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category_outlined / Cocina y Vinos
Baking HeavenBaking Heaven

Baking Heaven Baking Heaven Aug-87

Baking Heaven is a brand new magazine series which indulges all your cooking and baking needs. It will feature the popular titles Cupcake Heaven and Baking Heaven, and you will also be treated to special magazines about cake decorating, cupcakes for kids and much more. Each issue will be packed with inspiring recipes and projects, beautiful photography, and the chance to learn new techniques and take your cooking and baking skills to the next level.

País:
United Kingdom
Idioma:
English
Editor:
Anthem Publishing
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12 Números

EN ESTE NÚMERO

access_time1 min.
“celebrate summertime with your favourite british bakes!”

Summer provides a bounty of delicious fruit, and what could possibly taste better than a homemade bake that's loaded with fresh seasonal berries and lashings of cream? We've rounded up some of our favourite great British bakes that are perfect for all your summertime celebrations from page 9. Try our Pimm's cake cover star on page 21 or our easy Union Jack traybake on page 13 to make a real impression, or if you're looking for an after dinner dessert with a unique twist, the Eton mess trifle on page 12 would go down a storm! Talking of British bakes, the Great British Bake Off will soon be back on our screens and to celebrate, we've shared the secrets to creating a GBBO showstopper at home! Turn to page 22, where…

access_time1 min.
the great british bake off returns…

The Great British Bake Off will soon be returning to our screens and we CAN’T WAIT! To celebrate, we’ve teamed up with the lovely folk at Baking Mad to offer you the chance to win the Ultimate Beginner’s Baking Bundle – it’s packed with baking goodies worth £348 and five lucky runners-up will win £20 to spend on their order – turn to page 36 to find out how to enter! If that wasn’t enough, ALL Baking Heaven readers can get 20% off orders at www.bakingmad.com bakingheaven when you use code HEAVEN20 at the checkout before 5th October 2019.…

access_time5 min.
what’s cooking…

Go big or go home… Proper Nutty answer peanut butter fans dreams For fans of peanut butter, one jar is never enough, but for those trying to reduce their plastic usage and still wanting peanut butter in bulk, what’s the answer? With single-use plastic being a defining environmental issue, people are now more aware than ever about the impact of their purchasing decisions. Yorkshire based peanut butter producers, Proper Nutty have launched a 100% infinitely recyclable tin so that peanut butter fans can finally have peanut butter in bulk without the plastic. The 1kg tin is available from Ocado, priced at £7.49. At Proper Nutty, high-oleic peanuts are slowly roasted in small batches, developing a rich roasted flavour, before being carefully ground to a unique ‘Smunchy’ (not quite smooth, not quite crunchy, something in-between!) texture. The stillwarm…

access_time27 min.
british baking

Great British trifle SERVES 10-12 1kg (2lb 2oz) BerryWorld strawberries, raspberries & blueberries, plus extra to decorate30g (1oz) icing sugar8 Madeleine cakes (shop-bought is fine)3 tbsp Marsala wine (optional)700g (1lb 6oz) ready-made custard200g (7oz) mascarpone400ml (14fl oz) double cream 1 Hull and chop any large strawberries and put them into a bowl with the raspberries and blueberries, then sprinkle over the icing sugar and gently mash with a fork. Set aside to macerate. 2 Lay the Madeleines in the bottom of a large trifle bowl, then spread them out to fill the gaps as much as possible. Drizzle over the Marsala wine, if using. Once the berries look juicy, spoon half of them, with their juice, over the cake and leave to soak in. 3 Whip together the custard and mascarpone until smooth, then spoon…

access_time3 min.
rainbow meringue centrepiece

SERVES 10-12 For the meringue 4 free-range egg whites½ tsp cream of tartar a large pinch of salt250g (9oz) golden caster sugar¾ tsp vanilla extract2 tsp cornfl our For the blueberry puddles 200g (7oz) blueberries200g (7oz) caster sugar1 tsp lemon juice For the fresh fruit salad 2 large ripe mangoes, peeled, stoned, flesh cut into 5mm (¼in) slices2 kiwi fruit, peeled, cored and cut into chunks or slices125g (4½oz) cherries or red seedless grapes, halved if large400g (14oz) red berries, such as strawberries (halved and hulled if large), raspberries, tayberries and blackberries For the mango & passion fruit cream 300ml (10fl oz) double cream, chilled2 tbsp icing sugar, sifted125g (4½oz) mango trimmings (from fruit salad above), finely diced3 passion fruit, seeds and pulp scooped You will need large baking sheet lined with baking paper, with a 23cm (9in) circle drawn…

access_time10 min.
cake heaven

WE LOVE… BLUEBERRY LOAF pg26 // ELDERFLOWER CAKE pg27 // LEMON POLENTA CAKE pg28 VARIATION SUBSTITUTE THE LEMON WITH ORANGE OR LIME TO VARY THE FLAVOUR Frosted lemon cake SERVES 8-10 75ml (2¾fl oz) sunflower oil, plus extra for greasing250g (9oz) plain flour2 tsp baking powder175g (6oz) caster sugar250ml (9fl oz) Alpro Soya Original juice and grated zest of 1 unwaxed lemon50g (1¾oz) Pure Dairy Free Sunflower spread50g (1¾oz) icing sugar 1 Preheat the oven to 180ºC/Gas Mark 4. Grease a 900g (2lb) loaf tin with a little vegetable oil and line the base with parchment paper. 2 Sift the flour, baking powder and a pinch of salt into a large bowl. Stir in the sugar. 3 Whisk the oil, Alpro Soya, lemon juice and half the lemon zest together, then fold the mixture into the dry ingredients…

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