Classic Mary Berry episode 6 2018
In Classic Mary Berry episode 6 2018, Mary unleashes some of her classic favourites that have moved in and out of fashion, but still have a much-loved stronghold. Her take on a classic prawn cocktail, a warming deep rich onion soup and a divine banoffee pie are too enticing not to try out at home.
Mary also prepares a leek and onion quiche to add to her ploughman's lunch, and who better to eat it with than traditional farmer Robert Sampson, who insists they do a bit of ploughing with his horse-drawn ploughs before sitting down to enjoy it.
[caption id="attachment_3167" align="alignnone" width="300"]
French onion soup with cheese mustard croûtes[/caption]
Classic and delicious – no modern twist required here. Golden-brown, caramelised onions cooked in a rich beef stock, served with cheesy mustard croûtes.
[caption id="attachment_3168" align="alignnone" width="300"]
Banoffee pie[/caption]
Life before Banoffee pie seems positively prehistoric as it is such a well-loved dessert now! An indulgent one, this.
[caption id="attachment_3169" align="alignnone" width="300"]
Leek and Stilton quiche[/caption]
Quiche or tart. All the same and all with a thin layer of pastry and an abundant filling. This can be made up to 8 hours ahead and reheated or frozen – the pastry base can be cooked and frozen ahead.
Mary also prepares a leek and onion quiche to add to her ploughman's lunch, and who better to eat it with than traditional farmer Robert Sampson, who insists they do a bit of ploughing with his horse-drawn ploughs before sitting down to enjoy it.
Classic Mary Berry episode 6 2018 recipes:
French onion soup with cheese mustard croûtes
[caption id="attachment_3167" align="alignnone" width="300"]
French onion soup with cheese mustard croûtes[/caption]Classic and delicious – no modern twist required here. Golden-brown, caramelised onions cooked in a rich beef stock, served with cheesy mustard croûtes.
Banoffee pie
[caption id="attachment_3168" align="alignnone" width="300"]
Banoffee pie[/caption]Life before Banoffee pie seems positively prehistoric as it is such a well-loved dessert now! An indulgent one, this.
Leek and Stilton quiche
[caption id="attachment_3169" align="alignnone" width="300"]
Leek and Stilton quiche[/caption]Quiche or tart. All the same and all with a thin layer of pastry and an abundant filling. This can be made up to 8 hours ahead and reheated or frozen – the pastry base can be cooked and frozen ahead.
