WembleyWonderful Tips #134 - My Favourite Recipes Currently

As you will probably have noticed by how often I have mentioned food in my recent newsletters, my on and off love-affair with cooking is on the up again, and I’m currently full of ambition to discover and try new recipes (be warned, it’s won’t last!). So I thought I’d share my favourites – either old-time or newly found. I also keep posting my weekly menus on my blog, both in French and English – you’ll find them here.

Bread and dough:

  • White bread – use “pain blanc” recipe here
  • Gluten-free bread (the eggs can be removed)
  • Pizza dough – use “pate à pizza” here
  • Gluten-free pizza dough – after months of search, this is definitely THE ONE!!! (the egg can be removed)
  • Pain au lait (this is my famous brioche tressée for those who know it): 315ml of milk, 6 tablespoons of sugar, 60g butter, 1 egg, 1 teaspoon of salt, 1 teaspoon of vanilla extract, 15g of dried yeast / knead and leave to double in side / split in three and shape as a braid / put in non pre-heated over, 180, 25mn.

Starters and soups:


And as I mentioned previously, many recipes from these three books:

And you, what are your favourite recipes? Do not hesitate to share your best links on the WembleyWonderful forum!