Posts Tagged “baking”
This Mustard, Cheese and Red Onion Meringue Tart makes use of a mustard made with tea! It was the Portuguese Princess Catherine who, in 1662, brought Lapsang Souchong tea to England. Her passion for Lapsang Souchong helped to promote the tea in her new home, where the drink became fashionable. The East India Company’s Lapsang…
Has it something to do with the lockdown? Seems like everybody is baking and a few are showing off their latest sourdough loaf. There is no need to feel left behind as How to raise a loaf and fall in love with sourdough is a book penned to give assistance to the novice who might…
If you are an avid UK food TV viewer then you will no doubt have watched Market Kitchen. It’s the food magazine programme that took the place of the dearly-missed Good Food Live. It’s a popular hour-long show reflecting recipes for fresh, seasonal produce. Its ever-changing cast of guests helps to keep the audience returning…
Nestled in the historic streets of Maastricht is the Bisschopsmolen or, in English, the Bishop’s Mill. It truly was once a mill and its reputation grinds on in the guise of its bakery and restaurant. The mill was built in the 7th century and has had different roles since its construction. In the 11th century…
The Cheesy Tuna and Sweetcorn Pasta Bake recipe from Gousto is a substantial and thoroughly family-friendly dish. It’s said to be for 2 adults and perhaps 3 kids, but they would all have to be ravenous. This makes a huge platter of food and it even comes with salad. A couple of food boxes of…
Flour: A comprehensive guide to grains and pulses, nuts and seeds: recipes from breads and tortillas to pancakes and pies was bound to be a good read. I have reviewed another of Christina McFadden’s books: Pepper – the spice that changed the world, and it was a lovely volume. My expectations were high, and they…
This is another in the series from My Kitchen Table, offering good-value volumes of easy-to-make recipes, and in the case of 100 Cakes and Bakes those recipes have been penned by none other than the queen of cakes, Mary Berry, who has inspired a generation of would-be home bakers. We have a royal wedding approaching…
Corn Empanadas are perfect for picnics or pop a couple of these creamy corn pasties in your lunch box. From BBC Food Ingredients For the pastry 450g/1lb plain flour 2 tsp baking powder 1 tsp salt 60g/2¼oz butter, diced into 1cm/½in cubes 60g2¼oz lard or vegetable shortening, diced into 1cm/½in cubes For the…
Cheese and Vegetable Wholewheat Flan from Delia Smith For this recipe – ideal for vegetarians – I use a 7 inch (18 cm) metal pie plate with a rim which is about 1½ inches (4 cm) deep. Serves 4-6 Ingredients For the pastry: 1½ oz (40 g) wholewheat flour 1½ oz (40 g)…
From Delia Smith When we made these tartlets for the photography, we couldn’t stop eating them! Crisp, light pastry with such a luscious filling – and also lovely as a first course at a supper party. Makes 24 Ingredients For the pastry: 6 oz (175 g) plain flour 3 oz (75 g) butter,…
From Delia Smith The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats’ cheese and sage. Serve them as a special first course with some balsamic-dressed salad leaves, or 2 tarts per person…
From Stop and Shop Enjoy as an appetizer, or a starter, these crescents can be prepared in advance, frozen and thawed as convenient. Perfect for the holidays! Ingredients: 1 7-ounce President Brie cheese 1 8-ounce package crescent rolls 2 pears or apples, cored and sliced Method Unroll and spread out crescent roll…
From Sainsbury’s Basic all-butter shortcrust pastry recipe for pies and quiches. Serves: 4 Preparation time: 10 Minutes Cooking time: 20 Minutes Cooling Time: 30 Minutes Ingredients 125g plain flour 50g chilled butter, diced 1 tablespoon iced water Method Sift the flour into a bowl. Rub in the butter until the mixture resembles fine…
Baking is, thank goodness, enjoying something of a revival. We are reconnecting with some old-fashioned culinary values – the kitchen filled with tempting aromas, a cake on a glass stand, some home-made chocolate treats. But much of the appeal of the candy is the fact that it is also eye-candy. They look beautiful. Perhaps these…
Portugal is on the very edge of Europe and often overlooked in favour of its more vocal neighbour, Spain. But this country has so much to offer to the visitor. Striking landscapes of Alentejo flatter the eye, generous hospitality warms the soul, and gastronomy seems to be a well-exercised hobby practised by all. The Alentejo…
You might think that cooking with flowers is pushing the culinary envelope. It’s perhaps reminiscent of the long-gone hippie era and its ethos of peace, nut loaf and free love. Well, consider this: we often eat flowers and don’t think of it as one bit retro or bizarre. Cooking with Flowers is a floral introduction….
For years it was referred to as Mei Ren Wu (Mei Ren Wo) or “den of beauties” in Chinese, as many rich men housed their mistresses in this rather stylish 1930’s estate. This is one of the oldest housing estates in Singapore. It was the first project undertaken by the Singapore Improvement Trust and is…
America’s PBS TV channel has offered America’s Test Kitchen to its US viewers for decades. Now we can find PBS in the UK and it’s well worth investigating its programme schedule, to discover America’s Test Kitchen for yourself. The Best of America’s Test Kitchen 2013 is a paper version of he series. This book is…
If you love cooking you will likely have wanted to try baking your own bread but it’s equally possible that you lost your nerve and didn’t bother. It’s baking and that is culinary alchemy; and then you add yeast into the equation and, well, how does that work? No Need to Knead tells you how…
Pierre Hermé is the fourth generation of a family of bakers from Alsace in France. He has been working and learning his trade since he was just 14 years old, when he started as a lowly apprentice. He was in Paris with the celebrated pâtissier, Gaston Lenôtre, who was to become Pierre’s greatest professional influence….