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Author: Dan Lepard

Dan Lepard
  1. Beef, Ale & Mushroom Pie

    Beef, Ale & Mushroom Pie A classic pub-style hot meat pie, with chunks of beef and mushroom in an ale-rich pan gravy. The beef for the filling is tossed with a dry mix of spices, brown sugar, sliced onion and wholemeal flour, which holds all the rich juice from the meat as it cooks. Really important to bake it at a low temperature in a sealed container: my way is to wrap it in a non-stick paper, then in foil tightly, ... Read more...
  2. Ale, Butter & Mustard Pie Gravy

    Ale, Butter & Mustard Pie Gravy A wheat flour-based sauce has been show in trials to give a more pleasing flavour – what foodtech people call mouth-feel – for savoury food, compared to sauces thickened with cornflour or other starches that are better suited to sweet dished. So that old-fashioned pan gravy my mother would make for Sunday roasts was the way to go, and still my favourite. By browning the butter first, ... Read more...
  3. All Butter 100% Wholemeal Rough Puff Pastry

    All Butter 100% Wholemeal Rough Puff Pastry Packed with flavour and a gentle flaky texture (not the super-high rise made with white flour) this is a very buttery rich pastry with a great wheaten flavour and a gentle honey sweetness. Perfect for savoury and sweet pies, pasties and sausage rolls. Freezes very well, just thaw in the refrigerator before rolling. makes enough to line and top 2 large pies, to fit our Pie Plate 9" (20.2cm)Method... Read more...
  4. Roast Chicken, Asparagus & Potato pie

    Roast Chicken, Asparagus & Potato pie A classic, simple pie that is easy to adapt. Though it’s a roast chicken pie you can replace the chicken with cooked firm fish, or a vegetarian alternative like cooked Jerusalem artichokes and carrots, you can get very inventive here and still get a great pie. You’ll need one of our 20cm (9 inch) Chicago Metallic pie plates, plus our Stainless Steel Flour Dredger (for dusting the ... Read more...
  5. Cream sauce for pies and pastries

    Cream sauce for pies and pastries Very useful for pies, savoury Danish, on any pastry or dough that needs a layer of a creamy filling that won’t add too much fat or oil. I use it when I’m making cheese and leek croissants out of day-old baked plain croissants: split them in half lengthways, spread some of this sauce over the cut surface on both halves, then top with grated cheese and leek.Method Whisk the flour and ... Read more...
  6. Soft light bread rolls

    Soft light bread rolls These are great everyday soft rolls that taste perfectly plain and straight-up, nothing brioche-like about them, even with the small amounts of different ingredients added in. The extra ingredients beyond flour, water and yeast all help to somewhat imitate the “improvers” bigger bakeries add to get the same soft light result, but easier to get hold of for the kitchen or small bakery. ... Read more...
  7. Dan Lepard's guide to soft buns and bread

    Dan Lepard's guide to soft buns and bread There are times when want the heartiest, chewy, jaw-aching crust on my bread with a slightly waxy, vaguely dense crumb (open-texture optional), but other times…well, I like bread a little more insubstantial. In a world once filled with cotton-wool bread, in days gone by (ok, the 1990s), I used to long for the sturdy muscle of a great sourdough, laced with rye and wholewheat and felt sad ... Read more...
  8. Potato rolls with USA Pans Hot-Dog Pan

    Potato rolls with USA Pans Hot-Dog Pan Get one of our very sturdy finger roll tins, known as a USA Pans New England Hot Dog Bun Pan, and make these great bread rolls extra-soft and light with just a smidgeon of cooked potato, cream, milk and butter. Makes ten large finger rollsMethod Have the cooked mashed potato ready and leave to one side. Put the water in a mixing bowl and whisk in the yeast until dissolved. Then beat in the egg, ... Read more...
  9. Dark Mocha Chocolate Cake with Fudge Frosting

    Dark Mocha Chocolate Cake with Fudge Frosting A very simple, utterly delicious rich mocha chocolate cake with a great coffee flavour thanks to Brazier's Altitude House Blend coffee, and an intense chocolate flavour. I've baked this in our Chicago Metallic Unglazed Professional Sponge Cake Tin (20cm/8-inch diameter), especially good as it's 5cm (2 inches) deep so it can bake a generous thick laker of cake easily.Method Line the base of a deep... Read more...
  10. Mockmill: the tabletop flour mill that's revolutionising baking

    Mockmill: the tabletop flour mill that's revolutionising baking Bespoke milling is the hottest must-do in artisan baking today, and a Mockmill - a home tabletop electric grain mill - allows you to mill exactly what you want when you want it, giving you the ultimate control over the final grains – what millers call the grist, as in the saying “grist for the mill” – that will become your flour. Check out our deal on a Mockmill 100, ... Read more...

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