Kapoor - Simply Baking

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www.anovabooks.com

For Raju, with love

First published in the United Kingdom in 2012 by

National Trust Books

10 Southcombe Street

London W14 0RA

An imprint of Anova Books Ltd

Text and recipes Sybil Kapoor, 2012

Copyright National Trust Books, 2012

The moral rights of the author have been asserted.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright owner.

First eBook publication 2013

ISBN: 9781909881044

Also available in hardback

ISBN: 9781907892325

Senior Commissioning Editor: Cathy Gosling

Senior Editor: Kristy Richardson

Copy Editor: Maggie Ramsay

Designer: Nicola Collings

Proofreader: Alyson Silverwood

Photography: Karen Thomas

Photography Assistant: Laura Urschel

Food Styling: Bridget Sargeson, Jack Sargeson

Prop Styling: Cynthia Inions

This book can be ordered direct from the publisher at the website:

www.anovabooks.com, or try your local bookshop.

Also available at National Trust shops or www.shop.nationaltrust.org.uk.

Reasonable care has been taken to ensure the accuracy of the recipes and instructions in this book. However, any liability for inaccuracies or errors relating to the material contained within the book is expressly excluded to the fullest extent permitted by law.

You may not always achieve the desired results. Oven temperatures vary between different appliances and different equipment may affect the desired outcome. Neither the National Trust, National Trust (Enterprises) Ltd nor Anova Books Ltd accept any responsibility or liability for the end results of the recipes featured in this book.

Warning: recipes containing raw eggs are unsuitable for pregnant women or young children.

NOTES

Temperatures given are for a fan oven. This method of heat is now widely used for electric ovens. It ensures that the oven temperature is the same at the top of the oven as at the bottom. If you have a conventional oven, increase the temperature by about 10C and cook in the centre of the oven unless otherwise specified. Ovens can vary greatly in temperature, and there is difference of 1020C between fan and conventional ovens. Many recipe books allow a 20C difference, but I find this too large. It is important to follow your instinct when baking and to check dishes shortly before theyre due to be ready. I have adjusted the gas marks so that they work for each recipe; they are not necessarily the exact equivalent because gas ovens are not fan-assisted.

Where possible, I use British ingredients.

Butter is unsalted. This allows you to control the taste of each recipe more accurately.

For greasing cake tins, its better to use oil rather than butter as this prevents an uneven colouring of the sides of a cake. If you would like to use British-grown oil, buy a cold-pressed rapeseed oil.

Choose British organic or Freedom Food free-range eggs, medium-sized unless specified.

Salt is fine British sea salt, unless specified.

I like the pure taste of refined caster sugar and use it in most recipes. You can use unrefined caster sugar: it gives a more complex, caramelised flavour.

I use organic lemons, but you can use any other unwaxed lemons. Always wash and pat dry lemons before using.

Pastry weight: traditional British recipes for pies and tarts give the weight of the flour (the main component of the pastry) to describe the pastry weight. This is not the same weight as a pack of ready-made pastry. See for more information about pastry.

If you love cooking from old British recipe books, it is helpful to know the following:

gill is 70ml/2 fl oz

1 gill is 140ml/ pint

1 (British) quart is 2 pints or gallon/1.140 litres

indicates that the recipe is gluten-free

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