19 April 2018
Henrietta Inman's new Cookbook The Natural Baker
Explore the word of natural baking with Henrietta Inman's new cookbook.
A keen artist as well as a trained pastry chef, Henrietta Inman shows us that beautiful baking doesn’t need to be full of refined sugars and over-processed flours. Her latest cookbook, The Natural Baker, explores the world of baking with more natural products: wholegrain flours; less –refined sweeteners such as brown sugar and honey and less-processed fats such as rapeseed, coconut and olive oil. Not only do the recipes stand out for their wholesomeness but also for the colour and vibrancy of the ingredients, especially the seasonal fruits and vegetables that she uses to great effect. Many of the recipes are gluten or dairy free, but if not, they can be easily adapted to suit most dietary requirements.
Here at Steenbergs we were particularly keen to see how Henrietta had incorporated spices, extracts and flower waters into her baking and we are very excited to be able to share a few snippets with you.
Custard tarts are always a delight and come in so many different guises around the world. These Honeyed Semolina, Pine Nut and Orange Custard Tarts are no exception, with a soft orange blossom scented custard, toasted pine nuts and juicy sultanas encased in a crispy filo shell. The addition of the semolina gives a delicious cakey dimension to the bottom of the tarts. Well worth trying!
As we write, the forced Yorkshire rhubarb season is coming to an end, but the spring will deliver up tender stems of garden rhubarb to use in this Rhubarb and Strawberry Galette with Rose Crème Pâtissière. The slightly tarter stalks benefit from the classic combination with sweet strawberries and a rose scented custard in this crunchy French inspired galette made with spelt flour.
Sometimes all that you need with a delicious piece of local cheese is a crunchy cracker flavoured with a subtle blend of herbs and spices. These Carrot and Coriander Crackers with Mustard and Anise Seedsare crunchy, spicy, very versatile and easy to make. Henrietta suggests substituting the carrots with any old or floppy vegetables going soft at the bottom of the fridge. Why not try courgettes or even parsnips? We stock the hemp seeds which help to give these biscuits a ‘subtle cheesy flavour’ but feel free to replace with flaxseeds if you prefer.
Henrietta’s good friend and Indian cookery expert Meera Sodha helped inspire her to create these delicious Turmeric, Cumin and Coriander Pudlas for stuffing with fresh chutney and baked chilli paneer. They were equally delicious when we made them to go with a tangy lamb curry but you’ll have to buy the book to find out the recipe…!
We hope you enjoy using it and cooking from it as much as we have.
To buy a copy from Amazon please click on this link: http://amzn.to/2jO8Cuy
Credit: The Natural Baker by Henrietta Inman.
Published by Jacqui Small, an imprint of The Quarto Group (£20). Out now.