Home Baking

It's been a while but it's good to speak with you again! Today I'm talking about what I saw and ate in Rome... and 3 chic 'any time' cakes including an orange ring cake made in a blender, a banana thyme cake and an egg-free vanilla cake with glossy ganache. homebaking.substack.com flourbuttereggssugar@gmail.com

After a very eventful few months and a long hiatus, we are so back!! And I'm finally talking about semi-freddo and DIY Vienetta, including my base recipe and a Snickers semifreddo recipe. Actually perfect dinner party dessert. Plus, if you make the semifreddo you might have leftover egg yolks and if you don't want to make custard you might want to make delicious egg yolk chocolate chip cookies - featured here as a bonus recipe. If you have any recipes or general THOUGHTS about LEMON CAKE, BREAD or anything else please get in touch at flourbuttereggssugar@gmail.com or message me on Instagram - @rinisprobablybaking Much love to you all. Rin :)

In this episode Rin speaks about why olive oil is so important and fantastic; choosing the right olive oil for baking; and no less than 6 recipes using olive oil. There's an olive oil almond cake with burnt honey cream, a moussey chocolate olive oil cake (GF) and a Venetian carrot cake (GF). Then there's tender vanilla and olive oil cookies, cardamom olive oil shortbread and preserved lemon olive oil cookies. Recipes, pictures etc: homebaking.substack.com Reach me at: flourbuttereggssugar@gmail.com Follow me at: @rinisprobablybaking on Instagram

This episode is inspired by brunsviger and sweet focaccia. I talk a little about each, share a base recipe then three topping ideas: dark brown sugar with cinnamon, salted honey butter and cherry and rosemary. Newsletter/website: homebaking.substack.com Email me: FlourButterEggsSugar@gmail.com

In this episode I talk about adapting to temporarily not having an oven, responsible foraging, wild garlic scones and ricotta pancakes with berry compote (both of which can be made on the stove or in the oven!). Make sure you're subscribed: homebaking.substack.com Get in touch: FlourButterEggsSugar@gmail.com

In the second of my revisits to old topics, we're thinking about brownies. The most decadent brownies, the most balanced brownies, the most different brownies. Perfection, diversified. Written recipes: homebaking.substack.com Email: FlourButterEggsSugar@gmail.com

All the things I've gotten wrong... some things I've gotten right... and things I do differently now since episode 1. I also talk about things I've been eating recently in Iceland and London. Our featured recipes are a luxury all-butter spiced shortbread (spiced with nigella, caraway, coriander or cumin seeds) and a twice-baked pecan shortbread. <3 NEWSLETTER: homebaking.substack.com IG: homebakingpod EMAIL: flourbuttereggssugar@gmail.com New theme music: Jon Björk via Epidemic sound

...and some actual donuts! In this episode we're looking back on the best bakes of 2023 and talking about 3 donut or donut-adjacent things: a giant donut bundt cake, apple donut bites and West African puff puffs. Then we look forward into 2024 and what's on my to-bake list then and over the festive period. Wishing you very happy holidays and a happy new year! Rin x homebaking.substack.com flourbuttereggssugar@gmail.com

In this episode I try my hand at lemon shortbread (for the purposes of this episode I am counting shortbread as pastry), lemon bars, lemon meringue pie and lemon shaker pie!! Some trials and tribulations happened as well as some major successes - listen to find out what and why! Recipes and notes: homebaking.substack.com Email me: flourbuttereggssugar@gmail.com Next ep: Donuts!

