Flour, Butter, Eggs, Sugar Baking Podcast

It's been a while but it's good to speak with you again! Today I'm talking about what I saw and ate in Rome... and 3 chic 'any time' cakes including an orange ring cake made in a blender, a banana thyme cake and an egg-free vanilla cake with glossy ganache. homebaking.substack.comflourbuttereggssugar@gmail.com

After a very eventful few months and a long hiatus, we are so back!! And I'm finally talking about semi-freddo and DIY Vienetta, including my base recipe and a Snickers semifreddo recipe. Actually perfect dinner party dessert. Plus, if you make the semifreddo you might have leftover egg yolks and if you don't want to make custard you might want to make delicious egg yolk chocolate chip cookies - featured here as a bonus recipe. If you have any recipes or general THOUGHTS about LEMON CAKE, BREAD or anything else please get in touch at flourbuttereggssugar@gmail.com or message me on Instagram - @rinisprobablybaking Much love to you all. Rin :)

In this episode Rin speaks about why olive oil is so important and fantastic; choosing the right olive oil for baking; and no less than 6 recipes using olive oil. There's an olive oil almond cake with burnt honey cream, a moussey chocolate olive oil cake (GF) and a Venetian carrot cake (GF). Then there's tender vanilla and olive oil cookies, cardamom olive oil shortbread and preserved lemon olive oil cookies. Recipes, pictures etc: homebaking.substack.com Reach me at: flourbuttereggssugar@gmail.com Follow me at: @rinisprobablybaking on Instagram

This episode is inspired by brunsviger and sweet focaccia. I talk a little about each, share a base recipe then three topping ideas: dark brown sugar with cinnamon, salted honey butter and cherry and rosemary. Newsletter/website: homebaking.substack.com Email me: FlourButterEggsSugar@gmail.com

In this episode I talk about adapting to temporarily not having an oven, responsible foraging, wild garlic scones and ricotta pancakes with berry compote (both of which can be made on the stove or in the oven!). Make sure you're subscribed: homebaking.substack.com Get in touch: FlourButterEggsSugar@gmail.com

In the second of my revisits to old topics, we're thinking about brownies. The most decadent brownies, the most balanced brownies, the most different brownies. Perfection, diversified. Written recipes: homebaking.substack.com Email: FlourButterEggsSugar@gmail.com

All the things I've gotten wrong... some things I've gotten right... and things I do differently now since episode 1. I also talk about things I've been eating recently in Iceland and London. Our featured recipes are a luxury all-butter spiced shortbread (spiced with nigella, caraway, coriander or cumin seeds) and a twice-baked pecan shortbread.

...and some actual donuts! In this episode we're looking back on the best bakes of 2023 and talking about 3 donut or donut-adjacent things: a giant donut bundt cake, apple donut bites and West African puff puffs. Then we look forward into 2024 and what's on my to-bake list then and over the festive period. Wishing you very happy holidays and a happy new year! Rin x homebaking.substack.com flourbuttereggssugar@gmail.com

In this episode I try my hand at lemon shortbread (for the purposes of this episode I am counting shortbread as pastry), lemon bars, lemon meringue pie and lemon shaker pie!! Some trials and tribulations happened as well as some major successes - listen to find out what and why! Recipes and notes: homebaking.substack.com Email me: flourbuttereggssugar@gmail.com Next ep: Donuts!

This week we're talking about a delicious lime posset (creamy set pudding from England) and a light milk pudding from the middle East called muhallabieh. Plus we'll deep-dive into a special ingredient from Syria and Lebanon: an apricot fruit leather called ammardeen. Read and subscribe to the newsletter: homebaking.substack.com Email me: flourbuttereggssugar@gmail.com Please note, episodes will be monthly from now on

In this episode I talk about my summer of eating, how granita is served in Sicily and then four recipes - feel free to mix and match or come up with your own combinations... I made concord grape granita and served with very vanilla buns and I made cocoa granita and served with whipped heavy cream and plum butter buns... Recipes: homebaking.substack.com Get in touch: flourbuttereggssugar@gmail.com

4 wonderful recipes to make 2 ice cream sandwiches: raspberry sorbet with corn cookies; chocolatey cookies with mint choc chip ice cream. Plus a love letter to the combination of peppermint and dark chocolate, a personal trauma involving biting down too hard on a frozen cookie... and we answer the question 'What do British royal equestrians in the 1970s have to do with mint choc chip ice cream?!' NEWSLETTER + RECIPES at homebakingsubstack.com CONTACT flourbuttereggssugar@gmail.com

