I’ve always been envious of my mother’s innate ability to just wing this sort of thing. I know that if I was ever as cavalier while baking it would end up a complete disaster, yet her end result is always spot-on. Naturally, every time I ask her for anything resembling a precise recipe, she is infuriatingly vague. Being a chef, I daren’t improvise with baking so this is my take on what she does. I bet she’ll tell me it’s ‘passable’!
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Images from The Great New Zealand Baking Book copyright © Lottie Hedley
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Over the years we have done lots of different variations with this frypan brownie, as it is always on our menu in some form. But this is our all-time favourite. The recipes does not have a large amount of flour in it and can easily be made gluten free by using a gluten-free flour to replace the plain flour. At Cibo we make our own gluten-free flour blend, but you can use any supermarket blend.
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