Mary Berry Cooks The Perfect

Product Information

Mary Berry (CBE), beloved cook, star of the Great British Bake Off and the mother-in-law-we-wish-we-had. She has captured the nation’s hearts and stomachs. Her non-fussy style and cheeky sense of humour have made her a firm family favourite. In one of her 75 cookbooks, she teaches us how to make ‘The Perfect…’ everything. Here we’ve got her perfect kedgeree recipe:

Lightly dust a large piece of baking parchment with icing sugar. Turn the cake out onto the parchment and carefully peel off the lining paper. Spread the surface of the cake with the whipped cream, leaving a bare rim of about 2cm (3⁄4in) all the way around the edges. With one of the short ends near you, make a score mark 2cm (3⁄4in) in from this edge, being careful not to cut right through. Starting at this point, tightly roll up the roulade. Transfer the roulade to a serving platter or board. (See below, Roll a neat roulade.) Once cooked, rest in a warm place,covered with foil,before carving. This will give time for it to relax and ensuresthe most tender, delicious results.If you’ve got a decent tomato soup recipe in your cooking arsenal then you are sorted for an easy and light mid-week meal. When you’re tired after work, a lovely bowl of rich tomato soup with buttery rustic bread is one of life’s true simple pleasures.

Make the icing: put the icing sugar in a bowl, then mix in the cream and enough Baileys Irish Cream liqueur to give a smooth consistency. Drizzle the icing over the top of the roulade, or pipe it using the small piping bag.

Multibuys

Bastefrom time to time by removing the tray from the oven, and using a spoon to pour the fat over the meat. This helps to add flavour and keep it nice and moist.

Put the potatoes into a large pan and cover with cold water. Bring to the boil, add salt, and simmer for 15–20 minutes or until tender. Drain well. Put the butter and milk in the pan and warm through over a low heat. Remove from the heat, return the potatoes to the pan, and mash with the milk and butter, then whisk until smooth (see below, Smooth, creamy mash). Season, then stir in the cheese. Imagine Mary is in your kitchen with you, saying "watch out for this bit" or "keep an eye on that", while also sharing many of the techniques that she honed over the years. So, this soup inspired by the Mary Berry tomato soup recipe has beautiful base of roasted tomatoes, and is finished with fresh basil and a dash of double cream. If you’re cooking for fewer people this Christmas or you fancy a roast that isn’t theusual turkey, roast beef is a wonderful, festive alternative. Served up with Yorkshire puds, a lovely rich gravy, crisp roasties and horseradish sauce, is there really anything better? Here are some top tips and recipes from the likes of Mary Berry, Jamie Oliver and Hawksmoor restaurant. Serve your roasted tomato soup in bowls, and dress with a drizzle of double cream and a twist of pepper.

Games

The Great British Bake Off - Perfect Cakes & Bakes to Make at Home: Over 100 Recipes from Simple to Showstopping Bakes and Cakes The Mary Berry tomato soup recipe calls for sieving the tomatoes to ensure a smooth texture. In addition to a few ingredient tweaks I have also chosen to skip this step from my own roasted tomato soup to avoid food wastage, and to keep things easy. Blending the soup removes all lumps if desired. Ingredients The filling should be moist with plenty of sauce, but not sloppy. Add 2–3 tablespoons of water if it’s too dry. Leave the filling to cool before adding the topping, as it will support the mash better.