Lemon cornmeal muffins

What to make with cornmeal, other than cornbread? This ingredient is often overlooked, but useful for all sorts of things: from cakes to biscuits, from cakes to pancakes. Cook and leave to set and you get polenta, use it as a substitute in a basic sponge and you get a surprisingly light and feathery cake….

Hazelnut and Cranberry Biscotti

Originally made as a long shelf-life food for travellers and enjoyed by the Roman Legions thousands of years ago, today’s biscotti are a popular accompaniment to coffee. These double baked biscuits should not be overlooked: their crispy and dry texture is the perfect medium to soak up coffee or wine. No butter or oil and…

Banana, yogurt and chocolate cake

I had never been a fan of banana cake, the too-moist and almost-mouldy flavour of some banana loafs gives me the cringe. This hearty banana cake is a great way to use up any leftover bananas.  It’s quite light in texture and colour, unlike most banana cakes, and the chocolate pieces complement the banana flavours. The riper the…

Olive oil chocolate cake

I am always curious to try new chocolate cake recipes, especially those that don’t require a hundred ingredients or have a 20-step method that would take over the whole of Sunday. A good chocolate cake needs to be moist but airy, which is so hard to achieve when you normally bake with butter, but it…

Zaatar bread

I can finally bake again! The worst things about moving houses have been 1) not knowing where anything is as we are surrounded by boxes 2) not having a functional kitchen. The best things about having moved are 1) we have our own home 2) the kitchen is taking shape and looks just like I…