In this episode, I'm talking about semolina syrup cakes, common in many countries in the Balkans, Eastern Med, Middle East and North Africa. They're great, and I make two here to talk to you about... Hilbeh, a fenugreek cake from Palestine, and a coconut semolina cake that's similar to Jordanian hareeseh. I also talk about foods of the Ottoman Empire! Head to homebaking.substack.com for the recipes and show notes. Love ya :)

One pastry, three summer fruits: slow roasted strawberry, plum and halva, apricot and almond. Plus a bonus cheesy, garlicky tomato galette for your consideration! What a wonderful episode to "research" (ie. bake lots of delicious things for). Subscribe at homebaking.substack.com, reach me at flourbuttereggssugar@gmail.com. Follow me on Instagram @homebakingpod

In this podcast I'm passing on all the wisdom I've gleaned from my crazed Pav obsession, including how to layer flavours in the meringue, cream and fruit and the hacks and ratios you can use to bake without following a strict recipe! I also talk about the history of pavlova, including whether it belongs to Australia, New Zealand, both or neither (including an unhinged rant about authenticity and lazy food history). Hope you enjoy/ find useful/ both!

An endlessly adaptable recipe for crackers and crispbreads, with numerous flavouring suggestions. Plus a food diary of some stuff I've stuffed into my face in the last few months. Newsletter/recipes homebaking.substack.com Instagram @homebakingpod Email flourbuttereggssugar@gmail.com See ya!

In today's episode, I'm talking about what monks and nuns have to do with egg yolks, the wide array of conventual sweets and the influence of Portuguese baking around the world. In the second part, I'm delving into four recipes and how I found them: Toucinho do Céu (flourless almond egg yolk cake), Pão-de-Ló de Chocolate (a very spongy chocolate cake), Pastéis de Nata/ Pastéis de Belém (egg custard tarts) and Pão de Deus (bread of God / buns with a sweetened coconut topping). Sign up to the newsletter at homebaking.substack.com Get in touch via flourbuttereggssugar@gmail.com and keep up with my baking and cooking adventures on Instagram @homebakingpod Bye for now!

This episode is all about using breakfast cereal in baking and sweet treats. Plus I talk a bit about the history of ascetic Christianity and how that's shaped breakfast in the West, including cereals and our meal patterns. Our recipes this week are Caramel Peanut Cornflake Squares, Puppy Chow/ Muddy Buddies Bars, Hazelnut Anzac Biscuits, Cinnamon Crunch Cookies and Peanut Rice Crispy Cookies. A sugary episode for sure but a VERY delicious one!!! Subscribe to the newsletter! http://homebaking.substack.com Follow us on Instagram @homebakingpod Email me flourbuttereggssugar@gmail.com

UPDATE: For some reason the segments were messed up and incomplete initially. I have now corrected this. In this episode I'm talking about some traditional British bakes with some twists. Brown sugar Victoria sponge cake, Eccles cakes (which aren't really cakes), Bakewell shortbread bars, Tandoori chicken hand pies and spiced Cornish pasties. For full recipes and quantities please see http://homebaking.substack.com - go here to sign up to the newsletter as well. Email me, if you like - flourbuttereggssugar@gmail.com

In this episode Kate talks about the history of fudge and what the word fudge means and talks through three recipes: proper salted vanilla fudge, cheat's 2-ingredient milk chocolate fudge and honeycomb. Website+Newsletter: homebaking.substack.com Email: FlourButterEggsSugar@gmail.com

This week I used shiro miso in four different fabulous bakes: miso-maple loaf cake, miso brown butter cookies, squidgy miso brownies and an incredibly easy no-knead focaccia with a garlic-miso-parmesan butter. I also give advice on how to use shiro miso and talk about the complexity of miso varieties in Japan! SIGN UP TO THE NEWSLETTER to get my SAFFRON HOT CROSS BUNS recipe!!! homebaking.substack.com WEBSITE: homebaking.substack.com EMAIL: flourbuttereggssugar@gmail.com INSTAGRAM @homebakingpod

Welcome to a new-look podcast! This episode I'm talking about Easter breads around Europe, commonalities in central and eastern European baking and our two star recipes: fluffy-yet-stringy, citrus scented Bulgarian kozunak and Slovenian tarragon potica (enriched swirly bread). SIGN UP TO THE NEWSLETTER (FREE!) and for all the recipes from.now on: HomeBaking.SubStack.com Email me: FlourButterEggsSugar@gmail.com

