AN ARTISANAL BRITISH BAKERY IN SHANGHAI

Recipes

Here at The British Kitchen HQ we are obsessed with trying out new recipes and ideas. In our bakery we love to experiment with new ingredient combinations and cooking techniques that can lead to original dishes that remain distinctive to our British roots. Flavor has always and will always remain the key driving force behind all the food that we make to what we do so we only work with the best ingredients Shanghai has to offer.

You can find a number of our favorite recipes here on our website and have also had a number of our recipes published in the Shanghai press including That’s Shanghai, Timeout Shanghai. Online publications include What’s Cookin Shanghai, and the popular cooking app Side Chef.

If there is a recipe you’d like to see from us, then please do get in contact with us and let us know.

RECIPES AND WHAT WE'VE BEEN COOKING

  • Irish-Soda-Farls-Recipe-770

    Irish soda farls recipe – The taste of home

    Out of all my favourite foods (and there are a lot of them!) bread definitely comes somewhere in the top five. In fact, I’m so obsessed with it that I even have my sub-list of top five breads, in which Irish Soda Farls are right up there at the top. The somewhat unusual sounding phrase ‘farl’ simply refers to the shape of the final bread, created by cutting a round into quarters (making them somewhat easier to work with and manoeuvre during cooking).

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  • Empire-of-German-Biscuits-Recipe-770

    Empire or German Biscuits recipe

    When raiding the kitchen tins as a child, I always remember seeking out Mum’s German biscuits. Maybe it was inhaling the sweet buttery aroma as I opened the tin, or the tempting cherry on top (or both!), but these jammy, melt-in-your-mouth treats “have been, and always shall be, my friend” (yes, I saw Star Trek).

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  • British-Scones-Recipe-with-Strawberry-Jam-770

    British Scones Recipe

    This recipe is based on one my mother was taught at school, with the exception of using plain yogurt rather than buttermilk. My favorite part of making ‘skons’ (I grew up pronouncing them this way, it has a good ring in my Northern Irish accent) is that the less effort you put into making them, the better.

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  • Apple-Crumble-Recipe-with-Rolled-Oats-770

    Apple crumble with Rolled Oats Recipe

    Eating Apple Crumble is pure comfort. Every mouthful is like wrapping yourself up in a woolly blanket, on the bitterest and coldest of days. And the only thing better than eating Apple Crumble is the anticipation of waiting for it to leave the oven. Crumble has the most delightful aroma as its cooks, and I still remember the excitement of smelling its buttery fruity aroma moving through the whole house as a child.

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  • carrot-walnut-and-maple-cake-recipe-770

    Carrot Cake with walnut and maple drizzle recipe

    Not so long ago, I was fortunate enough to be gifted a somewhat hefty tin of maple syrup that a friend had bought in a frenzy of culinary enthusiasm, yet never found the courage to open. Feeling like a somewhat over excited child on the first day of summer holidays, the next few days were spent conjuring up an immoderate excess of maple based delights. These included maple and almond caramels, maple sponge puddings, and, of course, carrot, walnut and maple cakes.

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