Apple and Blackberry Recipe
Apple and Blackberry Tart
One 9" pie dish
A small saucepan
Whisk (normal or electric, a hand cranked one won't work!)
150g Blackberries (or similar summer fruit that goes well with apple, such as raspberries) plus extra for decoration.
2 cooking apples, peeled, cored and sliced as finely as possible.
75g Caster Sugar
Raw short pastry sufficient for one pie crust (your own recipe or a ready to roll brand is fine)
360g of confectioner's custard or 250ml of double/heavy cream, whipped, for the topping.
Preheat the oven to 180 degrees C.
Grease the dish.
Roll out the pastry, line the tin and cut it to shape, but don't put it in the oven (we'll be baking it with its filling).
Separate the best looking blackberries and put them to one side for now (you'll need enough to scatter around the top of the t
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WARNING: Keep in mind this bread will still contain caffeine equal to the amount in the coffee you use to make it (this could be anything up to 800mg per loaf depending on the coffee in question). You can, of course, use decaffeinated coffee if you prefer.
Mocha flavoured bread
300ml lukewarm coffee (any coffee will do, the easiest method is to prepare a few shots of espresso and dilute them, which has the advantage of cooling it down)
1-3 tbsp. cocoa powder
1 tbsp. caster sugar
2 tbsp. whipping or single cream
1 packet/tablespoon of dry yeast
360g plain or bread flour (either will work)
25g of butter
1 tsp. vanilla extract/flavouring
1/4 tsp. salt
Stir the cream and the caster sugar into the coffee, place them in a bowl.
Sift the flour, salt and cocoa powder into another bowl, add the vanilla.
Melt the butter and put it to one side to cool.
Mix the yeast into the coffee mixture. Leave everything for 15 minut
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Brioche Bun Recipe
250g plain flour or bread flour
One 7g packet of dried yeast
150ml warm milk
50g unsalted butter or margarine
2 tbsp caster sugar
Pinch of salt
6 tablespoons of your choice of curd or jam
A few slices of fruit or berries (optional)
6 hole muffin tin
Rolling board and pin
Wash your hands and wipe down your surfaces.
Heat the milk and add the yeast to activate it. Put them to one side for now.
Measure out and cube the butter then put it to one side.
Sift the flour, salt and sugar into your mixing bowel. Make a well in the middle.
Pour the yeast and milk mixture (which should be bubbling slightly) into the well and gently mix the flour and liquid together. Add the cubed butter as you do so and mix until combined.
Break the egg into the dough and resume mixing (it'll be quite sloppy at first, but stick with it). When it becomes stretchy, turn it onto a floured surfac
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175g caster sugar sugar
The zest (rind) of one lemon.
1 tsp. Vanilla Essence
285g Self Raising Flour (or plain flour sifted with 2 tsp of baking powder)
Pinch of Salt
Crushed Lemon Wafers
Preheat the oven to 180 degrees Celsius
Grease and flour a baking tray or baking parchment.
Beat the butter and sugar together until smooth and creamy.
Stir in the lemon zest and vanilla essence.
Add the egg and beat into the mixture until smooth.
Sift the salt and flour before stirring it in. You should have a slightly stick dough that clings to the spoon.
Roll the dough into balls of about the size of a 2 pence piece (that's about the same as a Canadian 2 Dollar "loonie", a US 25 cent "quarter" or a standard diameter two Euro coin depending on where you live ).
Put the broken wafers in a bowl. Roll each ball in the wafer pieces.
Place each ball on the baking tray and press it down slightly (