Tag: Park

Bloom gelatin in cold water Bring juice with sugar to boil Melt in gelatin and leave jelly to set

Combine all in robot coupe and blitz

Combine everything in robot coupe and blitz

Blitz until sugar has melted Divide to 10 trays Spread on a trays with pallet knife Dehydrate over night Store in air tight containers

Pick and wash grapes Simmer everything except brandy for 4-5 hours Add brandy and simmer for 30 min

Blitz walnuts Combine all ingrediants at once and mix with paddle attachement Shape in to rolls Refrigerate or freeze Slice Bake shortbread at 180C for 10min, full fan, 0 humidity

Blitz with robot coupe or mix with Kitchen Aid.

Blitz with robot coupe or mix with Kitchen Aid.

Boil up sugar with water Reduce and bring to light caramel Microwave popcorn Place popcorn in a well oiled bowl Add butter and soda to caramel and stir well Pour caramel over popcorn Mix until all popcorn is covered in caramel Transfer popcorn on to a tray with silicon mat…

Beat all at once Spread on a baking silicon mat or parchment paper Bake at 170C for 5-10min depends on size and thickness Cool down before snapping

Bring to simmer/slow boil berries, spices and sugar Dissolve cornflour in refrigerated red vine pour in to boiling berries while mixing Keep mixing, let cornflour to cook. Compote will  thicken evenly Don’t cook compote for too long avoid smashing berries

Sauce Crème anglaise the easiest and quickest way possible Bring to strong boil cream, milk, sugar and vanilla Pour over egg yolks in two stages. Work quick! Cover with clingfilm Leave it to cook egg yolks Check it in five minutes, if texture jelly like, Well done! If not, put back…

Mix all at once until can’t see any lumps of butter if crumbs starts turn in to a pastry stop immediately Transfer  to baking tray Bake in the oven at 180 C for 20-30 min Cool down completely Blitz with robot coupe Don’t refrigerate if using the same day

  Grease the tray and line with sweet pastry, recipe here Mix butter and sugar on high speed Gradually add eggs vanilla and keep mixing until fluffy Fold in dry ingredients first, then apples and raisins Spread on the tray and flatten the surface with pallet knife Bake apple and cinnamon pie…

  Bring to boil cream and vanilla Pour in Malibu and give a strong boil for 10 sec Pour over white chocolate Let chocolate worm up  for 2-3 min Mix well until chocolate has melted Refrigerate for 3-4 hours Shape truffles round any size you like and coat with toasted…

Whisk eggs, sugar and oil on high speed for 10-15min Add dry ingredients and fold in Fold in carrots and raisins Fill up baking trays Bake carrot cakes at 165C for 10-12min Cool down before taking out of the molds

Mix all at once Shape/roll Refrigerate Slice Bake lemon biscuits at 170C for 10min (Park)

Mix dry ingredients with oil Dissolve  yeast in water, pour over dry mix Mix/knead for 7-10min Prove covered Divide by 800gr (Park) Shape, prove Do some markings on the surface,  sprinkle with olive oil and sea salt flakes/crystals (pref. Maldon) Bake focaccia bread at 170C for 20 – 25min

Use large mixing bowl Add dry ingredients and eggs,  mix until combined. not longer then 1-2min Dissolve yeast in water and to the mixture Mix until incorporated Increase mixing speed and start adding butter in 3 times Finish on high speed until dough cams of the sides of the bowl…

Mix dry ingredients Add chopped/cubed cold butter Start crumbling until almost can’t see butter In a separate bowl mix the rest of ingredients Pour wet mixture in three parts on the dry ingredients. Get pastry on the floured table, flatten to the required thickness and cut using ring cutter of you chose. Bake…

Knead/mix 7-10min Sprinkle grated cheese Prove covered 45 – 60 min Knock back Divide 550gr Shape Prove Bake white bread 50min, 50%heat/50%steam at 160C  – combi oven