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Sweet Enough: A Baking Book

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Casual, effortless, chic: These are not words you’d use to describe most desserts. But before Alison made recipes so perfect that they go by one name – The Cookie, The Pasta, The Lemon Cake – she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavour, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In Sweet Enough, Alison has writtenthebook for people who think they don’t have the time or skill to pull off dessert. Here, the desserts you want to make right away, youcanmake right away. Pour a good-quality gin (we recommend our London Dry Gin, of course) into the jar – enough to fill to the top One ingredient that occasionally appeared in 19th-century recipes for sloe gin was almond. A crushed almond, added at the start of the maceration process, highlights the marzipan character of the sloe without the added effort of crushing a few sloe stones. SLOE GIN MYTHBUSTING

While there are less refined forms of sugar you can add to yogurt like raw honey, agave, coconut sugar, and maple syrup, these are all sources of calories, sugar, and very few nutritional benefits. Sure, they are tasty sweeteners, but still a source of empty calories. From the initial syrup recipe on which to build your gin to tips on foraging for berries so you can make the most of the sloe gin season, you’ll find everything you need to know here. HOW TO MAKE SLOE GIN: THE PROCESS Simple and very delicious one bowl cake. Pretty enough on the plate for company. Very moist and not too sweet- as advertised. Used frozen raspberries, which impacted baking time more than I expected. Ingredients: all-purpose flour; medium-grind cornmeal; unsalted butter; blueberries; apple cider vinegar Contrary to popular belief, you don’t need to add sugar at the beginning of the process. Saturating the spirit with sugar prevents it from extracting the natural fruit sugars – and other flavours – from the berries. Sugar should really only be added at the start if you intend to use your sweet sloes for baking or chocolates, rather than in a good sloe gin.Ingredients: pineapple; Maraschino cherries; all-purpose flour; buttermilk; granulated sugar; eggs; egg yolks; light brown sugar Paul, Simon and Lachlan would like to give a special thanks to Yannis Dreamlake for his guidance, wisdom, humility, courage, vision, foresight and patience. It’s been a true privilege! Thinking of you wherever you are in the world this time!” they wrote.

Whether you’re a dedicated baker or, better yet, someone who doesn’t think they are a baker, Sweet Enoughlets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet. Ingredients: vanilla wafers; egg yolks; sweetened condensed milk; lemons; heavy cream; sour cream; kosher salt Roman is very keen on seasoning, saying “I like salt so much that if you’re not used to, ahem, appropriately seasoned desserts, you may taste these recipes and interpret some things as ‘salty’, which I take as a compliment”. Alison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert—swirled into ice cream or folded into easy one-bowl cake batter. (Opening a jar of jam is more than fine, too.) She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelized Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients.

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Let’s start with a step-by-step outline of the sloe gin-making process ( or watch the video here!):

Most yogurts contain the phrase “live and active cultures” within the ingredient list and then list several strains included (ie. L. Bulgaricus, L. Acidophilus, etc).

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The addition of 1 tablespoon of nuts or nut butter to yogurt adds 50-90 calories and healthy fat that will help keep you full for longer. If you haven’t tried almond butter, make it a priority! It has a slightly sweet, nutty flavor that I think is simply divine! Add a tablespoon today! Whether you’re a dedicated baker or, better yet, someone who doesn’t think they are a baker, Sweet Enough lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.

Categories: Pies, tarts & pastries; Appetizers / starters; Lunch; Main course; Cooking ahead; Vegetarian

Publishers Text

If you feel like getting creative in the kitchen, you’ll be pleased to hear that the quintessential British liqueur is surprisingly easy to make. Simply follow this essential guide to homemade sloe gin by Master Distiller and Co-Founder Jared Brown.

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