Name: Ruth

Posts by The Pink Whisk:

    Rough Puff Pastry – Here’s How

    September 22nd, 2016

    Have you ever made your own Rough Puff Pastry? Maybe last nights#GBBO inspired you? In which case my video with Bake with Stork will help you on your way. It’s much easier than you might think and will give you a fab fab puff and rise.

    I can feel Apple & Blackberry Turnovers in the making here – what would you make with yours?

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    Lemon & Blueberry Scone Slices

    September 19th, 2016

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    Ingredients:

    330g self raising flour

    75g butter, cold diced

    40g caster sugar

    Zest of 1 lemon

    120g blueberries, frozen

    180ml milk

     

    Juice of 1 lemon

    2 heaped tablespoons of icing sugar

    Makes:  6 large scone slices

    The blueberries in this recipe are best frozen, which stops them completely disintegrating and bleeding too much on baking,  buy them fresh and then simply pop them in the freezer before you get going, you don’t need to buy them ready frozen.

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    Review: Robert Welch Signature Knife Rack Bundle

    September 9th, 2016

    To celebrate the sale of the one millionth item from the Signature Knife range by Robert Welch #oneinamillion I was asked to review their limited edition Signature Magnetic Knife Rack Set worth £125. I’ve been putting it through it’s paces and ready to report back – plus you can win yourself a set too, but more on that in a minute!

    The set comprises of a wall mounted knife rack, a hand-held knife sharpener and three essential kitchen knives; a bread knife, a 16cm cooks knife and a 10cm vegetable/paring knife.

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    In my new kitchen I’m trying to limit what actually sits out on the worksurface, in all honesty I find that really quite difficult but in the aim of persevering then a wall mounted knife rack is probably the best way to go.  It holds up to 8 kitchen knives and is extremely secure and steady.  It holds the knives firmly and does just what you’d expect.  It’s also relieved the danger kitchen drawer and rummaging through the drawer is now a pretty safe experience. Read the rest of this entry “

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    Braided Loaf – Here’s How

    September 8th, 2016

    Inspired by last nights #GBBO Bread Week?  Here’s a quick video that you might just like – how to braid bread dough.  Would love to see your loaves!

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    Chocolate Shard Cake

    August 23rd, 2016

    How to make an impressive White Chocolate Shard Cake in my project for Bake with Stork – obviously pink is my go to colour but switch up the colours and this cake is perfect for any celebration!

    Find the full recipe, how to make the shards and assemble right here with step by step pictures included.

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    Robert Welch – Signature Knives

    July 26th, 2016

    Last week I was invited to an event with Robert Welch, celebrating their range of Signature Knives and the sale of the one millionth knife!  #Oneinamillion

    Now with the dawn of my new kitchen  I have been working my way through cupboards, clearing out, streamlining and replacing items that are beyond their best.  The contents of our kitchen cupboards hold a huge investment and if you’re a keen kitchen critter like me then you soon learn what works and what doesn’t.

    I’ve known for a good while the knives need a good sort, for a start they’re all stuck in the drawer – a motley collection of largely blunt but just about do the job implements.  But knives, at least decent knives, are a big investment and something I just haven’t made my way round to sorting out…until now.

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    So… largely embarrassed by my knife collection I decided the Robert Welch event was most likely just what I needed. Read the rest of this entry “

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    Rainbow Speckle Cake & Strawberry Prosecco Traybake

    July 21st, 2016

    A couple of bright summery baking projects to share with you today!

    Rainbow Speckled Cake

    First up a rainbow speckle cake – celebrating a birthday or just need an easy decorating idea to impress?  This Rainbow Speckle effect is easy to do and looks brilliant too.  Step by step pics and my full how to here for Bake with Stork.  The cakes are baked at 160c(fan)/180c/Gas mark 4 for 25 minutes.

    Strawberry Prosecco Traybake

    Next a summery slice of loveliness if ever there was one!  A lovely vanilla traybake recipe infused with strawberry prosecco syrup and topped with the classic strawberries and cream.  A slice of this is just the ticket!  My full recipe is right here. If you want an alcohol free version simply replace the prosecco with water when making the syrup.  30 minutes baking time for the traybake at 160c (fan)/180c/Gas Mark 4.

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    Dulce de Leche Brownies

    July 8th, 2016

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    Let’s talk Brownies – we love them!  But…. some recipes can leave you underwhelmed and lacking the three things I think are ESSENTIAL in a good brownie – a thin papery crust on the top, a squidgy middle and a complete chocolatey taste.

    After much trialling (I know the hardship I go through) these Brownies are the only ones I will ever make.  I served them at my eldest’s 18th Birthday party and they were declared the best in the land – now there’s an accolade for you!

    So enough waffle let me lead you to the chocolate!  This version is a Dulce de Leche (caramel) but they can equally be made plain just missing out the last steps, here’s what you’ll need…

    Ingredients:

    180g butter

    180g dark chocolate

    3 eggs, large

    275g caster sugar

    85g plain flour

    40g cocoa powder

    100g Dulce de Leche (or Carnation Caramel for a tin)

     Makes: 12 in a 10 x 8″ tin. Read the rest of this entry “

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    Maple Apple Pecan Cake & Raspberry Ombre Cheesecake

    June 27th, 2016

    I’ve been busy in the kitchen once again developing recipes for Bake with Stork and have a couple more to share with you today. (with an amended link for the cheesecake x)

    The first is a delightful Maple Apple Pecan Cake, just the perfect cake for a slice with your afternoon cuppa, plus its a quick and easy one to make too. If you fancy giving it a go then the recipe is right here, it’s baked at 160c(fan) for 40 minutes in case you can’t find the oven temp on the recipe.

    Next up is heaven on a plate….otherwise known as a Raspberry Ombre Cheesecake

    Shaded layers of light whipped raspberry cheesecake on top of a chocolate biscuit base – yes please line me up a slice!  You can find the recipe plus my step by step pics just here Read the rest of this entry “

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    Maple Apple Pecan Cake & Raspberry Ombre Cheesecake

    June 24th, 2016

    I’ve been busy in the kitchen once again developing recipes for Bake with Stork and have a couple more to share with you today.

    The first is a delightful Maple Apple Pecan Cake, just the perfect cake for a slice with your afternoon cuppa, plus its a quick and easy one to make too. If you fancy giving it a go then the recipe is right here – it’s baked at 160c (fan), Gas Mark 4 for 40 minutes in case you can’t spot that in the recipe.

    Next up is heaven on a plate….otherwise known as a Raspberry Ombre Cheesecake

    Shaded layers of light whipped raspberry cheesecake on top of a chocolate biscuit base – yes please line me up a slice!  You can find the recipe plus my step by step pics just here Read the rest of this entry “

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