Baking Fanatic Blog
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Welcome to Phil's Home Kitchen (incorporating Baking Fanatic) : a space in which the challenges of the outside world and any feelings of food guilt are left firmly at the kitchen door. Phil is a published recipe writer and professional cook and shares step-by-step instructions, including tips and recipes for making cakes and other areas of baking.
Baking Fanatic Blog
4d ago
This is particularly punchy sourdough that is at its best when toasted and slathered with butter! To say I can’t get enough of this sourdough is something of an understatement!! I ate a version of this bread recently on holiday as mini sourdough rolls. I have since made it several times, mostly in loaf form ..read more
Baking Fanatic Blog
4d ago
This refreshing dip, with the toasted cumin seeds adding a gentle warmth of spice, is particularly wonderful with Indian dishes. Whilst this is one of those dips I can wolf down all too easily with flatbreads or raw vegetables, but it is one of my musts as an accompaniment to Indian dishes. The inclusion of ..read more
Baking Fanatic Blog
4d ago
These delicious tarts are packed with crab flavour and are quite certain to be devoured without any trace! This is my take on some superb tarts I ordered from Rick Stein as part of their Tea box. The box was outstanding, with a great selection of cakes, scones and savouries, but for me the crab ..read more
Baking Fanatic
3M ago
I don’t eat lentils enough but when I do I want them to be packed with flavour – and this, I think, delivers in bucketloads! This is my take on a gorgeous lentil and egg curry I ate as part of a feast a while ago. In some situations lentils, eggs and spinach might well ..read more
Baking Fanatic
3M ago
A seasonal treat using freshly picked blackberries and apples, but these are also great at any time of the year using frozen blackberries. I love a fruity tart and these mini blackberry and apple tarts are made with a slightly sweetened nutty pastry and topped with an almondy frangipane sponge. The almond extract in the ..read more
Baking Fanatic
3M ago
I’m a big fan of sticky finger food and is this my take on my local Thai restaurant’s Gai Pad Gratiem Prik Thai: sticky chicken wings in a garlicky, peppery sauce. There are two recipes in this post: one for the garlic and pepper chicken and one for the crispy garlic (crispy garlic being one ..read more
Baking Fanatic
5M ago
This is a sharp, slightly punchy chutney that is quick and easy to make and tastes fabulous. This is a lovely chutney, or even dip, that is so good brushed over meat, fish and vegetables before and during cooking: it is especially great when barbequeing. I also like to use this chutney as a dip ..read more
Baking Fanatic
5M ago
A real summery delight, this tart is easy to make if you use a commercial tart case and a commercial curd. This is a tart version of a cake I was commissioned by Sainsbury’s to make several years ago: For this tart I use passionfruit curd. While I like to make the curd, you can ..read more
Baking Fanatic
6M ago
This delicous salad is one of my go-to accompaniments for a BBQ, but sometimes I can eat it just by itself! Along with my teriyaki cauliflower, this is another of my favourite cauliflower dishes. I have been making it for many years and it’s a regular guest when I have a BBQ. The roasting of ..read more
Baking Fanatic
6M ago
This is a seriously wonderful Mediterranean dish of vegetables coated in a tangy tomato sauce. Caponata uses delicious ingredients such as aubergines, celery, red onions, courgettes, olives and capers that are fried before getting coated in a slightly sour and slightly sweet tomato-based sauce. I have never eaten caponata until a recent cruise, where it ..read more