How to make cheese and wild garlic pesto bread
Save
Save
Follow
65C Tangzhong Bread, started a trend for it in the Asian community a decade ago.
This technique has become quite popular among UK bakers, with many bakers crediting their gorgeously soft cinnamon buns to it. It involves precooking a portion of the flour in water or milk before cooking and adding it to the dough. The flour absorbs the liquid, creating a stable structure for the starch in the flour to hold on to that liquid.
Because itâs wild garlic season, we are going to incorporate that into our bread by making a pesto, and upping the cheese flavour by melting it through our tangzhong paste at the start. Itâs a fun way to make soft pillowy bread!
Quiche Lorraine with asparagus recipe
Save
Follow
I love quiche Lorraine, and asparagus works brilliantly with the egg and bacon. You can use homemade or shop-bought shortcrust pastry, or you can buy a ready-baked savoury pastry case.Â
If you use individual cases (M&S, pack of six, £2) make the quiches in the same way, but give them a total of just 15-20 minutes in the oven.
Prep time: 20 minutes, plus chilling |
Cooking time:Â 50Â minutesÂ
SERVES
For the filling
100g streaky bacon, chopped
METHOD
If using pastry rather than a ready-baked case, give it a few minutes at room temperature if it has been in the fridge for more than an hour. Roll it out and use it to line a 20cm tart tin, pressing it gently into the sides. Trim away the excess pastry. Lay a sheet of baking parchment on top, pressing it on to the bottom and sides of the tart case. Put in the fridge for an hour.
Lemon and apricot traybake recipe
Save
Save
This quick and easy traybake is bursting with the flavours of summer: lemon and thymeÂ
Credit:
Steven JoyceÂ
Follow
Prep time: 15 minutes |
Cooking time: 50 minutesÂ
115g polenta
¼ tsp salt
2 tbsp caster sugar
METHOD
Preheat the oven to 160C/140C fan/Gas 3. Line the sides and base of a 20x20cm baking tin with baking parchment.
Put all the traybake ingredients into a food processor and whizz to a smooth batter.
Spoon the mixture into the tin. Lay the apricot halves on top, cut-side up. Sprinkle with the sugar.
Bake for 50 minutes.
Cool the cake in the tin before decorating with curls of fresh thyme sprigs if you like, and a dusting of icing sugar.
Luscious lemon squares recipe
Diana Henry,
The Telegraph s award-winning cookery writer
16 April 2021 ⢠3:33pm
Follow
Cooking time: 45-50 minutes
90g granulated sugar
600g granulated sugar finely grated
Zest of 5 lemons
METHOD
Preheat the oven to 170C/150C fan/Gas 3½. To make the crust, cream the butter and sugar in an electric mixer on a medium speed until light but not too fluffy. On a very low speed add the flour and salt and mix until just combined. Turn out the dough (don t worry if it hasn t come together) on to a lightly floured surface and gather into a ball. Using well-floured hands, press into a buttered tin measuring 30 x 22cm. Prick all over with a fork and chill for a good 30 minutes (or put it in the freezer for about 10). Place this in the oven and bake for 15 to 20 minutes until pale gold. Set aside to cool but leave the oven on.
ТОП 10 лучших газовых кухонных плит до 25000 рублей express-novosti.ru - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from express-novosti.ru Daily Mail and Mail on Sunday newspapers.