Beaumont Organic — #food RSS



TREAT OF THE WEEK

This week we've been making Lemon Meringue Pie, quite a tricky recipe but very delicious! Here's the recipe so you can try it for yourself, enjoy! Lemon Meringue Pie “This pie is a great favourite. As it is a complicated recipe, it is worth making a good-sized one. Try serving warm with some vanilla ice cream.” Ingredients 55g/2oz unsalted butter, diced, plus extra for greasing 250g/9oz ready-rolled shortcrust pastry, thawed if frozen Plain flour, for dusting 3 tbsp cornflour 85g/3oz caster sugar Grated rind of 3 lemons 300ml/10fl oz cold water 150ml/5fl oz lemon juice 3 egg yolks For the meringue 3 egg whites 175g/6oz caster sugar 1tsp golen granulated sugar Method Grease a 25cm/10inch round fluted flan tin. Roll...

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TREAT OF THE WEEK

This weeks treat is homemade Raspberry and Peach cake!! It is gorgeous with fresh fruit, a bit of cream and cup of tea... happy baking! Special equipment 22cm (9in) round springform cake tin Ingredients 200g (7oz) unsalted butter; melted, plus extra to grease 250g (9oz) self-raising flour; sifted 100g (3½oz) golden caster sugar 4 medium eggs; beaten 125g (4oz) raspberries 2 large, almost-ripe peaches of nectarines; halved, stoned and sliced 4 tbsp apricot jam Juice of ½ lemon Method 1. Preheat the oven to 190ºC (170ºC fan oven) mark 5. Grease a springform cake tin and base-line with baking parchment. 2. Put the flour and sugar into a large bowl. Make a well in the centre and add the melted...

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TREAT OF THE WEEK

This week's treat is Homemade Toffee Apple Cake. Delicious and very easy to make yourself! We've put the recipe below so you can treat yourself too, enjoy! Toffee Apple Cake “Caramelising the apples in this cake gives them a wonderful toffee apple taste, and soaking the cake in the buttery cooking juices after baking makes it especially moist and flavoursome.” Special equipment 22cm (9in) round springform cake tin Ingredients 200g (7oz) unsalted butter, softened, plus extra for greasing 50g (1¾oz) caster sugar 250g (9oz) apples, peeled, cored and diced 150g (5½oz) soft light brown sugar 3 eggs 150g (5½oz) self raising flour 1 heaped tsp baking powder Whipped cream or icing sugar, to serve (optional) Method 1. Preheat the over...

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TREAT OF THE WEEK

This weeks 'Treat of the Week' was 'Champagne and Strawberries' to celebrate Hannah and Nelson's anniversary. What a lovely treat! Next week it will be home baking so watch this space for our home made treat of the week ... and the recipe so you can make yourself a treat at home! Photo: Flowers: Marks and Spencer - custom made bouquet Glasses: Vera Wang - Love knots Plate: Vera Wang - Lace

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JAPAN 2012 HIGHLIGHTS

We began our trip with a journey on a Shinkansen (Japan's infamous bullet trains which run at speeds of up to 300km per hour), from Tokyo to the original capital of Kyoto, where we stayed at the Kyoto Tokyu Hotel, which is situated in the heart of the city’s modern ‘new town’. Celebrated as one of the world’s most culturally rich cities, and as the Emperor's residence from 1794 until 1868, Kyoto is the stage on which much of Japanese history was played out. Despite the modernisation of the now 7th largest city in the country, there still remain 17 Unesco World Heritage sites, more than 1600 Buddhist temples and over 400 Shintō shrines. During our two days in Kyoto, we visited...

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