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Ingredients: 4 Large eggs 100g Caster Sugar Finely grated rind of one lemon 100g self raising flour 4 Tablespoons of Lemon Curd  Method: 1. Preheat oven to 200c/ 220c(Fan)/ 425F/Gas mark 7 Grease and line a swiss roll tin with baking parchment.  2. Whisk the eggs, sugar and lemon until light and frothy. Sift the flour into the mixture, carefully folding in. Turn the mixture into the tin and gently shake to allow the mixture to settle in all the corners.

Ingredients: 4 Large eggs 100g Caster Sugar Finely grated rind of one lemon 100g self raising flour 4 Tablespoons of Lemon Curd Method: 1. Preheat oven to 200c/ 220c(Fan)/ 425F/Gas mark 7 Grease and line a swiss roll tin with baking parchment. 2. Whisk the eggs, sugar and lemon until light and frothy. Sift the flour into the mixture, carefully folding in. Turn the mixture into the tin and gently shake to allow the mixture to settle in all the corners.

1. Preheat oven to 200c/ 220c(Fan)/ 425F/Gas mark 7 Grease and line a swiss roll tin with baking parchment.  2. Whisk the eggs, sugar and lemon until light and frothy. Sift the flour into the mixture, carefully folding in. Turn the mixture into the tin and gently shake to allow the mixture to settle in all the corners.  3. Bake for 10 mins or until the sponge is golden brown and beginning to shrink from the edges of the tin.  4. Place a piece of parchment slightly bigger than the tin onto a…

1. Preheat oven to 200c/ 220c(Fan)/ 425F/Gas mark 7 Grease and line a swiss roll tin with baking parchment. 2. Whisk the eggs, sugar and lemon until light and frothy. Sift the flour into the mixture, carefully folding in. Turn the mixture into the tin and gently shake to allow the mixture to settle in all the corners. 3. Bake for 10 mins or until the sponge is golden brown and beginning to shrink from the edges of the tin. 4. Place a piece of parchment slightly bigger than the tin onto a…

Динята е изключително вкусна и полезна, тъй като съдържа 90% вода, което я превръща в перфектния плод за лятото.

Динята е изключително вкусна и полезна, тъй като съдържа 90% вода, което я превръща в перфектния плод за лятото.

A Baking Bites episode from The Brilliant Baking Show  In this Baking Bites, we show you how to make the best home-made Chocolate Dipped Valentine Shortcake biscuits, perfect for Valentines or any time of year.  Recipe 100g unsalted butter 125g caster sugar 1 medium size egg 1 tsp vanilla bean paste or vanilla extract 275g plain flour 150g dark, milk or white chocolate  pre-heat oven to 190c / 170c fan / 375F / Gas mark 5  Email us and send in your question for the show to…

A Baking Bites episode from The Brilliant Baking Show In this Baking Bites, we show you how to make the best home-made Chocolate Dipped Valentine Shortcake biscuits, perfect for Valentines or any time of year. Recipe 100g unsalted butter 125g caster sugar 1 medium size egg 1 tsp vanilla bean paste or vanilla extract 275g plain flour 150g dark, milk or white chocolate pre-heat oven to 190c / 170c fan / 375F / Gas mark 5 Email us and send in your question for the show to…

Ingredients: 225g plain flour Pinch salt 50g unsalted butter (at room temperature and cut into cubes) 1tsp baking powder 50g mature cheddar cheese (grated) + extra for the top 75ml milk 1 beaten egg for glazing the top of the scone ½ tbsp. poppy seeds ½ tbsp. sunflower seeds

Ingredients: 225g plain flour Pinch salt 50g unsalted butter (at room temperature and cut into cubes) 1tsp baking powder 50g mature cheddar cheese (grated) + extra for the top 75ml milk 1 beaten egg for glazing the top of the scone ½ tbsp. poppy seeds ½ tbsp. sunflower seeds

Our Nan's rustic Jam tarts:  125g Plain Flour 55g butter cubed 2-3tbsp cold water Jam (Any flavour)  Rub butter into the flour until it resembles breadcrumbs.   Add the water a little at a time until it forms a smooth dough.   Take a walnut size piece of the dough and push it into the tin before adding a dollop of your favourite jam.  Bake in an oven pre-heated to 180C, 160C (Fan), 350F, Gas Mark 4. for 10-15 minutes or until the pastry is brown.

Our Nan's rustic Jam tarts: 125g Plain Flour 55g butter cubed 2-3tbsp cold water Jam (Any flavour) Rub butter into the flour until it resembles breadcrumbs. Add the water a little at a time until it forms a smooth dough. Take a walnut size piece of the dough and push it into the tin before adding a dollop of your favourite jam. Bake in an oven pre-heated to 180C, 160C (Fan), 350F, Gas Mark 4. for 10-15 minutes or until the pastry is brown.

FREE BAKING MAGAZINE BONUS (worth $55) WITH EVERY PURCHASE. With every purchase you will receive a FREE six month subscription to an international, digital baking magazine that contains exclusive interviews and baking tips. Once subscribed to the magazine you will also be able to access further baking support and be part of an exclusive facebook baking community. Come and join us now by clicking the "Add to Cart Button" at the top right of this page.

