Tag Archives: bread

Favourite gadget: silicone muffin cases

18 Jan
Corn muffins in ever so clever and bright silicon cases

Corn muffins in ever so clever and bright silicone cases

Silicone bakeware is great. It is easy to clean, comes in bright colours, stored away small, is light-weight and is non-stick. Pretty and easy to use.

I recently bought a bunch of muffin cases in the Habitat sale and find myself making muffins every second day. To have a good reason to make muffins, I’ve been experimenting with egg and dairy free corn muffins. Corn muffins because I love American corn bread. Egg and dairy free so that my vegetarian, dairy sensitive and currently detoxing live-in can have some too. (Hush. Don’t mention the sugar.) The recipe below yields six to eight moist corn muffins with a good chilli warmth. They go well with soup and make an easy breakfast for lazy people, like me. They are a fast way to make a tasty snack. Should you, like e rucola, have decided to spend a week eating only what you yourself have cooked, pack these when you go out.

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Spice up with saffron – Lussekatter

19 Dec

As regular readers know, we have a strong Swedish thread through the blog (not least due to co-author Caroline being Swedish). Back in October, I spent a few hours in the Peters’ Yard bakery – a wonderful experience. I was lucky enough to meet the man behind their fabulous recipes Jan Hedh was in Edinburgh to talk about his new book Swedish Breads and Pastries which I recommend for the serious baker.

Now, I know you are all frantically busy, but you might just want to try this recipe when you have some time. Easier still, pop into the bakery and try them.

You’ll need to set the raisins to soak a few hours in advance. Saffron is best used in moderation, you might just want to use a few strands the first time you make the recipe.

Jan Hedh’s Saffron Buns/Lussekatter

(makes 20 buns)

Saffron Buns (s-shaped buns on the right of the picture). Courtesy of Peters' Yard
Saffron Buns (on the right)

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The best bakery in Edinburgh? Peter’s Yard

7 Oct
Peter's Yard Cafe and Bakery

Peter's Yard Cafe and Bakery

For those of you based in Edinburgh, you’ll have probably come across Peter’s Yard Cafe and Bakery when walking through the Meadows or coming through the new Quarter mile development. It’s a sleek glass building with a distinctly Swedish feel to it. Inside, there is plenty of wood, comfortable seating and a relaxed atmosphere. Peter’s Yard opened in 2007 and its reputation grows with every month. Just recently, master baker Dan Leppard writing in the Times, placed the bakery in the top 10 of small bakeries in Britain.  I was keen to find out more.

Preparing Baguettes at Peter's Yard

Preparing Baguettes at Peter's Yard

One morning recently, I arrived at 7 am to watch head baker Georgie Crisp at work. Georgie is passionate about what she does. She admits that getting in to work at 4 am does rather affect her social life, but being head baker more than makes up for it – it is simply her dream job. After completing a general catering course, she started to explore breadmaking. On a two-week stage with Mark Lazenby at Cinnamon Twist in Helmsley, she realised she had found her passion.

Much of bread making is in the preparation, you need to plan and make ahead. Georgie has several different sour dough “mothers” in unprepossessing buckets ready to add to the bread flour. Each need careful feeding each day to ensure it keeps alive.  Sour dough starters are used in all the rye-based recipes. For other breads including baguettes, fresh yeast is used. The baguette dough is made 12 hours before it is needed and placed into a special proving cabinet to gently grow over night.

There is a large French-made cooker with different ovens set at pre-programmed, tried and tested temperatures ready to accommodate a particular recipe. The bread is steamed as it cooks helping a good crust form – Georgie leaves the door of the oven open for a few minutes at the end of the baguettes’ cooking time to make it just that bit crisper. I was very taken with the special “roller blanket” which ensures you can deftly put your bread into the oven without using a peel.

Placing the baguettes on the roller blanket

Placing the baguettes on the roller blanket

In short time that I am in the kitchen, Georgie makes baguettes, foccacia, sweet buns with vanilla filling, cardamom buns and pizza dough and up until 2pm she will make an amazing range of items  including crispbreads (now those you can order online).

Georgie Crisp, Head Baker

Georgie Crisp, Head Baker

George and I agree that baking is magical.

Georgie is certainly a magician and Peter’s Yard probably the best bakery in Edinburgh. Visit soon won’t you? And please leave me at least one bun …

Making Cardamom Buns

The best seller, and my personal favourite, is the cardamom bun. For me, cardamom is the spice that really sums up Swedish cooking  and in this recipe it is the star ingredient. It’s a long, tricky process to make the bun. A basic dough is made and left to rest,  butter, sugar and spice is added and kneaded again. The dough is folded and  threaded through a machine (rather like a laundry press) to make it thinner and thinner, and is folded and thread through again. A filling of cinnamon, butter, treacle and syrup is spread over the dough. Then Georgie cuts it into strips each weighing 85 grammes and deftly twists the pieces before being rolled into a spiral. After another short rest period, they’re baked.

Adding the cardamom bun filling

Spreading the filling on the cardamom dough

Twisting the dough into shape

Twisting the dough into shape

Proving the Cardamom Buns

Proving the Cardamom Buns

The famous Peter's Yard Cardamom Bun

The famous Peter's Yard Cardamom Bun

Peter’s Yard Coffee House and Bakery
Quartermile, 27 Simpson Loan
Edinburgh EH3 9GG

0131-228 58 76
info@petersyard.com
twitter.com/petersyard

Photographs by Brendan MacNeill except exterior shot. A very big thank you for Peter’s Yard inviting me into the kitchen.