All posts filed under: featured

Baking with Stoneware: Winter Plum, Apple & Cinnamon Crumble Recipe by Bakes by Michelle

This is a deliciously tempting Plum, Apple & Cinnamon Crumble to enjoy with all of the family during the colder months. @Bakesbymichelle has prepped, baked and served this warming dessert straight from the oven to the table using our beautiful Studio Grey and Studio Blue collections. Michelle has baked the crumble in one of our eye-catching Studio Grey Ridged Bowls which is ideal for using in the oven and serving straight to the table. The deeper bowl shape also ensures there’s a generous amount of filling. Ingredients • 3 Bramley apples (roughly chopped) • 5 large plums (quartered) • 70g soft brown sugar (or less depending on sweetness of fruits) • 1 1/2 tsp ground cinnamon • 340g plain flour • 170g unsalted butter • 130g soft brown sugar • 65g jumbo porridge oats • 35g roasted chopped hazelnuts Method 1. Preheat oven to 170 fan. 2. Peel, core and roughly chop apples. 3. Quarter plums and place all the fruits in the bowl. Scatter over sugar and sprinkle cinnamon and roughly toss all together. …

Diwali Recipe: Kaju Barfi by Jagruti’s Cooking Odyssey

A sweet and eye-catching dish to enjoy this Diwali, Jagruti’s Cooking Odyssey has made Kaju or Badam Katli/Barfi using a pressure cooker. Perfect to enjoy during the festive celebrations, this fudge-like recipe only takes 30 minutes and makes 25-30 pieces. Topped with edible silver foil, @jcookingodyssey has used our stunning Monsoon Lucille Gold and Greenwich ranges to serve it up. Equipment Pressure cooker Spatula Chopping board Greaseproof paper Rolling pin Pizza cutter or sharp knife Ingredients Katli/Barfi 1 CUP = 250ML 425g/ 4 1/4 cup cashew or almond powder (shop-bought or make your own at home using raw and unsalted cashews) 400g 2 cup white granulated sugar 2 tbsp. ghee 180ml/1/2 cup + 4 tbsp. water Edible silver foil (optional)  Method In the inner pot of a pressure cooker, combine the sugar and water and then shut the lid. Next, select the high pressure mode for 10 minutes and secure the valve on the sealing position. When it’s done, release the pressure manually straightaway. Add the ghee and cashew/almond powder and mix quickly. It won’t …

Sourdough Making in Cast Iron

How to Make Sourdough with Hungry Anja

I’m Anja behind @hungry_anja and I’ll guide you through how to make sourdough with this baking checklist. When starting your sourdough journey, you might find it confusing to navigate through all of the information including different timings and methods, and that’s exactly why I have created this simple checklist to make this learning process as straightforward as possible. For the Starter: I work with white flour starter and I always keep approximately 50g of starter in the fridge. This way I don’t have much sourdough discard and I don’t have to worry about feeding my starter daily. For example, if I want to bake on Saturday morning I will take the starter out of the fridge on Friday, feed it with 50g white flour and 50g water, leave it at room temp for approx. 6-8hours until it doubles and passes the float test. For the Dough: 8am – get your starter from the fridge and feed it, leave at room temperature until it doubles. 6-8hours should be more then enough but it all depends on …