Cooking recipes from "The Italian baker" - page 2

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).

Wholewheat oatcakes - The Italian baker

In collaboration with Brixton Windmill and using their organic wholemeal flour I must say I am a cheese lover.

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.

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.

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

There are some smells and flavours that immediately remind us of a season.

Apple and salted caramel tartlets - The Italian baker

Can one ever get tired of apples? I love apples, they are one of my favourite fruits and give me any dessert with apples in it, and I am a happy guy.

Wholewheat sourdough cob - The Italian baker

In collaboration with Brixton Windmill and using their organic wholemeal flour So, it’s finally time to post a sourdough bread recipe.

Salted caramel and lemon jam sandwich biscuits - The Italian baker

The idea of making these biscuits came as, what they call, a “happy accident”.

Pickled rainbow cherry tomatoes and thyme focaccia - The Italian baker

Focaccia, focaccia, focaccia.

Coffee, mascarpone and caramelised banana Eton mess - The Italian baker

A few days ago someone told me that 1 October is International Coffee Day.

Canestrelli biscuits - The Italian baker

Give a go at these buttery canestrelli biscuits (or canestrini), a classic shortbread biscuit from Northern Italy.

Blueberry and almond frangipane tart - The Italian baker

In collaboration with Brixton Windmill and using their organic wholemeal flour For those who don’t know it, I have a lot of love for wholemeal flour (and wholemeal ingredients in general).

Fluffy white sandwich loaf - The Italian baker

This light, fluffy and incredibly soft white sandwich loaf is a classic recipe that you want to keep on hand.

Carrot and ginger spritzer tarts - The Italian baker

#EatYourCocktails my grandma used to say.

Marses - The Italian baker

When I was a kid, my mum used to make a traybake made with melted mars bars and puffed rice, all simply mixed together and let to set in the fridge for a couple of hours.