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NewsletterPreheat oven to 180˚C/160˚C fan/gas mark 4. Roll out the pastry and use it to line a 20cm springform fluted tin. Cover with parchment paper and fill with baking beans. Bake for 10-15 minutes. Remove the beans and paper and bake for another 10 minutes until golden brown. Combine the cream, sugar and salt in […]
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6 French cooking techniques every homecook should know
If you’re a fan of cooking at all, chances are, you’re already au fait with a few traditional French techniques that form the foundation of modern cooking. So, in honour of Bastille Day on July 14th, we’re coming to you with some meals that use some of our favourite French cooking techniques…bon appétit! Roux Roux […]
Plum custard cream tart
Preheat the oven to 200 ̊C/180 ̊C fan/ gas mark 6. Unroll the puff pastry and use a sharp knife to score a 2cm border around the edges, taking care not to cut all the way through. Use a fork to prick all over inside the border. Lift the pastry and its paper underneath onto […]
Guinness and cheese scones
Preheat the oven to 190˚C/170˚C/gas mark 5. Line two baking trays with parchment paper. In a small bowl, whisk together the eggs, buttermilk and Guinness. Set aside. In a larger bowl, whisk together the flour, baking powder, salt and sugar. Add the cubes of butter. Use your fingers to work in the butter just until […]
6 homemade brunch recipes that are better than any restaurant
Sex and the City‘s Carrie Bradshaw said it best in her ode to brunch: “There are very few things this New Yorker loves as much as Sunday brunch. You can sleep until noon and still get eggs anywhere in the city.” Still very unsure as to how Carrie managed to afford weekly brunches and a closet […]
Summer berry eton mess tart
Preheat the oven to 120 ̊C/100 ̊C fan/gas mark 1⁄2 and line two baking trays with non- stick parchment paper. For the meringues, whisk the egg whites in a large, clean bowl until they begin to form soft peaks. Whisking constantly, add one tablespoon of caster sugar at a time. Continue adding the sugar until […]
Savoury chive scone eggs royale
Preheat the oven to 220˚C/200˚C fan/gas mark 7. In a large bowl, stir together the flour, sugar, baking powder and salt. Rub in the butter until the mixture resembles coarse crumbs. Stir in the chives. Gradually add the buttermilk, stirring the mixture together into a soft, sticky dough. Combine the dough into a ball, then […]
Mini picnic pork pies
For the pastry, rub the butter into the our with your fingertips until the mixture resembles fine breadcrumbs. Stir in a pinch of salt, then add the cold water and mix together to form a firm dough. Knead briefly on a floured surface, then wrap in cling ‑ film and chill for 20 […]
Vanilla slice
Preheat the oven to 190 ̊C/170 ̊C fan/ gas mark 5. Line a large baking tray with parchment paper. Roll the pastry to the size of the baking tray, then transfer to the prepared tray. Place another sheet of parchment on top of the pastry, then place another baking tray on top of the dough; […]
Spring veg quiche
For the pastry, combine the flours and cold butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the cold water and a pinch of salt and pulse again until the mixture starts to come together. Turn it out onto a work surface and gather it into a smooth ball. Wrap in […]