Video Documentaries

Lorraine Pascale takes us through recipes to relax over, including pumpkin and rosemary muffins, which are good for breakfast, lunch or any time at all. Macaroons may look difficult to make, but really they are just posh meringues, and mini tiramisu cakes are a delicious and playful twist on the classic dinner party dessert.  Lorraine also shares her fantastic recipe for basic pizza dough and some incredible ideas to make your toppings extra special, with prosciutto, fig and mozzarella. Baking Made Easy ep. 5 recipes:   Prosciutto, mozzarella and fig pizza [caption id="attachment_5153" align="alignnone" width="300"] Prosciutto, mozzarella and fig pizza[/caption] Once you've mastered Lorraine Pascale's basic pizza dough, vary the toppings according to your mood. Pumpkin and rosemary muffins [caption id="attachment_5154" align="alignnone" width="300"] Rosemary and pumpkin muffins[/caption] Pumpkin adds an earthy sweet

If you want to impress with baking, Lorraine Pascale has got it covered. First, a beautiful tomato and basil tarte tatin that is both simple and stunning. If you fancy giving home made puff pastry a go, Lorraine has a basic recipe and it is worth the effort. Classic French bread gets a Spanish makeover with chorizo and thyme fougasse. Then a bit of culinary magic with honeycomb; it's not strictly baking, but it will make your baked goods dazzle.  Lorraine has all the answers to common cake baking conundrums and she unlocks the secrets to an amazing three-tier red velvet cake. It may sound scary, but with Lorraine's professional know-how, it really is baking made easy. Baking Made Easy ep. 4 recipes:   Tomato and basil tarte tatin [caption id="attachment_5132" align="alignnone" width="300"] Tomato and basil tarte tatin[/caption] Savoury tarte tatin is perfect for a light lunch, just add a green salad. Honeycomb [caption id="attachment_5133&qu

Gordon's lessons in baking continue, as he shows us how to achieve better baking results. Recipes include his simple leek and pancetta quiche, a stylish baked cheesecake and indulgent chocolate tarts. [video width="720" height="404" mp4="https://video-clump.com/wp-content/uploads/2018/04/Gordon-Ramsays-Ultimate-Cookery-Course-ep.12.mp4"][/video]   Leek and Pancetta Quiche With this recipe, Gordon teaches us valuable lessons in baking techniques. Method 1. First make the pastry. Sift the flour and salt into a mixing bowl. Using your fingertips, rub the butter into the flour, lifting the mixture up and dropping it back into the bowl – you want to keep the mixture light and airy. When it resembles fine breadcrumbs, mix in 2–3 tablespoons of cold water. Bring the pastry together, then knead lightly on a floured work surface to create a smooth, solid ball. Wrap in cling film and chill for 20 minutes. 2. Preheat the oven to 200°C/Gas 6. Oil a 25cm loose-bott

This edition looks at baking - cooking in the dry heat of the oven. Raymond Blanc starts with scallops baked in their own shells and then makes a salt-baked leg of lamb. Post was move here: https://hdclump.com/ cook-well-baking  2. Baked cheese “fondue”