Baking Made Easy: 100 Fabulous Easy to Bake Recipes
Format: PDF / Kindle (mobi) / ePub
A tv tie-in with Lorraine Pascale, the model baker. Supermodel turned patisserie chef Lorraine Pascale is the BBC's new home baking heroine. In this gorgeous new cookbook to accompany the series, Lorraine shares her expertise, passion and her all time favourite sweet and savoury recipes.
Baking is back and as a qualified baker with years of experience in some of the country's hottest restaurants, Lorraine knows just how to create modern, delicious and inspiring recipes. Here you'll find 100 mouth watering recipes for every kind of baked goody - including breads, cakes, tarts, pies and much much more. Lorraine draws on her training to reveal all her top baking shortcuts, cheats, confessions and tips on how to create wonderful tasting food that will inspire both seasoned cooks and novices. Whether for time crunch suppers, dinner parties for your closest friends, laid back tea parties or lazy breakfasts for your loved one, there are recipes for every occasion.
You'll find new twists on old favourites - like Lorraine 's Incredibly Naughty Mini Toad-in-the-Hole or her Baked Alaska with Champagne Strawberries, along with modern classics like Parmesan Lollipops and Pumpkin and Chestnut Empanadas. So, whether you're a kitchen adventurer or cautious cook, get the oven on, it's time to discover the modern delights of baking. Urban, sexy, independent and effortlessly stylish Lorraine will be a breath of fresh air to the world of cookery.
and just melts on your tongue. If you are pressed for time, a pack of shop-bought shortcrust will suffice, but when rolling it out, sprinkle a handful of polenta and fresh thyme onto it between each roll for a similar effect. Makes about 6 (V) Thyme and polenta pastry (see Thyme & Polenta Pastry) or 500g (1lb 2oz) shop-bought shortcrust pastry 1–2 tbsp extra-virgin olive oil 1 medium onion, peeled and diced Large wedge of pumpkin or 1 small squash, peeled, deseeded and diced 140g (5oz) sweet
Filling 100g (3½oz) good-quality strawberry or raspberry jam (if thick, heat it first to make more spreadable) 1 tbsp Kirsch (optional) Fill a roasting tin with water and place on the oven floor. This will create a steamy atmosphere in which to cook the jam roly poly. Preheat the oven to 180°C (360°F), Gas Mark 4. In a bowl, mix the jam and the Kirsch, if using, and set aside. Put the flour, suet, salt, caster sugar and lemon zest in a bowl. Stir in the egg and enough water to make a soft,
home I do my frying in a large heavy-based saucepan filled one-third with oil, as I don’t own a deep-fryer. Heat the oil in a saucepan like this. The oil is ready when a small piece of bread browns in about 50 seconds. If it is too hot the churros will just burn and if too cool they won’t crisp up. Meanwhile, mix the sugar and cinnamon coating on a large plate. Pipe a 15cm (6in) strip into the hot oil from a low height so the oil does not splash. Pipe three into the pan (no more or it may lower
Dot the crème patissière with the butter and leave it to cool for a few minutes before folding the clingfilm over to prevent a ‘skin’ from forming. Let it cool completely then put in the fridge and use within two days. Searchable Terms The pagination of this electronic edition does not match the edition from which it was created. To locate a specific passage, please use the search feature of your e-book reader. A almond, honey & orange kugelhopf 23 apples apple, chestnut & rosemary galette
a lightly floured work surface or for 5 minutes if using an electric mixer fitted with a dough hook. Divide the mixture into 12 equal portions, each weighing about 60g (2½oz). Roll them into balls, then place each ball on a floured surface and roll into a long sausage shape about 25 x 2cm (10 x 1in). For the best visual results make the sausage shape an even thickness. I like to shape half of them into twists. Run a knife down the centre to split the dough, leaving a bit at the bottom uncut.