The Italian baker

The Italian baker51 recipes

The Italian baker. Nobody puts flavour in a corner. Real flavours. Seriously good bakes, Ha! #ButFirstFlavour

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Cooking recipes from "The Italian baker"


Wholewheat naan bread

Wholewheat naan bread

Naan is a type of bread found in many Asian cuisines and in the Caribbean. It’s one of my favourites accompaniments to make a curry dinner even more special or served alongside all sorts of dips. The texture is usually quite soft and chewy, a bit bubbly here and there, and that final touch of melted ghee or butter brushed on top

Peach upside down cake

Peach upside down cake

If an upside down cake can only be made by using fruit, that definitely sounds like my type of cake. I love using fresh fruit in my recipes, they are so versatile, good looking and delicious, the options are endless. I decided to make a peach upside down cake because peaches are possibly my most favourite fruit and I have been

Scones with baked strawberries and mascarpone cream

Scones with baked strawberries and mascarpone cream

A British classic, but with an Italian twist. Scones with baked strawberries and mascarpone cream. I love a good scone. I love the simplicity of it, the texture, the filling(s). And it even comes with some controversy about how to serve it, the long debate about cream first or jam first. Not-so-controversially, I like it both ways. For this recipe, I decided

Pistachio and amarena cherry panna cotta

Pistachio and amarena cherry panna cotta

In partnership with Vico Food Box,  Italian food at low prices with free shipping throughout Europe This summer has been a very hot one in many parts of Italy. Also here in London we had a few extraordinarily hot days, with temperatures touching 40 C for the first time in history. For this reason, I decided to post the most delicious no-bake,

Ham and pea savoury tart

Ham and pea savoury tart

In collaboration with Brixton Windmill and using their organic wholemeal flour A simple and super easy ham and pea savoury tart. It’s an amazing flavour combination. Ham, peas and cream is one of my most favourite pasta sauces ever. And it works amazingly well as a tart or quiche filling too. I came up with the idea for this tart for the

‘Nduja and provolone sourdough bread

‘Nduja and provolone sourdough bread

In partnership with Vico Food Box,  Italian food at low prices with free shipping throughout Europe There are few things better than a slice of freshly baked homemade stuffed bread. This ‘nduja and provolone sourdough bread combines the best of the worlds I live in: hearty sourdough bread from Britain and some of the most amazing ingredients from Italy, giving you

Rustic soft rolls

Rustic soft rolls

These rustic soft rolls made with whole wheat flour are simply the perfect companion to any dish. They require only seven ingredients and are so simple to make, so if you are a bread beginner this is the recipe for you (but those more experienced may want to give it a go as well, as they are simply delicious). I came

Protected: Zuppa inglese

Protected: Zuppa inglese

In partnership with Vico Food Box,  Italian food at low prices with free shipping throughout Europe Let’s face it. Italians cannot survive abroad without ‘their’ Italian food. It’s some sort of lifeline, we cannot function for long periods of time without ‘our’ pasta, pizza and lots of local delicatessen that we grew up with. Memories of flavours, moments, family and friends

Mango, coconut frangipane and cardamom tart

Mango, coconut frangipane and cardamom tart

In collaboration with Brixton Windmill and using their organic wholemeal flour The sweetness and lightness of coconut frangipane, the delicate fresh mango flavour and the side-note (little) kick of cardamom sugar make this the perfect springtime dessert. I found out about the so called ‘Indian mango season’ only in recent years. In Italy there is no such a thing, and yes, surely

Sour cherry and coffee hot cross buns

Sour cherry and coffee hot cross buns

In collaboration with Brixton Windmill and using their organic wholemeal flour Hot cross buns are…something that I had never eaten before moving to the UK. Surely not for Easter. Traditionally, Easter in Italy is marked by the arrival of millions of ‘doves’. No, literally, they are everywhere, but made of bread of course: the traditional Easter ‘colomba’, usually much lighter and fluffier

