Beaumont Organic — #treatoftheweek RSS



TREAT OF THE WEEK

This weekend we travelled to Whitefield to visit a place called Slattery’s, a “three-storey emporium of treats!" Downstairs there’s a shop selling a wide range of  treats and gifts; everything from cream cakes, tarts and pastries to beautifully hand crafted Belgium chocolates, perfect for those with a sweet tooth! There’s also award winning jams, chutneys, curds and a range of specially selected wines, beers and liqueurs. Slattery’s is also famous for it’s bespoke celebration and wedding cakes. Downstairs there’s the Celebration and Wedding Cake Showroom, with over 40 gorgeous wedding cakes on display. They have a viewing window into the production area so you can actually watch the cake decorators hard at work and see the cakes being made. On...

Continue reading



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...

Continue reading



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...

Continue reading



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...

Continue reading



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

Continue reading