This is part 1 of a special 4 part series where we’ll be taking a deep dive into the subject of baking with some brilliant expert guests. This episode sees olive columnist and podcast regular Edd Kimber giving his top tips and tricks to help raise your baking game, including next-level butter cream, secret ingredients that can boost the flavour of chocolate and some new baking trends to look out for.
Try our flammkuchen recipe then check out our bratwurst sausages in a bun, glühwein, lebkuchen biscuits and more Christmas market recipes.
Step 1
Mix all the base ingredients in a large bowl with 300ml of warm water, then tip out onto a lightly floured worksurface. Knead for 10 minutes until smooth and elastic. Divide into four balls, cover and leave to rest while you make the toppings.
Step 2
Fry the bacon in a dry frying pan over a medium heat for 10 minutes until lightly golden and the fat has rendered. Scoop out onto a plate leaving the fat in the pan. Fry the onion in the fat for 10 minutes until softened.
Step 3
Heat the oven to 240C/fan 220C/gas 9, and put a couple of baking trays or sheets in the oven to warm up. Mix the crème fraîche with the nutmeg, some seasoning and 1 tsp of the thyme leaves.
Step 4
Roll out the dough balls as thinly as you can (about 1-2mm thick), then transfer to a sheet of baking paper. Spoon the crème fraîche mixture over the dough, smoothing it over with a spoon or spatula, leaving a 1cm border. Scatter over the bacon, onion and a few thyme leaves.
Step 5
Lift the pizzas on the baking paper onto the hot baking sheets and cook in the oven, two at a time, for 7-10 minutes or until the bases are crisp and the onions are starting to turn golden, swapping the two trays over halfway through. Repeat with the remaining two pizzas, and serve scattered with any remaining thyme and a good grinding of black pepper.
Try our bratwurst recipe then check out our lebkuchen biscuits and more Christmas market recipes.
Step 1
Mix all the ingredients for the sauce together in a small pan and bring to a gentle simmer, then set aside to cool.
Step 2
Heat the grill to medium. Cook the sausages on a baking tray for 10-15 minutes, turning occasionally, until golden and cooked through.
Step 3
Warm the rolls in a warm oven for a few minutes, then split them open. Put a sausage in each, drizzle over the sauce and serve with the condiments on the side for people to help themselves.
Try our lebkuchen biscuits then check out our spiced Christmas biscuits and Christmas market recipes to recreate at home.
Step 1
Warm the honey and butter together in a small pan until combined.
Step 2
Put the remaining ingredients, except the icing sugar, in a bowl, and pour over the melted butter. Combine until a sticky dough forms, wrap in baking paper then chill for 1 hour.
Step 3
Heat the oven to 180C/fan 160C/gas 4. Roll the dough out on a lightly floured worksurface to 1cm thick, then cut into 5cm biscuits using heart, star or round cookie cutters. Transfer to baking-paper-lined trays with a little space around each one, and bake for 12-15 minutes or until golden and risen slightly. Cool completely on a wire rack.
Step 4
Mix the icing sugar with 5 tsp of water to make a smooth icing, and spoon over the top of each biscuit. Leave to set for 1 hour. They will keep in an airtight container for up to four days, or wrap in recyclable gift bags to give as presents.
Looking for the best supermarket prosecco? Want to know which prosecco to buy? Read on for the best bottles from a variety of price points, then check out our best prosecco cocktails.
Expect warm apricot fruit, kept crisp and fresh with zingy mineral notes.
Classic prosecco flavours of pear, green apple and citrus, along with notes of buttered toast.
Perfect pairing: A sliver of parmesan
Bright, fresh bubbles; floral and peachy, but not too sweet.
Try this recipe for candied root veg, then check out our roast parsnips, parsnip soup, parsnip chips and more parsnip recipes.
Step 1
Heat the oven to 180C/fan 160C/gas 4. Tip the vegetables onto a large baking tray and toss with the thyme, garlic and oil. Season well, then toss again. Roast for 35 minutes, turning everything halfway through, until the beetroots and celeriac are tender when pierced with a knife. Drizzle over the maple syrup and butter, then toss so that they coat the veg. Roast for 20 minutes until the roots are golden and glazed.
Autumn is a beautiful season, but the constant stream of fallen leaves can make your garden difficult to clean up. Fortunately, with this exclusive deal, you’ll be able to keep it looking pristine without any back-breaking work. This offer from Garden Gear gives you the chance to save £5 when you purchase a Clifford James 3-in-1 Blower, Vacuum and Shredder for just £39.99, plus £4.99 P&p.
Note:
❚ Every one of our online deals has an advantage. We negotiate hard to bring you great offers and the best prices. We receive a commission from the retailer for each completed purchase. This income helps us to continue to be able to offer you our high-quality content free of charge.
