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Posts by The Pink Whisk:
Bonfire Banger Rolls
November 1st, 2013
A saucy sausage baked inside a bread roll? What’s not to love? In fact these were polished off sharpish by my bunch of hungry boys.
Ingredients:
450g strong white flour
2 tsp caster sugar
2 ½ tsp fast action yeast Read the rest of this entry “
Chocolate Oreo Pears
October 31st, 2013
Not so much a recipe, more a gathering together of things!
(No panic, there’s a recipe coming tomorrow too)
These pears decided not to let apples have all the fun this Bonfire night and jumped onto sticks too! Of course if you’re after a traditional caramel toffee apple recipe then I can help with that too – just see the recipe here.
You will need:
6 firm pears
lolly sticks
200g dark chocolate Read the rest of this entry “
Spiderweb Millionaires Shortbread
October 23rd, 2013
Individual Millionaires Shortbread with a hint of Halloween – Yes please!
Ingredients:
Shortbread
80g butter
40g caster sugar
140g plain flour
Caramel
90g light muscovado sugar
90g butter
315g condensed milk – use a squeezy bottle for no waste, if you use a tin and have some left over try it drizzled over icecream, add it to tea/coffee/hot choc for a creamy sweetener or indeed eat it with a spoon 😉 – Thank you Hevz Tasty Treats for the top tips Xx
Topping
200g milk chocolate
50g white chocolate
Makes: 12. Read the rest of this entry “
Spooky Halloween Meringues
October 18th, 2013
Just a quick something simple for Halloween Treats! Meringue is fast to whip up and the stripes are dead easy too – obviously this is a Halloween version but the technique can be used for all sorts of occasions in every colour under the sun – including red stripes for Christmas and a drop of peppermint extract for a candy cane version. Read the rest of this entry “
Flaky Pastry Toffee Apple Pie
October 11th, 2013
A winter warmer if ever there was one! Toffee Apple taste without the risk of losing a tooth 😉 Flaky pastry has to be top of my list just at the moment buttery flaky and quick and easy to do too – try it I’m sure you’ll be converted just like me Xx
Ingredients:
1 x qty Flaky Pastry – recipe here
475g apples
150g butter
75g light muscovado sugar
1 egg for egg wash
caster sugar for sprinkling
Makes 1 x 8″ pie Read the rest of this entry “
Flaky Pastry
October 11th, 2013
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.
Ingredients:
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.
Dice the cold butter into small pieces. Easiest way I’ve found to do this is to work on a plate. Slice the butter and add a good spoonful of the flour for the pastry. Tossing the butter in the flour as you dice stops them from sticking to each other and keeps the pieces separate. Ta Dah!
Add the butter to the flour and start to rub it in with your fingertips. Now maybe the reason I love flaky pastry so much is it’s the lazy persons pastry 😉 you don’t want to rub it in fully pretend you’re making a shortcrust and do a half hearted job, only rubbing it in half way – so there’s plenty of little pebbles of butter still left.
Stir through the caster sugar for a sweet Flaky pastry or 1 tsp of salt for savoury.
Start to add the water, just a couple of tablespoons at a time and mix it together with the blade of table knife until it just comes together without being crumbly.
Lightly knead the pastry in the bowl to form a ball.
Wrap it in clingfilm or a freezer bag and place it in the fridge to chill for 1 hour.
That’s it! Flaky Pastry done!
To roll it out – keep the worksurface and your rolling pin lightly dusted with flour. If a blob of butter breaks through just pat it with a little bit of flour to stop it from sticking!
Time for a pie, custard at the ready….
Ruth Clemens, Baker Extraordinaire
Time to Get Your Christmas On!
October 3rd, 2013Yes, really it’s that time of year!
For those of you who’ve baked Christmas cake with me the past few years you’ll already know that I soak my fruit for a good length before baking it into a cake. Well now’s the time to mix it up (if you haven’t done already).
Choose from the original boozy fruit, jewelled boozy fruit or the more fruit boozy fruit – sounds like I’m talking in riddles! Read through my post here for all the info you’ll need – Boozy Fruit Soak. And get that fruit added to your shopping list 😉
Eccles Cakes
September 20th, 2013
These are one of the first things I ever remember baking – they’re super easy for the kids to do and blooming lovely to eat of course too!
Simple ingredients, quickly whipped up into fabulous treats, what more could you want?
Ingredients:
1 x 500g packet of puff pastry (or if you’re feeling adventurous you can make your own, the recipe is just here)
200g currants
30g melted butter
100g caster sugar
1 tbsp water Read the rest of this entry “
Blue Monday and Walnut Biscuits
September 13th, 2013
Hello gang! Hope you’ve all had a fab summer hols? Well I’m back to the baking and kicking off with a savoury recipe for these delicious blue cheese and walnut biscuits.
Over the summer I made thousands of biscuits (quite literally) for Alex James – to be served at the launch of Blue Monday at The Big Feastival. I’ve had quite a few requests for the recipe so of course here it is. Read the rest of this entry “
The Ones to Treat the Family!
August 22nd, 2013Here are the ones that are definitely for sharing – family tea times, get togethers with friends, just made to be shared.
Monkey Bread – sweet cinnamon bread, sticky caramel what could be better? You can bake it in any kind of tin it’ll fit in so don’t be put off if you don’t have a ring tin. Read the rest of this entry “
