Maggie Beer

Tips and techniques

Blind Baking

May 30 2017

Blind baking pastry, that is initially baking an unfilled pastry case at a high temperature before adding the filling, achieves a much better result in terms of flavour and preventing sogginess. To blind bake, wrap rolled-out pastry around a rolling pin, then gently unroll it over a prepared tart tin, pressing the pastry into the base and sides of the tin. Prick the base with a fork, then chill in the fridge for 20 minutes to help prevent shrinkage. Line the pastry case with foil and cover with pastry weights or dried beans and bake in a 200C preheated oven for 12 - 15 minutes. -MB Read the rest...

The Secret To Scones

February 28 2017

My Mother made beautiful scones and I am always trying to replicate them. So how do you get your scones perfect everytime? Here are a few of my top tips! Read the rest...

A Tip From Maggie...

August 24 2016

To sterilise jars that are to be used for storing or preserving food, wash the jars and lids in hot, soapy water, then rinse them and place them in an oven at 120C for about 15 minutes to dry out -MB. Read the rest...

A Tip From Maggie

August 08 2016

Gelatine takes twice as long to dissolve in cream or milk as it does in water, and sugar can also inhibit setting, so the higher the sugar content, the softer the set will be -MB. Read the rest...

Bread Making

August 01 2016

Next to the quality of the flour, the water temperature in bread making is most important. If the water is too hot, it will kill the yeast or starter culture, if it’s too cold it will not activate the process -MB. Read the rest...


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