. A sweet, sticky, and delicious Swedish treat, glazed with a mouth-watering brown sugar and cardamom glaze.

Hilarious quotes to share with your friends! Fun collection of quotes that will make you laugh so hard! Funny quotes with pictures

In every newsagents, corner shop and petrol station across Glasgow (and elsewhere across Scotland) you will find freshly baked crispy morning rolls, probabl ...

Flaounes Κυπριακες Φλαουνες

We all like to think of ourselves as having a great sense of humor, whether it’s being the laugh of the party on a night out with your friends or sending hilarious memes to your loved ones.But there’s no doubt that sometimes the funniest things happen when firing off a quick text—whether you meant to be funny or not. Let’s take a look at some of the funniest text exchanges of all time.

It's been over two weeks since my last post and I fully intended doing something special for Hari Raya (Eid) but between two bouts of flu (one gastric, the other regular), another niggling health issue and two photoshoots, one of which was the result of being commissioned to develop a bunch of recipes for a client, I just had no gas left in the tank to go another mile. The upside of things is that I managed to unintentionally albeit a little uncomfortably, lose a nice bit of weight. It feels great to get back (comfortably) into my favourite form fitting skirt, but I'm still undecided on that now infamous quote, "nothing tastes as good as skinny (skinnier) feels". The heady seduction of good food, is a force not to be underestimated, and one I'm not sure rocking a killer pair of practically painted on jeans can ultimately overcome; were it verily so, the choice would have been crystal clear from the start and this epic struggle between my palate and my hips would never have materialised. Anyway, to make up for my absence, I'm sharing these wonderful , whisper soft biscuits, and glimpses of what a professionally undertaken photo shoot looks like. Apologies in advance for not being able to disclose names, faces, recipes, etc. I hope you enjoy the peeks, in any case. I haven't done any notable cooking (or eating) apart from the recipes I prepared for the photoshoots, since my last post, but the first thing I made when I started feeling normal again were these feather light biscuits. And, my goodness, they were heavenly with a pat of butter and delicate drizzles of maple syrup. I normally would've drowned them with both the salty and sweet nectars, but my constitution's still teetering on its legs a little, so gently does it...... I've read time and again that biscuit dough needs to be folded and layered for the biscuits to be truly flaky and light, and since they were the second thing (the first was tau huay) I craved when my appetite resurfaced, I had to test this belief out. It's my regular scone (biscuit?) recipe, made with yoghurt instead of milk or water, an even lighter hand than usual, and folded the way puff pastry dough would be. I got nervous and only did one fold instead of three or four, but they still came out taller, fluffier and flakier than any scone or biscuit I've made before. Yay! I usually use butter for best flavour, but using margarine makes them lighter and flakier. It really does! If you have health concerns about margarine, just make sure the one you use is not hydrogenated (that means no trans fats). Try them for breakfast, with coffee of course and maybe some scrambled eggs and perfectly crisped bacon, or drop them on top of your cooked beef stew or chicken and vegetable soup before finishing off in the oven until the biscuits are puffed and crisped on top. If you prefer them softer and more like dumplings, finish cooking on the stove with the lid on instead. Now for some peeks at the photo shoot! It was an unexpectedly enjoyable undertaking as they were two of the friendliest and most accommodating professionals I've ever had the pleasure of working with. Incredibly, only one big bag was all it took to house all the equipment and props they required to get the job done, and done beautifully. Before I go on with the recipe, I need to say that this is very detailed for something as simple as biscuits, by my standards, but I'm on a decades long and ongoing quest for the perfect scone/biscuit, and for that, you need details, so forgive me if I come across pedantic. By the way, these are very, very, very good, but I'm still not sure if they're perfect. So, if any of you share my obsession, and have a killer biscuit or scone recipe, you would have my undying gratitude if you share your recipe with me. Email me (see my contact page) or just leave it in the comments section. Thank you, thank you, and THANK YOU!!! That's it for this week. Saving some gas for my next post, and hoping for better health down the road and the next time Hari Raya rolls around, to share some of my favourite seasonal recipes with you. See you again soon :) click here for printable recipe

Have sourdough starter that you don't know how to use? Make these soft, tangy sourdough flour tortillas! They're the perfect base for SO many meals!

This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.

Recipe video above. This is the crumpet recipe released by Warburtons, the UK's largest commercial maker of crumpets! The batter is extraordinarily easy to make, but cooking them may take practice to get the temperature right for your stove. But if you've nailed pancakes, you will nail crumpets!Double rising agent is the key here for the signature holes - baking powder PLUS yeast. Just one doesn't cut it, and baking soda doesn't work as well.It's alarming how much time I've lost watching the bubbles pop...it's mesmerising!!!

Growing up I loved to eat Corn Toasties for breakfast. Those sweet, dense, toastable cornmeal circles dripping in melted butter were such a...

Serve up these homemade naan breads as part of a delicious weekend Indian feast. Warm and fluffy, this naan bread recipe is finished with a sprinkling of aromatic nigella seeds and can be served with a drizzle of spicy chilli oil, if liked.

Yet Emiko said it: don't spread yourself too thin. Do not use all of your strength committing yourself into too many activities, otherwise at some poi

Looking for simple recipes for an evening meal, then how about this easy warming Beef recipe that is filling and can be prepared in advance - perfect for a cold Winter's day and a hungry family.

These simple, fresh biscuits are from Alberta, Canada, just as the pioneers made them.

We’d make this rich, incredibly tender bread a lot more often if we didn’t have to spend 20 minutes kneading in perfectly room-temperature butter. Instead of painstakingly adding softened butter to the dough while it is kneaded, we simply melted the butter and added it directly to the eggs. We dispensed with the stand mixer altogether and opted for an equally effective no-knead approach that lets time do most of the work. To build structure and ensure an even, fine crumb in the finished loaf, we divided the dough and shaped it into tight balls before placing them in the pans.

This easy homemade naan bread only requires 5 ingredients (and you don't need any yeast!). It's soft, chewy, and comes together in just 30 minutes.

The ultimate Sunday morning treat, homemade cinnamon rolls are sweet, buttery, gooey and glazed. Learn how to make this decadent treat with our Test Kitchen’s foolproof cinnamon roll recipe.

These scones are an Edmonds and a Kiwi staple.

King's Hawaiian rolls, born at a bakery on the Big Island in the 1950s, have since made their way to supermarkets nationwide. Our version of these popular rolls are pillowy-soft and lightly sweet thanks to pineapple juice and brown sugar. The pineapple flavor is subtle, but it'll have you going back for bite after bite. Sweet dough rises slower than those without sugar, and these are no exception. Power through the long rises; though; these soft and squishy buns are so worth it. By the way, this dough makes absolutely delicious hamburger buns; see the tips at the bottom of the recipe for complete instructions.

Learn how to make biscuits with Micah's method.

Well, it’s been a long time between drinks. The truth is, is that it is far easier to share recipes via Instagram than it is here. But I still love this space, especially because it is easier…