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RecipeTin Eats
Recipes inspired by the nation’s most popular dishes, made healthier so you can enjoy them more frequently. Whether they’re classic British dishes or meals inspired by cuisines from further afield, the thing our favourite dishes all have in common is that they’re delicious!
May 24, 2015 · Here are 10 free cookbooks available online as pdf files, with a bit of something for everyone. Whether you like cooking, or prefer reading about it, you’ll find something in this list. You don’t need to sign up or submit your email address to access any of them.
EEF STEAK and press START. Add half. the oil and allow to heat. Add the lamb in batches and stir regularly for ~3 minutes unt. browned, then set aside.Add the rest of the ingredients, apart from the stock, and continue to stir for a further ~. minutes, then press BACK.Add the stock and stir to combi.
- Remember the three golden rules:
- Before you start, it’s worth checking that you have some basic baking equipment:
- Paul Hollywood and Mary Berry
- Get Baking for BBC Children in Need
- Butter, spreads and paCket Margarine
- Mary Berry’s Perfect Victoria Sandwich
- Stage three
- Milk
- Paul Hollywood’s Scones
- Flour
- Yeast
- Paul Hollywood’s Crusty Cob Loaf
- Stage one
- Mary Berry’s Hot Lemon Souflés
- Classic Cornish Pasties
- Q: Why is my cake heavy?
- Q: Why has my cake sunk in the middle?
- Paul Hollywood and Mary Berry
- Q: How long should I leave my bread to prove?
- Q: Why is my bread heavy and stodgy?
- Q: Why hasn’t my bread got a crusty top?
- There are lots of short technique videos online to help you at bbc.co.uk/food
- Bake it to the next level
- bbc.co.uk/food
Read the recipe through before you start. Weigh and measure your ingredients carefully. Don’t open the oven door while you’re baking. And for extra help, go online to watch Mary and Paul demonstrating the recipes and techniques:
Scales Big and small mixing bowls Wooden spoon Tablespoon Teaspoon Whisk Rolling pin Oven gloves or thick tea towel Spatula Sieve
Baking is a great British tradition – it is relaxing, rewarding and great fun. When we were making the BBC Two series The Great British Bake Of, we tasted cake, bread and biscuits from all over the UK and were delighted to find that baking is more popular than ever. Nothing beats the taste of something that’s been baked at home, and it’s really n...
bbc.co.uk/food ovens All ovens vary and the number on the dial isn’t always the true temperature – so cooking times can only be used as a guide. An oven thermometer is a good tool. Conventional and gas ovens are hottest at the top, so it’s best to bake on the middle shelf to avoid burning things before they’re cooked through. If your cakes start t...
Fats like butter, spreads and packet margarine incorporate air bubbles in cake batters to make them rise, give a crumbly or flaky texture to pastry, and increase the lightness of a loaf. They also give taste, adding richness and moistness to the finished recipe. Butter is made from animal fat (milk), while margarine, baking spread and vegetable sp...
The traditional Victoria Sandwich is a baking classic and a tasty teatime treat. This ‘all-in-one’ method is quick and easy. Very Easy preparation
10. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can add whipped cream too. 11. Top with the second cake, top side up. Sprinkle over the caster sugar. raising agents Baking powder and bicarbonate of soda are chemical raising agents (as opposed to yeast, which is a fungus). They ...
Milk and cream are added to slacken the consistency, give a lighter result and add protein and fat. Milk is also used in bread to add a richness and a slight sweetness, but it should be scalded (almost boiled) and cooled beforehand to prevent the bread having a heavy crumb. Full-fat cow's milk is normally used in recipes, but semi-skimmed will wor...
This simple recipe will give you soft and flufy scones – perfect with jam and plenty of clotted cream. Easy preparation
It's important to choose the right flour for your recipe. Bread needs a strong flour with a high gluten content. Gluten is the protein that is stretched during kneading to give a soft, elastic dough and a well-risen loaf with a soft texture. A softer flour, lower in gluten and finely milled, is used to make cakes and pastry light and flufy. Using ...
