@nellskitchn | Creator profile on Nutcake

What kind of content does Nell Carter make?

Nell Carter crafts mouthwatering recipes and engaging cooking tutorials, specializing in creative sandwiches and delightful baked goods. From seasonal focaccia to classic banana bread, Nell’s content showcases a passion for delicious food, often featuring collaborations that highlight specific ingredients. Their step-by-step approach makes complex recipes accessible and inspiring for home cooks.

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Introducing: hybread. Half focaccia, half banana bread, full @Kerrygold UK - the game has been raised | AD

RECIPE

1.⁠ ⁠Start by prepping your focaccia dough - the recipe in link in my bio!
2.⁠ ⁠After the second prove, transfer to a well-oiled baking dish and spread over 2 tbsp of softened Kerrygold Maple Butter. Fold each edge of the dough into the middle in turn, so that the butter is mostly enclosed in the dough. Then, flip it over, cover and leave to prove in a warm place for another 20 minutes.
3.⁠ ⁠For the banana bread batter, beat 150g softened Kerrygold with 150g caster sugar until pale. Mix in 2 large beaten eggs, then fold through 150g self-raising flour, 1 tsp baking powder and 2 very ripe mashed bananas until just combined. If the mix is too thick add a splash of milk!
4.⁠ ⁠Apply a little oil to your fingertips, then press deep dimples into the focaccia, trying to create craters without tearing through the dough. Dollop spoonfuls of the banana bread batter into the dimples, pushing it slightly into the dough but leaving it visible on the surface.
5.⁠ ⁠Sprinkle over a handful of banana chips, then bake at AROUND 200°C (180°C fan) for AROUND 30 mins til golden and cooked through. I whacked up the heat to 220 for 5 minutes at the end to get some more colour on the bread, but judge this one by the look and feel of it - use a skewer to test the BB, and eyes on the focaccia (the colour tells all)
6.⁠ ⁠While still warm, whisk together 40g melted Kerrygold, 80–100g icing sugar, ½ tsp cinnamon and a splash of milk, then drizzle generously over the top.

Replying to @R

SANDWICH SCHIACCIATA

250g strong white bread flour
3.5g dried fast action yeast
1 tsp fine sea salt
200ml lukewarm water
Extra virgin olive oil
Flaky sea salt, for topping

1. Stir the salt and yeast into the flour, then make a well in the middle of the bowl and gradually add the lukewarm water, stirring as you go. I recommend a silicon spoon or spatula so you can scrape down the sides. Mix until all the flour is incorporated and you have a shaggy dough.
2. Push the dough to one side of the bowl and drizzle a teaspoon of olive oil into the base, then turn the dough over so it’s lightly coated in the oil. Cover and leave somewhere warm for 30 minutes. (You can just get a clean bowl but it’s more washing up !)
3. Lightly oil your fingers, then, picturing the dough as a square, stretch and fold from each side into the middle (four folds total).Cover and leave for another 30 minutes.
4. Generously oil a baking sheet. If your tray has lost its non-stick line it with greaseproof paper and oil that too. Transfer the dough to the tray.
5. Gently stretch the dough out a little, lifting and pulling the edges, then cover and leave for 30 minutes. By this point the gluten should have relaxed, making it easier to stretch further.
6. Drizzle over about 1 tablespoon of olive oil, then dimple the dough all over. Unlike focaccia, you’re trying to flatten and stretch the dough here. Push it right into the corners of the tray — your fingers should almost be pushing through the base of the dough.
7. Drizzle with another tablespoon of olive oil, sprinkle with flaky sea salt, then bake until deeply golden. It should feel crispy on the outside but still have some give when you squish it.
8. If using for sandwiches, cut into slabs using a serrated knife, and then keeping your hand flat on top of the bread, carefully cut through the middle — and watch your fingers!!

#sandwich #sandwiches #breadrecipe #burrata #schiacciata

SANDWICH SCHIACCIATA

250g strong white bread flour
3.5g dried fast action yeast
1 tsp fine sea salt
200ml lukewarm water
Extra virgin olive oil
Flaky sea salt, for topping

1. Stir the salt and yeast into the flour, then make a well in the middle of the bowl and gradually add the lukewarm water, stirring as you go. I recommend a silicon spoon or spatula so you can scrape down the sides. Mix until all the flour is incorporated and you have a shaggy dough.
2. Push the dough to one side of the bowl and drizzle a teaspoon of olive oil into the base, then turn the dough over so it’s lightly coated in the oil. Cover and leave somewhere warm for 30 minutes. (You can just get a clean bowl but it’s more washing up !)
3. Lightly oil your fingers, then, picturing the dough as a square, stretch and fold from each side into the middle (four folds total).Cover and leave for another 30 minutes.
4. Generously oil a baking sheet. If your tray has lost its non-stick line it with greaseproof paper and oil that too. Transfer the dough to the tray.
5. Gently stretch the dough out a little, lifting and pulling the edges, then cover and leave for 30 minutes. By this point the gluten should have relaxed, making it easier to stretch further.
6. Drizzle over about 1 tablespoon of olive oil, then dimple the dough all over. Unlike focaccia, you’re trying to flatten and stretch the dough here. Push it right into the corners of the tray — your fingers should almost be pushing through the base of the dough.
7. Drizzle with another tablespoon of olive oil, sprinkle with flaky sea salt, then bake until deeply golden. It should feel crispy on the outside but still have some give when you squish it.
8. If using for sandwiches, cut into slabs using a serrated knife, and then keeping your hand flat on top of the bread, carefully cut through the middle — and watch your fingers!!

#sandwich #sandwiches #schiacciata #breadmaking #breadrecipe #sandwichesofinstagram #allanticovinaio #burrata

Who is Nell Carter’s audience?

Nell Carter's audience consists of food enthusiasts, likely based in GB, actively seeking culinary inspiration and practical cooking guidance. Their high engagement rates, with TikTok at 9.30% and Instagram at 6.32%, significantly surpass industry benchmarks (TikTok ~3.0%, Instagram ~1.5%). This indicates a highly receptive and interactive community, eager to consume and respond to content related to recipes, sandwiches, baked goods, and food collaborations. Brands can expect strong resonance and potential for high conversion rates with this engaged audience.

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