Family Baking E-Book

Sarah Randell

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2015

Beschreibung

In Family Baking, Sarah Randell offers delicious treats that the whole family will love, without demanding hours in the kitchen. Turn to Small Cakes and bake a batch of Crunchy-topped raspberry and banana muffins. Cookies & Biscuits are for adults and kids alike - the little ones will love helping out with Bright-as-a-button biscuits. When you want to pop a treat in your child's lunchbox, Tray Bakes & Bars like Throw-together muesli squares will come to the rescue. If you've promised to bring a cake to a friend's house for a get-together, why not try baking something In a Flash? Apple and Amaretto cake is to-die-for and speedy to make. Make use of a free hour on the weekend to get ahead and Fill the Tins with something irresistible like a Really lemony gluten-free cake. Finally, when a Special Occasion calls for a special cake, you'll find plenty of inspiration in this chapter.

Leseprobe

family baking

family baking

easy recipes for relaxed family baking

Sarah Randell

photography by Kate Whitaker

Dedication

For my parents, for teaching me what good food is all about.

Design, Photographic Art Direction and Prop Styling Steve Painter

Senior Editor Céline Hughes

Production Controller Toby Marshall

Art Director Leslie Harrington

Publishing Director Alison Starling

Food Stylist Joss Herd

Food Stylist’s Assistants Tim Jenner and Laura Fyfe

Indexer Hilary Bird

Originally published as ‘Weekend Baking’ in 2010

This revised edition published in 2013 by Ryland Peters & Small20–21 Jockey’s Fields

London WC1R 4BW

and

519 Broadway, 5th Floor

New York, NY 10012

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text © Sarah Randell 2010, 2013

Design and photographs

© Ryland Peters & Small 2010, 2013

Printed in China

The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

eISBN: 978 1 84975 680 8

ISBN: 978 1 84975 427 9

A CIP record for this book is available from the British Library.

Sarah Randell began her career in private catering and as a chef before moving on to recipe writing and development for New Covent Garden Soup Co. For more than ten years, she worked with Delia Smith in the development of recipes for her magazine, television shows and 13 of her best-selling cookery books. Sarah is Food Director at Sainsbury’s Magazine.

Author’s acknowledgments

Thank you to the team at Ryland Peters & Small, plus Kate Whitaker and the lovely Joss for such gorgeous pics. And, a special thank you to B, for tasting umpteen cakes with me, both the successes and the slightly doubtful, with unfaltering enthusiasm and always, with a smile, x.

Publisher’s acknowledgements

For kind loan of props:

Jane Wicks

Kitchenalia at ‘Country Ways’

Strand Quay, Rye, East Sussex

Tel: [phone]

Soendergaard Design for hand-thrown

porcelain.

soendergaarddesign.co.uk

Kitchenaid for the loan of the electric stand mixer featured in this book. Visit www.kitchenaid.com for more of their products and your nearest stockist.

The lovely Kitty for being the perfect child model.

Nuala McArdle for hair and make-up.

Steve Painter and Nuala McArdle for allowing us to use their home in Hastings for location photography.

The original edition is cataloged as follows:

Library of Congress Cataloging-in-Publication Data

Randell, Sarah.

  Weekend baking: easy recipes for relaxed family baking /Sarah Randell ; photography by Kate Whitaker.

      p. cm.

Includes index.

ISBN 978-1-84975-033-2

1. Baking. 2. Desserts. I. Title.

TX763.R24 2010

641.8’15--dc22

2010022713

Kate Whitaker has received wide recognition for her food photography. Her work has appeared in many publications, such as Jamie magazine, Waitrose Food Illustrated, delicious and The Sunday Telegraph Stella magazine. For Ryland Peters & Small she has photographed The Guilt-free Gourmet and Make, Bake & Celebrate.

Notes

• All spoon measurements are based on measuring spoons and are level unless otherwise stated.

• Butter is salted, unless otherwise stated. If you need softened butter for a recipe, leave it at room temperature for several hours before you start. I leave it out of the fridge overnight if I am using it for baking the next day.

• All baking pan measurements given are base measurements. Use non-stick bakeware to avoid sticky moments.

