From hedge-laying to charcoal-making and mouse-charming, Hugh describes the rural skills he has learned, and the bizarre local antics he took part in. Then they're challenged to create a decorated cupcake mosaic inspired by a pair of holiday pyjamas. They will keep well in the freezer for up to 3 months. These melt very fast (for safety reasons), so it’s best to only take out 1 or 2 at a time. Paul is in Antwerp to learn about Belgian baking. smooth, all-natural peanut butter (with no added ingredients) 2-3 tbsp. In Philadelphia he checks out a Jamaican joint's jerk chicken. Make them dairy-free by using your favorite non-dairy yogurt. Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas. These peanut butter banana melts are a perfect healthy frozen treat for baby. Peanut butter and bananas go together like.. peas in a pod! Tuning into the wild Dorset landscape, Hugh explains why wild food, both plants and animals, should always be a prime part of the smallholder's diet. And, they make a motorised basketball-themed Santa cookie. He also meets a potato fanatic and the head baker at the Merrion Hotel. Scrape down the sides of the bowl. He bakes delicious waffles, chips and chocolate. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps. Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. James Martin, one of Britain’s top dessert makers, explores the many varieties of sweet tarts. Three bakers are challenged to make gingerbread showpieces that tell quite a "tail." Paul rekindles his baking roots as he travels the globe in search of the family bakeries and corner delis which have created the baking heritage of entire cities. He demonstrates many beautiful celebration cakes including the classic black forest gateau. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake. Plus, inspired by Antwerp's bakers, Paul creates his own recipes. Baking experts and Salt Lake City friends Brenda Nibley and Alisha Nuttal create a grand cookie build for a local theatre launching A Christmas Carol. He demonstrates how to make the classic Victoria sponge, a chocolate roulade and an American baked cheesecake. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated. The final two teams battle it out to impress the judges with their incredibly terrifying displays. Paul Hollywood is in Bergen to learn more about Norwegian baking. But, which festive desserts will he make? He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas. Trisha and her sister cook with autumn crops from a local community garden. The seven remaining bakers make baked brie and jam mini pies. James Martin focuses on traditional Italian desserts. Paul is in San Francisco, home to one of America's most iconic breads - sourdough. He ventures to various locations to source fresh produce and create stunning dishes. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. She serves up a Thanksgiving breakfast casserole and her favourite dessert pumpkin tiramisu. « 3 Green Smoothies for Toddler + Kids (Freezer Packs), Peach Pie Smoothie for Toddler + Kids (2 hidden veggies!) He creates a tasty chocolate and mandarin bread, as well as classic scones with jam and marmalade. He creates canapés of biltong and pastrami for a party and goes fishing for herring. The beach is a great party venue, and can even make a practical contribution to the smallholding, as Hugh discovers when he makes seaweed fertiliser. Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego. Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals. 10 Best First Foods for Baby (purees or baby-led weaning). Brenda Nibley and Alisha Nuttall design a shortbread replica of the famous City County Clock Tower and create a replica of an English cottage-style home. They will continue to cook and become crunchy as they cool. Trisha hosts a misfit Thanksgiving for all her local friends. Having decided to stay in Dorset, Hugh considers the big question facing the committed smallholder: how far are you prepared to go? Which team will fail to impress and get sent home? Hugh charts the rise of his own little enterprise, the River Cottage Glutton, from the local farmers market to the streets of London. The five bakers create desserts that look like Santa Claus. In the grand finale, the remaining chefs compete to see who can impress the judges the most and take home the massive $25,000 prize money. 1) Place the peanuts, salt and honey into the bowl of a food processor. 450g shelled and skinned AB's roasted peanuts, recipe follows. He shows how to serve up an epic feast featuring a venison main and a roly-poly finale. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. The five remaining bakers turn cream puffs into "scream puffs". Take a shape out and serve to baby. The Best Peanut Butter Baby Food Recipes on Yummly | Roasted Vegetable Baby Food, Sweet Potato Puree (baby Food), Green Bean And Pea Puree (baby Food) After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast. Add more water if you want the puree to be thinner. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months. 2) Rinse the peanuts under cool water to remove excess dirt. Guy's digging into crazy twists on chicken and burgers including doctored-up chicken skins in Delaware, shawarma-stuffed sausages in San Diego. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles. The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser. Hugh Fearnley-Whittingstall prepares a Christmas party for all the gang at River Cottage. But, which of his frozen treats will he demonstrate? Tia assembles some of her favourite holiday dishes to share with her closest friends. Which competitor will make it to the final? Paige Davis challenges three bakers to use their sense of humour and make their best gingerbread creations while envisioning the worst Christmas ever. The four remaining bakers attempt to make candy bar-influenced desserts. 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