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 - Baking from the East End to the Middle East -

Anne Shooter

Project editor: Imogen Fortes
Design: Nikki Dupin /
Photography: Emma Lee
Food styling: Joss Herd
Prop styling: Tabitha Hawkins
Reportage photography in Israel: Sarah Raanan
Just with Paypal

Book Details
 320 p
 File Size 
 21,116 KB
 File Type
 PDF format
 978 1 4722 2361 6 
 Text © 2015 Anne Shooter 
 Photography © Emma Lee
 Photography pages 8–12 and 159 © 2015 Sarah Raanan

About the Author
Anne Shooter is a food writer for the Daily Mail and writes the hugely popular
Shooter’s Kitchen blog for Mail Online, where she shares recipes with numerous readers.

She has been a journalist for 20 years, and has written for titles including Delicious
magazine, the Jewish Chronicle, the Guardian and Woman and Home.

Anne’s love of cooking also led her to complete the Leiths School of Food and
Wine’s professional diploma and as such she also caters events and hosts
extravagant dinner parties for as many friends and relatives as she can, whenever
she has time.

She lives in London with her husband Dan, daughters Charlotte and Jessica, and
labradoodle Rufus.

Cook’s notes
All eggs are large unless otherwise stated.
All fruit and vegetables are medium-sized unless otherwise stated.
Oven temperatures are for conventional oven settings. If you use a fan oven,
simply reduce the temperature given in the recipe by 20°C.

Cake tins are fixed bottom unless specified as springform or loose-bottomed.
A word about yeast. I use instant yeast in these recipes purely for speed and
convenience. If you want to use ordinary dried yeast instead, use the same quantity
but dissolve it in a little of the liquid first, then add it to the other ingredients when
the recipe calls for adding the remaining liquid. If you use fresh yeast, you need to
use double the weight specified, and again dissolve it first, then add it with the
remaining liquid. For both of these options, after you have kneaded the dough, and
before shaping it, you need to let it rise, in a warm place, in a lightly oiled bowl,
loosely covered with lightly oiled cling film, until it has doubled in size, which
usually take 60–90 minutes. Then you must briefly knead it again, to knock out any
big air bubbles, then shape it and continue as per the recipe.

When buying tahini, look for Middle Eastern brands, available in plastic tubs in
larger supermarkets and Middle Eastern grocery shops. Avoid the grey, sludgylooking
stuff in jars. Good tahini is creamy-coloured and silky. Mix in the layer of
oil on top before using.

It is cheaper to buy spices, nuts and seeds in large bags from ethnic grocery stores
than in little pots or packets from supermarkets. However, they lose their intensity
quite rapidly so store them somewhere cool in a sealed bag or tub and use within 3 months.

You will notice that I have a bundt pan obsession. I love them! They are widely
available but the more unusual designs you see here are by Nordic Ware. Have a
search online for those you like best.

Table of Contents
Title Page
Cook’s Notes
Pomegranate and almond cakes with rose-scented syrup
Apple and blackberry traybake
Upside-down apple and honey cake
Grandma’s apple cake
Sesame and spice cake
Honey cake
Cherry Madeira cake
Spiced date loaf
Ottoman sponge cake
Hungarian sour cherry cake
Carrot and tahini cake
Greek orange and walnut syrup cake
Poppy seed and lemon drizzle cake
Cinnamon walnut coffee cake
Plum and vanilla cake
Rainbow marble cake
Italian pumpkin cake (Torte di zucca barucca)
Saffron and almond cake with saffron butter cream
Triple chocolate wonder cake
Chocolate, pistachio and apricot cake
Hungarian chocolate layer cake
Middle Eastern fridge cake
Banana and sour cream cake
Mint chocolate brownies
Orange flower biscuit rings with pistachios
Cranberry and pistachio mandelbrot
Halva, rose and sumac shortbread
Tahini and honey cookies
Kichels (My Booba’s vanilla cookies)
Munn cookies
Turkish delight, pistachio and almond Florentines
Black and white cookies
Arabic anise biscuits
Linzer cookies
Peach, vanilla and muscovado noodle pudding
Apple and hazelnut pudding with warm cinnamon-caramel sauce
Savta’s apple pie
Apricot and feta spelt crostata with honey crème fraîche
Fig, sharon fruit and pomegranate pavlova
Saucy botty lemon sponge
Spiced raspberry and sour cream cake
Blueberry bublanina
Jerusalem cheesecake
Proper East End Jewish cheesecake
Russ and Daughters’ legendary New York bagel pudding
Chocolate challah bread and butter pudding
Baking for Passover
(with lots of gluten-free recipes)
Passover pies
Filling 1 Spinach and feta
Filling 2 Meat and tomato with aubergines
Passover roasted vegetable strudel
Passover chocolate chip cookies
Syrian pistachio and cardamom cookies
Cinnamon balls
Coconut, dark chocolate and cherry fingers
Almond macaroons
Almond cake
Quinoa and pineapple spice cake
Raspberry sponge cake
Spiced orange and almond cake with cardamom drizzle
Citrus lavender syrup cake
Matzah pudding
Rich chocolate mousse cake
Chocolate, almond and pear cake
Flourless chocolate, pistachio and walnut brownies
‘Proper’ rye bread
Deli-style rye bread
Black bread
Marbled rye
Challah with rosemary and rock salt
The ultimate chewy bagels
Tomato, feta and tapenade ‘focaccia’
Pita with za’atar
Sabich – the ultimate Israeli sandwich
Onion pletzels
Laffa bread
Black olive breads
Sundried tomato and goats’ cheese babka buns
Shakshuka pizza
Old testament bread
Sweet Doughs
Sticky cinnamon and pecan buns
Peach ‘coffee cake’ with cinnamon streusel
Pear and almond kuchen
Chocolate orange babka
Apple, date and fig challah
Doughnuts (Sufganiyot)
White chocolate and apricot kugelhopf
Hungarian monkey bread
Sweet Pastry
Classic apple, cinnamon and sultana strudel
Super-quick banana, chocolate and halva strudel
Auntie Barbara’s apple strudel
Strudel pastry
Date, maple and walnut pie
Mini raspberry and ricotta Danish pastries
Sweet shortcrust pastry
Hazelnut and chocolate filo cigars with rose water syrup
Raisin and walnut rugelach
Cheat’s chocolate cinnamon rugelach
Passion fruit cheesecake tartlets
Fig and frangipane tart with honey and orange flower drizzle
Savoury Bakes
Aubergine and halloumi tart with preserved lemons and mint
Linda’s cheese and onion tart
Friday night dinner pie
Pashtida with courgettes, feta and mint
Tuna and red pepper bourekas
Spinach and cheese boyos
Chickpea, feta and harissa sambusac
New York-style knishes
Moroccan chicken and almond filo pie
My mum’s smoked haddock puff pastry pasties
About the Author

First published in ebook in 2015

Repro at BORN Group
An Hachette UK Company
338 Euston Road
London NW1 3BH
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