Bake It. Slice It. Eat It.: One Pan, Over 90 Unbeatable Recipes and a Lot of Fun

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Ingredients: wholemeal digestive biscuits; peanut butter; dark chocolate; butter; golden syrup; puffed rice However, the first book I remember really grabbing me by the taste buds and the eyes at the same time, was Breakfast, Lunch, Tea by Rose Cararrini. It combined brilliant design with simple, delicious recipes alongside natural candid photography. And so, 15 years later, when the opportunity to write our very own cookbook was presented to us, we wanted to create something that was full of recipes that were accessible. We also wanted to inject some of the humour and levity with which we run the bakery, whilst giving a nod to the books that we were raised on. Ingredients: cherries; dark chocolate; butter; caster sugar; eggs; ground almonds; cocoa powder; ruby chocolate; pink peppercorns

Bake It. Slice It. Eat It.: One Pan, Over 90 Unbeatable Bake It. Slice It. Eat It.: One Pan, Over 90 Unbeatable

Ingredients: caster sugar; light tahini; pistachios; ground almonds; gluten-free oat flour; cocoa powder; vegan dark chocolate Start simple and work your way up to experimenting with new flavour combinations, different flours and seasonal ingredients if the mood takes you. What's important is that these recipes are for everyone who's serious about delicious cake.Once we were finally done testing and meticulously recording each minuscule change, we were ready to hit the creative writing hard. At first it was quite an alien feeling, writing about ingredients and techniques you've been using for years. In some ways it felt like we were divulging secrets that we've only ever talked about in the bakery. That said, it was very liberating, the more we wrote the better the rhythm we found. It started to become a joy to find different ways to introduce the same ingredients. It was nostalgic to remember the histories behind some of our classic recipes and put them out there. At low points we'd read our favourite food writers to reignite our love of how language and words can be used to paint “the everyday” into something more poetic or with meaning. Nigel Slater, Fergus Henderson and Diana Henry are a handful of writers who come to mind. Heat the oven to 170C (150C fan)/325F/gas 3. Melt the chocolate and butter in a bowl set over a pan of simmering water, then leave to cool a little. Now, after a very long and slightly nervous wait, we've seen the first copy of the book in the flesh. All the hard work from everyone involved has come together like a very well thought-out recipe. Even if we do say so ourselves. Let’s hope it tastes as good as it looks. PDF / EPUB File Name: Bake_It_Slice_It_Eat_It_-_Tom_Oxford.pdf, Bake_It_Slice_It_Eat_It_-_Tom_Oxford.epub

Bake It. Slice It. Eat It. by Tom Oxford, Oliver Coysh, Tom Bake It. Slice It. Eat It. by Tom Oxford, Oliver Coysh, Tom

Scrape the mix into a roughly 23cm x 33cm baking tin lined with greaseproof paper. Scatter the sourdough croutons on top, then press down into the brownie mix. Spoon teaspoon-sized dollops of marmalade on top and bake at 170C (150C fan)/325F/gas 3 for 25-30 minutes – you want a bit of a wobble in the middle of the tray to get that fudgy texture. Serve warm with ice-cream, or leave to cool, store in an airtight container and eat over the coming days with a cup of tea. Fruit and nut vegan brownie This recipe uses rye flour (we like Gilchesters Organics) because we love the nutty flavour it brings, but other heritage grains, such as emmer or einkorn, can also be used here. A high-quality chocolate with a decent level of acidity and bitterness will give the cake an almost savoury edge. Cacao nibs bring a crunch to the party, but you can always use nuts instead, if you prefer. To really dive in at the deep end of the flavour pool, try these with some smoked sea salt sprinkled on top.

Ingredients: butter; light brown sugar; caster sugar; eggs; chocolate chips; self-raising flour; chocolate Ground Almonds (Nuts), Butter (Milk), Caster Sugar, Free Range Eggs, Polenta, Lemon Juice, Lemon Zest, Pistachio (Nuts), Vanilla Extract, Sea Salt. Ingredients: butter; caster sugar; eggs; ground almonds; plain flour; white chocolate chips; raspberries; flaked almonds Beat the eggs with an electric whisk for about six minutes, adding the sugar a little at a time, until frothy.