…and a Horseradish Dumplings version too
It gets to the depths of winter and I’m always in real need of a good something to cheer me up.
Buttery, flaky, melt in the mouth – this pastry is top of my list just at the moment. So it can make it to the top of yours too here’s the recipe with versions for sweet and savoury Flaky Pastry.
300g plain flour
225g butter, cold diced
(35g caster sugar for sweet pastry/1 tsp salt for savoury)
6-8 tbsps cold water
Measure out the plain flour into a large bowl.
There’s been a lot of you asking for me to do a surprise cake tutorial on the blog after seeing the birthday cake I made for my eldest. If you didn’t see it here it is – a giant green skittle hiding a ton of skittles inside.
I love a good burger on a toasted Brioche bun, trouble is it’s not something you seem to be able to buy easily. So, with us definitely heading towards a spell of BBQ weather I’ve slightly adapted by Brioche recipe (which you’ll find in my new Bread Making book) so I can get some burgers on the go!
I’ve managed to avoid the need for tempering chocolate until now and managed just to wing it in the past. The time has come and chocolate is intriguing me, so in order for it to play ball I figured it was going to be important to learn how to temper chocolate.
Making a chocolate collar for a cake is much easier than you’d think, its an impressive way to finish a spectacular cake. You can use your favourite chocolate white, milk or dark the method is exactly the same. So let’s get cracking!