John Whaite Bakes: Recipes for Every Day and Every Mood

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The teddy is a prop: my dad was an amateur photographer, so he’d set up these lovely shoots every now and again. I’m wearing a Jungle Book T-shirt, not because I liked the film, but because I was obsessed with Sleeping Beauty, and it would have been too far of a stretch in the early 90s to put a boy in that type of T-shirt. I just wanted to be a fairy. I still do! After appearing on Bake Off, Whaite studied for a Diplôme de Pâtisserie at Le Cordon Bleu, London. [9] [21] John is a popular brand ambassador and has worked with a number of leading blue chip food businesses. John also enjoys demonstrating his latest recipes, regularly appearing at some of the nation’s best food festivals and shows including BBC Good Food, The Cake & Bake Show and various regional food festivals across the country. Toss through the sugar and salt, then beat the eggs and add to the dry mixture and stir through until everything is evenly dispersed, though the mixture should be quite clumpy now. Whaite has appeared as a resident chef on the ITV breakfast programme Lorraine, hosted by Lorraine Kelly. [10] [11] He has also appeared on This Morning, What's Cooking?, The Alan Titchmarsh Show and Sunday Brunch as a guest chef. [12]

Once you have a smooth batter, pour it into the baking tray and level off. Bake for 20-25 minutes, until a skewer comes out clean, then leave to cool completely. First by degrees: Manchester student wins Great British Bake Off". manchester.ac.uk . Retrieved 18 August 2021.Alumni John Whaite Success Story - Le Cordon Bleu London". www.cordonbleu.edu . Retrieved 19 September 2021.

What they created was a show that was as diverse as it was welcoming, and I hope each and every one of them continue to thrive wherever the wind next takes them, because they deserve nothing but success.’ A baking sheet Cake release spray (available on the baking aisle), or a piece of kitchen roll with sunflower oil on it A 3inch circle cookie cutter The Strictly experience was the start of an incredible two years of pulling myself out of the darkness. Alcoholism, drugs, ADHD, depression – I managed to extract myself from those places and situations with nothing but the love of friends and good relationships.

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Heat the oven to 180C (160C fan)/350F/gas 4, and have ready a 33cm x 23cm baking tray, though, contrary to common operations, do not grease it.

For the base, put the biscuits, fennel seeds and butter in a food processor and blitz to a damp, sandy consistency. (If you don’t have a food processor, simply bash the biscuits to fine crumbs, add the other ingredients and mix.) Tip into a 20cm loose-bottomed fluted tart tin, then press the biscuit crumbs evenly on to the base and up the sides. Refrigerate while you make the custard. These little cakes, which are made with egg whites for extra chewiness and brown butter for such an unmatched depth of flavour, are so simple to throw together (once you’ve made a batch of brown butter, that is, but I consider that an important life skill). If you wanted to drizzle over a little orange blossom honey before serving, that would be delicious, but in their basic, non-honeyed form, and simply dusted with a snowfall of icing sugar, these are perfect. And – win-win – they’re gluten-free, too. Meanwhile, make the icing. Beat the butter with an electric whisk until soft and fluffy. Mix in the cream cheese until there are no lumps (but do not overmix as it will become too runny). Beat in the icing sugar until just combined, then cover and chill until ready to use.

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John, Whaite (3 February 2018). "Food to soothe the soul from John Whaite's 'Comfort' cookbook". The Independent. Archived from the original on 14 June 2022. Toss the flours and baking powder together and put into a mixing bowl with the butter. Rub the butter into the dry ingredients with your fingers and thumbs, until it resembles inelegant breadcrumbs. The lovely couple Heather and Stuart of @lagombakery_ invited me to do a day with them in their bakery. They taught me all about the life of a baker, how to prep and bake the sourdough, how to laminate, how to have a good laugh in the kitchen.

Beat together the butter, yogurt, caster sugar and orange zest until the sugar is more or less entirely dissolved (I do this in my freestanding mixer with paddle attachment, but it can just as easily be done with a handheld mixer in a mixing bowl). Add the eggs, one at a time, beating well after each addition – if the mixture splits, don’t worry, it’s just because the fat of the butter and the fat of the egg yolks haven’t emulsified, but it won’t make any difference to the finished cake. Sift the flour, then fold it into the mixture using a large spoon until smooth and combined. August is the perfect month for afternoon tea, which could never be complete without some fresh-baked scones, served with jam and clotted cream. John shows us how to make his showstoppers. The show will continue broadcasting on Channel 4 until December 2023, when the current contract expires.Josh Willacy (27 March 2014). "The winner bakes it all: Great British Bake Off ace John Whaite reveals guilty secrets and making mum jealous". Mancunian Matters.