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An easy jelly to start making jelly. Only 3 ingredients and since cranberries have lots of pectin it sets well. A jelly differs from a jam because it has no whole fruit, just the juice of the fruit. Serve with meat as a condiment or …
This article first appeared on Food24 Chocolate is a quick and beautiful way to decorate cookies, desserts, cupcakes and cakes and just plain delicious on its own. Here are a few tips and tricks to successfully working with chocolate.When melting chocolate on the hob, place …
This article first appeared on Food24 gammon‘ɡamən’ Noun : British Ham which has been cured or smoked like bacon. Finding the perfect gammonGammon is readily available in supermarkets and from specialist butcheries around this time of year. Free range is always great for your palate …
This article first appeared on Food24, it has been edited to update The biggest complaint about turkey seems to be that is can be a little dry. Here are some top tips to getting a moist, succulent roast! Hold onto your tinsel! Here comes the …
And other oven information. This article is adapted from an article I wrote for Food24 Oven basics for cake baking A basic understanding of your oven will help to work out where to put the oven racks. Or skip to the end for TLDR Getting …
This article first appeared on Food24 A perfect storm The French word éclair means “in a flash of lightening” because that is how quickly these babies go down. The perfect éclair is crisp on the outside, filled with a cloud of whipped cream or custard …
This is one of our favourite recipes, adapted from Kerry-Anne’s original. This recipe bakes flat and is perfectly suited to using under fondant. The recipe can be varied by changing out the vanilla essence for lemon zest or other essences. Cake keeps well for about …
This is an amazingly moist chocolate cake. Made with buttermilk or maas and an oil base for a long lasting cake that never gets a chance to become stale. This cake can be stored in the freezer for up to 3 months very successfully. This …
This is one of my most used recipes. I use this recipe for cupcakes (they keep fresh for quite a few days because the recipe is oil-based) and I use it as a cake as well. The product has a lovely moist soft feel and …