Today I'm talking about sweet and savoury biscuits from the Eastern Mediterranean (specifically Cyprus, Greece and Jerusalem) to savour and enjoy in times of feasting and fasting. Did you know that Ramadan, Lent and Passover all coincide this year? Ramadan Kareem/ Pesach Sameach / Peaceful Lent if that applies to you! See ALL the beautiful photos and grab the recipes at flourbuttereggssugar.com Do you have a suggestion for the podcast? Email me at flourbuttereggssugar@gmail.com Kate x

We all know tiramisù means 'pick me up' but we want to know more! What's a zabaglione? Who is Loli? Is it heretical to make a pistachio or lemon tiramisù, as I do here?! Find out in this episode. Website with written recipes: flourbuttereggssugar.com Email me: flourbuttereggssugar@gmail.com Find us on Instagram @flourbuttereggssugar See you in two weeks for the eastern Mediterranean Lenten and Ramadan and biscuits episode.

In this episode I'm deep diving in to the world of King Cakes, philosophising about the downsides of food purism and talking about two King Cakes I made. One is an orange blossom water brioche King Cake with mascarpone cream and caramelised pecans. The other is a slightly lighter enriched dough but it's stuffed to the max with spiced caramel and walnuts! DAYUM! Website with written recipes: flourbuttereggssugar.com Instagram: @flourbuttereggssugar Email: flourbuttereggssugar@gmail.com (pictures of cute animals are particularly welcome)

In this recipe I'm talking about the recipe I can't get away from. I crumbled under the pressure of seeing so many other bakers trying King Arthur Flour's 2023 Recipe of the Year, the cinnamon crisp coffee cake, and the first few iterations that they've published. I liked it, but still tweaked it, which is the joy of home baking - making exactly what you want in the way you want it! And experimenting! Go to flourbuttereggssugar.com for recipes, email me at flourbuttereggssugar@gmail.com and find us on Instagram.

Today I'm on a roll (sorry) showing how a great base recipe can be adapted - I made tiramisu yule log, plum jam and vanilla roll and earl grey and raspberry roll. I'm also talking about what I've been baking, eating and learning recently! Flourbuttereggssugar.com Email me at flourbuttereggssugar@gmail.com and follow on Instagram

In this episode I talk about 2 different desserts that NEED to be chilled ahead of time, and therefore hopefully you can be chilled, too! The first is a classic 2-ingredient chocolate mousse (gluten free, dairy free, nut free), just made with eggs and chocolate. The second is a burnt caramel custard (gluten free) with an optional brulee topping! I also talk about souffle and trying to make peace with my dessert nemesis, trifle! Let me know what you'd like to see in 2023 by emailing me flourbuttereggssugar@gmail.com or pestering me on Instagram (@flourbuttereggssugar) or Facebook. I'll see you (or rather, you'll hear me) on 8TH JANUARY! Have a fab festive season and happy new year!

Today we're journeying, via baked goods, to the UK for mince pies, to Germany for quick-bread stollen and lemon-almond biscuits, and to Romania for cornulete/rugelach and cozonac enriched bread - plus I mention a few others, too!!!! Recipes and further details are at flourbuttereggssugar.com Email me at flourbuttereggssugar@gmail.com

Hello! Today I'm talking to Megan Neveu, food writer and photographer extraordinaire of olivesnthyme.com and @olivesnthyme on Instagram. She has a new book, Sugar and Spice Cookies, coming out which is great! And saying hi to a few of you lovely lot. Thanks!! Kate Instagram: flourbuttereggssugar Email me: flourbuttereggssugar@gmail.com Website: flourbuttereggssugar.com

This episode, I'm on a mission to show that rosemary in sweet treats is a winner. Just be careful how much you use! It's particularly good paired with citrus or chocolate (or both). I'm talking about rosemary sticky baby buns, rosemary oatmeal chocolate chip cookies, apple and rosemary crepes and chocolate rosemary loaf cake with a rosemary infused chocolate ganache! Wonderful stuff!!! As always please find recipes or links to recipes on flourbuttereggssugar.com Thanks to Megan Neveu and Page Street for sending me the incredible cookie recipe. In case you're wondering, the title of the show comes is due to rosemary representing remembrance in English folklore, as noted by Ophelia in Shakespeare's Hamlet.

