Download Hummingbird Bakery Home Sweet Home by Tarek Malouf PDF

By Tarek Malouf

Britain's million-copy bestselling, highly well known bakery is again with over a hundred new tried-and-triple-tested recipes that remember domestic baking. This lovely new cookbook, together with step by step images and each foolproof recipe with its personal picture, deals a few of the bakers' all-time favorite domestic baking recipes and fresh, inspirational rules. Our love of baking has been passed down from iteration to new release and this choice of stunning Hummingbird bakes contains scrumptious cupcakes, loaves, layer tarts, biscuits, goodies, roulades, pies, puds and savouries - all with the original Hummingbird twist. Pecan and Toffee Thumbprint Cookies, Custard Cream Cupcakes, and Strawberry Milkshake Cupcakes for afternoon tea; Pineapple Upside-down Cake, Blackbottom Pie, Raspberry and Jelly Roll and for dessert; Blueberry Buns, S'more truffles or Pinwheels for a scrumptious pick-me-up; pink Velvet Roulade, Maple and Walnut Streusel Cake, and Chocolate Cake with Vanilla Meringue for anything a piece distinctive. From easy-peasy Olive Loaf to beautiful Lemon Layer Cake, the baker's unique muffins and bakes will attract beginner bakers and assured pie-makers alike - and provide memorable moments for acquaintances, relations or just to take pleasure in at domestic. this beautiful, mouth-watering cookbook conjures up a pleasant age of vintage domestic baking and should stand proud of the baking shelf with recipes to regard, to provide, and to have fun.

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Additional resources for Hummingbird Bakery Home Sweet Home

Sample text

Cut tops of leaves into 1/2-inch slices; set oside. 2. Combine cabbage and bok choy stems in large nonstick skillet. Add broth, soy sauce, vinegar, brown sugar and red pepper flakes, if desired. 3. Bring to a boil over high heat. Reduce heat to medium. Coyer and simmer 5 minutes or until vegetables are crisp-tender. 4. Blend water into cornstarch in small bowl until smooth. Stir into skillet. Cook and stir l minute or until sauce boils and thickens. 5. Stir in reserved bok choy leaves; cook l minute.

Spread each ham sl ice to edges with 2 tablespoons cream cheese. 2. Pat 1 cucumber quarter with paper towel to remove excess moisture; place at edge of ham slice. Roll tightly. Seal by pressing gently. Roll in plastic wrap; refrigerate. Repeat with remaining three ham slices . 3. For cheese sus h i : Spread each cheese slice to edges with 2 tablespoons cream cheese. 4. Place 2 strips red pepper even with one edge of one cheese sl ice. Roll tig htly. Seal by pressing gently. Roll in plastic wrap; refrigerate.

Cut tops of leaves into 1/2-inch slices; set oside. 2. Combine cabbage and bok choy stems in large nonstick skillet. Add broth, soy sauce, vinegar, brown sugar and red pepper flakes, if desired. 3. Bring to a boil over high heat. Reduce heat to medium. Coyer and simmer 5 minutes or until vegetables are crisp-tender. 4. Blend water into cornstarch in small bowl until smooth. Stir into skillet. Cook and stir l minute or until sauce boils and thickens. 5. Stir in reserved bok choy leaves; cook l minute.

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