Rum, raisin and pine nut cookies

Rum, raisin and pine nut cookies

In collaboration with Brixton Windmill and using their organic wholemeal flour Plus orange, oats and wholemeal flour, but the title would have been too long. Cookies are notoriously easy to make and notoriously good to eat. I particularly like those who are crisp edged but a little chewy in the middle and there are a couple of flavour combinations that I would

Lemon curd muffins - The Italian baker

Lemon curd muffins - The Italian baker

One of the rules I gave to myself when I started this blog was: “No muffins, no cupcakes”. I am not sure why, probably it was because I always thought muffins and cupcakes are a bit boring. Just simple sponge cakes, sometimes with a creamy topping. A bit simple. Wait, keep reading. That was until a few weeks ago when, while

Rustic galette with roasted butternut squash, cavolo nero pesto and hazelnut gremolata - The Italian baker

Rustic galette with roasted butternut squash, cavolo nero pesto and hazelnut gremolata - The Italian baker

In collaboration with Brixton Windmill and using their organic wholemeal flour Galette, torta salata, crusty cake, savoury tart. Bring them all on. I must say, I particularly love the versatility of a galette and its rich buttery pastry. Just add or take away some sugar from a classic pastry recipe, and you can bake anything from a savoury tart with cheese and

Soft amaretti biscuits - The Italian baker

Soft amaretti biscuits - The Italian baker

I have been baking and cooking quite a lot over Christmas and New Year, and I felt that the sheer simplicity and deliciousness of this recipe was a perfect way to strike a balance and start the new year.  I will also start with a warning: these soft amaretti biscuits are extremely addictive and you won’t be able to have another

Tiramisu - The Italian baker

Tiramisu - The Italian baker

It is probably the most know Italian dessert around the world, and also one of my all-time favourites. Tiramisu was allegedly invented in the town of Treviso (near Venice) in the second half of XX century. Many restaurants in Treviso claim to be the actual creators of the tiramisu, and it seems that it originated from a nutritious mix of

Christmas apple strudel - The Italian baker

Christmas apple strudel - The Italian baker

In collaboration with Brixton Windmill and using their organic wholemeal flour Strudel is a traditional layered pastry that originated in Austria (or around that area) some time ago during the 18th century (but someone says even earlier than that). The filling is usually sweet and made up of apples, raisins, cinnamon and sugar as the basic ingredients. Then there are the usual

Wholewheat oatcakes - The Italian baker

Wholewheat oatcakes - The Italian baker

In collaboration with Brixton Windmill and using their organic wholemeal flour I must say I am a cheese lover. On top of being a coffee lover. Well, that’s kind of the Italian stereotype too, I was told. Cheese (mozzarella, parmesan, burrata, gorgonzola…and we could continue for days) and coffee (espresso of course). Then apparently there are just a few other things,

Vegan ‘totally gianduia’ pots - The Italian baker

Vegan ‘totally gianduia’ pots - The Italian baker

When I first launched the Italian baker, one of my best friends, who is vegan, asked me if I was planning to post any vegan recipes on the blog any time soon. He sort of caught me “off guard”, since I honestly hadn’t thought about it yet. True, I had baked vegan goodies before, but always following other people’s recipes

Jam and marzipan sticky buns - The Italian baker

Jam and marzipan sticky buns - The Italian baker

Regulars to the blog will know that I have got a preference for locally sourced ingredients and homemade products to bake with. I can definitely say that’s also something that goes back to my childhood. Mum would bake or make something from scratch and then exchange that with something else that the neighbours had baked or made. And each week the

Chestnut and pear cake (gluten free) - The Italian baker

Chestnut and pear cake (gluten free) - The Italian baker

There are some smells and flavours that immediately remind us of a season. Summer tastes of strawberries, spring reminds me of early cherries, and winter has a strong chocolate flavour (possibly with cream and extra cocoa powder on top). As for autumn, although pumpkin spice and pumpkins of all sorts are now everywhere and would probably be the go-to choice for

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