Published in over 20 languages and now in paperback, the Essential series is the ultimate reference library for enthusiastic beginners and advanced cooks, providing a complete guide to cooking techniques, expert tips and hundreds of timeless recipes.
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1/2 teaspoon 15 minutes 20 minutes add the egg airtight container almonds baking paper baking powder baking trays beat beaters until light biscuits bowl with electric bread brush butter and sugar cake tin caster sugar centre chocolate chopped cm 8 inch cool completely Cover with plastic damp tea towel dough egg white egg yolk electric beaters fl oz flavour fold fruit g 4 oz golden hour icing sugar large bowl lightly beaten lightly floured surface Lightly grease melted meringue metal spoon milk minutes Total cooking ml/4 fl oz moderate 180°C muffins oiled bowl oven to hot oven to moderate plain flour plastic wrap Preheat the oven puff pastry rack to cool refrigeration Total cooking Roll saucepan self-raising flour sheets of baking shortcrust pastry Sift the flour slice small bowl sprinkle syrup tablespoons teaspoon teaspoon vanilla essence unsalted butter warm place wire rack yeast
Page 145 - ... until light and fluffy. Add the eggs one at a time, beating well after each addition.
Page 259 - Sift the flour and salt into a bowl, make a well in the centre and whisk in the milk.
Page 213 - Meanwhile, heat the oil in a large frying pan, add the onion and garlic and cook over medium heat for 5 minutes, or until soft.
Page 88 - In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract.
Page 250 - Sift the flour and salt into a bowl and make a well in the centre. Add the yeast mixture and oil and mix to combine.
Page 60 - Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre.
Page 40 - Sift the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Page 209 - ... but not brown. Stir in the flour and cook for 1 minute. Gradually add the milk and stir until thickened.