Mary Berry Cooks The Perfect

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You know the saying – you eat with your eyes! But you also eat with your heart. The experience of food is so much more than the flavour and I think soup needs to conjure feelings of comfort. It’s a nostalgic, soothing meal and every aspect of how you serve it can enhance that feeling.

Mary Berry's Traditional Puddings and Desserts: Gorgeous classic recipes to treat family and friends Mary Berry's Baking Bible: Revised and Updated: Fully updated with over 250 new and classic recipes Preheat your oven to 200c and in a large, deep roasting tray scatter the tomatoes, onion and minced garlic. Drizzle over the olive oil and season well with salt and pepper. Roast for 35 minutes until you have lovely soft roasted tomatoes and onion. The potatoes are ready for mashing when a knife goes in easily. If undercooked, the mash will be lumpy; if overcooked, it will be sloppy. Mash the potatoes with hot milk and butter off the heat, then whisk with a balloon whisk.So, this soup inspired by the Mary Berry tomato soup recipe has beautiful base of roasted tomatoes, and is finished with fresh basil and a dash of double cream. The filling should be moist with plenty of sauce, but not sloppy. Add 2–3 tablespoons of water if it’s too dry. Leave the filling to cool before adding the topping, as it will support the mash better. The Mary Berry tomato soup recipe calls for sieving the tomatoes to ensure a smooth texture. In addition to a few ingredient tweaks I have also chosen to skip this step from my own roasted tomato soup to avoid food wastage, and to keep things easy. Blending the soup removes all lumps if desired. Ingredients Using a palette knife, spread the cream evenly over the roulade, so you will get a uniform spiral of cream in each slice. Rather than spread the cream right up to the edges, leave a gap of about 2cm (3⁄4in) all round, or the cream will start to ooze out as you start rolling.

If you’ve got a decent tomato soup recipe in your cooking arsenal then you are sorted for an easy and light mid-week meal. When you’re tired after work, a lovely bowl of rich tomato soup with buttery rustic bread is one of life’s true simple pleasures.

Mary's "Rules of the kitchen" give tips and advice on how to organise your space and plan your cooking for the best results, elevating classic recipes to new heights of taste, plus vegetable cooking techniques are broken down so you can master the technique, from steaming to roasting and grilling, so you get your vegetables spot on. With Mary Berry Cooks the Perfect you'll be able to prepare a host of gorgeous recipes for family and friends to absolute perfection. Roast potatoes will be crisper and fluff up more easily if they’re par-boiled before roasting. Once the water comes to the boil, time them to simmer for just 5 minutes, or they will overcook and lose their shape. They should still be firm in the middle. Immediately tip the potatoes into a colander to drain, then return them to the pan and gently shake over a very low heat for about 1 minute. This will dry them off and create rough edges that will later go crispy.

There are severalbeef cuts that work well for roasting. Beef fillet is expensive but ‘a real treat’ saysMary Berry (see her recipe below) and alsoworks particularlywell in a Wellington. Rib of beefand rump are all worthy contenders, or if you’re looking for a cheaper cut to slow cook, then try brisket or topside. If you’re cooking for fewer people this Christmas or you fancy a roast that isn’t theusual turkey, roast beef is a wonderful, festive alternative. Served up with Yorkshire puds, a lovely rich gravy, crisp roasties and horseradish sauce, is there really anything better? Here are some top tips and recipes from the likes of Mary Berry, Jamie Oliver and Hawksmoor restaurant.Mary Berry's Christmas Collection: Over 100 of My Fabulous Recipes and Tips for a Hassle-Free Festive Season Put the potatoes into a large pan and cover with cold water. Bring to the boil, add salt, and simmer for 15–20 minutes or until tender. Drain well. Put the butter and milk in the pan and warm through over a low heat. Remove from the heat, return the potatoes to the pan, and mash with the milk and butter, then whisk until smooth (see below, Smooth, creamy mash). Season, then stir in the cheese. Mary Berry (CBE), beloved cook, star of the Great British Bake Off and the mother-in-law-we-wish-we-had. She has captured the nation’s hearts and stomachs. Her non-fussy style and cheeky sense of humour have made her a firm family favourite. In one of her 75 cookbooks, she teaches us how to make ‘The Perfect…’ everything. Here we’ve got her perfect kedgeree recipe: Once cooked, rest in a warm place,covered with foil,before carving. This will give time for it to relax and ensuresthe most tender, delicious results.

Preheat the oven to 200ºC (fan 180ºC/400ºF/Gas 6). Lightly grease a large roasting tin with butter. Make the tarragon butter: put the butter in a small bowl with the garlic and chopped tarragon and beat together with a small wooden spoon. Season with salt and pepper. Break the chocolate into pieces and place in a heatproof bowl set over a pan of gently simmering water. The base of the bowl must not touch the water. Leave until just melted, then remove from the heat, stir, and leave the chocolate to cool slightly. (See below, Make a light cake, step 1). As soon as the chocolate has melted, take the pan off the heat so the chocolate doesn’t overheat, or it will become too stiff; it needs to be a pourable consistency. Stir, lift the bowl off the pan, and leave the chocolate to cool until it feels tepid. If the chocolate is too hot when stirred into the egg yolks, it will start to cook them.

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Put the rice in a sieve and hold under running water until the water runs clear. This removes starch and prevents clumping, making the rice lighter and fluffier. Drain well. Bastefrom time to time by removing the tray from the oven, and using a spoon to pour the fat over the meat. This helps to add flavour and keep it nice and moist.