Kitchen Projects for Summer
When the fruit and veg is this good, here's what to bake
July, wedged between the sometimes disappointing June and sometimes suffocating August, is the summer month that has the best of both worlds. At least in London, the city still feels busy and energised before the great European holiday exeunt of the later season; This usually means hosting (or the desire to host) and catch up with your friends and family is at an all time high, so your baking efforts will be even more in demand!
So what to bake? Berries are at their peak, with stone fruit coming in encouragingly. And while I’ve got some recipes brewing for you (peaches! cherries! tomatoes) that I can’t wait to share in the coming weeks, here are some of my favourite recipes you can make from the newsletter. And here’s a link to the full recipe archive which has hundreds of recipes t choose from, too.
Anything flaky fruit tart
This newsletter has a secret power: It’s french grandma approved. Earlier this year I was lucky enough to visit Monique’s home in the Loire Valley. Join me in her kitchen as she shows us how to make perfectly crisp and flaky fruit tarts no matter what the season. Click here to make it
Tomato & Fennel Tart Tatin
One of my favourites in SIFT - check it out on page 167. Serve with a sharp green salad and you are in for a total treat. Such a great way to see out a glut of summer tomatoes! Click here to get a copy of the book.
Sour cherry and Plum pies
If you’re looking for a cutie patootie pie (yes, that is a heart shaped vent hole) then these sour cherry plum numbers are one to bookmark for the fleeting moment that you can find fresh sour cherries at your local. They freeze really well, too. Click here to read it!
What about a jam?
Panic buying fruits? I get it. Same. Want to make a preserve and not exactly sure where to begin? You should really let kitchen projects columnist Camilla Wynne take you through her Preserving 101. She’s got your back! Click here to read it.
Summer Pudding Cake
The clue is in the name! A cake bursting with all of summer’s best berries, ft my all new purpose sponge which I am obsessed with - super soft and fluffy, but strong enough to stack, it’s my go-to sponge recipe no matter what the season is. Click here to make it.
Strawberry Shortcake
Bronwen Wyatt has developed her PERFECT rendition of strawberry shortcake and, as someone who is relatively new to strawberry shortcake, this recipe moved me emotionally. A summer ‘must make!’ Click here to read it
Peanut Butter Cake with Cherries
This is SUCH a wonderful recipe to showcase cherries - these gorgeous, juicy roasted numbers will go with ANY number of creamy things too; cold creme faiche, a set custard, you name it! Click here to make it.
Peach and Ricotta Sbriciolata aka crumb pie
This is easiest fancy looking (and tasting) bake ever; A recipe for people that love crumble, but don’t have the heart to make it in the summer, or love pie, but hate making it. I got you! Click here to make it.
Corn Tarts with Jam
These are my new obsession. Sweetcorn tarts with crispy, caramelised edges and gooey centres. They are so addictive and can be dressed up with jam and cream. These are for canele lovers! Click here to make it
ANYTHING Granita
In this newsletter we explore the world of granita, the light and icy refreshing frozen dessert - from pistachio to berry, lychee and jasmine to coconut green tea. There’s also a calculator so you can make your own granitas, no matter what flavour you want (cucumber is incred)! Click here to make it.
All about Sorbet
Is there anything more refreshing than a mountain of sorbet in the hot weather? I’m not a competitive person, but there’s something about racing the heat to finish my frozen desserts before they turn into sloppy pools is very satisfying. In this edition, I guide you through the general theories behind frozen desserts and finishing with two sorbet recipes - no ice cream machine required - food processors / blenders can make pretty outstandingly smooth treats. Click here to make it
Stone fruit frangipane tart
Everyone needs a great frangipane tart in their life and i’m pretty confident that this one will be your go to. Thinly sliced plums make a stunning, simple finish that can be glazed or left plain. Serve with a big dollop of cream or enjoy on its own, either way you’ll be putting plums where they deserve to be: In the spotlight. Click here to make it
Easy Thin n Crispy “strecci” bread
This super simple ultra thin and crispy bread dough is a perfect park /friends over for drinks snack. I LOVE this version with peaches and basil but you can customise it til your heart is content. The version with tapenade, recipe provided by my brilliant friend Janine, head baker at Toklas Bakery. Click here to make it.
Drinks of dreams
I LOVE a good drink recipe. I’ve shared quite a few over the years, but you’ll definitely enjoy this shiso raspberry lemonade (which can be changed up for other herbs) if you love refreshing, icy drinks. There’s also a recipe for fig leaf and peach iced green tea which is actually a glass of heaven, as well as Susan Spungen’s Tomato Water Lemonade (I KNOW RIGHT?). If creamy drinks are your thing, then give my ice cold horchata a go, or check out this dispatch on milk and cookies (ft the best strawberry milk + fennel seed and white chocolate cookies)
Airy Glass Bread
There’s few things I love more than super holey airy bread, and this recipe leaves focaccia in the dust. Airy Glass Bread aka Pan De Cristal aka 100% hydrated bread is a bit of a challenge, but i’ll guide you every step of the way. Just look at that crumb! It makes the best bread ever for summery meals - from pan con tomate, to ricotta & fried courgettes, to mortadella fennel slaw sandwiches, you really can’t go wrong. Click here to make it.
Almond Cake
This cake was specifically designed to be flumped with cream and enjoyed with allllll the seasonal fruits. It is a true team player! Click here to make it.
Alright! That’s it for now. Have a wonderful weekend and see you next week!
Sour cherries! I have never found them in the U.K. and I long for them. Should we set up a SIFT sour cherry watch?
I was a little hungry. Now, I am very hungry. Seriously, the level of baking here is incredible.