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Challenge Recipes

Charlottes

Daring Bakers
June 2015

Hi, I’m Rebecca from BakeNQuilt.com! I’ve been a member of the Daring Bakers since 2011 and this is the second challenge I’ve hosted. This month, I’m excited to show you how to make a classic Charlotte Royale and Charlotte Russe! Charlottes have been on my baking bucket list for many years now, ever since I saw a beautiful photo of a Charlotte Royale in one of my baking books. I hope you have as much fun making them as I did!

Playing with Fire

Daring Cooks
June 2015

Hi there, all! I’m ML Spell, and I have been an off and on member of the Daring Kitchen since 2013. I’ve been out of my kitchen and off of my blog Dry Spell more that I’d like over the last year, so to give myself a little push I thought I’d give hosting a try!

Lamingtons

Daring Bakers
May 2015

Hi! I am Marcellina from Marcellina in Cucina and I am thrilled to be hosting my second challenge! When I first hosted in December 2012 our culinary journey took us to Italy as we baked Panettone. On this occasion I would like to introduce you to one of my all time favourites – the Lamington.

Turkish Delight

Daring Cooks
May 2015

Hi! I’m Rachael from http://pizzarossa.me and this month I’m challenging you to make candy! Not just any candy, though. We’re going to make Turkish Delight, or Lokum.

Focaccia

Daring Bakers
April 2015

Hi, everyone! We are Rachael of pizzarossa and Sawsan of Chef in Disguise, and we are excited to be your hosts this month for focaccia! We have chosen 4 different recipes to tempt you with – a traditional Italian yeasted focaccia, a sourdough focaccia, an Argentinian yeasted fugazza, and an unleavened, cheese-filled focaccia di Recco.

Homemade spice blends

Daring Cooks
April 2015

Homemade spice blends

Hello everyone! My name is Sawsan and my little space on the web is chef in disguise. I have been a member of the daring kitchen since March 2011 and it has been a true pleasure to belong to this wonderful group of creative people.
For this challenge, I chose to dare you to make your own herb and spice blends from scratch.

Tarte Tatin

Daring Bakers
March 2015

Hi, I’m Korena from Korena in the Kitchen and this month I’m exciting to be bringing you the tarte Tatin! This classic French dessert is basically the apple pie version of an upside-down cake: apples are caramelized in sugar in a saucepan, covered with pastry and baked, and then inverted on a plate to serve. It’s a great example of the magic of caramelized sugar: the apples take on a deep, rich mahogany colour and become infused with the complex flavours of a well-cooked caramel, and the crisp puff pastry base also becomes practically candied with caramel at the edges, resulting in a fantastic mix of soft, crunchy, and chewy textures.

Perfect personal porridge

Daring Cooks
March 2015

Hi everyone, Ruth here. I blog at http://makey-cakey.blogspot.co.uk and I’ve been a Daring Cook since June 2011, and a Daring Baker since October 2009. I live in Edinburgh, Scotland, and this month I’m bringing you another Scottish staple (but don’t worry, it’s a lot easier than haggis this time!). It’s time to perfect your porridge.

Siopao (Asian Filled Buns)

Daring Bakers
February 2015

Hi, I’m Julie from One-Wall Kitchen, and I’ve been a Daring Baker since October 2007, but this is my first time hosting a challenge. Because we’re all likely to be coming off from baking holiday sweets for the past two months, I thought it would be nice to bake a very easy, simple, savory meal that you could potentially put together on a weekday night with the right prep. This month’s challenge is to bake siopao, a savory, filled bun using a no-knead bread recipe.

Middle Eastern Breakfast

Daring Cooks
February 2015

Hi, my name is Manal Obieda, known as Manal’s Bites. I am thrilled to be hosting the February 2015 Daring Cooks' Challenge and I hope you will enjoy the experience of making a delicious Middle Eastern breakfast with me. I became a member of this great group in 2013 and I'm so happy I joined. Every month, I look forward to new challenges, techniques and indeed new dishes representing many countries and cultures around the world. After all, this is what food is about, bringing people together, right?!

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