Rosemary Shrager
We are proud to say that one of Britian’s best loved cooks, Rosemary Shrager, has supported National Baking Week for a second year. This year, Rosemary was even more excited about the week, as the ‘Bake and Share’ theme was a perfect match for her extrovert and infectious personality.
Baking Mad
This talented and versatile chef, just loves talking about food, recipes and has a real passion for baking. Rosemary simply loves food and she brings an infectious enthusiasm to everything she does.
A personality on screen
Rosemary’s on-screen career began in January 2001, with a six part series, Rosemary - Castle Cook on Channel 5. This was so successful that it was quickly followed by a second series, Rosemary on the Road, and the series Nosh. But it is School for Cooks and Ladette to Lady – that are the two successful series that Rosemary has become most famous for in recent years, along with being resident chef on the Alan Titchmarsh show.
An educator off screen
Rosemary loves to share her expertise and love of cooking and baking. That’s why her cookery school, based in Swinton Park is a huge success. Many years of cookery school participants have benefited from Rosemary’s great culinary talents – and now many millions are able to share in her love of baking.
For more information on Rosemary Shrager and her work, please visit her website. www.rosemaryshrager.com
Rosemary’s Hints & Tips
As a baker for many years, Rosemary has plenty of advice for anyone that is getting started. Here are her favourite hints and tips for you to follow. Why not print this page and attach to your fridge or recipe collection for future reference.
Tip 1: Carefully read the recipe before proceeding. Use the specified ingredients, and pre-measure them.
Tip 2: Before baking, always wash your hands and carefully wash any fruits and vegetables used in the recipe.
Tip 3: Use the right tools: A good set of scales and a Pyrex measuring jug are essential to weigh and prepare. Kenwood mixers are a good investment to ensure the right consistency and a good set of quality Pyrex bake ware, in the right pan sizes ensure that the recipe is a success.
Tip 4: Properly store ingredients and use the highest quality and freshest ones possible.
Tip 5: Do not use spreads to replace butter in a recipe. Spreads contain less fat and more water, so they will not perform like butter or margarine.
Tip 6: Always stir flour to "loosen" before measuring. Sifting it first is necessary only if the recipe calls for it.
Tip 7: Measure liquids such as water, milk, vegetable oil, honey or syrups in a clear Pyrex jug that is placed on the counter. Bend down to check the amount at eye level. Use a rubber spatula to scrape out all the liquid. Tip: For easier removal of honey or Lyle’s golden Syrup, grease the spoon first with a little President butter.
Tip 8: Don't guess. Use the exact measurements and level off spoons with a straight edge spatula or knife. For liquid ingredients, pour liquid until it reaches the top edge of the spoon. Measure over a separate cup or bowl so any extra does not fall into the mix.
Tip 9: Use a kitchen timer to help you keep track of how long to mix. DO NOT Over- or Under-Mix.
Tip 10: Take your time to properly preheat the oven.
Tip 11: Don't crowd the oven. The pans should never touch each other or the sides of the oven, or be placed over or under each other on the racks.
Tip 12: To test for doneness in cakes, muffins and tea breads use a toothpick inserted in the centre. The toothpick should come out clean and dry.
Tip 13: Pay special attention to baking times. Let your eyes, nose, as well as other indicators be your guide.
Tip 14: Cool cakes, muffins and biscuits thoroughly before serving or storing.
Tip 15: Never scrub your bake ware after use – just a touch of Fairy liquid and some warm water should be enough to shift the remnants of the recipe.
