How to Make a Blind Baked Pastry Tart.
Making a Blind Baked Tart Shell is not an overly arduous process but following a few basic steps will ensure success. This is quite a long explanation but is worth the effort in reading all the way through.
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Destination, The Isle of Lismore, My Island Getaway.
The Isle of Lismore, a serene 10-mile long island in Scotland’s Inner Hebrides, offers rich wildlife and history. With a small population of about 170, it remains largely untouched by tourism. Accessible by ferry, visitors can explore various scenic routes and historical sites, including the Lismore Gaelic Heritage Centre and Achanduin Castle.
My Luxurious Warm Walnut and Apricot Tart
My Luxurious Walnut and Apricot Tart is a variation on a classic Scottish Ecclefechan Tart. Its quite indulgent, yet easy to make. The addition of vinegar in the filling may seem a little strange, yet it is the perfect foil for the richness of the butter and sugar custard the holds the tart together.
My Easy, Five Minute Black Olive Tapenade
Black Olive Tapenade is a spread that bursts with flavour and originates from the Provence region of France. Using simple ingredients, olives, capers, anchovies and olive oil you can create a spread is right up there in the flavour steaks. The anchovies provide an umami / briny hit to the taste, but not all Tapenade recipes use them.
How To Make Garlic and Za’atar Knots with Whipped Feta
These Garlic and Za’atar Knots are a tear and come again treat. Perfect for a get together and irresistible after the first bite. When you think of feta cheese, a Greek salad of filo pastry pie might come to mind. But I bet you didn’t think it could become a dip!
How to Make a Christmas Stollen
Make a Christmas Stollen this year and forgo the heavy Christmas cake!
The Stollen, is a German fruit bread made with yeast, and contains dried fruits, candied citrus peel, nuts and spices. Traditionary marzipan is folded into the dough before baking. If that’s not to your taste, it can easily be left out of the recipe.
The 12 Best Seasonings , You Need For Sensational Results
These are The 12 Best Seasonings you need to get sensational results in the kitchen. They should be in everybody’s kitchen at home, and in fact, I would go so far as to say I feel culinary naked without these. Some of these you will …
How to make – Cheats Chocolate Fondant Pudding.
How to make – Cheats Chocolate Fondant. The classic restaurant chocolate fondant is a challenge for the pastry chef needing dexterity and exact timing to be served to perfection.
This version is much easier to make and is far more forgiving in cooking and serving as it is made in advance.
An Asian Mussel Stew, Irresistibly Quick and Easy.
This Asian Mussel Broth is light yet packed full of flavour. I love mussels and this is one of the best ways of enjoying them. Its full-on flavour, and not expensive, so, what’s not to like?
Make Your Own Easy Flatbreads
Why Not Make Your Own Easy Flatbreads at home? It’s much easier than you think, and makes an impressive addition served with snacks and dips when entertaining
Make Tantalizing, Baba Ganoush. Easily at Home
Baba Ganoush is easy to make at home and so much nicer then the bought in versions. Serve it as a snack or as part of a mezze spread with warmed Pita breads. Why not go the whole hog and try our recipe to make your own flatbreads and impress your guests even more.
How to Make Hummus, Everyone’s Favourite Snack
How to make Hummus. It’s easy to make this classic middle eastern snack, better and fresher than the bought version. Its smooth healthy, and full of flavour. And once you have mastered the process there is a wealth of other flavours you can add to the basic mix.
How to Make, Potato and Roast Garlic Soup
Potato and Roast Garlic Soup is a simple recipe, yet quite refined. Ideal as a starter for a dinner party or served in expresso cups as a pre-starter. Its rich, smooth consistency, offset by serving the soup with parsley pesto is always a winner!
How to make Perfect Mashed Potatoes-Pommes Puree.
One of life’s guilty pleasures has to be a bowl of hot mashed potato. And it is one of the most versatile products that we can use to create a great plate of food. They can be used to form a foundation for the presentation, provide a contrasting texture on the plate, and become ‘a vehicle of flavour’. That is, they become a method of adding a complimentary flavour to a plate. Such as horseradish mash with beef, or saffron mash with fish. In a similar way, they can absorb flavour on a plate such as the gravy of a stew or braise.