A newsletter for anyone who wants to make the most of the flavour bombs in their modern pantries with one of a kind recipes (e.g. Strawberry and Sumac Tiramisu-ish or Prune and Chinese 5 Spice Powder Sticky Toffee Pudding with Miso Butterscotch).
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 136 | Founded | 4 years ago | Last Issue | 14 days ago |
| Active | |||||
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Fig and Fig Leaf Frangipane Bake
I am not much of a forager. Urban or otherwise. But what I can do is liberate a few fig leaves from a fig tree in a neighbour’s garden and use those to create a delicious dessert.
Because I simply cannot resist the flavour of fig leaves. I...
Ingredient Spotlight: Breadcrumbs
Toasted Breadcrumb Dacquoise Shards
“I hate throwing bread away. There seems such potential in it … I used to baulk at the price of good sourdough, but if you use it all, you’ve had the pleasure of bread that is both worth eating and that...
Miso Banana Pains Suisse
If you haven’t tried Starbucks’ banana bread latte, just don’t.
If you haven’t tried Starbucks’ banana bread latte, just don’t. It’s horrible and tastes extremely artificial. If you love the flavour of bananas you are much better off bakin...
Plums. Not just for Marian Burros’ Plum Torte (IYKYK)
20 ideas to make the most of plums before the season ends
“Ripe plum flesh has a mellow fruitiness - a subtle mix of apple, banana peel, strawberry and peach - plus linalool, which has a floral, citrus flavour you may recognise in coriande...
Corn Milk is great. But Corn Flan is even better.
You might have heard about corn milk already but trust me when I say corn flan is even more delicious!
Open any social media app these days and you are bound to come across videos showing you how to make corn milk.
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Audience Metrics
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| Subscribers | Engagement | 76 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Recipe developer, food writer & supper club host. A newsletter all about how to make the most of the flavour bombs in our modern pantries.
First a Journalist, then a Patisserie trained Baker, Food Photographer & Mama. Based near London. Elegant, joyful home baking, with healthier twists.
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