We can’t believe the end is almost here! With the final of GBBO looming, we’re on the edge of our seats to find out who is going to be crowned this season’s winner. Whilst we haven’t got a crystal ball to tell you whether Tamal, Nadiya or Ian will win, we can tell you who the final winner of our BWBO recipe challenge is… Continue reading
Feast your eyes on our latest collection of cocktail accessories, a luxurious collection of copper drink ware, simply perfect for entertaining at home. We love a good dinner party, and what better way to start or finish an evening with friends or family than with some classic cocktails? Bar Craft’s Luxe Lounge range offers everything you need to make and serve up professional cocktails, in true style for those special occasions.
The latest copper collection is a fantastic range of stainless steel products, finished in a beautiful copper coating, the perfect combination of functionality and style.
We are thrilled to be featured in the Great British Food Magazine, who spotted our Artesa Cheese Wedge Cloche and featured it in their article “Across The Board”, a selection of their favourite cheeses and kit for serving them.
The Master Class Artesa range is a fantastic range of tableware, just perfect for entertaining and dining in style. Crafted from a beautiful combination of wood, glass, slate and metals, this stunning range offers the perfect way to give your dinner table that wow factor.
Does this bake look familiar?
Last episode, we were given a masterclass in making the most amazing mokatines. It seems as if Anne from Raisie Bay was taking notes! Her cakes are a fantastic replica of what we saw during the technical challenge.
Patisserie Week is always quite a challenge, but our bakers took it in their stride. Anne’s bakes really stood out for us. We had some serious cravings after last week’s episode and she soon revived them with these delicious creations! She has won our gorgeous Mason & Cash apple mixing bowl for winning this week’s BWBO challenge.
If you feel inspired by Anne’s mokatines, why not recreate them yourself? She used a recipe from the BBC website, but here’s our version.
For your genoise sponge
- 65g of self-raising flour
- 1 tbsp of cornflour
- 40g of butter
- 3 large eggs
- 75g of caster sugar
For your coffee icing
- 1 tbsp of instant coffee
- 225g of icing sugar
- 50g of butter
For your crème beurre au moka
- 1 large egg yolk
- 75g of softened butter
- 40g of caster sugar
- 2 tsp of coffee essence (a good quality espresso would suffice!)
For decorating and sticking everything together
- 4 tbsp of apricot jam
- 100g of roughly chopped and toasted almonds (Anne notes that almonds burn pretty quickly, so do be careful!)
- 100g of white, ready-to-roll fondant icing
- Gel food colouring in dark brown
To make your mokatines
- Preheat your oven to 180C/160C Fan/Gas 4. Prep a 7-inch square cake tin by lightly greasing and lining with baking parchment.
- To begin your genoise, gently melt your butter in a pan. Set this aside to cool whilst you measure your eggs and sugar in a large mixing bowl.
- Whisk your sugar and eggs with an electric mixer on the highest speed setting. You’ll need a pale whip that resembles a mousse-like texture. As you lift your stationary whisk from the bowl, the mixture should leave a trail strong enough to stand.
- Sift your self-raising flour and cornflour into a bowl. Carefully fold the dry mixture into your egg mixture.
- Once you’ve folded half your flour into the mixture, pour half of the cooled butter around the outside of your mixture and use the same folding method. Repeat with your remaining flour and butter. Once complete, you can pour the mixture into the prepared tin.
- Bake for 35-40 minutes and watch as it rises. The top of the cake should spring back when lightly pressed with a finger if baked correctly. Stand aside to cool before tipping gently on to a wire rack.
- Let’s get started on the coffee icing! Add your butter into a pan and gently melt. Remove from the heat and add your instant coffee. Mix quickly so that it all dissolves and leaves no bits. Add your icing sugar into the mixture and beat well until you have a glossy finish. Set this aside to stand whilst you complete the rest of your bake, it should thicken on standing.
- For your crème au beurre moka, add your sugar and 2 tablespoons of water into a heavy-based pan.
- Gently heat the mixture until your sugar dissolves. Bring it to the boil and keep at a constant heat for 2-3 minutes. You’ll be able to tell when the mixture is ready by dipping in 2 teaspoons together. As you lift them from the pan and pull them apart, your syrup should form a clear, slim thread. Be careful using this method as the sugar reaches an extremely high temperature!
