Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx
Wednesday, 19 September 2012
Thursday, 13 September 2012
Just had a nice interview on the radio with Elliott Webb this afternoon taking all things honey as part of National Honey month and gave a speak preview of one of the recipes from my new Cheesecake book (out next spring with Ryland Peters and Small) for Salty Honey Cheesecake. You have to trust me on this one (I know it sounds an odd combination) - it is yummy and one of my favourite recipes in the book. It is inspited by Four and Twenty Blackbirds - a delicious pie shop in Brooklyn where my brother lives - all they sell is pies, including their famous salty honey pie! All this talk of honey reminds me that I would love to keep bees....I have so many books on bee keeping that it is high time I bought some hives of my own!
Tuesday, 11 September 2012
Can you spot the difference? The lego model of the stadium in John Lewis at Stratford almost looked like the real thing. You have got to love Lego!!! Below is Mum (looking very patriotic) with C3PO and a Dalek - both made of lego - can you imagine how long they would have taken to make!!!
Monday, 10 September 2012
Saturday, 8 September 2012
Friday, 7 September 2012
Thursday, 6 September 2012
A few weeks ago, I spent a lovely evening with Kathy Brown learning how to properly crystalise edible flowers. Before learning Kathy's tricks mine never looked very dainty and always had clumps of sugar on where I dipped the petals into the caster sugar (dipping was where I was going wrong I now know). So here is what I learnt - whisk an egg white until light and foamy. Using a clean fine paint brush, coat the petals in a thin layer of egg white, painting both the front and back of the flower. Hold the flower in one hand and sprinkle a light dusting of caster sugar onto the flower using your finger tips at a height of about 20cm above the flower so that the coating is very fine. Leave somewhere warm to dry overnight (on top of my Aga was ideal) on a silicon mat or a sheet of greaseproof paper. I was so proud of the pretty results. We used the sugar flowers as decorations on our desserts that evening. Thanks Kathy for teaching me so well xxxx