The 3500W Clifford James 3-in-1 Blower, Vacuum and Shredder from Garden Gear allows you to seamlessly switch between the three functions and adjust the power level easily and safely. Thanks to a secure harness and mounting, as well as two wheels with a bracket on the hose which proved extra stability, you can use this tool for longer without suffering from fatigue.
What’s more, the 45-litre collection bag means there won’t be any mess left to sweep up afterwards, and the leaves you collect will be ready for composting straight from the bag.
You can find all our current shopping deals here. If you have any questions about the deal product or the related services, please contact the provider directly. If you have any questions about the online shopping deal itself, or if you would like to work with us as a partner, please email: deals@olivemagazine.com
Looking for navy strength gins? Try our pick, and use them to make our best gin cocktails.
Navy strength is the term for a gin that’s at least 57% ABV. The history of this style stretches back to the 18th century, when gin was stored on British Navy ships next to the gunpowder. If the gin spilt and got into the gunpowder, then the higher proof would ensure that the gunpowder still exploded.
Today, navy strength gins are enjoying a resurgence in popularity. The extra alcohol amplifies the flavours of the spirit, making them a great choice for cocktails. They also tend to have a more rounded, creamier mouthfeel. Intrigued? Here are a few of our favourites.
A punchier take on its juniper-forward, citrussy 171 London Dry, the addition of English sea salt gives this smooth spirit a distinct saline character.
Flavour profile: Juniper forward
Botanicals: Sea salt, juniper, coriander seed, angelica, orris, lemon peel, liquorice, nutmeg and cassia bark
Perfect pairing: Try in a dirty martini.
Hayman’s Royal Dock has an aromatic nose with citrus and floral notes, namely orange blossom wafting out as soon as you begin to pour. The mouthfeel is smooth, but also carries an unrivalled botanical intensity of flavour thanks to the higher strength. It’s a classic of the genre and a must-have gin for lovers of this over-proof style.
Flavour profile: juniper forward
Botanicals: juniper, citrus, coriander
Perfect pairing: tonic and a wedge of lime.
A classic, deservedly acclaimed navy-strength gin. Rich and aromatic, with juniper, coriander and cardamom notes.
Flavour profile: juniper forward
Botanicals: juniper, coriander seed, orange and lemon peel, angelica, orris, green cardamom.
Perfect pairing: try in a gimlet.
New York Distilling Co uses wild-flower honey from upstate New York in this juniper-forward gin, which is characterised by warming spice and earthy orange notes.
Flavour profile: juniper
Botanicals: juniper, cinnamon, cardamom, lemon, orange and grapefruit peel, star anise and wild-flower honey
Perfect pairing: sparkling water and a wedge of lime.
This award-winning, punchy gin (60% ABV!) packs in flavour, with bold, peppery spice and a savoury edge.
Flavour profile: Spiced
Botanicals: coriander, grains of paradise, chamomile, red grapefruit, cassia, juniper, cubeb.
Perfect pairing: Try in a negroni.
Looking for the best food advent calendar? Want to know which chocolate advent calendar to buy this year? See the best boozy advent calendars and the best vegan advent calendars. Read on for the best ones to buy…
Satisfy your salty tooth with this meaty calendar comprising 24 bags of crackling. Choose between black pepper, low ’n’ slow BBQ, maple, salted, salt ’n’ vinegar and festive pigs in blankets.
Kick off the Christmas countdown with 24 packets of artisan popcorn: behind each door lies a snack-sized pack in one of 12 flavours, from well-loved classics to newer combos including chocolate orange and banoffee pie.
This Chococo bestseller is back on the shelves with 25 handmade chocolates and truffles. There’s a menu included to guide you through the festive flavours, from classic gingerbread caramel to (new for 2019) spiced rum.
Get in the festive spirit with 24 drams of whisky from 10 countries, each presented in a wax-sealed bottle. There’s Cotswolds Single Malt Whisky, Melbourne’s Starward Solera and Taiwanese Yushan Signature Sherry Cask, to name but a few.
Take advent to the next level with this indulgent calendar for two. Both sides open up to reveal a daily double surprise, from salted caramel cream to Raspberry Rush. Perfect for chocolate-loving couples!
Keep yourself nice and calm over the festive season with this selection of 24 organic herbal teas. Once opened you can see all the teas at once, so perhaps start your day with Supreme Matcha Green or let Night Time send you off to sleep.
Liquorice lovers rejoice, this sleek calendar comes with two pieces of the black stuff behind each door, with intriguing flavours ranging from sea buckthorn to strawberry.
Moreish, luxurious treats behind each door – think Toffolossus biscuits and honey-spiced vodka in this lavish calendar.
