A couple of weeks ago, I was invited to an Ambassador’s Dinner at The Mansion in Leeds. If you read my blog regularly, then you will know that I attended an event of theirs earlier in the year which you can read about HERE if you missed it.
The theme of this event was the “Dine Taste Test” with a different question for each course of the meal and the ultimate taste test at the end of the event featuring 5 sorbets of the same colour and the aim of guessing the flavours behind them all.
We were greeted with a drink upon arrival and introduced to Dan who headed up Dine at the venue. Once everyone had arrived, the canape’s started coming out and they all tasted and looked amazing.
The canape’s on offer were:
Purple Radish canape Shell
With Goat’s Cheese & Beetroot Caviar
Wild Mushroom Arancini
Fillet of Beef
Rolled in Pistachio
The other week I did a whole baking feature showing off my millionaires’ shortbread recipe and photos. As much as I enjoy baking, sometimes I want to have freshly baked goods in the house but just really can’t be bothered.
Let’s face it, it’s nice to pretend to be the domestic goddess sometimes and just scrape by making minimal effort….
Bob’s job means he can come home with all sorts of products sometimes and a couple of weeks ago, one of said products included Dr Oetker Bake in the Box Loaf Cake Mix in lemon and poppy-seed flavour.
Now I’m on maternity leave, I thought I’d finally get round to some how to posts in particular; Baking.
I will admit that the revival of Bake Off! has re-inspired me to bake some more and I kicked things off last week with Millionaires’ Shortbread.
Ingredients Required for the shortbread:
- 250g plain flour
- 75g caster sugar
- 175g butter, softened
Ingredients needed for the caramel:
- I decided to cheat a little and rather than make my caramel from scratch, I decided to test out Lotus Biscoff Spread
Ingredients needed for the chocolate topping:
- 200g plain or milk chocolate, broken into pieces
First Pre-heat the oven to 180 degrees before lining a tin with baking paper.
To make the shortbread, combine the flour and sugar in a bowl before rubbing in the butter until it looks like breadcrumbs. You then knead the mixture until it forms a dough and press it into the tin so it is even and prick with a fork.