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Hello, Welcome to today’s edition of Kitchen Projects. Thank you so much for being here. A few weeks back at the beginning of my pavlova testing, I asked ‘What are your pavlova issues?’ via Instagram and you guys delivered. From cracking, to sugar content, to chewy vs. fluffy, I HAVE ANSWERS. Lots of them. In fact, there are so many, I haven’t been able to include all of them in this single newsletter.

Hello, Welcome to today’s edition of Kitchen Projects. It’s so great to have you here. Today, it’s all about potatoes and bread, two of my favourite subjects. These two combine to make the fluffiest, softest little rolls. We’re going deep into the world of the humble potato.  Over on KP+, I’m sharing my level-up recipe of today’s newsletter: The double potato bun. It’s stuffed with bechamel, slowly cooked onions and covered in crispy potatoes, natch.

Hello, Welcome to today’s edition of Kitchen Projects. It’s so wonderful to have you here. Today we complete our journey into puff pastry together with a deep dive into a curious type of puff: Inverted. I’ll be showing you how to get the best out of your puff when you bake it and put this inverted style head to head with the classic. Over on KP+, I’ll show you how to turn your caramelised puff sheets into a beautiful Rhubarb and Custard Mille Feuille.

Hello, Welcome to today’s edition of Kitchen Projects. I’ve got a classic & very satisfying to make bake for you today… BABKA! We’ll also be guided by the babka queen that is Talia Berk of the Painted Dog Bakehouse - and over on KP+, she’s sharing her recipe for caramelised white chocolate, hazelnut & malt spread. Heaven. What’s KP+? Well, Kitchen Projects+ aka KP+, is the level-up version of this newsletter.

Hello, Welcome to another edition of Kitchen Projects, my recipe development newsletter. Thank you for being here. *Cue celebratory music*: It’s ANOTHER bumper Japanese baking edition ft. a deep dive into the fantastical world of curry bread aka the savoury doughnut of joy you never knew you needed. On KP+ I’m sharing a recipe for caramelised honey toast, an ultra simple recipe you can make with milk bread (I’ve updated my recipe, also in KP+!

Hello, Welcome to today's edition of Kitchen Projects. Thank you so much for being here! Today it's all about a subject close to *all of our* hearts: Cake! And not just any cake - it’s everyones favourite… the Victoria sponge! From changing the mixing method to playing with the ratios, this is the ultimate guide to understanding how cakes work, we’ll go through all the factors then finish off with my best recipe.

Hello and welcome to today’s edition of Kitchen Projects!Thank you so much for being here. Today we’ll be jumping head first into the world of Ligurian style focaccia, the crispy-chewy-oily dream bread, the fruits of my full blown focaccia crawl. Over on KP+, I’m so excited to share all my Liguria travel tips + map as well as a recipe for cavolo nero pesto by the brilliant Jordon King. Click here for the recipe.

Brilliant, as always, the tip about adding milk to double cream and slightly 'underwhipping' by my ususal standards are both priceless! Thanks so much. Just off to read KP+ now to up my pancake game! Quick question re' the bulk rise for the bun dough. If I wanted to retard the dough in the fridge overnight should I reduce the yeast a tad'? Expand full comment ncG1vNJzZmijmamwqbHNqamoopWYwbR60q6ZrKyRmLhvr86mZqlnm57BpLTEp2Spqp%2BfsqTAjHJtZquVormiecCkmGarp5qxqr%2FHaJqopZ2au7W%2F

Hello, Alright alright alright: Kitchen Projects is officially back! First off, I’d like to wish you a very happy new year. Although 2021 may not feel too distinct from “the year that shall not be named” yet, I’m hopeful it’ll turn out to be a real vintage. If you’re new here then… hello! Let me catch you up on this whole kitchen projects lark - I’m Nicola Lamb. I’m a pastry chef and recipe developer and bakery consultant based in London and this is my recipe development and cooking journal.