Defeated by a social media muddle, the final of the Great British Bake Off was a slight anti-climax. However, knowing what the outcome would be somehow took the edge off the anxiety when you want your favourite to win. And in the end, it was the right person who came through. It was always clear […]
This is a delicious pie that is suitable for lunch, buffets, picnics and at any time of the year. It is served cold and you can add jelly to it if you wish. If you want to make it spicy add some chopped fresh chilli to the onions for the last few minutes that they […]
This recipe can be used for rolls or a loaf. If you find plaiting too difficult then shape it into a loaf or round rolls. If you prefer you can leave the poppy seeds off or use sesame seeds instead but the poppy seeds give it a lovely nutty taste. Instructions: 1. Sift the flour with […]
This soup is easy to make and is good for cold winter evenings. Serve with a chunk of crusty bread or a savoury scone. If preferred you could use butternut squash instead of a pumpkin. Instructions Preheat the oven to 2000C/4000F/gas mark 6. Cut the pumpkin into chunks, remove the seeds, stringy bits and peel. Put […]
east PIZZA We have been following the progress of former students Roly and Rob with interest since they graduated in September 2016. The two chefs met at Edinburgh New Town Cookery School whilst attending the Six Month Professional Diploma course. Both graduated with distinction. Their latest venture is Edinburgh’s newest pizza restaurant: east PIZZA which […]
This gorgeous summery starter that can be served warm or made in advance and served at room temperature. Instructions: Preheat oven to 160C/ Fan oven 140C/ gas mark 3, Lightly oil 6 medium ramekins or dariole moulds and line with a circle of baking parchment cut to fit the base. Heat 2 tbsp oil in […]
We teach our diploma students how to joint chickens because it is a more cost effective way of serving it. You can also use the leftover carcass to make stock. By following the instructions in this step by step guide you should finish with 8 neat chicken joints, Instructions Wipe the chicken with kitchen paper and […]
Choux pastry is a lovely pastry to make whether you are using it to make sweet things such as profiteroles, eclairs, or savoury such as gougere. It can be deep fried to produce beautifully light beignet soufflees or very tasty cheese aigrettes. Care needs to be taken when measuring the ingredients. Some recipes use milk and others cook […]
Steak and Mushroom Pie is perfect for serving on a cold winters night. Serve with creamy mashed potatoes, glazed carrots and leafy green vegetables such as Savoy cabbage Instructions Preheat the oven to 1500C/Fan oven 1300C/ gas mark 2. Dip the meat into seasoned flour. Heat the oil in a frying pan and brown the […]
With two Hollywood handshakes and a “style over substance” it was clear that not much has changed in the Great British Bake Off tent. The innuendos were still there, cakes collapsed, the judges were suitably critical, the jokes were appalling and someone was sent home. So a switch to Channel 4 has left life inside […]