- Add your egg yolks into a separate small bowl and whisk them a little bit to break them up. Gradually add little bits of syrup to your eggs whilst constantly whisking. If you have a free-standing whisk you’ll find this part easier!
- In a separate bowl cream your butter until soft and add in your syrup and egg mixture. Add your coffee essence and spoon into a piping bag. Raisie used a no.8 nozzle.
- Now it’s time to assemble your creation! Cut up your cold cake. Slice in half horizontally and sandwich each half together with your coffee icing. Cut this into 9 equal squares.
- Heat your apricot jam and sieve into a small bowl. Brush the sides of your cakes with the jam and press your chopped almonds to the sides.
- Pipe your crème au beurre moka very close together around the top edge of the cakes. Each drop should create a solid outline to be filled with icing. Save enough to pipe around the bottom too!
- Knead the fondant icing until soft. Beat it with a wooden spoon until it is smooth. Add 4 tablespoons of water and your food colouring to make a brown glaze. Spoon the glaze into the centre of the top of the cakes and leave to set.
It’s a lengthy process but it’s well worth it for these gorgeous cakes! If you try out this recipe at home, don’t forget to send us a picture on Twitter @SilverMushroom1.
Do you have a favourite in this year’s Great British Bake Off? We think Rebecca from The Beesley Buzz might!
Her BWBO recipe has been heavily influenced by contestant Tamal’s creation on the show. After almost dropping his pie on last week’s episode and finally winning Star Baker, we think Rebecca’s homage will really be the icing on the cake for him!
Rebecca worked with what she had to hand in the kitchen. Improvising is a skill every baker needs and it’s brilliant to see her adapting this recipe, making it her own. For her efforts she has won a lovely Kilner dessert jar set, not that you’d have room for pudding after this tasty Victorian pie!
If you’d like to recreate this masterpiece, follow these steps…
Tamal’s spice mix from the BBC, which Rebecca used in her own pie:
- 2½ tsp ras-el-hanout
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp paprika
- ½ tsp ground cumin
- ½ tsp Kashmiri chilli powder (Rebecca didn’t use this ingredient, so don’t worry if you can’t find this on the shelves of your local supermarket!)
The main ingredients of your Victorian pie filling:
- Groundnut oil
- 500g mince beef
- 4 tsp of pomegranate molasses
- 1 cup of red lentils
- 1 diced onion
- 2 small carrots
- 3 spring onions
- 100g of chopped walnuts
- A rough handful of fresh thyme
- Chopped dried apricots
- A handful of dried barberries
- 1 large courgette, chopped
Ingredients for hot water crust pastry
- 250g of plain flour
- 150g of butter
- 60ml of boiling water
- Salt for seasoning
- Egg wash for your glaze
Rebecca also baked some decorations separately from frozen short crust pastry. If you’d like to decorate your pie elaborately, you may want to adjust this recipe to ensure you have enough pastry. Alternatively you could use a smaller pie dish!
- Heat a splash of groundnut oil and fry your spice mixture.
- Add your chopped onion, carrot and courgette, ensuring you roll them around in all of the gorgeous flavour.
- Add in your minced beef and allow to cook through.
- Cook and drain your red lentils separately, adding them to your main filling which should be fully infused with the spice mixture.
- Add in your pomegranate molasses. The water from your veg and meat juices should ensure that the sticky molasses don’t stick to the bottom of your pan. Stir vigorously to coat your mixture.
- Throw in your thyme, dried apricots, barberries, and walnuts.
- Pre-heat your oven to 200C.
- To make your pie crust, rub together your dry ingredients until you get the tell-tale breadcrumb texture.
- Pour in your boiling water to the dry ingredients and stir until well mixed. Once cooled enough to touch, you can gather the ingredients with your hands together in a ball. Wait until your dough reaches room temperature and roll it out rather thin. Rebecca used a 7 inch pie tin.
- Fill your pastry with the filling and top with a thin-rolled lid. Seal this all together with your egg wash.
- Pop in your oven for 15 minutes at 200C, then reduce heat to 180C for a further 45 minutes.
- After this time check your pie and cook for a further 30 minutes. Rebecca did not use a steam hole as the pie has a lovely filling that is pre-cooked to perfection.
