Tear-and-share scones make for an easy weekend treat pressherald.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from pressherald.com Daily Mail and Mail on Sunday newspapers.
Tear-and-Share Drop Scones With Baked Berry Compote (Photo by Scott Suchman for The Washington Post)
Published May 25. 2021 7:21AM | Updated May 25. 2021 8:19AM
Becky Krystal
I adore the neat, tidy sides and stately height of a classic British scone.
But I don t always have the time or, um, free counter space to work butter into the dry ingredients and then roll and cut dainty rounds or even elegant wedges. I wanted a recipe that would help me satisfy my scone craving with less fuss.
It took a compressed viewing of the entire season of the absolutely delightful Netflix series Nadiya Bakes with former Great British Baking Show winner Nadiya Hussain to get the gears turning. One theme that consistently appears in both shows is the tear-and-share: Breads, buns, wreaths of rolls. The more rustic appearance of items baked into one another is a large part of the appeal - they re fun to look at, less fussy to make and informal enough that no one s going to hesitate to dig in. I wo
Hot water might not seem an exciting ingredient, but it can transform cooking and baking Food personality Nadiya Hussain s turmeric-rich samosa pie is made with flour, shortening and water at a boil Image Credit: NYT
If there s a quintessential dish from chef Nadiya Hussain - the Great British Baking Show winner who has since found huge success - it s probably the samosa pie with the turmeric crust from the very first episode of her solo cooking show Nadiya s Family Favourites.
Meant to be unmolded for maximum impact, the pie stands impossibly tall and doesn t crumble, even when sliced. Hussain likes to wrap the whole golden thing in parchment paper and take it to picnics, passing out fat, perfect wedges to family and friends.
The Secret to Smooth Doughs and Fluffy Bread Is Already at Hand
Just-boiled water has long played a role in making pie crusts, milk breads and more shine, across cultures and cuisines. But how does it work?
The food personality Nadiya Hussain riffs on a classic Victorian-era hot water pastry crust for the base of her turmeric-rich samosa pie.Credit.David Malosh for The New York Times. Food Stylist: Simon Andrews.
By Rachel Wharton
April 16, 2021, 4:51 p.m. ET
If there’s a quintessential dish from the chef Nadiya Hussain the “Great British Baking Show” winner who has since found huge success it’s probably the samosa pie with the turmeric crust from the very first episode of her solo cooking show “Nadiya’s Family Favourites.”