• All eggs are large, unless otherwise stated. If possible, use eggs at room temperature.

• I like to use unrefined sugar (such as Billington’s: www.billingtons.co.uk) The flavours are more complex than refined sugars and enhance the final results.

A word of warning though – unrefined icing/confectioners’ sugar isn’t white, so although it can look gorgeous on some cakes, it may not always be the best option to use for icings and frostings!

• Ovens should be preheated to the specified temperature. Recipes in this book were tested using a regular oven. If using a fan-assisted oven, follow the manufacturer’s instructions for adjusting temperatures.

contents

introduction

small cakes

cookies

brownies & bars

in a flash

fill the tins

special occasions

index

Introduction

A day spent in the kitchen, mixing and baking, with the radio murmuring in the background is, to me, a day well spent. The warmth of the oven and the deliciously sweet, spicy, chocolatey or citrussy smells that may waft from its tightly closed door are not only truly comforting but ultimately satisfying too. Whether it be a batch of buttery madeleines, a tray of fruit-packed muffins, some giant chocolate chip cookies or a traditional chocolate cake for a birthday, I guarantee you will feel wonderfully smug and proud as they cool on a rack in the kitchen, waiting to be devoured or coated in a whipped icing or sticky glaze.

Children tend to be particularly enthusiastic about helping when it comes to baking. There are plenty of opportunities for little fingers to taste from the bowl, helping to mix and then to decorate and show what they have made. I’m not suggesting that children should eat cake every day, nor that we adults should, but quiet interludes in the kitchen can be just as absorbing for them as for us and highly rewarding. The time it takes to bake a cake is, in my experience, as enjoyable as eating it.

If you are a beginner, there are lots of simple baking recipes here to tempt you. All you need is some time and a few basic tools. If you are buying new tins, I urge you to invest in some good-quality kit – it really will be worth it in the long run and will last for years. As for mixing, I have an electric mixer, which I use for nearly all my baking, but I used to rely on an electric hand whisk that I have now had for 20 years and it is still going strong. If you don’t have anything similar, a mixing bowl and a balloon whisk or wooden spoon, accompanied by a bit of elbow grease, will usually suffice.

For more experienced cooks, there are some new ideas here to try and have fun with. Whatever takes your fancy, I hope sugar and spice become as big a part of your storecupboard in the future as they are mine. Happy baking.

small cakes

scones with strawberry jam and plenty of clotted cream

Scones are best eaten the day they are made, but they do freeze well if you have a few left over. Another time, try adding the grated zest of a lemon and a small handful of sultanas or chopped, stoned dates to the mix.

1 large egg

about 125 ml/½ cup milk

a squeeze of lemon juice

225 g/1¾ cups plain/all-purpose flour

2 rounded teaspoons baking powder

2 tablespoons (caster) sugar, plus extra for sprinkling

a pinch of salt

50 g/3 tablespoons butter, softened and cubed

strawberry jam, to serve

clotted cream, to serve

a plain 4–5-cm/2-in. cookie cutter

a baking sheet, oiled

Makes about 10

Preheat the oven to 220˚C (425˚F) Gas 7.

Put the egg and milk in a small jug or bowl and lightly beat, then mix in the lemon juice.

Sift the flour and baking powder into a large mixing bowl and stir in the 2 tablespoons of sugar and the salt.

Scatter the cubes of butter over the flour mixture and, using a table knife, cut them into the flour. Now, lightly rub the butter into the flour, using your fingertips, until the mixture resembles breadcrumbs.

Pour in half the egg mixture and, using the knife again, mix the liquid into the dry ingredients using a cutting action. Add as much of the remaining egg mixture as you need to, to be able to bring everything together into a dough – you probably won’t need it all.

Tip the dough out onto a lightly floured work surface and gently pat it out until it is about 2.5 cm/1 inch thick. Using the cutter, stamp out scones, then gently re-form the dough and continue until you have used it all.

Arrange the scones on the baking sheet. Brush the tops with any leftover egg mixture and sprinkle generously with (caster) sugar. Bake in the preheated oven for 10–12 minutes, or until risen and golden.

Let the scones cool on a wire rack. Serve with generous amounts of jam and clotted cream to spread on the halved scones.