So there you have it! A gorgeous Victorian pie that is great for family gatherings. As the seasons change we’re hoping for something a little more hearty at dinner time, and this certainly does the job. Let us know if you recreate this recipe at home by tweeting us @SilverMushroom1.
We’ve been spoiled once again this week! Our ‘Bake With Bake Off’ campaign has given us some great kitchen inspiration, but it hasn’t been doing our waistlines any good. Continue reading →
The new Kilner TV advert aired on September 7th and showcases an abundance of gorgeous, homely Kilner products and a great assortment of practical uses for them. From the Baker with a cupboard full of Kilner storage jars, to the Pickler with his wooden crates and Kilner bottles; the Entertainer serving up drinks from a Kilner Dispenser to the Preserver with her huge Kilner jam pan and preserve jars, and the Luncher with her healthy Kilner jar lunch to the Maker with his bottles and jars of oils and herbs surrounding him. The new Kilner TV advert does a great job of showing us how practical, functional and versatile the Kilner collection really is.
Whether you’re a Baker or a Maker; Preserver or a Pickler; an Entertainer or a work time Luncher, Kilner has got just the thing for you!
Baking for friends and family can be quite daunting, especially when you have specific dietary requirements to follow. Missing off the key ingredients of a well-practised recipe can change your finished piece entirely.
However, adapting things to suit your loved ones or even your own specific diet can be done! Our BWBO Week 5 winner, Serena from Bewilderedbug.com, has proven it with these incredible gluten-free profiteroles. Continue reading →
The team at Silver Mushroom continue to be amazed by the sheer quality of the recipes being shared with us by our lovely ‘Bake With Bake Off’ challenge participants.
Much to our delight, Week 4 was all about the desserts, so the sweet-toothed among us were eagerly anticipating the latest round of entries. We weren’t disappointed! This week’s winner is the lovely Hannah Bakes Things, who displayed no shortage of creativity and technical guile when coming up with her recipe for Lemon Meringue Cupcakes.
This Autumn we are thrilled to introduce the Master Class Artesa range by Kitchen Craft. This stunning range of table ware and serving pieces are created from an eye-catching blend of wood, slate, glass and copper. These natural materials look rustic yet sophisticated and are a great way to dress up your table and entertain in style.
Each piece in the Master Class Artesa range is unique in both appearance and function, from copper coated fondue sets ideal for a party or a fun night in, to wood and slate serving stands perfect for serving up appetisers, entrées or even afternoon tea.
This gorgeous range will blend in perfectly with any style of kitchen or dining room, and offers a vast range of gifts perfect for the keen entertainer. Stunning, one-of-a-kind pieces such as the Master Class Artesa Copper Fondue Set and The Master Class Artesa Tabletop Pizza Oven make a statement and offer a night in with a difference, where you’ll be sure to impress your dinner guests with these fun and original ways of dining at home, while the Master Class Artesa Copper Bowls and Glass Cloches offer a more stylish solution to your every day dinner ware.
Recent years have seen a growth in popularity of entertaining at home, and people in the UK today are every bit as happy to have friends and family round for dinner in their own home, as they are to fork out for expensive restaurants. You can choose your own menu, keep costs down, make as much noise as you want and you don’t need to book a taxi home. Shows such as Come Dine With Me have only fuelled this further, and the competition is strong to see who can throw the best dinner party. And although the quality of food and wine is still an important factor, the experience as a whole is what scores the brownie points. And part of the dining experience is, of course, in the presentation. The Master Class Artesa range caters to this perfectly and ensures your food and drink holds its own in the competition for who can put on the best dining experience at home.
The Master Class mini frying pans and mini casserole dishes are perfect to serve up individual portions, while more sociable pieces such as the Master Class Artesa Wood and Slate Two Tier Serving Stand take care of the shared courses, such as a cheese board, appetisers or a traditional afternoon tea with sandwiches and cakes.
The Master Class brand is known for premium quality products to cater to all your cooking needs, from carbon steel baking trays to stainless steel pans, and these new tabletop additions complete this range of top quality yet affordable kitchen ware. Whether you’re looking for good quality kitchen essentials, or something sophisticated and original, make it Master Class.
Keep an eye on our Master Class page for more fantastic products coming soon!