Ruby Bhogal Cookbook

One Bake, Two Ways

Bake Off finalist Ruby Bhogal is here to delight us with a flexible approach to baking tasty, sweet treats that give you double helpings of temptation. She brings us 50 like-for-like recipes, with a plant-based and non-plant-based version for each bake. - We all remember watching in horror as Ruby's showstopper cake collapsed on the first-ever Vegan Week on Bake Off. Instead of slinking off with her tail between her legs, she was determined to master the art of baking and bake, bake, bake again until she could say with confidence that her recipes were failproof. Sharing new bakes and videos online, Ruby discovered a growing demand for adaptable recipes without eggs, dairy, or a full plant-based twist. She wanted her bakes to cater to everyone's needs, no matter the dietary preference. Raised in a British-Indian household, Ruby's mostly vegetarian diet sparked a sugar rush to create recipes adaptable to a flexitarian approach. In this book, you get double the options as each of the 50 recipes is presented twice: first in its traditional form and then with a plant-based alternative. This clever concept revolutionises your baking experience, giving you the freedom to bake with choice. Mouth-watering recipes include: Chai Custard Creams, Peanut Butter & Jelly Millefeuille Cake, Pina Colada Meringue Roulade, Medjool Date & Orange Sweet Samosas, and the Bruce Bogtrotter Chocolate Cake. One Bake, Two Ways has an inclusive approach that makes Ruby's recipes achievable for all - there's no sacrifices here - every last bite is delicious! With adaptability galore and flavours that offer twice the delight, dive into Ruby's world of baking and savour the best of both worlds. Contents: Oh, Crumbs (Cakes) Breaking Bread Easy as Pie Taking the Biscuit Sweeter Things (Desserts) Keeping it Saucy The Essentials

Bad Girl Bakery

Baking with Fortitude

WINNER OF THE ANDRE SIMON AWARD 2021 SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022 ___________________ 'I love Dee Rettali's baking – she is obsessed with flavour. A bold and beautiful book' DIANA HENRY The 90 recipes in this book are all about beautiful, natural flavours from quality ingredients like fruits and spices. Dee Rettali is an artisan baker who, over a lifetime of baking, has honed her recipes to bring out intense flavour using forgotten craftsmanship. Dee's cakes, created for her bakery – Fortitude Bakehouse in London – are a world away from generic cakes loaded with sugar or artificial flavours. Many of her recipes are incredibly simple one-bowl mixes, brought together by hand and with no need for fancy kitchen equipment. The batter can be baked then or, to heighten the natural flavours and reduce sweetness further, left to slightly ferment in the fridge. This technique allows you to prep ahead and simply bake the cake when you want it. Some other recipes use a sourdough-like starter as a base to which any combination of seasonal flavours can be added. Dee has roots in both Ireland and Morocco that have inspired the unique flavour combinations in her bakes, such as: · White grape and rosemary cake · Marrakeshi mint and orange peel sourdough loaf cake · Blueberry and lime little buns · Turmeric custard and roast pear brioche buns · Chilli-soaked date and oat loaf cake This is a cutting-edge way of baking and at the same time it has antecedents in Dee's past. Growing up in rural Ireland, seasonal and no-waste baking was simply a way of life. This book brings this back to life in a thoroughly modern way. ___________________ 'This isn't just another book about baking; it's a whole new way of approaching it' SUNDAY TELEGRAPH