In this episode I talk about my summer of eating, how granita is served in Sicily and then four recipes - feel free to mix and match or come up with your own combinations... I made concord grape granita and served with very vanilla buns and I made cocoa granita and served with whipped heavy cream and plum butter buns...

Recipes: homebaking.substack.com

Get in touch: [email protected]

4 wonderful recipes to make 2 ice cream sandwiches: raspberry sorbet with corn cookies; chocolatey cookies with mint choc chip ice cream. Plus a love letter to the combination of peppermint and dark chocolate, a personal trauma involving biting down too hard on a frozen cookie... and we answer the question 'What do British royal equestrians in the 1970s have to do with mint choc chip ice cream?!' NEWSLETTER + RECIPES at homebakingsubstack.com CONTACT [email protected]

In this episode, I'm talking about semolina syrup cakes, common in many countries in the Balkans, Eastern Med, Middle East and North Africa. They're great, and I make two here to talk to you about... Hilbeh, a fenugreek cake from Palestine, and a coconut semolina cake that's similar to Jordanian hareeseh.

I also talk about foods of the Ottoman Empire!

Head to homebaking.substack.com for the recipes and show notes.

Love ya :)

One pastry, three summer fruits: slow roasted strawberry, plum and halva, apricot and almond. Plus a bonus cheesy, garlicky tomato galette for your consideration!

What a wonderful episode to "research" (ie. bake lots of delicious things for).

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