The Italian baker

The Italian baker9 recipes

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

All recipes from "ORGANIC"


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

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

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

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,

Wholewheat sourdough cob - The Italian baker

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. When the pandemic hit, I started growing my starter. At last, more than a year and a half dow the line, I finally feel I am getting results my hyper-critical self considers good enough to share with other human beings. Although

Blueberry and almond frangipane tart - The Italian baker

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). And if you don’t have a lot of love for it, you simply should. Wholemeal flour desserts are just wonderful. Why? Well, they simple have that little bit extra special given by

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