10 ways with ...

A well-stocked pantry is a good cook's artillery. Each month we feature our top 10 ideas using our favourite pantry ingredient.

10 ways with pandan

From curries to cakes, pandan adds that flavour and sometimes colour to Asian cooking. It pairs well with coconut milk, glutinous rice, lemongrass, palm sugar and...

10 ways with anchovies

Small and mighty flavourful, anchovies form the base of many dishes in Mediterranean cuisine. This week, we're getting creative with the canned pantry staple to...

10 ways with peanut butter

Smooth has its devoted fans and so does crunchy – and peanut butter is one of the world's most popular spreads. Here, Leanne Kitchen shows how versatile it can be...

10 ways with saffron

It might be the world's most expensive spice, but a few strands of saffron infuse recipes with a rich, earthy quality. Here, the crimson character makes its...

10 ways with Turkish pepper paste

Pepper or capsicum paste, known as biber salçası, is a common element in Turkish cuisine. Here, Leanne Kitchen shows us to make the sauce from scratch and shares...

Bakeproof: Anneka's BakeClass book

My love affair with baking started early...

Rich, decadent, totally addictive and, best of all, so easy to make – what else could you want from a brownie recipe? 
My love affair with baking started early...
Based on a cake I have made for years as a wedding cake for friends, this recipe is incredibly simple but still has a wonderful celebratory feel. It also makes...
This classic combination of egg and bacon in little pies works for picnics or brunch. If you like, you can substitute chopped chives for some or all of the parsley.
Serve these deliciously sticky, spicy and nutty scrolls straight from the oven. They are best eaten the day they are made – but leftovers aren’t generally an issue.
Each month in my online column, Bakeproof, I'll be sharing baking rituals, modern and ancient, from around the world for everyday baking.
Bakeproof – SBS Food Online
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