Yield: makes 10 or 12 Milk – 250mlPorridge Oats – 30gSemolina Flour – 20gPork and beef mince meat – 700gOnion (chopped really small) – 1 large (or 2 small)Egg –… [Continue Reading]
Category: Recipes
Because nothing says Easter more than sieging French Castles.
Pastry Ingredients Rye flour – 120gLard (chilled) – 30gButter (chilled) – 30gWater (chilled) – 2tbsp Pastry Instructions Put all ingredients except for water into a food processor and blitz until… [Continue Reading]
This cake will take 2 days to make, as the jam, aquafaba syrup and the sponge itself will need to be cooled overnight in the fridge. Blueberry Jam Ingredients Blueberries… [Continue Reading]
Make 2 weeks ahead of when planning to use.
Butter – 500gDark Brown Sugar – 500gGlucose Syrup (or substitute with a mixture of 60g water + 230g dark malt powder) – 290g Treacle (or molasses) – 290gMilk – 110gFlour… [Continue Reading]
This cake takes 2 nights to make. The sponge will need to be prepared the day before assembly, as will the aquafaba syrup. Then the finished cake will need to… [Continue Reading]
Butter is 80% fat. So if substituting butter with a 100% fat (such as vegetable shortening like Cookeen or Trex, or lard) use 20% less than the butter quanitity in… [Continue Reading]
Creme Patissiere Egg Yolk – 1 (save the white for the frangipane)Sugar – 10gVanilla essence – 1/4tspMilk – 90mlCornflour – 8g Put all ingrediets into a pan on low heat,… [Continue Reading]
Ingredients Apples (peeled, corked and chopped) – 300gEggs – 2Sugar 50gGF bread flour – 125gBaking powder – 1/2tsp Instructions Bake at 180 C Fan for 30 minutes in 18cm tin…. [Continue Reading]