Kitchen Projects: Recipe round-up
Need some baking inspo? Here's a list of all the KPs so far
Hello hello hello!
Thank you so much for subscribing to Kitchen Projects! It’s so great to have you here.
Although I’m taking a week off the main newsletter this weekend, I’m just popping in to give you a little round-up of all the Kitchen Projects and KP+ recipes published so far to tempt you instead. It’s all clickable so you can get right into whatever recipe tempts you. And I’ll stick a time estimation for each one, too. I know y’all are BUSY PEOPLE.
I’ve also put together this infographic for your viewing pleasure, too, in case you need some more data to help make your mind up. Honestly, I had WAY too much fun making this infographic for you so I hope it helps:
Anyway, I can’t believe there’s already been over 20 editions… Time has flown. Writing this newsletter is an absolute joy and I’m so grateful to have you here. A big thanks to everyone who has subscribed to KP+ so far - your support means I can continue to write these newsletters and developing recipes, and your feedback, ideas and questions on the What’s Cooking and Ideas Sketchbook thread have been nothing less than amazing. So thank you - we’re just at the beginning of this journey together and I’m so excited for everything coming up!
If you’d like to support Kitchen Projects (£5 per month) and get access to all the extra bits then follow the link below:
Alright, shall we get on with this round-up?
Love,
Nicola
KP+: The story so far
Level-up chocolate brioche: A squidgy chocolate brioche with chocolate crumbs, frangipane and custard. Literally heaven. And you feel ULTRA FANCY when you eat this, because the shape is adorable
Estimated time: 3-4 hours inc lots of inactiveHot cross buns - ok, are Hot Cross Buns just for Easter? MAYBE. But if you still fancy sneaking in a batch then I really hope you’ll consider making mine. I am SO proud of these babies
Estimated time: 2 hours + infusion timeBlood orange cheesecake tarts - white chocolate cheesecake with blood orange jelly and perfect juicy segments. Such a refreshing beautiful dessert that will blow all your friends away / my Mum said ‘wow’ when she ate this. You can totally trust her.
Estimated time: 1-1.5 hoursCOMING SOON: Vanilla, Ricotta and chocolate chip loaf cake (coming out Wednesday 14th April) - my dream cake - ultra soft crumb, crunchy edge. More-ish, nibble all day, one bowl job sort of cake. Plus I’ll be putting the two ‘crack’ or ‘split’ methods head to head. Get it straight to your inbox here
How to make the best candied peel ever - I feel like this is such a needed skill and I want you to get ultra glassy jewels EVERYTIME. No white pith in sight and endless applications and rewards. I actually fall off my chair when I see white pith on ‘candied fruit’. We can be better!
Estimated time: 2.5 hours
And the rest
Cannolis - guys, if you haven’t had a freshly filled cannoli… WHAT ARE YOU DOING? Don’t fear the deep fry. I promise you won’t regret it.
Estimated time: 2 - 3 hrs including restApple Strudel - making your own strudel dough is such a fun process that it should be done at least once. Grab a sheet, give yourself some space and meditate on that stretch
Estimated time: 3 - 4 hours total inc. rest periodPasteis De Nata - these need no introduction. Although they can be a bit tricky to perfect, I deep dive on all the things that make the custard tick so you can be confident of your process. It’s also a great place to start learning about lamination!
Estimated time: 2 hoursPumpkin Basque Cheesecake - Okrrrr so I know we’re not really in pumpkin season but there’s a good lesson to be learnt in this recipe about how to caramelise your sugar to change up a recipe
Estimated time: Approx 1hr active + 12 hours restingLandeau Chocolate Cake - If you’re feeling a bit stuck and desperate for a holiday then transport yourself to Libson via my take on the famous chocolate cake. I’m still gutted not to have tried it myself but fingers crossed I’ll make it over there soon. There’s also an infographic guide to cocoa powders, too!
Estimated time: 3 hours inc. chilling timeFlorentines - Florentines are not just for Christmas. In this newsletter, I deep dive into crunchy vs. chewy florentines. I think a Spring florentine would be GORGEOUS so if you decide to make these and update them for the season then please let me know!
Estimated time: 1 hourChocolate and Saffron brioche - Alright, tipsy cake might be a bit heavy for Springtime eating as its v hot pudding energy, but whipping up a loaf of saffron chocolate brioche for french toast is def a good idea
Estimated time: 2hr active + fermenting and baking timeCocoa puff pastry + Chocolate custard - THIS is a super fun lamination project and pretty much and intro to working with compound butters. Get involved!
Estimated time: 8 - 12 hours (lots of resting, lots of inactive time!)Banana self-saucing pudding - OKAY FINE this is also super wintery but you know what? Even though it’s sunny outside it is chilly in the eve and once the sun goes down, tucking yourself on the sofa with a warm pud is truly an act of self love
Estimated time: 30 mins3pm chocolate oat biscuits - These are a pick me up in biscuit form. Part hobnob, part IKEA biscuit. You know I love snacks. I got you:
Estimated time: 1.5 hours inc restingNeapolitan Panna Cotta - As rhubarb season wanes, here’s a recipe for you to get stuck into before it’s gone. I love this recipe so much and I’m so proud of it. It’s a real treat of a dessert, both visually and in flavour
Estimated time: 6 hours including restingBlack Sesame Ice Cream - A guide to how to make your own paste at home, a round-up of all the blenders on the market (more fun than it sounds I swear) plus a super easy no churn ice cream recipe. What more could you want?
Estimated time: 1 hour + chillingChoux - My guide to making choux, how to adapt it into your dream flavours and how to mix it up with craquelin. This also contains a recipe for the dreamiest curd ever so you can pick and choose what to make!
Estimated time: 1-4 hours depending on how complex you go!Rhubarb Cream Buns aka Marritozzi - These buns are guaranteed to make you happy. Seriously. If you make them and you DON’T smile then please email me cos we need to talk
Estimated time: 4 hours inc fermenting timeXXL Cheese Scones - I am obsessed with these scones. Sky high and SO adaptable (I’ve seen chorizo, wild garlic and loads of other genius combos made by you all) so get your picnic energy on and GET DEM LAYERS
Estimated time: 1 hourRhubarb Custard Crumble Cake - My mum’s favourite cake ever. Find out why. PLUS a guide on how to get your dream crumb and how ratios affect the final results
Estimated time: 2 hoursDouble Chocolate Brioche Buns - In this edition I realise my dream of trying out CHOCOLATE FRANGIPANE FOR THE first time. And it’s a love story. I want you to have your own love story with these buns too
Estimated time: 4 hours (lots of inactive time tho)Hot Cross Custard Buns - Okay so Easter may have passed but let’s be real: These are a baby between a cinnamon bun and a pain au raisin which means its a YEAR ROUND RECIPE! I love the squidge and teaching you about infusing (a pastry chef’s secret weapon)
Estimated time: 2-3 hours inc. proofingAll about tarts - In this edition, we lock in all those skills needed to make beautiful tart cases. I try and dispel baking, filling and lining myths and make process a total breeze. Plus, we make a fancy rhubarb decor and get back on that chocolate frangipane train (this time it’s white choc miso!)
Estimated time: 2 hours active + overnight for the rhubarb
Rhubarb tart!
Just popping in to say: the time spent on this infographic was definitely not in vain, genuinely so helpful!!!