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As soon as the chocolate has melted, take the pan off the heat so the chocolate doesn’t overheat, or it will become too stiff; it needs to be a pourable consistency. Stir, lift the bowl off the pan, and leave the chocolate to cool until it feels tepid. If the chocolate is too hot when stirred into the egg yolks, it will start to cook them. Place the eggs in a small pan, cover with cold water, and bring to the boil. Simmer for six minutes, at which point the white should be set and firm but the yolks slightly soft. Peel and quarter the eggs.
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. Mary Berry's Christmas Collection: Over 100 of My Fabulous Recipes and Tips for a Hassle-Free Festive SeasonSo, 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. Preheat your oven to 200c and in a large, deep roasting tray scatter the tomatoes, onion and minced garlic. Drizzle over the olive oil and season well with salt and pepper. Roast for 35 minutes until you have lovely soft roasted tomatoes and onion. Mary Berry's Traditional Puddings and Desserts: Gorgeous classic recipes to treat family and friends The Mary Berry recipe calls for the tomatoes to be passed through a seive. This will give you that clean and classic ultra smooth soup, but it also creates an awful lot of food waste. I prefer to keep all of the tomato and goodness. I also love a soup with a little texture to it.
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.) Mary Berry Cooks Up A Feast / Entertaining with Mary Berry: My Favourite Recipes for Occasions and Celebrations
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Spread the mash over the filling (see below, Decorative topping). Bake for 30–40 minutes until golden and bubbling. 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. Using a palette knife, spread the cream evenly over the roulade, so you will get a uniform spiral of cream in each slice. Rather than spread the cream right up to the edges, leave a gap of about 2cm (3⁄4in) all round, or the cream will start to ooze out as you start rolling.
When cooking simple dishes, their success hangs on the ingredients being great. Tomato soup with fresh tomatoes is a must, and vine ripened tomatoes are ideal; they are so much sweeter and flavoursome.
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Remove the beef from the fridge about an hour before cooking to let it come up to room temperature. Roast potatoes will be crisper and fluff up more easily if they’re par-boiled before roasting. Once the water comes to the boil, time them to simmer for just 5 minutes, or they will overcook and lose their shape. They should still be firm in the middle. Immediately tip the potatoes into a colander to drain, then return them to the pan and gently shake over a very low heat for about 1 minute. This will dry them off and create rough edges that will later go crispy. The Great British Bake Off - Perfect Cakes & Bakes to Make at Home: Over 100 Recipes from Simple to Showstopping Bakes and Cakes Pour the cake mixture into the buttered and lined Swiss roll tin. The mixture should be light and airy now that the egg whites have been added. Ease it into the corners and smooth the surface level using a spatula. Do this very gently, so that you don’t squash out the air you have just whisked in. Preheat the oven to 180ºC (fan 160ºC/350ºF/Gas 4). Lightly grease the Swiss roll tin with butter and line with baking parchment. It helps to make a small diagonal snip in each corner of the baking parchment, about 3cm (1 1⁄4in) long, so the paper fits snugly into the corners of the tin.
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