Kitchen Projects: Summer bakes
Things that are good to EAT in the HEAT!
If you’re in the UK and have been anywhere near a window in the last 48 hours, you’ll know the sun is SHINING. And so, with summer in full swing and a heat wave in session here (I will take a moment to admit that London’s “heatwave” is most other countries' normal summer) I think it’s the perfect time for me to run through some of my favourite recipes this season. Whether it’s a bubbly focaccia or a fruit tart, there’s lots of recipes that are great to make AND eat when it’s hot.
Some practical tips for baking in the hot weather:
If you are planning to prep, try and do it earlier in the day before things heat up. Prepping before 10AM is essential if you’re working with anything buttery. I find by the time it gets to late morning or midday, I don’t mind turning on my oven even when it’s boiling outside because the kitchen is already so hot, it doesn’t seem to make much of a difference.
Ice can be a lifesaver to cool things down quickly. In the summer, I tend to fill a few leak proof bags with water then chill in thin blocks. If I need to cool down a dough, I can sandwich it between two icy layers. You can also use it to cool down surfaces or trays - just place the ice block and then you’ll find it easier to roll out doughs.
If you’re working with yeasted doughs, be extra careful to make sure you fully develop the gluten before the yeast is too active. This might mean using colder water or liquids than usual to keep the dough temp down. Remember, temperature strongly affects yeast activity so your doughs will be more active than usual in the summer.
Alright, let’s talk through some of the best summer up skills and recipes.
Love,
Nicola
PS. For the next few weeks whilst I work on a major project, I’m so thrilled to have a series of the most fabulous guest posts and book excerpts coming your way. I’m beyond excited and you’ve got some serious treasures coming direct to you!
3-day focaccia
I LOVE working with yeasted doughs in the summer. You get a lot of action very quickly because of warm environment. Yes, it means you have to work a bit harder to make sure the gluten is developed, but it’s incredibly satisfying to watch a dough come alive. And no dough is more alive than my 3-day focaccia. It’s bubble heaven. You do need to heat the oven up to get this baked, but it’s brief! 20 minutes! Click here for the recipe.
I also highly recommend this thin n crispy version aka ‘Strecci’, which is a simpler dough but but still bursting with olive oil and flavour. Perfect for garden dinners. Click here for the recipe.
Perfect peach tart
This is an outrageously simple tart with an extravagant finish. Inspired by a very unfancy breakfast I had in Mallorca on a quiet morning, this KP will also take you through the different varieties of peaches available over the summer. There’s also a little dive into the role of gelatin in desserts, which I highly recommend reading if you are considering including it in your recipes to stabilise it during the hot weather. 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
Elderflower Iced buns
It’s elderflower cordial time! In this edition, I guide you through the theories about making a great infusion as well as what sugar ratios work best for cordials. From hot v cold infusions, to using just the flowers to the entire head with stems, I’ve got you covered. I also explored the world of hydrating doughs using cordial which imparts a more intense aroma into these classic iced buns. Click here to make it
Blueberry Corn cake
The combination of blueberries and corn make for a joyful slice that you can take to picnics and snack on. Make use of the best berries that are beginning now and swirl them joyfully atop this cake. In this edition I also decode all the corn products out there on the market - come with me on an adventure through polenta and cornmeal. There’s also a handy tip for making the most of the blueberries - coriander seed contains a large amount (up to 85%!) of linalool which is the compound often used to synthesize blueberry flavour. Simply put, coriander seed helps the blueberries taste like… blueberries! It’s pretty remarkable. Try it and see! Click here for the recipe
DIY Vienetta
This dessert is one of my ultimate summer show stoppers and it COULDN’T BE EASIER! Ultimate no churn rich vanilla “ice cream” which you can dress up and down. You’ll be surprised at how quickly this comes together and I promise you will have the most fun whilst doing it. 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. Happy glugging!
Granitas
Ok, fine. Maybe there IS something (in my opinion) better than sorbet in the summer. GRANITA. The prep time is minimal and you can be enjoying an icy treat within hours. I’ve shared a recipe for cucumber and mint granita which is SO refreshing, or you can try Alexina’s gorge recipe for bittersweet cocoa granita which is so rich but heavenly and light at the same time. Granita forever!
DIY Mars ice cream bars
Inspired by my favourite ever ice cream bar (I still don’t think snickers is better, SORRY! I don’t know what to tell you!), this malt syrup spiked semi freddo with freezer soft caramel is a winning combo. Click here to make it
Custard panna cotta ft. Roasted Strawbs
The best strawberries are still to come I think, so if you find yourself with a disappointing punnet, please do yourself a favour and roast them to make these incredibly rich tasting, jammy fruits with the most incredible syrup. Served here with custard panna cotta, it’s a dream make ahead dessert for having friends over. Click here to make it.
Pavlova
It wouldn’t be summer without at least one pavlova. In this edition of the newsletter I go DEEP with a full troubleshoot of all things meringue. From boxed egg whites to cornflour, baking issues to weeping meringues, cracking to brown sugar, if you’ve questioned it, I’ve probably answered it (or given it a go). Click here to make it
Apricot no-churn ice cream
In this newsletter I get to the bottom of why condensed milk seems to be in every single no-churn ice cream recipe, and learn about how to make smooth fruit ice creams. These apricot ice cream sandwiches served with brown butter oat cookies are a lot of fun to eat. Click here to make it.
Spring onion babka
Got a picnic coming up? This loaf is an entire flavour journey and would be very fun to eat in the park. Swirled with burnt spring onion oil, it’s jammy, sweet, salty and so, SO fluffy. This was the first recipe I ever wrote that uses the tangzhong (pre-gelatinised flour) method and we talk about how and when to incorporate it into your dough. Click here to make it
The peach iced tea also makes an absolutely banging granita, it was basically what got me through the 40 degree heat last summer
I have apricots in my fridge from the Riverford summer fruit bag.... I think something is calling out to me in this list 😋