Say Cheese!

Revisits are great things. Especially with people, places and things you know you already like, the chance of a disappointment is reduced, thereby cheaply, minimising the many uncertainties in life.

It was the case with, this - an intended Gruyuere and Cumin bread. But as with last-minute decisions and late-night jaunts across to the late-opening supermarket, Gruyuere doesn't always wait for the hobbyist baker.

The result is this slightly stickier and heavier Cheddar and Herbs de Provence loaf, that was as wonderfully fragrant the morning-after. Sometimes, new visitors make for great surprises.

The Spice girls return...

Inspired by a conversation on what pastries, food and drink fads had hit town before, on what had come, gone and are sometimes, sadly missed, we hit upon the idea of cinnamon swirls.

Yes, those snails of sweetness that were pre-Rotiboy (one of the sadly missed, by the way), pre-donuts. They're not the flat maraschino-topped ones you find in Delifrance. You have to recall the cinnamon trays of almost-square, tall buns that are spongy, airy, chewy, but not crusty ... that was the aim here.

Sweet buns!

It's been too long since the D Goddess' minion has set to work to send forth word of her work done in the kitchen. So here it is...

About a month ago, after a new razor and lame had been made after a ramble to Pangkor, the Doughmestic queen embarked on creating these sweet white buns with these practice swish slashes across the top.

Truth be told, the cuts look rather garish. But aesthetics aside, the fluffy buns were great for tearing and over-stuffing in these still-rainy March and April days.