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Mary Berry Cooks The Perfect: Step by Step

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Preheat the oven to 200ºC (fan 180ºC/400ºF/Gas 6). Lightly grease a large roasting tin with butter. Make the tarragon butter: put the butter in a small bowl with the garlic and chopped tarragon and beat together with a small wooden spoon. Season with salt and pepper. You know the saying – you eat with your eyes! But you also eat with your heart. The experience of food is so much more than the flavour and I think soup needs to conjure feelings of comfort. It’s a nostalgic, soothing meal and every aspect of how you serve it can enhance that feeling. This recipe is inspired by the Mary Berry tomato soup recipe from her ‘Cooks the Perfect’ book. This tomato soup recipe is a great foundation to then build out flavours, such as a tomato and basil soup. Depending on how much time you have you can make tomato soup as simple or as gourmet as you like. That’s the beauty of it. Mary Berry Cooks the Perfect teaches you how to cook over 100 exciting recipes, all made particularly special with Mary Berry's very own Keys to Perfection.

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. Spoon the cheesy, seasoned mash over the cooled vegetable and lentil layer. Spread it evenly over the surface, making patterns like furrows with a round-bladed knife to create an attractive, textured effect.

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There are severalbeef cuts that work well for roasting. Beef fillet is expensive but ‘a real treat’ saysMary Berry (see her recipe below) and alsoworks particularlywell in a Wellington. Rib of beefand rump are all worthy contenders, or if you’re looking for a cheaper cut to slow cook, then try brisket or topside. Mary Berry's Traditional Puddings and Desserts: Gorgeous classic recipes to treat family and friends A meat thermometer will help no end’, say the chefs at The Ethicurean restaurant.Invest in ameat thermometer when slow-roasting to make sure you’re cooking your beef to perfection without drying it out. The Great British Bake Off - Perfect Cakes & Bakes to Make at Home: Over 100 Recipes from Simple to Showstopping Bakes and Cakes Serve your roasted tomato soup in bowls, and dress with a drizzle of double cream and a twist of pepper.

The Great British Bake Off - Perfect Cakes & Bakes To Make At Home: Official tie-in to the 2016 series You’ll find recipes to suit all seasons and appetites, with inspirations taken from British, Japanese and Caribbean cuisine. Recipes are punctuated with travel stories, food diaries and a personal philosophy for the every day joy that food can bring to life.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. 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. Spread the mash over the filling (see below, Decorative topping). Bake for 30–40 minutes until golden and bubbling. Use a sharp knife to make a score mark 2cm (3⁄4in) in from a short edge, and cut about halfway through the cake on the score line. This will be a useful starting point when you start rolling and will give you a tighter, neater roulade. Meanwhile, place the egg whites in a large bowl and whisk using an electric hand whisk on high speed until fluffy and stiff, but not dry.

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