Author Topic: Mary Berry's Complete Cookbook.  (Read 1586 times)

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Offline chris43

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Mary Berry's Complete Cookbook.
« on: April 12, 2012, 02:47:30 PM »
May I recommend this cookbook as it is, in my 'umble opinion very, very good.
I had it for my birthday and just sit, OK I know it's sad, and look at the recipes and plan when I can cook 'em.
The price is about £25 but Amazon and Sainsbury's were doing it for £9.99.
An absolute bargain for 484 pages packed with info and all sorts of sweet, savoury, main courses etc. etc.
Also lots of how to's like filleting fish, preparing a squid, boning meat etc.
Lots of colour pictures and very easy to navigate.
Worth a look if you are serious about food.

 :)

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Offline Kaffy

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Re: Mary Berry's Complete Cookbook.
« Reply #1 on: April 12, 2012, 05:43:41 PM »
Didn't realise you could get it for £9.99.  Thought I was going to have to pay £25 for a birthday pressie for someone.

Offline chris43

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Re: Mary Berry's Complete Cookbook.
« Reply #2 on: April 12, 2012, 07:59:08 PM »
Didn't realise you could get it for £9.99.  Thought I was going to have to pay £25 for a birthday pressie for someone.

A result then?
 ;) ;) ;)

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Offline daveyh

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Re: Mary Berry's Complete Cookbook.
« Reply #3 on: April 13, 2012, 12:06:58 PM »
Just as a point of interest; Mary lives in the village where I work and is one of our clients. She and her husband are very nice and friendly. She has an open day for her gardens once a year.

Offline Trisa

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Re: Mary Berry's Complete Cookbook.
« Reply #4 on: April 13, 2012, 12:54:47 PM »
Is there a recipe in the book for her braised lamb shanks with onions? They are so delicious. I'd buy the book on the strength of that!
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Re: Mary Berry's Complete Cookbook.
« Reply #5 on: April 13, 2012, 01:50:07 PM »
There have been some of her recipes in the Mail on Sunday  magazine . We particularly like one of her Lamb recipes which she tells you to cook slowly for 5 Hours ! That's like telling Greek mothers how to suck eggs!!!!

Offline chris43

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Re: Mary Berry's Complete Cookbook.
« Reply #6 on: April 13, 2012, 04:02:31 PM »
Is there a recipe in the book for her braised lamb shanks with onions? They are so delicious. I'd buy the book on the strength of that!

I've had a look thru' but this recipe is not in this book.
Sorry Trisa.

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Offline Trisa

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Re: Mary Berry's Complete Cookbook.
« Reply #7 on: April 14, 2012, 09:09:03 AM »
Oh well! I do have that recipe on a scrap of paper somewhere.

Thank you for looking!
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Offline chris43

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Bakewell Tart with Rhubarb.
« Reply #8 on: April 18, 2012, 11:39:22 AM »

I made this at the weekend and it was delicious.
My Mother in Law gave it a ten out of ten....great praise indeed.


500g (1lb) rhubarb, cut into short lengths
225g (7½oz) caster sugar, plus 1 tbsp extra for sprinkling
1 small orange, zested and 2 tbsp juice
1 x 375g pack sweet shortcrust pastry
150g (5oz) softened butter
100g (3½oz) ground almonds
2 large eggs
¼ tsp almond extract
1 tsp baking powder
½ tsp salt
50g (2oz) plain flour
handful flaked almonds
1 x 500g pot custard


Preheat the oven to gas 4, 180˚C, 160˚C fan. Toss the rhubarb with 75g (3oz) of the sugar then spread over a baking tray.
Sprinkle with tbsp orange juice, roast for 20 minutes, then cool.

Roll out the pastry to line a 23cm (9in) loose-bottomed tart tin. Leave excess hanging over and prick the base with a fork.
Chill for 20 minutes until firm. Line with baking paper and baking beans and bake for 15 minutes.
Remove the beans and paper, then bake for a further 10 minutes.
Trim the edges when cool.

Remove the rhubarb from the syrup. Mash half and spread over the pastry. Beat together the remaining sugar, butter, almonds, eggs, almond extract, baking powder, salt and flour until creamy. Spoon the mixture over the rhubarb purée, then scatter with the remaining rhubarb, flaked almonds and 1 tbsp sugar.

Bake for 45 minutes, or until golden and risen.
Cool in the tin until warm.
Stir the orange zest through the custard, reserving some to sprinkle on top, and warm.
Slice the tart and serve with a drizzle of the rhubarb syrup and the zesty custard.



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Offline Trisa

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Re: Mary Berry's Complete Cookbook.
« Reply #9 on: April 18, 2012, 12:11:31 PM »
Now if only we could get fresh, un-limp rhubarb on a regular basis. :(
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Offline chris43

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Re: Mary Berry's Complete Cookbook.
« Reply #10 on: April 18, 2012, 01:50:28 PM »
Now if only we could get fresh, un-limp rhubarb on a regular basis. :(

I wonder whether tinned might do at a pinch?
Is that available?
Would rhubarb grow in Corfu?

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Offline Bob

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Re: Mary Berry's Complete Cookbook.
« Reply #11 on: April 18, 2012, 01:52:50 PM »
Now if only we could get fresh, un-limp rhubarb on a regular basis. :(

I wonder whether tinned might do at a pinch?
Is that available?
Would rhubarb grow in Corfu?

I have grown rhubarb with limited success. I know others who have no difficulty. Lack of water and shade was the issue that I had. I wouldn't mind having another go.

Bob
Photographers are violent people. First they frame you, then they shoot you, then they hang you on the wall.
- Anon.

Offline chris43

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Re: Mary Berry's Complete Cookbook.
« Reply #12 on: April 18, 2012, 03:44:58 PM »
Now if only we could get fresh, un-limp rhubarb on a regular basis. :(

I wonder whether tinned might do at a pinch?
Is that available?
Would rhubarb grow in Corfu?

I have grown rhubarb with limited success. I know others who have no difficulty. Lack of water and shade was the issue that I had. I wouldn't mind having another go.

Bob
[/quote

May be worth another go if only to make this Bakewell.
If you grow rhubarb can I put my name down for some?
 :) :)

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