Baked Recipes
110 recipes found
Pastitsio (Greek Lasagna with Béchamel)
Savoury meat layers baked with pasta and topped with creamy béchamel.
Almond Butter & Rose Cookies
Soft cookies with almond butter and rose water, topped with cracked almonds and sugar.
Sticky Honey Puddings & Baharat Cream
Serve warm with extra honey sauce, Baharat cream and a sprinkle of cinnamon powder. Serve & enjoy ☺️
Mrs Crocombe’s Chocolate Pudding
Silky chocolate pudding with a light, airy texture from folded egg whites.
Potato Gratin with Smoked Pancetta and Brie
🥔🧀 The kind of potato gratin that makes you forget it was supposed to be a side dish. Paper-thin potatoes, sweet onion…
Thousand Layer Apple Cake
A custardy, soft, apple-packed loaf cake with a crisp exterior, almost like a sweet apple terrine.
Greek Orange Filo Cake: Portokalopita (Πορτοκαλόπιτα)
A traditional Greek dessert made with crispy filo pastry flakes, fresh oranges, Greek yoghurt, and soaked in a fragrant…
Sticky Toffee Pudding
A rich, moist British dessert made with dates, brown sugar, and a luscious toffee sauce, served with vanilla ice cream a…
La Tarte Tatin
A soft apple tart with amber caramel and a crisp puff pastry, served warm with fresh cream and a scoop of vanilla ice cr…
Winter Pot Roast
A hearty, comforting pot roast seasoned with a blend of spices and slow-cooked in beef broth with vegetables. Perfect fo…
Roast Chicken Truffle & Mushroom Orzo
A one pot roast chicken with buttery herbs, porcini mushrooms, Parmesan and truffle orzo soaking up all of those incredi…
Greek Style Roast Chicken
A flavourful roast chicken cooked with lemon, oregano, and feta potatoes, all in the rich chicken juices for a delicious…
Buttermilk Mashed Potatoes with Crispy Onions
Creamy mashed potatoes with golden crispy onions, lightly seasoned and bathed in buttermilk.
Sticky Maple Pecan Puddings
These soft, rich puddings are packed with warming spices and finished with a glossy maple-toffee sauce and toasted pecan…
Sausage, Apple, and Sage Bread Pudding
Savoury sausage, sweet apple and sage baked in creamy bread pudding.
Trinity’s Signature Tarte Tatin
A rich and golden Tarte Tatin made with butter puff pastry, Pink Lady apples, and a delicate caramel infused with cinnam…
Pastitsio
This best Greek pastitsio recipe is a comforting, authentic family-style pasta bake made with seasoned beef mince, penne…
Porchetta & Polenta au Parmesan
A slow-cooked pork shoulder roll with crispy skin, served with creamy polenta and sautéed mushrooms, all flavoured with…
Moussaka
A classic Greek dish featuring layers of eggplant and potato with a rich meat sauce and creamy béchamel, baked to perfec…
Individual Sticky Toffee Puddings
Moist date puddings with a sweet, buttery syrup, baked to a soft, rich finish.
Snickerdoodle Party Cookies
Brown butter cookies with warm spices, crunchy toffee and cornflakes, dusted with glitter.
Oat and Pecan Brittle Cookies
Crisp cookies with toasted pecans and caramelised sugar, baked to a golden crunch.
Double Chocolate Rye Cookies
Chewy cookies with toasted walnuts and dark chocolate, baked to a deep, rich finish.
Simple Is Best Dressing
Crisp toasted bread baked with onions, celery and herbs in butter and broth.
Mixed Berry Hand Pies
Flaky pastry filled with sweet berries and lemon zest, baked until golden and crisp.
Raspberry Cornbread Stuffing
Golden cornbread cubes with sweet raspberries, toasted pecans and sage in a savoury herb stuffing.
Croque-Monsieur
Toasted bread layered with ham, cheese and creamy béchamel, grilled until golden and bubbling.
Pizza Dough
Soft, elastic dough made with flour, yeast and olive oil, ready for shaping and baking.
Fresh Fruit Clafoutis
Baked with fresh fruit, eggs, and cream, it's a soft, custardy dessert with a golden crust.
French Onion Garlic Bread
Caramelised onions and roasted garlic on toasted bread with melted cheeses and herbs.
Cannoli Cookies
Crisp cookies with chocolate chips and ricotta, dusted with powdered sugar and almonds.
“Soul Cakes” for an Old-Fashioned All Hallows Eve
Berries and nuts baked in spiced tea-infused batter with a hint of citrus and ginger.
Creamy Polenta
Creamy polenta made with milk, butter and Parmesan, stirred to a smooth, rich consistency.
How to Make Perfect Polenta
Creamy polenta with butter and Parmesan, gently simmered to a smooth, rich consistency.
Traditional Welsh Rarebit
Toasted bread topped with a smooth, cheesy ale sauce, richly flavoured and golden.
Brown Butter Sage Garlic Bread
Crisp garlic and sage-infused bread with nutty brown butter, golden and aromatic.
Lyle's Golden Syrup Pecan Pie
Golden syrup and pecans baked in a flaky crust create a sweet, nutty pie with a smooth filling.
Balsamic Bacon Wrapped Brussels Sprouts
Bacon-wrapped Brussels sprouts glazed with balsamic and mustard, roasted until crisp and sweet.
Earl Grey Chocolate Chip Cookies
Earl Grey-infused cookies with chocolate chips, baked to a golden crisp with a fragrant tea finish.
Crusty French Bread
Soft, airy loaf with a crisp crust, baked from simple ingredients for a satisfying bite.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
