Back on it - Christmas style

It's been a busy couple of weeks here in our house so unfortunately baking has been on the back burner a bit. But I've vowed to get back on it, with a simple Christmas recipe. And I must admit its all hop bought an put together but it looked quick and easy, and that's what I need right now.

Mince Pie Parcels

I've got some ready roll puff pastry (which was buy 1 get 1 free at Tesco), some mincemeat, which of course you can make yourself, and some egg and sugar to top them.
Puff pastry was cut into squares after being rolled a wee bit thinner, then filled with a healthy sized blob of the good stuff., then nipped together until they look like this.

Snip off it's tail, bang it on a baking try upside down, nip a hole in the top for steam to escape and then give the top an egg yolk wash and sprinkle some sugar on. Bung it in the oven 10 minutes @ 180 and then pray...

Obviously this is a basic quick and easy recipe, and it would be nice to say I'd made my own puff pastry and mincemeat, but who ha the time? The beauty of these is that thy look nice and home made, and they're super quick - exactly what you need this time of year.
Im going to stick with these up until Christmas and just experiment with variations of them - different toppings etc - I'm thinking maybe some brandy cream reduced down and drizzled over.
Anywho, they'll ding ding do for now.

Master baker in the making

I was asked if I would ever consider entering for a place on the television programme Great British Bake Off. This was meant as a compliment, and primarily as I accepted as such. After all, the cheese and onion muffins that i'd made were pretty nice. However, over the course of the day, the initial compliment made me question my baking ability massively. I'd never considered entering the competition as I know I am nowhere near the standard...and it became clearer than ever just how far that knowledge and skill gap was.

With this in mind I decided that it was time to change this. I wanted to know it all, be capable of greatness and know that should I want to, I would be more than good enough for Mary Berry and Paul Hollywood.

Over the next few months, years, lifetime, my aim is to be the very best that I can be.

Not only will I try to master the recipes themselves and perfect the presentation, but I will also be researching the history and science behind the recipes.

Check back for updates on my progress. Hopefully there will be massively amazing baked goods happening!