Today I'm sharing no less than FIVE sweet muffin recipes that I strongly believe in, from one with 627 five star reviews to those I've dreamed up and adapted myself. My findings? Crumble toppings and using sour cream in the batter both work SO well. The recipes featured are a fluffy, loaded blueberry muffin, a chocolate salted caramel muffin, a spiced carrot pecan muffin, a lemon hazelnut crumble muffin and a fig and walnut muffins. See flourbuttereggssugar.com for recipes and links and email me at flourbuttereggssugar@gmail.com if you fancy it. CHEERS!

I'm sorry I'm too late for Rosh Hashanah, but since I discovered a delicious blossom honey in my local supermarket I've been going mad for honey cakes! In this episode I talk about a fig honey sponge pudding, a honey loaf with sweet dukkah, an almond-honey-caramel bienenstich (beesting) cake AND a show-stopping burnt honey cake. YES HONEYYYYY! EMAIL flourbuttereggssugar@gmail.com WEBSITE flourbuttereggssugar.com

Last month, Kate was lucky enough to visit the Basque country in the state of Spain - staying in Bilbao and visiting San Sebastian, Bermeo and Guernica. This episode I talk about some of the delicious things I ate there, including a bar that specialised in anchovy pintxos (bar snacks), a burnt sheep's milk ice cream and Basque-Asian fusion food! Also I talk about BASQUE CHEESECAKE (called, outrageously, just 'cheesecake' when you're there) and GATEAU BASQUE/ PASTEL VASCO. Is it a cake? Is it a tart? Either way, it's delicious. Oh, and WHAT ARE WE DOING ABOUT THE PRICE OF VANILLA? I need help here! Recipes: flourbuttereggssugar.com Email me: flourbuttereggssugar@gmail.com Great to be back !! :)

Talk soon everyone! As always, flourbuttereggssugar@gmail.com and flourbuttereggssugar.com

I'm not going anywhere! Back soon. Take care everyone and happy baking x

In this episode I feature various breads from eastern Europe and the eastern Mediterranean! I talk about whether it's beigels or bagels and about some rye and caraway beigels I made (inspired by the flavours of Eastern Europe). Plus Covrigi, which are poppy seed twists/ pretzels from Romania. As well as the Cypriot village bread Koulouri, the crunchy Greek sesame seed flatbread Lagana and some herby sesame seed twists inspired by Turkish simit. For written recipes do go to flourbuttereggssugar.com Email me flourbuttereggssugar@gmail.com Voicenote me anchor.fm/flourbutter Join me on Insta and Facebook!

In this episode, I'm talking about my summer essentials. Not sun screen and hats, but my mum's sticky chocolate sauce, no-churn ice creams, cold brew, blitz-and-churn sorbets, banana choc ices and more. I also set out my manifesto for sundae-making. Website: flourbuttereggssugar.com Email flourbuttereggssugar@gmail.com Voicemail anchor.fm/flourbutter Leave a review! Find us on Facebook and Insta!

In this episode, I (Kate) am doing a deep-dive into Millionaire's / caramel shortbread. There's Thyme and Hazelnut Millionaire's Shortbread, Sour Cherry and Pistachio Caramel Shortbread and a Middle Eastern Millionaire's Shortbread, from the Ottolenghi group, including tahini and halva. Listen in to find out how they're made and what I thought of each! Email me any suggestions: flourbuttereggssugar@gmail.com Website for written recipes: flourbuttereggssugar.com Find us on Facebook and Instagram. Rate and review on Apple Podcasts if you can. Thanks!!

I'm delighted to welcome Mary Thompson onto the podcast today to talk about gluten free sourdough and her new book. I also talk about my new sourdough starter, Stephanie, some food newsletters I'm subscribed to and enjoying, Georgian food (the country not the state) and what NOT to eat in London! - Kate Website: flourbuttereggssugar.com Find us on Facebook and Instagram. Please rate and review us on Apple Podcasts if you can and recommend us to a friend!! :) Email: flourbuttereggssugar@gmail.com

In this episode, Kate talks about 5 of the best things she ate on a recent visit to Slovenia and three good biscuits (cookies) to send in a care package, at a bake sale, or just to eat... Ukrainian curd cheese biscuits with crunchy sugar; soft cocoa and vanilla abbracci (hugs); and crunchy vegan chocolate biscuits. Find us at flourbuttereggssugar.com , flourbuttereggssugar@gmail.com, @flourbuttereggssugar on Instagram or 'Flour, Butter, Eggs, Sugar Baking Podcast' on Facebook

In this episode, the wonderful Elaine Boddy talks to me about her experiences baking sourdough, the blog and community she has created as well as her new book, The Sourdough Whisperer. You can find Elaine at foodbodsourdough.com or on Instagram and Facebook. Find me at flourbuttereggssugar.com , anchor.fm/flourbutter , flourbuttereggssugar@gmail.com or on Instagram and Facebook.

