Tiger Bread


Tiger bread is my favourite! I just love the smell and the texture of it.

This is a simple recipe,  it isn’t difficult to make and gives huge satisfaction!


  • 500g strong white bread flour, plus a little extra for kneading
  • 7g sachet fast action yeast
  • 1½ tsp sugar
  • 1½ tsp salt
  • 300-350ml warm water
  • vegetable oil, for the bowl

For the topping

  • 90g rice flour
  • ½ x 7g sachet fast action yeast
  • ¼ tsp salt
  • 1 tsp sugar
  • ½ tbsp toasted sesame oil
  • 90ml warm water

How to make your Tiger bread

Tip the flour into a large mixing bowl. Stir through the yeast, sugar and salt. Make a well in the middle and gradually pour in the water. Swiftly mix together, then turn out onto a lightly floured surface. Knead the bread for 8-10 mins or until smooth and elastic. Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.

Once the dough has risen, tip it onto a worktop and knead it three times. Shape the dough into an oval as best you can. Lightly flour a baking sheet and sit the loaf on it. Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again. 

Heat oven to 200C/180C fan/gas 6. Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins. Gently spread the mixture over the loaf with a palette knife. Place the baking sheet in the centre of the oven and bake for 40 mins or until golden brown. Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size. Leave your Tiger bread to cool completely on a rack before cutting into slices.

Dorayaki, Japanese Pancakes


Dorayaki are one of the most popular Japanese confectioneries. loved buy grownups and children! They are usually made using Anko, a sweet red bean paste, sandwiched between 2 sweet Japanese pancakes, but we substituted it with Nutella and it was a great sussess!

Also, a popular Japanese TV cartoon character called “Doraemon” loves Dorayaki. It is very easy to make Dorayaki at home, and, of course, they are very delicious, what makes them different from usual pancakes, is the use of honey and the lack of butter in the mixture.

They keep very well for a few days if covered with cling film, with these quantities we made 24 small single pancakes, making 12 sandwiches.

Dorayaki recipe, A pinch of Italy

Dorayaki, Ingredients

  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 2 eggs
  • 1/2 cup sugar
  • 1 Tbsp honey
  • 3/4 cup milk
  • Nutella


  1. Mix flour and baking powder in a bowl.
  2. In another bowl, whisk the 2 eggs, sugar, and honey together. Add the milk and mix well.
  3. Stir the dry ingredients into the egg mixture, and whisk until batter becomes smooth and lump free.
  4. Heat non-stick frying pan with a small amount of butter and wipe excess oil well using kitchen paper. At medium low heat, drop a small amount of batter onto the pan, like a small pancake. Cook about 1 minutes until the surface of the pancake has a lot of bubbles and the edges become dry and golden. Flip over and cook 30 more seconds.
  5. Transfer to a plate and cover with a wet paper towel so they won’t become dry.
  6. Take one cake and place a heaping tablespoon of Nutella and cover with another cake. press lightly with your with hands and pinch to seal the edges of the pancakes together.
  7. Enjoy!

Dorayaki, A Pinch of Italy recipe 2


You might also like

Ham and cheese pancakes


Ham and cheese pancakes, crispy with a delicious gooey filling, a wonderful treat dinner for you and your children if you have any!

ham and cheese pancakes, a pinch of italy

ham and cheese pancakes, Ingredients

For the dough

  • 1 cup milk
  • 1 cup plain flour
  • 1 teaspoon salt
  • a knob of butter

    for the filling

  • 200g of cooked ham
  • 100 gr grated mozzarella
  • 100g cheddar
  • 200ml white sauce

    for breading

  • 1 egg
  • breadcrumbs to taste
  • 1 pinch of salt
  • oil for frying or spray oil if you want to oven bake


In a thick-bottomed saucepan bring the milk to the boil with a little butter and salt.
As soon as the milk reaches a boil, remove the pan from the heat and add the sifted flour in one go.
Stir the mixture with a wooden spoon vigorously as the dough will be very thick.
Once cooled, place the dough on a floured surface and knead until it is smooth and homogeneous, at this point the mixture should be nice and soft, a bit like play dough.

Wrap the dough with cling film and let it rest until it has completely cooled.

Once cool, put the dough on a floured surface and roll it out about 3mm thick. With a pastry cutter or a large cup cut circles of your chosen size.
Put the cheeses, cooked ham and sauce in a food processor and coarsely chop and use the mixture to fill your discs of dough.
Close every Pancake on itself by giving it the classic “1/2 moon” shape and seal the edges with your fingertips.
At this point dip your pancaked in beaten egg with a pinch of salt and soon after in the breadcrumbs.
Arrange the pancakes on a tray and keep them in the fridge until ready to cook.
You can pan fry them a couple of minutes on each side in hot oil and then place them on kitchen paper, or bake at 180C degrees for 20 minutes, taking care, however, to pour a little oil on the pancakes before baking.
You can also decide to put your pancakes, before cooking, in food in bags and freeze them.
You can do all sorts of fillings, such as, cheese, spinach, mozzarella and béchamel, Parmigiano, mushrooms and béchamel, Smoked salmon, béchamel and chive and so on!

Enjoy your ham and cheese pancakes!!

follow us on Facebook!!!!