Rachel Allen - Home Baking

Copyright

HarperCollins Publishers

1 London Bridge Street

London SE1 9GF

www.harpercollins.co.uk

First published by HarperCollins Publishers 2017

FIRST EDITION

© Rachel Allen 2017

Cover layout design © HarperCollins Publishers

Cover photograph © Maja Smend

Text © Rachel Allen, 2017

Photography © Maja Smend, 2017

Illustrations © Micaela Alcaino, 2017

Food styling: Annie Rigg

Props styling: Lydia Brun

Hair and make-up: Nicky Clarke

Please note:

Oven temperatures are given for a standard oven; if you are using a fan oven, reduce the stated temperature by 20ºC.

Eggs, vegetables and fruit are medium unless otherwise stated.

In Ireland, you can buy regular fresh cream which is almost as rich as double cream and is suitable for recipes calling for double cream.

Bicarbonate of soda is sold as ‘bread soda’.

A catalogue record of this book is available from the British Library

Rachel Allen asserts the moral right to be identified as the author of this work

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Source ISBN: 9780008179823

Ebook Edition © October 2017 ISBN: 9780008179830

Version 2017-11-27

Contents

Cover

Title Page

Copyright

Introduction

Ingredients

Equipment

Cakes

Brûlée Meringue Cake

Chocolate, Honey and Hazelnut Cake

Triple Chocolate Celebration Cake

Chocolate Pain D’épices

Glazed Chocolate Cake

Dodo’s Sachertorte

Ombré Cake

Mary Jo’s Tres Leches Cake

White Chocolate and Strawberry Celebration Cake

Upside-Down Summer Berry Cake

Lavender and Lemon Cake

Spiced Pumpkin Cake with Cream Cheese Icing

Smørkage

Coffee and Cardamom Cake

Gingerbread Cake with Raspberries

Orange Kugelhopf

Polenta, Orange and Pistachio Cake with Orange Syrup

Walnut and Fig Cake with Honey Syrup

Crunchy-Topped Apricot Cake

Rhubarb Crumble Cake

Coconut and Orange Cake

Rich Fruit Cake

Clementine and Almond Cake

Banana and Date Loaf

Ginger Brack

Biscuits

Coffee Sandwich Biscuits

Brandy Snaps

Vanilla Macarons

Peanut Kisses

Tuiles D’amande

Cinnamon Stars

Iced Lemon Hearts

Chocolate Shortbread Hearts Dipped in Dark Chocolate

Chocolate Digestive Biscuits

Lemon, Polenta and Rosemary Biscuits

Gingerbread Trees

Double Ginger Cookies

Vanilla and Currant Biscuits

Cranberry and Orange Biscuits

Cardamom Butter Biscuits

Cinnamon and Lemon Biscuits

Lemon and Poppy Seed Biscuits

Chocolate and Hazelnut Cookies

Oat and Ginger Cookies

Peanut Butter and White Chocolate Cookies

Parmesan and Poppy Seed Biscuits

Cheddar and Herb Biscuits

Crunchy Oatcakes with Sesame Seeds

Rye and Caraway Crackers

Sweet Bites

Chocolate Cupcakes with Orange Buttercream Icing

Banana and Blueberry Muffins

Lemon and Poppy Seed Muffins

Lemon Meringue Cupcakes

Pear and Cardamom Buns

Blackberry and White Chocolate Buns

Rose and Pistachio Choux Kisses

Raspberry Financiers

Pine Nut Macaroons

Cinnamon and Pecan Rugelach

Raspberry and Custard Tartlets

Mini Carrot Cakes with Orange Cream Cheese Icing

Spiced Ginger Cakes

Peach and Almond Squares

Apple and Lemon Bites

Date, Coconut and Orange Squares

Lime-Glazed Coconut Cakes

Raspberry Crumbles

Strawberry and Raspberry Squares

Chocolate Orange Brownies

Choux Cinnamon Fingers

Pecan and Cinnamon Bakes

Apple and Blackberry Traybake

Maple Pecan Slices

Salted Caramel Peanut Bars

Chocolate and Coconut Flapjacks

Oat and Quinoa Bars

Persian Almond Bites with Rosewater Syrup

Savoury Bakes

Smoked Salmon, Tomato and Dill Tart

Smoked Haddock, Salmon and Prawn Pie

Aubergine, Mint and Feta Pashtida

French Onion Tart

Spanish Cheese, Honey and Thyme Tarts

Buttery Chicken and Mushroom Puff Pastry Parcels with Hollandaise Sauce

Asparagus, Tomato and Spring Onion Tart

Spiced Lamb Pasties

Baked Samosas with Chilli and Mint Dip

Knish Dumplings

Pâté Aux Pommes De Terre

Bite-Sized Yorkshire Puddings with Mustard Sausages

Pea and Cream Cheese Madeleines

Gougères

Smoky Paprika and Thyme Soufflé Bites

Cheese and Thyme Soufflés

Cayenne and Sesame Cheese Swirls

Caramelised Red Onion Swirls

Sausage Rolls with Fennel

Cheese and Rosemary Twists

Desserts

Chocolate, Fig and Hazelnut Panforte

Chocolate Pavlova with Salted Caramel Sauce

Chocolate and Hazelnut Rum Babas

Galette Des Rois

Blueberry and Almond Tart

Baked Crema Catalana

Strawberry and Vanilla Custard Kataifi Tart

Apple Gratin

Chocolate and Coffee Tart

Tarte Au Citron

Strawberry and Rose Meringue

Baked Sweet Saffron and Condensed Milk Rice Pudding

Baked Caramel Rice Pudding

Tarte Tropézienne

Baked Fruit Skewers

Breads

Cardamom and Pistachio Buns

Baked Doughnuts

Cranberry and Orange Scones

Pistachio and Cinnamon Doughnuts

Kouign-Amann

Chocolate Brioche Swirl Loaf

Croissants

Pain Aux Raisins

Southern Cornbread

Jewelled Kanellängd

Naan Breads

Pita Breads

Easy Soda Red Onion, Olive and Rosemary Focaccia

Cumin and Coriander Flatbreads

Multi-Seed Brown Bread

Basic Recipes and Techniques

Shortcrust Pastry

Sweet Shortcrust Pastry

Lining a Tart Tin and Baking Blind

Puff Pastry

Choux Pastry

Classic Brioche

Crème Pâtissière

Classic Buttercream Icing

Bread Techniques

Toasting Nuts

List of Searchable Terms

Acknowledgements

More from Rachel Allen

About the Publisher

Introduction

Baking has long been a source of joy and comfort in my life. I have vivid early memories of impatiently waiting alongside my mum and sister for sweet treats to emerge from the oven, and I’ve never tired of that wonderful sense of anticipation. For me, baking is a moment of respite and some time for contemplation. But it’s also time spent bustling around the kitchen with my family and friends. Either way, I think there’s something so joyous about stirring, kneading or whipping together ingredients and waiting (not always patiently) for the end result. I find the aromas, textures and flavours of baking, whether sweet or savoury, completely intoxicating.

In this book, I’m sharing some of my very favourite recipes that I hope will cater to your every baking need and whim. For those who aren’t au fait with the oven, I’ve provided some simple basic recipes and techniques. If pastry’s not your forte, for example, you’ll find fail-safe recipes for shortcrust, puff and choux here, here and here. There are also recipes for other staples such as Classic Buttercream Icing (the absolute best bowl to lick) and Crème Pâtissière. And, because I think it’s often just assumed that everyone knows the basic baking techniques, I’ve provided comprehensive instructions for things like kneading dough by hand and toasting nuts (here and here).