Tag Archives: Paul Hollywood

Week 138: Savoury brioche couronne

It was Epicurean Market time, which means lots of cheese, wine and good food. In the spirit of sharing our “loot”, my friends and I had a “cheese and wine” evening. Advertisements

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Week 111: Savoury brioche couronne

For the past 2 weeks when I got to spend my holidays back in my parents’ house, breakfast was always a much anticipated affair. Every morning, when I came downstairs, I will be greeted by a table full of different … Continue reading

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Week 98: Savoury brioche couronne

 It’s been a while since I got a bag of fresh garlic as I mostly used minced garlic for cooking. But few days ago, I saw them at the grocers, and they seemed to be calling out to me. So … Continue reading

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Week 26: Cheddar and walnut rolls (again)

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Week 25: Cheddar and walnut rolls

I have a packet of walnuts sitting in my fridge for a while, and this recipe seemed like a perfect recipe to use up the nuts. I am not really sure how walnuts work in a bread roll, but since … Continue reading

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Week 22: Savoury brioche couronne

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Week 18: Savoury brioche couronne (again)

I loved the brioche I made 2 weeks ago so much, that I decided to make another one! This time, I used pancetta and leg ham, and a mixture of grated cheddar and mozzarella. For the herbs, i went with … Continue reading

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Week 15: Savoury brioche couronne

I have always liked brioche. I mean, really, what’s not to like? The rich buttery taste? No way. But, I am just surprised how nicely it serves as a couronne.

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Week 8: Poor man’s brioche

One of my biggest problem with brioche is working the butter into the dough. And even though I didn’t manage to work the total amount of butter in the past, I thought it tasted quite okay. So, when I came … Continue reading

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Week 6: Eight-strand plaited loaf

I had a really good laugh watching the contestants on The Great British Bake-off struggling with this technical challenge. And strangely, I had this nagging thought at the back of my mind that I should give it a try. Oh … Continue reading

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