Category Archives for Food

Kitchen and Cooking Tips: Cake Stuck to the Tin?

Can’t get the lid off? For a good grip place a wide rubber band around the lid, and then twist. Salt runs too fast? Unscrew the shaker top, wash it and leave to dry. Then use clear nail polish to … Continue reading

29. October 2013 by admin
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How to Keep Bread and Cakes Fresh

  Let them breathe Bread and cakes need to have a little air circulating around them, so don’t store them in completely airtight containers. Condensation and mould will quickly develop if air is unable to circulate. Biscuits, on the other … Continue reading

29. October 2013 by admin
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Baking Tips: Cooking up a cake?

Keep the kitchen warm Most cakes do better if they are prepared at a temperature of 20°C (68°F) or more. If your equipment and ingredients have been stored in a cool place, take them out about two hours before you … Continue reading

24. October 2013 by admin
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Tips for better baking

Baking ‘blind’ Bake pastry bases separately before filling them, to prevent sogginess or under-cooking. Line a dish with pastry, then place a piece of foil or crumpled greaseproof paper gently on top of the pastry. The paper or foil should … Continue reading

24. October 2013 by admin
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Do’s and Don’ts for Perfect Pastry

  DO choose a cool day for pastry-making. Or open windows to keep the kitchen cool. DO keep all equipment and ingredients as cool as possible. DO use only the tips of your fingers when rubbing in or handling pastry; … Continue reading

04. October 2013 by admin
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Making Beer at Home: Barley wine

METRIC/IMPERIAL 500g/1 lb 1-1/2 oz malt extract (DMS) 500g/1 lb 1-1/2-oz crushed pale malt grains 500 g/1 lb 1-1/2-oz crushed crystal malt grains 50 g/1-3/4oz chocolate malt 250g/8-1/2oz brown sugar 20 g/1/2oz Wye Challenger hops (Golding) 4 litres/7 pints hard … Continue reading

14. November 2011 by admin
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Brewing Beer at Home: Glossary of Technical Terms

Acid An essential ingredient when making wine. Citric acid is commonly used to give freshness to the finished flavour, to balance the sugar, alcohol and tannin, to assist in the fermentation and in the creation of a good bouquet. Malic … Continue reading

14. November 2011 by admin
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Make Wine at Home: Elderberry wine recipe

METRIC/IMPERIAL 1.3 kg/3 lb ripe elderberries 450g/1 lb ripe blackberries 4 ripe bananas 500 g/1 lb 1-1/2oz raisins 2 lemons 1 -25 kg/2 lb 12 oz sugar 2.85 litres/5 pints water Port wine yeast and nutrient 1 Wash the berries … Continue reading

14. November 2011 by admin
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Making Beer at Home: Brown ale

METRIC/IMPERIAL 1 kg/2 lb 2 oz malt extract (DMS) 500g/1 lb 1-1/2oz crushed crystal malt 50 g/1-¾ oz crushed chocolate malt 250g/8-3/4oz dark brown sugar 50g/1-3/4oz Wye Northdown (Fuggle) hops 10.25 litres/18 pints soft water Ale yeast 75 g/2-1/2oz lactose … Continue reading

14. November 2011 by admin
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Make Wine at Home: Apple wine recipe

METRIC/IMPERIAL 4.5 kg/10lb apples 230 g/8.1 oz can concentrated white grape juice 850g/1 lb 14oz white sugar 1 teaspoon citric acid 1 teaspoon pectolytic enzyme 2 Campden tablets 2.25 litres/4 pints cold water Champagne wine yeast and nutrient 1 Pour … Continue reading

14. November 2011 by admin
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