Classic Scones, Cheese Scones, Fruited Scones Classic scones are basically a 4:1 or 3:1 ratio of flour to butter (by weight), with baking powder (or soda), a little sugar and enough milk added to make a dough. They’re a crumbly, flaky quick bread – achieved through not using as much liquid as a bread andContinue reading “Episode 40: Here Today, Scone Tomorrow”
In this week’s episode, Kate talked about her recent fixation with whole orange cakes. Starting with this one from John Torode, which didn’t turn out quite how she wanted… (also, I forgot to take a picture – sorry!) Then on to the Best Whole Orange Cake recipe from Sunset Magazine, adapted by the team atContinue reading “Episode 38: The Whole Orange (Cake)”
In this episode Kate talks about her and Gemma’s visit to Barra (Gaelic spelling Bharraigh) in the Outer Hebrides. Here are some of the things they saw and ate!
There are still so many recipes I want to try, but these are all a good place to start! Ultimate Chocolate Cake from Tarunima Sinha This is a pretty damn good chocolate cake. Very slightly adapted from Tarunima Sinha, via Ravneet Gill’s Pastry Chef’s Guide. I’ve tried making it as a layer cake which alsoContinue reading “Episode 36: The Quest for Perfect Chocolate Cake”
Chocolate-Dipped Strawberries When making my beloved chocolate-dipped frozen bananas, I had some leftover chocolate. Not knowing what to do with it, I saw some strawberries in the freezer. I was surprised by how good this was. I liked the balance of using a pretty dark chocolate or a mix of dark and milk. The RiverContinue reading “Episode 34: Sweet on Strawberries: Sorbet, Gelato and More…”
If he doesn’t appreciate your fruit puns, you better let that.. In this week’s episode I talk to Kirsty Haigh about why she became a chef, food memories, food education, working with young people and her favourite things to bake. Follow her on Instagram @kirstyehaigh and also follow and donate to Edinburgh Food Social! @edinburghfoodsocialContinue reading “Episode 33: Magnificent Mango (and much, much more) ft. Chef Kirsty Haigh”
A lot has happened in the last two weeks! This week I was talking about my favourite ice lollies, what I’ve been up to in the kitchen, and a cherry ricotta cake! Ravneet Gill’s Cherry Ricotta Cake Head to Ravneet’s Instagram for the original written recipe, and listen to the podcast episode to find outContinue reading “Episode 32: Seasonal Summer Bakes ft. Ravneet Gill’s Cherry Ricotta Cake”
This week I tried out hot water crust pastry for the first time, making mushroom pasties. Mushroom and Tarragon Pasties I used this recipe from Ruby Tandoh and reviewed it on the podcast! I used my leftover rough puff/ flaky pastry from last week’s episode to make the most incredible bakewell pudding. I also didContinue reading “Episode 31: Hot Water Crust Pasties (plus The Best Bakewell Pudding and more)”
This week I was trying a rough puff recipe from Gemma Stafford at Bigger Bolder Baking, then using it in a chocolate frangipane galette from Olive Magazine. It didn’t all go to plan though it still tasted good… listen to the podcast to find out why!
This week I was trying to hone my pastry skills with two technical bakes: passion fruit cream puffs and Danish pastry cream envelopes. I also made a really, really simple and quick comforting chocolate dessert cake. In the podcast I give a (pretty comprehensive) guide to British baking terms and ingredients! Choux Pastry Recipe 50gContinue reading “Episode 29: Passion Fruit Cream Choux Puffs”