FREE BAKING MAGAZINE BONUS (worth $55) WITH EVERY PURCHASE. With every purchase you will receive a FREE six month subscription to an international, digital baking magazine that contains exclusive interviews and baking tips. Once subscribed to the magazine you will also be able to access further baking support and be part of an exclusive facebook baking community. Come and join us now by clicking the "Add to Cart Button" at the top right of this page.

This week on The Brilliant Baking Show, we answer your questions, review some cookies and show you how to make the best Gluten Free Carrot Cake.

This week on The Brilliant Baking Show, we answer your questions, review some cookies and show you how to make the best Gluten Free Carrot Cake.

New videos with recipes and baking hints and tips every week! Subscribe to our YouTube channel 'brilliant baking' to see them first.  Remember to send in your questions for the show and pictures of your baking triumphs and disasters.  Contact The Brilliant Baking Show email brilliantbakingshow@gmail.com https://www.facebook.com/TheBrilliant... Twitter @brillbakingmag

New videos with recipes and baking hints and tips every week! Subscribe to our YouTube channel 'brilliant baking' to see them first. Remember to send in your questions for the show and pictures of your baking triumphs and disasters. Contact The Brilliant Baking Show email brilliantbakingshow@gmail.com https://www.facebook.com/TheBrilliant... Twitter @brillbakingmag

ingredients: 4 Large eggs 100g Caster Sugar Finely grated rind of one lemon 100g self raising flour 4 Tablespoons of Lemon Curd

ingredients: 4 Large eggs 100g Caster Sugar Finely grated rind of one lemon 100g self raising flour 4 Tablespoons of Lemon Curd

Slow Cooker Beef and Noodles - this was really simple and extremely delicious! Going to try cream of mushroom next time instead of cream of celery. Also may add fresh mushrooms and peas and carrots.

Slow Cooker Beef and Noodles

Slow Cooker Beef and Noodles - this was really simple and extremely delicious! Going to try cream of mushroom next time instead of cream of celery. Also may add fresh mushrooms and peas and carrots.

Ingredients  For the shortcrust pastry: 125g unsalted butter 250g plain flour (or use 125g wholemeal plain flour and 125g plain flour), plus extra for dusting. About 3tbsp cold water to bind  For the filling: Unsalted butter for frying 1 garlic clove (crushed) 1 medium leek (finely chopped) 175g red lentils, rinsed in cold water and drained 600ml (1 pint) full-fat milk Pinch of dried thyme 2 eggs 75g cheese, grated 3 medium tomatoes, sliced Pinch of salt and pepper

Ingredients For the shortcrust pastry: 125g unsalted butter 250g plain flour (or use 125g wholemeal plain flour and 125g plain flour), plus extra for dusting. About 3tbsp cold water to bind For the filling: Unsalted butter for frying 1 garlic clove (crushed) 1 medium leek (finely chopped) 175g red lentils, rinsed in cold water and drained 600ml (1 pint) full-fat milk Pinch of dried thyme 2 eggs 75g cheese, grated 3 medium tomatoes, sliced Pinch of salt and pepper

Leigh’s Mum’s Rice Pudding Ingredients  Serves 4  150g pudding rice 285ml (1/2 pint) full-fat milk 3 tbsp caster sugar Small knobs of unsalted butter  Method Pre-heat oven to 180C/160C(Fan)/350F/Gas Mark 4.Boil the rice in water for approximately 10-15 mins until nearly cooked. Drain the rice and place into a shallow dish and cover with the milk. Add the caster sugar and gently stir. Dot the small knobs of butter on the top.

Leigh’s Mum’s Rice Pudding Ingredients Serves 4 150g pudding rice 285ml (1/2 pint) full-fat milk 3 tbsp caster sugar Small knobs of unsalted butter Method Pre-heat oven to 180C/160C(Fan)/350F/Gas Mark 4.Boil the rice in water for approximately 10-15 mins until nearly cooked. Drain the rice and place into a shallow dish and cover with the milk. Add the caster sugar and gently stir. Dot the small knobs of butter on the top.

Life Goal 9. When guys see me..     #Sexy

Life Goal 9. When guys see me.. #Sexy

Ginger Biscuits - Makes around 20 biscuits  175g self-raising flour 115g soft brown sugar 1 level tsp bicarbonate of soda 55g unsalted butter 1 heaped tsp ground ginger 1 rounded tsp golden syrup 1 medium egg (beaten)  Pre-heat oven to 180C/160C(Fan)/350F/Gas Mark 4.  Place the flour, bicarbonate of soda and ground ginger in a mixing bowl. Mix until combined.  Place the sugar, butter and golden syrup in a saucepan. Place on the hob and melt together.

Ginger Biscuits - Makes around 20 biscuits 175g self-raising flour 115g soft brown sugar 1 level tsp bicarbonate of soda 55g unsalted butter 1 heaped tsp ground ginger 1 rounded tsp golden syrup 1 medium egg (beaten) Pre-heat oven to 180C/160C(Fan)/350F/Gas Mark 4. Place the flour, bicarbonate of soda and ground ginger in a mixing bowl. Mix until combined. Place the sugar, butter and golden syrup in a saucepan. Place on the hob and melt together.