Check out my easy fruity bakes and bread recipes, even sourdough! Whether you’re a seasoned baker or a beginner, these easy-to-follow recipes will help you bake delicious treats in no time. They are a little lighter, a little healthier, and sometimes a bit indulgent, but I’m sure you will love every single bite! Enjoy!
These sourdough lemon ricotta pancakes have become the thing I make on slow weekend mornings. The ricotta keeps them tender and almost custardy in the middle. Pile some blueberries on and you get the softest, most pillowy blueberry lemon ricotta pancakes you’ve ever dreamt of.
This light and airy Pan di Spagna comes from my mum’s recipe repertoire and is one of the few cakes I can make by heart. Made without butter, the sponge keeps soft and moist, with a gentle cocoa swirl through the middle and toasted pecans on top.
This piadina pizza bakes fast, even with a homemade Marinara sauce. No apologies for eating slices folded straight from the tray.
Sweet tyropita made with crisp filo pastry and a lightly sweet cottage cheese filling scented with lemon zest. These golden Greek cheese filo pies bake in just 20 minutes and disappear quickly.
These apple sourdough muffins are soft, gently spiced with a pinch of cinnamon and orange zest, and crammed with juicy pockets of baked apple (which by the way gives you pectin-rich fibre). If, like me, you get sad to throw away any spare sourdough starter …
Apple and blackberry crumble is our end-of-summer staple, since I’m often picking blackberries on our dog walks and a generous neighbor is forever offloading apples, so I can’t let them go to waste. This one’s made with store-bought produce (because, life) and it works brilliantly …
Every summer, our family orchard turned gold. The apricot trees in my grandparents’ farm ripened all at once, their branches heavy with fruit. I’d climb the old gnarled tree, eating apricots still warm from the sun – sticky fingers, sweet juice, and that floral fragrance that only fresh apricots have.
I’ve baked sourdough every week for ~4 years, and this brown sourdough is the one I trust when life gets busy. It’s nutty from wholemeal flour, but with a soft crumb even though it packs in that extra fiber.
This cottage cheese avocado toast with a sprinkle of sumac and chili flakes has been my go-to for breakfast in a hurry, lazy lunches and protein-packed snacks. It’s creamy, tangy, a little spicy and so incredibly easy to throw together.
These apple rhubarb muffins have become a seasonal staple in my kitchen: tender, tangy, and just sweet enough with a crunchy sugar top. They’re the kind of treat you’ll want to make on repeat, especially with fresh rhubarb in season.
