Butter: A Celebration - A joyous immersion in all things butter, from an award-winning food writer

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Cut the tip of the piping bag open, pipe a layer of the buttercream onto the sponge layer. Use a right-angled spatula to smooth the top of the buttercream. Pipe a ring of buttercream approximately ¼ inch in from the edge of the sponge, this will contain the curd layer. While the pastry is resting, boil the potato slices for 10 minutes, drain and set to one side. Heat 50g of the butter in a pan and cook the onion slices for about 10 minutes, until soft, but not coloured. The above are just a small selection of the many wonderful recipes in the book. Photographer Matt Russell Butter is a mighty subject and Olivia Potts knows more than a thing or two about it. This kind of book can be daunting for both author and reader - there's so much to cover - but Potts has been masterful in her choice of recipes and the techniques she focuses on. Her voice is warm, never dry or instructional. As she stands by your side in the kitchen, she makes even the most complicated buttery confection seem possible. If you've always wanted to get to grips with butter - to understand how it works - this book is essential. I'll be working my way through it. -- Diana Henry * Telegraph * If it was difficult deciding which of the many recipes to mention to you, it was even harder to decide which single one to share with you. But here it is, the one it just had to be: the Lancashire Butter Pie.

The book is not just full of recipes on how to use butter in everyday recipes but also takes you on a journey through the science and history of butter. A simple pat of butter can change the taste of so many foods. We all know it adds a wonderful flavour to baked potato or toast, but how many of us realise it’s also increasing your Vitamin D and preventing osteoporosis at the same time! Vitamin D is a fat-soluble vitamin and butter helps its absorption into the body. Photographer Matt Russell Olivia's book walks through the fundamentals of cooking with butter . . . then ventures into recipes and techniques to bring the best out of butter and transform your cooking. * BBC Good Food *

This cake ended up being a hybrid of a Victoria sponge into something super lemony and heavenly – and its delicious. I posted my recipe for my lemon & poppyseed cakea while ago and had a big success with that one, so I hope you guys like this too! Morris, Sophie (2 August 2019). "A Half Baked Idea by Olivia Potts: how baking saved writer from grief". inews.co.uk . Retrieved 21 February 2023. This is a book to be savoured for its wonderful writing, as well as for its irresistible recipes and expert introduction to patisserie, too. I feel a lemon flavour for a celebration cake is always a safe flavour as (usually!) everyone likes lemon! I also find its perfect for after dinner as the zesty and fresh lemon cleanses your mouth leaving a refreshing aftertaste.

I tend to think some people prefer a two layer cake as you can simply slather buttercream in the middle and on top and you are done – its the perfect cup of tea pairing!I love using these tins for my sponge cakes and also this angled spatula for spreading buttercream. On this occasion I piped the buttercream but the choice is yours!First, make the pastry. Rub the butter and lard into the flour and salt with your fingertips, until the mixture resembles breadcrumbs. Add the water, and cut it into the mixture with a knife. Once the dough starts to come together, use your hands to briefly knead the pastry, and make sure there are no dry bits. Wrap in clingfilm and rest in the fridge for an hour. Add the margarine, sugar, eggs, flour, baking powder, zest, vanilla and salt, fit the splash guard. Select the ‘sponge cake’ pre-set, press Start. Alumna Olivia Potts Success Story". www.cordonbleu.edu. Le Cordon Bleu London . Retrieved 21 February 2023. Cover the light buttery sponge of this classic celebration cake with silky-smooth meringue buttercream. Place the next sponge layer on top, uncut side down. Press down gently with the palms of your hands held flat to ensure the cake remains level. Repeat the buttercream and curd layering process as before.

This is a book to be savoured for its wonderful writing, as well as for its irresistible recipes and expert introduction to patisserie, too. Full of history, anecdotes and, of course, delicious recipes resplendent with butter, it includes: BBC Radio 4 - The Food Programme - The Food Programme's Books of 2022". BBC . Retrieved 21 February 2023. Potts lives with her husband and child in the west of Greater Manchester. [12] Selected publications [ edit ] Butter: A Celebration is a joyous immersion in all things butter, revelling in its alchemical power to transform almost any dish, from good to transcendent. Reserve a handful of the freeze dried raspberries in a small bowl, to be used for decorating the top of the cake.

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Awards 2020 Winners: Judges' Comments". www.gfw.co.uk. Guild of Food Writers . Retrieved 21 February 2023. To prepare the decorative chocolate brushstrokes, attach the EasyWarm bowl to your Chef. Add the candy melts to the bowl, fit the creaming beater and the splash guard. Select the 'chocolate melting' pre-set, press Start.