tartntoast

a journey into the world of Artisan food

Sunday, 26 February 2012

A light Pumpernickel loaf

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Traditionally Pumpernickel bread is a dark, heavy bread made with coarse dark rye and after a long, slow bake at relatively low temperatur...
Monday, 6 February 2012

How to make bread by Emmanuel Hadjiandreou

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This truly is a beautiful book. I was lucky to pick one up on my recent visit back to Welbeck and to make it extra special, Emmanuel (my f...
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Sunday, 1 January 2012

Winter spiced bread

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My New Year's breakfast started around eleven in bed with some warm toasted cinnamon and raisin bread and much needed lashings of swee...
Saturday, 3 December 2011

The perfect crusty roll

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We had great fun last night at the Chorleywood Christmas Evening raising money for WellChild. We all wore silly hats, my brother dressed as ...
Wednesday, 30 November 2011

Dan Lepard's christmas cake recipe

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The house smells of warm treacle, brown sugar, mixed spices and all things chrismassy...cakes are just cooling on the side. This means three...
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Sunday, 27 November 2011

A winter warmer - ham hock & pea soup with light rye bread

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With the house to myself this morning and as an alternative to sunday roast I thought I would make some ham hock soup with freshly baked rye...
Thursday, 10 November 2011

An artisan lunch for the boardroom

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I was invited to provide an artisan lunch for the MD meeting hosted by ANT telecom and I am pleased to report it was a great success. As I p...
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vanessa
A recent graduate from The amazing School of Artisan Food & missing everyone very much. Love that I have a new skill in baking beautiful breads, pastries & cakes. Enjoying my time in the kitchen with a growing pantry, bookshelf & bread tin collection.
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