Yeast is a single-cell fungus that is used to make bread rise. When yeast is given air and food (sugar and flour) in a warm environment (a standard kitchen as opposed to the fridge), the yeast will grow quickly and produce lots of carbon dioxide. It's this carbon dioxide that causes bread to rise. Yeast dies at 60°C, so once it’s done its job and ...
Making bread takes time, but it’s not dificult. Try Paul’s recipe for a delicious crusty loaf. Easy preparation
Weigh out the ingredients. Put the flour into a large mixing bowl and add the butter. Add the yeast to one side of the bowl and add the salt to the other – the salt will kill the yeast if they come into direct contact. Stir all the ingredients with a spoon to combine. Add half of the water and turn the mixture round with your fingers. Continue t...
Souflés can be fiddly to make, but if you follow the recipe carefully you’ll get great results and a real sense of achievement. Intermediate preparation
An all-in-one meal that’s portable and delicious. One of the advantages of this recipe is that you don’t need to cook the filling in advance – the meat and vegetables cook inside the pastry. Intermediate preparation
A: Under-beating or over-beating the mixture can make a heavy cake. If your mixture is under-mixed there will be streaks of fat, an uneven colour and possibly some lumps. You need to beat a little more until it’s smooth. It’s hard to tell when a mixture is over-beaten, so stop as soon as it looks smooth, otherwise you can overwork the gluten in t...
A: Did you open the oven door before the cake was cooked? Never open the door until at least two thirds of the cooking time has passed and the mixture has set. Too much raising agent can also cause a cake to ‘over-rise’ then collapse on itself, so follow the recipe closely. Q: Why are my scones hard and dry? A: The most common reason is overworking...
Q: Why is my dough too sticky? A: You’ve probably added too much liquid. Gradually add just enough flour to make your dough manageable, but not too much or it will become dry. Dough can be stickier on hot days, so lightly coat your hands with flour or oil during kneading. Also check that you haven't forgotten to add the salt, as this can afect the ...
A: The best way to tell if the dough has fully proved is to judge when it has almost doubled in size. When it has proved, it should be light to the touch and bounce back when you gently push it with your finger. Let your dough double in size, but don’t let it expand any further. If you let your bread rise too far, the structure can become weak and ...
A: The answer is in your kneading. Kneading combines the ingredients, activates the yeast and develops the gluten which holds the loaf together. If you don’t knead enough the dough won’t hold pockets of air and will collapse, making bread heavy and dense. Another possibility is that it didn’t rise for long enough. Under-proved dough splits and has...
A: Normally this is because the oven isn’t hot enough. Make sure you pre-heat your oven according to the recipe. Put a shallow tin of water in the bottom of the oven to create steam and help form a crisp crust. Kneading Separating eggs Folding in Baking is a combination of ingredients and skills – the more you practise those skills, the better y...
Chafing – mixing dough to incorporate air without over-working the gluten in the flour. Folding in – slowly incorporating flour or whisked egg whites into a mixture. Glazing – lightly coating pastry or dough with beaten egg or milk to give it a golden colour in the oven. Kneading – working dough to stretch the gluten and activate the yeast. The key...
The five recipes in this booklet are just the start. Whether you want to celebrate a birthday, help raise money, or keep the kids entertained, there are lots of ways to make the most of your baking skills. You could start by adapting some of the recipes in this guide. Try adding sultanas to your scones, sprinkle seeds on your loaf, or turn your Vi...
With thanks to Mary Berry, Paul Hollywood, and Love Productions. Free downloadable versions of this guide are available in English and Welsh at:
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Sep 23, 2021 · The Cookpad community regularly collaborates to share recipes along a theme or topic that we bind into recipe e-books for everyone to enjoy. You can download a range of printable e-books here in PDF format. The Ultimate Afternoon Tea
Sep 15, 2023 · Monthly Meal Planners. Favorite Recipes PDFs. Recipe Card Printables. Food Diary Templates. So if you’re ready to save time and money, make it easier to get healthy meals on the table, and you love free printables keep reading and scrolling.
