Category: All Recipes

Strawberry caprese cups

Stripped-back meals are the order of the day here at TDB HQ. It’s the best time of year to have that kind of constraint, with produce tasting good enough on its own that all it takes is a decent pairing and a sprinkle of salt.

That’s not to say that we’ll be without treats. You may have already noticed a new name around here – Sophie‘s recipes will be popping up regularly, and there are some beautiful bakes in the pipeline. I hope you all like chocolate!

Why so little time? Well, next month I’m leaving London. After nearly five years of sweaty tube rides, balanced out with access to gorgeous food and never being more than five minutes away from a coffee shop, I’m getting a train outta here. And then getting another train via London a couple of weeks later, but that’s not the point. Continue reading →

Rhubarb and rose tea cakes

The problem with these tea cakes is that it’s really easy to keep eating them. There’s no muffin case getting in your way and all these pretty little tea cakes are just lying around whispering ‘ooh [insert name here] why don’t you put the kettle on and eat us all?!’.

What? You mean your cakes don’t talk to you?

I jest of course but cake definitely finds a way to call to me in some way. I know how to be stronger and resist. If I make sure I get more sleep and eat well in the day then I can turn cake down but if I’m tired and hormonal then it’s every cake for himself.

These are the perfect no frills tea cakes. Whipping up the egg whites separately means the batter is much lighter. Rose and rhubarb is a wonderful flavour combination and one of my favourites. Continue reading →

Lemon shortbread

Well, this is quite a ride, isn’t it? Waking up to political chaos, walking into work while it rains and taking a lunchbreak in the sunshine. I mean, it would be quite a ride, if turmoil and multi-season days hadn’t become the new normal for a British summer over the past few years. I’m excited to see what we’re going to vote on next June.

Another classic reaction to stressful situations in the UK is biscuits, and so today we return to shortbread, via fingers plunged into butter, bits of dough snuck into mouths before it can hit the oven, and the scent of freshly zested lemon.

Continue reading →

Breakfast bread & butter bake

1 Comment

I held back on the alliteration in that title – after all, I used brown bread, and British vegetables, and considered some bonus bacon. But I figured just the four Bs would be cheesy enough.

Having the time and space to make a proper breakfast feels like a funny little luxury to me. It’s the pottering around in a quiet kitchen, coffee brewing on the table while I whisk ingredients. It’s the joy of keeping one eye on what’s cooking and your mind on how the day might unfold. Breakfast is the reason I dream of having a big kitchen with lots of natural light – as much as I love the challenge of a layer cake or the satisfaction of making a complicated dinner, it’s those mornings sipping sweet tea and flipping pancakes in pyjamas that I fantasise about. Continue reading →

Easy pizza with caramelised onions, Serrano ham, and goats cheese

Bread is a bit of a weakness of mine, in two ways: I love eating it fresh…but I’m not great at making it. Enriched dough? Fine, no problem. Pizza dough? My nemesis.

I’ve tried, truly. I’ve spent hours looking at flavour combinations I’d like to try and dreamed of jammy balsamic toppings. I’ve put the hours in. Pizza doughs that take a whole day: failed. Pizza dough that’s quick: failed.

Cheaty pizza dough made from a supermarket ciabatta mix? Ding ding ding, we have a winner!

There’s something about making pizza at home that means you can overlook the mountain of cheese because, well, at least it’s not Dominos, right? It’s a pizza recipe you can make on a work night, without faffing about with yeast. That, my friends, is my kinda meal. Continue reading →

Almost Virtuous Waffles

“I,” I declared to my flatmate, four and a half years ago, “am going to get a waffle iron, to celebrate moving to London.”

Spoiler: I did not get a waffle iron. Until this month, when my lovely colleagues bought me one. I am an idiot, and it is one of the best things that’s ever happened to me. Admittedly, I once said that about a pod coffee machine too, but we have all been young and foolish (and then older and foolish).

Anyway, a waffle habit is a hard one to sustain, due to the fact that a lot of the recipes out there use a load of butter. I mean…enough butter to make a 12-person cake with, some of them. A horrendous quantity.

So! Waffles, made fluffy with egg white, with minimal, and even then, optional, butter. A lil bit of sugar. A good basis for fruit and yoghurt, or avocado and eggs, or cheese, under the grill.  Continue reading →

After Eight chocolate mint cake

2 Comments

After Eight chocolate mint cake // The Dinner BellWhat this blog is, really, is a series of love letters about the people in my life, and sometimes to vegetables. There’s even one love poem, about speculoos. It’s never truer than with cakes, and a round cake on here is almost always a food-based emotional outpouring, because I’ll only make a big, proper dessert, big enough that it could almost be a weapon, for someone I really care about*.

This one was for the work wife.

It’s weird, the intensity of the relationships you form at work, with people you see more than your housemates and family. The ones that are right there when things go wrong, and bring snacks to remedy it, and the ones that make you cry with hysterical laughter. Continue reading →

Honey & dark chocolate macaroons

2 Comments

There are very few things about modern cookery that actually make me sad. For my dad, the great tragedy is chilli being added to everything – chilli ketchup, chilli chocolate…other things. Some might be disappointed by the rise of burgers, or perhaps by how their native or favourite cuisine has been bastardised as its slipped into the mainstream, like Mexican food expert Diane Kennedy is.

I’m just sad that if you google macaroon, you get pages and pages of macarons, with not a shred of coconut in sight. Instead of golden, moist treats, it’s all smooth domed meringue, glued together with ganache or curd. The humble coconut macaroon has been usurped by the finicky French macaron. Continue reading →