Browsing: BAKING

BAKING How to blind-bake pastry

How to blind-bake pastry

You blind-bake a tart or pastry shell first when you are going to fill it so that the pastry shell doesn’t become soggy. The tart shells can be baked in advance and frozen.


Italian Piadina flatbread

Italian flatbread, or La Piadina as it is known in Italy, is a simple plain bread made from flour and lard. We learnt to make them in Tuscany but they make them all over Italy.


Irish Wholemeal Brown Bread

A traditional Irish brown wheaten bread is a staple at the Irish table. You can modernise it by adding nuts, wheatgerm and even honey if you wish, but we think it’s just a fabulous bread when eaten warm with a knob of Irish butter and some home-made fruit jam.

BAKING Pastry recipe for pie or tart

How to make Pie or Tart pastry

An excellent savoury pastry for a pie or a tart, this pastry works out every time for us. The trick is to add the iced water to the yolk, not to overwork the mixture and to keep everything as cold as possible.

BAKING Coconut Sultana Muffin.jpg

Coconut and Sultana Muffins

These muffins are light and fluffy because the coconut lightens the mixture. You can make them in tiny cups or tins or in larger cases. They take 4 minutes to put together, and between 15-25 minutes to bake depending on the size you make. When we made them in the test kitchen, we ate half of them with spoons straight out of the tins when they were hot (not advised) but they were so delicious, we couldn’t leave them.


Buttery Scones

We adapted this scone or biscuit from a recipe in the The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco’s Beloved Restaurant by the late Judy Rogers. Despite having thousands of cookbooks, it remains one of our favourites.

BAKING Buttermilk Biscuits

Southern buttermilk biscuits

Buttermilk biscuits are a great American Southern favourite – this is from the Lee Brothers Cookbook. This recipe uses American cup measures.

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