10 recipes
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These recipes show off passes (versions), variations, and forks. The core of how Remixipe works.
Classic Sourdough Loaf
A simple, reliable white sourdough with an open crumb and shattering crust. This recipe has evolved through dozens of bakes — follow the version history to see what changed and why.
Anna's Banana Bread
Forked from the Remixipe Kitchen banana bread and taken somewhere new — blueberries for jammy pockets throughout, and toasted walnuts for crunch and depth. Toasting the walnuts is non-negotiable.
Banana Bread
The classic quick loaf, perfected over three bakes. Simple enough for a weekday morning, good enough to share. See how a few small changes made it dramatically better.
Cinnamon Sugar Pretzels
Soft pretzels tossed in cinnamon sugar instead of salt. Fun to make and great as a snack or dessert.
Prosciutto-Wrapped Asparagus with Balsamic Reduction
Asparagus spears wrapped in salty prosciutto and roasted until crisp, finished with thick balsamic.
Whipped Feta Dip with Chilli Oil and Pistachios
Creamy feta blended with yoghurt until fluffy, topped with crispy chilli oil.
Vietnamese Prawn Summer Rolls with Peanut Dipping Sauce
Rice paper rolls filled with prawns, herbs and vermicelli noodles. Fiddly but worth it.
No-Knead Focaccia with Cherry Tomatoes and Basil
Thick, fluffy focaccia with a crispy bottom and dimpled top. The dough comes together in minutes and rises overnight.
Crispy Halloumi Fries with Hot Honey and Za'atar
Halloumi sticks coated in semolina and fried until golden, then drizzled with chilli-spiked honey.
Miso-Glazed Aubergine with Sesame and Spring Onion
Roasted aubergine slices with a sticky miso-honey glaze that caramelises in the oven. Great hot or at room temperature.