This week we're talking about a delicious lime posset (creamy set pudding from England) and a light milk pudding from the middle East called muhallabieh. Plus we'll deep-dive into a special ingredient from Syria and Lebanon: an apricot fruit leather called ammardeen. Read and subscribe to the newsletter: homebaking.substack.com Email me: flourbuttereggssugar@gmail.com Please note, episodes will be monthly from now on <3 <3

In this episode I talk about my summer of eating, how granita is served in Sicily and then four recipes - feel free to mix and match or come up with your own combinations... I made concord grape granita and served with very vanilla buns and I made cocoa granita and served with whipped heavy cream and plum butter buns... Recipes: homebaking.substack.com Get in touch: flourbuttereggssugar@gmail.com

4 wonderful recipes to make 2 ice cream sandwiches: raspberry sorbet with corn cookies; chocolatey cookies with mint choc chip ice cream. Plus a love letter to the combination of peppermint and dark chocolate, a personal trauma involving biting down too hard on a frozen cookie... and we answer the question 'What do British royal equestrians in the 1970s have to do with mint choc chip ice cream?!' NEWSLETTER + RECIPES at homebakingsubstack.com CONTACT flourbuttereggssugar@gmail.com

In this episode, I'm talking about semolina syrup cakes, common in many countries in the Balkans, Eastern Med, Middle East and North Africa. They're great, and I make two here to talk to you about... Hilbeh, a fenugreek cake from Palestine, and a coconut semolina cake that's similar to Jordanian hareeseh. I also talk about foods of the Ottoman Empire! Head to homebaking.substack.com for the recipes and show notes. Love ya :)

One pastry, three summer fruits: slow roasted strawberry, plum and halva, apricot and almond. Plus a bonus cheesy, garlicky tomato galette for your consideration! What a wonderful episode to "research" (ie. bake lots of delicious things for). Subscribe at homebaking.substack.com, reach me at flourbuttereggssugar@gmail.com. Follow me on Instagram @homebakingpod

In this podcast I'm passing on all the wisdom I've gleaned from my crazed Pav obsession, including how to layer flavours in the meringue, cream and fruit and the hacks and ratios you can use to bake without following a strict recipe! I also talk about the history of pavlova, including whether it belongs to Australia, New Zealand, both or neither (including an unhinged rant about authenticity and lazy food history). Hope you enjoy/ find useful/ both!

An endlessly adaptable recipe for crackers and crispbreads, with numerous flavouring suggestions. Plus a food diary of some stuff I've stuffed into my face in the last few months. Newsletter/recipes homebaking.substack.com Instagram @homebakingpod Email flourbuttereggssugar@gmail.com See ya! <3 <3 <3

In today's episode, I'm talking about what monks and nuns have to do with egg yolks, the wide array of conventual sweets and the influence of Portuguese baking around the world. In the second part, I'm delving into four recipes and how I found them: Toucinho do Céu (flourless almond egg yolk cake), Pão-de-Ló de Chocolate (a very spongy chocolate cake), Pastéis de Nata/ Pastéis de Belém (egg custard tarts) and Pão de Deus (bread of God / buns with a sweetened coconut topping). Sign up to the newsletter at homebaking.substack.com Get in touch via flourbuttereggssugar@gmail.com and keep up with my baking and cooking adventures on Instagram @homebakingpod Bye for now!

This episode is all about using breakfast cereal in baking and sweet treats. Plus I talk a bit about the history of ascetic Christianity and how that's shaped breakfast in the West, including cereals and our meal patterns. Our recipes this week are Caramel Peanut Cornflake Squares, Puppy Chow/ Muddy Buddies Bars, Hazelnut Anzac Biscuits, Cinnamon Crunch Cookies and Peanut Rice Crispy Cookies. A sugary episode for sure but a VERY delicious one!!! Subscribe to the newsletter! http://homebaking.substack.com Follow us on Instagram @homebakingpod Email me flourbuttereggssugar@gmail.com

UPDATE: For some reason the segments were messed up and incomplete initially. I have now corrected this. In this episode I'm talking about some traditional British bakes with some twists. Brown sugar Victoria sponge cake, Eccles cakes (which aren't really cakes), Bakewell shortbread bars, Tandoori chicken hand pies and spiced Cornish pasties. For full recipes and quantities please see http://homebaking.substack.com - go here to sign up to the newsletter as well. Email me, if you like - flourbuttereggssugar@gmail.com

In this episode Kate talks about the history of fudge and what the word fudge means and talks through three recipes: proper salted vanilla fudge, cheat's 2-ingredient milk chocolate fudge and honeycomb. Website+Newsletter: homebaking.substack.com Email: FlourButterEggsSugar@gmail.com