• xntrek on June 12, 2014

  Identical to 9781849750950

Notes about Recipes in this book

• Archipelago bread

  • Lepa on September 30, 2018

    This is a dense, slightly sweet bread that is easy to pull together. It was excellent slathered in butter to accompany a pot of soup.

• Pastry with crème fraîche

  • Lepa on April 11, 2021

    I'm skeptical about using room temperature butter so I used cold. The crust was amazing. It was the flakiest, most buttery crust I've ever had. I highly recommend it with the smoked fish quiche!

• Quiche with smoked fish

  • Lepa on October 13, 2018

    If you like smoked fish, this is dreamy. I have tried several smoked fish quiches in the last year and every one disappointed me. This one was wonderful. The filling was creamy and interesting (leeks, cream and eggs so it was smooth and not too eggy). I used smoked trout because everyone in my family likes it and I thought it went very well with the other flavors here. I didn't use the crust in this book because it uses room-temperature butter and I was skeptical this would work. I've ruined other quiches with less-than satisfactory crusts so I was risk adverse this time. I found another crust using sour cream so the flavor profile would be similar (this one was easy and excellent: https://www.simplyrecipes.com/recipes/sour_cream_pie_crust/). Everyone, from the youngest to oldest members of my family, loved this quiche and I look forward to making it again.

  • Astrid5555 on February 29, 2020

    Made only the filling of this quiche recipe and used some leftover dough I had in the freezer. Made with smoked trout because it is easily available here and everybody likes it. The filling is just delicious, creamy and has the right balance of smoked fish to leeks and custard. Perfect for smoked fish lovers!

  • Lepa on April 11, 2021

    My family loves this quiche- it's so unique and delicious. Today I finally made it with the Pastry Crust with Creme Fraiche from the book and it was so good and flaky!

• Banana cake

  • Lepa on October 23, 2018

    This is a spice/banana cake. I made it in a kugelhopf pan,which made the edges a bit too chewy and tough. I liked the flavor so I'll probably make it again in the round pan to see if the cake has a better texture. My kids, who love spicy gingerbread, gave this cake top marks.

  • Lepa on September 25, 2019

    I baked this cake again and it is marvelous if you like spice cake. Last time I used a kugelhopf pan and thought the edges got a bit rubbery. This time I used an eight inch spring form pan and the resulting cake was perfect! Mine baked in an hour and ten minutes.

• Oatbake with blueberries and raspberries

  • Astrid5555 on July 10, 2013

    Nice for afternoon tea in summer. The addition of rolled oats makes you think you eat something healthy. I substituted agave syrup for honey and reduced the caster sugar by one half. One watch out, I did not wait for the milk-soaked oats to be cooled before adding them to the batter which instantly liquified everything. However the end result was appreciated by everyone. Will make again.

  • lisari on June 15, 2025

    Used maple syrup in place of honey & did not drain oats (I think one cup of milk would have been fine). Looks pretty with fruit on top instead of mixed in. Good any time of day.

• Classic cinnamon buns

  • rodillagra on January 27, 2015

    Lovely but nothing like the photo. Next time I will roll the dough out thinner and cream the butter, sugar, cinnamon filling together before applying it to the dough.

• Pulla bread

  • Lepa on October 14, 2018

    Something is very wrong with this recipe. The book lists it as half an hour "or until the dough doubles in size". I let it rise for an hour but the dough was very stiff and didn't rise much. Perhaps the liquid to flour ratios were off? Then the book instructs the baker to knead the raisins into the dough. It was very hard to knead them into the stiff dough and they were not evenly distributed in the end - not even close. Then the recipe instructs the baker to put the bread (which supposed only took 1/2 hour to rise) into the oven. I thought this didn't sound right so I let the braided loaf rise for another half hour. The oven temperature was hot (400 degrees) so the loaf started to burn while the middle stayed cold and doughy. While the recipe specified 25-30 minutes baking time, it actually took about 35 minutes. The end result was edible but I think I'll look elsewhere for a new pulla recipe.

• Cardamom doughnuts

  • Astrid5555 on November 17, 2013

    Very sticky dough, was afraid that I would not be able to shape the dough into balls. Lots of additional flour for shaping the dough required. However, end result was excellent, albeit a little greasy. Need to make sure to better drain doughnuts after frying next time.