Chef and TV host Prue Leith may be an exacting judge with the bakers on The Great British Bake Off. But when it comes to the rest of us, she thinks we could all cut ourselves a bit of slack in the kitchen. That's the idea behind her new cookbook, Life's Too Short to Stuff a Mushroom. It includes flavorful and simple recipes — but also dozens of practical cooking hacks from her 65-year culinary career. From peeling garlic to rescuing over-whipped cream, she offers strategies that can help you reduce waste and prepare tricky foods with ease. Learn more about sponsor message choices: podcastchoices.com/adchoices NPR Privacy Policy
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Hey, everybody, it's Marielle.
Any fans of the great British Bake off here?
If so, you know, there is nothing simple about those bakes.
So mine is a Black forest gat dough, which in the layers, it is chocolate genoese soaked in Kush with a morello cherry reduction on that, and then a buttercream on the outside.
There is some.
A bit of the cherry syrup in that and a bit of almond extract just to give it a bit of flavour.
Bake off is known for its technical challenges and the elaborate showstopper cakes painstakingly constructed by contestants.
But in her new cookbook, Bake off, judge Prue Leith wants folks to focus on the basics of cooking and baking.
It's called Life's Too Short To Stuff a Mushroom.
And it's filled with recipes, of course, but also cooking hacks.
Tips from Pru on how to do basic things in the kitchen quickly and easily, like how to cut an onion, peel garlic, prevent your muffin liners from getting oily.