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: Peach wine recipe

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METRIC/IMPERIAL 2.25 kg/5 lb ripe peaches 450g/1 lb ripe bananas 230 g/8.1 oz can concentrated white grape juice 1 kg/2 lb 2 oz white sugar 3 level teaspoons citric acid 2 level teaspoons pectolytic enzyme 4 Campden tablets 3.5 litres/6 … Continue reading

14. November 2011 by admin
Categories: Introduction, Recipes, Wine | Tags: , , , , , , , , , , , , , , , , , , , | Comments Off on Make Wine at Home: Peach wine recipe

Home Brewing: Priming and bottling

Priming sugar may be added in granule or syrup form to home brew. Measure out the sugar required precisely and dissolve it in a little of the beer. The quantity of sugar used is quite critical. Five ml (1 level … Continue reading

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

METRIC/IMPERIAL 1.8 kg/4 lb greengages, yellow plums or apricots 250 g/8-3/4oz sultanas 2 bananas 1 teaspoon pectolytic enzyme 1 teaspoon citric acid 2 Campden tablets 1 kg/2 lb 2 oz white sugar 3.75 litres/6-½- pints cold water Burgundy wine yeast … Continue reading

14. November 2011 by admin
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