In this episode, Kate talks about 4 loaf cakes: a carrot cake, a malted milk cake, a honey and tahini cake and a marmalade cake. Fabulous recipes and have a go making them at home! For more pictures, recipes and links go to flourbuttereggssugar.com Email me flourbuttereggssugar@gmail.com Leave me a voice note anchor.fm/flourbutter Find us on Facebook and Instagram

In this episode, I'm valiantly trying to use up the serious quantities of black cocoa I bought online! Luckily, it is very nice stuff, adding an intense chocolate flavour to everything as well as that dramatic colour. I talk about four bakes: Edd Kimber's chocolate sablé biscuits, The River Cottage's chocolate pear cake, a sophisticated chocolate tahini shortbread and Dorie Greenspan's World Peace Cookies with freeze dried raspberries. For written recipes, links and more photos please see flourbuttereggssugar.com . Email: flourbuttereggssugar@gmail.com Find us on Facebook and Instagram.

In this episode, I give a run down of SEVEN* gluten-free cakes that are not just my favourite gluten free cakes but among my favourite all-time cakes full stop. We have spoken about four of them before: Torta Caprese, Chocolate Swiss Roll, Pistachio and Raspberry Meringue Cake, Claudia Roden's Whole Orange Cake. Three of them are new to the podcast: Nigella's Chocolate Olive Oil Cake, Valeria Necchio's Torta di Nocciole (Hazelnut Cake) with Lemon Swiss Meringue Buttercream, Rukmini Iyer's Tarta de Santiago. 3/7 of these cakes also happen to be dairy free. I'm on a mission to convince you that gluten free cakes may in many cases actually be better than cakes with gluten or wheat flour. *(not six as I say in the episode - actually seven. I seem to have forgotten how to count) Website: flourbuttereggssugar.com Email: flourbuttereggssugar@gmail.com Find us on Facebook and Instagram

In this episode, Kate talks about a fig, orange and star anise bread; a caramelised orange and maple syrup pudding; and a blood orange olive oil cake. Written recipes and links are at flourbuttereggssugar.com Leave me a voice message at anchor.fm/flourbutter or email flourbuttereggssugar@gmail.com

I went on a cheesemaking course! I'm so excited to talk to you about it! I also made a chocolate-lemon mascarpone cheesecake and a few other cheesecake-inspired bites that I want to talk to you about. For more pictures including some of me making cheese, as well as for written recipes, please go to flourbuttereggssugar@gmail.com Write to me at flourbuttereggssugar@gmail.com Find us on Facebook and Instagram

In this episode - the first of 2022 and season 2! - I'm talking about a DELICIOUS brioche I made as well as raving about tangzhong cinnamon rolls. In addition I talk about my baking resolutions for the year, my "baking calendar" and plans for the year ahead; as well as many things you can do with yeasted sweet breads and doughs. Website: flourbuttereggssugar.com Email: flourbuttereggssugar@gmail.com Find us on Facebook and Instagram. Music: Sight of Wonders (Epidemic Sound)

In this bonus Christmassy episode, Kate is talking about two kinds of lebkuchen: an old fashioned aged lebkuchen from Shauna Sever's Midwest Made and Elisenlebkuchen from Axel from Schwabach near Nuremburg (thanks Axel!). Let me know your thoughts on the podcast: flourbuttereggssugar@gmail.com If you listen on Apple Podcasts, leave a review! And find us on Facebook and Instagram. Website including recipes: flourbuttereggssugar.com

In this episode, Kate talks about four cookies eaten in Germany in Advent and Christmas: Linzer augen, hausfreunde, pfeffernusse and vanillekipferl. I talk about why I'm officially a convert to making biscuits at Christmas, which cookies blew my socks off and what I'll be baking again! If you're wondering where Germany's most famous Christmas export, lebkuchen, are, there's going to be a cheeky episode devoted solely to them! Please find us on Facebook and Insta and see flourbuttereggssugar.com for recipes! Merry Christmas, happy holidays and wishing you well