Spotted dick can take a while to make what with the steaming, but by adding the delicious flavours to soda bread you save time in the kitchen. With all that extra time, this is also a great time to make your own butter too!
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How could we make the ultimate easy brownie recipe even better? Top them with Maltesers, of course. Love this idea? Then you’ll love our salted Rolo brownies.
Das beste vegane Tiramisu der Welt. Ein Klassiker. Zumindest, wenn man den Rückmeldungen glaubt, die ich dazu bekomme. Und leicht herzustellen.
Say hello to your new favourite cheesecake recipe! This is ‘Sernik’: a classic Polish cheesecake on a crispy shortcrust base, filled with creamy Polish-style farmer’s cheese. Baked in the oven, this cake will add a taste of Poland to your dining table.
Wafer thin with a perfect crunch, these spicy cookies are delicious alone or make a great base for pies and tarts.
This easy burnt Basque cheesecake recipe comes from the Devour Tours cookbook and is based on the original version served at La Viña in San Sebastián.
Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit
Looking for that elusive ginger biscuit/cookie recipe? Here it is, with a great hit of ginger and a wonderful crunch and snap.
Tangzhong is flour cooked with a liquid to create a gelatinous paste that brings softness, tenderness, and added shelf life to bread. This basic tangzhong can be used in almost any bread recipe. Be sure to use flour and liquid from the recipe to make this tangzhong.
Yield: 6 - 8 Servings INGREDIENTS Dasheen/Taro Root - 4 lbs (unpeeled)Butter - 6 ozSalted Butter - 2 ozOnion - 1/3 cup (finely chopped)Pimento Pepper - 1/4 cup (finely chopped)Salt - 1 tspBlack Pepper - 1/2 tspEvaporated Milk - 8 ozCheese - 1/2 lb (grated) METHOD 1. Heat frying pan over medium heat. 2. Add butter and salted butter and allow to melt. 3. Add onion and pimento and allow to sauté for 2 to 3 minutes. 4. Remove from heat and set aside. 5. Peel and dice Dasheen into 1/2 inch piec
Learn how to make the most incredible soft breadsticks at home in just one hour. Once you try this, you'll want to make your own breadsticks all the time!
Tiramisu is the ultimate Italian dessert—a true masterpiece! It's incredibly easy to make and absolutely delicious, using just four main ingredients: mascarpone cheese, eggs, ladyfingers, and coffee.This no-bake dessert is always a hit and has many different versions. The one I'm sharing here is a classic tiramisu, based on the authentic Italian recipe.
Serviert mit Mandel-Frischkäse-Frosting und Dattelsirup. Das Rezept ist super einfach, gesund, vegan und vor allem lecker!
This hot milk cake recipe yields something similar to a sponge cake in texture but way easier to make. It's basically a vanilla cake made from scalded milk.
This traditional Sri Lankan recipe for Bibikkan is bound to leave you wanting more. Sweet and spicy, this coconut cake is a local favourite.
These matcha yoghurt chiffon cupcakes are put together with leftover egg whites from making some hollandaise sauce; the ever available low fat plain yoghurt in the fridge, plus a new can of matcha green tea powder. After having tried the Plaster Blaster prata (prata served with ham, poached eggs and hollandaise sauce) at the Springleaf prata place, my elder son has been pestering me to try our hands at making our own hollandaise sauce. He even picked up this cookbook 'Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman' which I borrowed from the library to learn how to prepare the sauce. This is probably the very first cookbook he has read. I suspect the title must have caught his eyes when I left the book on the coffee table. You see, he likes or rather love mathematics, and of course he enjoys good food...it doesn't have to be an expensive gourmet dish as long as it tastes good or suits his delicate palate. I won't elaborate on our hollandaise sauce experiment here but he did manage to pull together his own version of plaster blaster prata with frozen pre-made prata, his newly acquired skill on poaching eggs with cling wraps, and the resulting not too bad (but still lacking something?) hollandaise sauce. Okay, back to the green tea part... the matcha powder which my baking friend bought from Kyoto must be of very good quality. It is very fragrant as it gives off a nice sweet aroma when I left it on the counter before sieving with the flour. The cupcakes came out of the oven in a nice shade of green too. The cupcakes were tender and moist with a delightful matcha flavour and just a hint of tang from the yoghurt. The only problem with these cute cuppies is that it takes a lot of self restraint to refrain from reaching out for more ;) Matcha Yoghurt Chiffon Cupcakes Ingredients: (makes 12 cupcakes) 3 egg yolks (use large eggs) 25g caster sugar 40ml vegetable oil (I used extra light olive oil) 80g plain yoghurt (I used low fat yoghurt) 80g cake flour 10g matcha green tea powder 4 egg whites (use large eggs) 55g caster sugar Method: Sieve together matcha green tea powder and flour, set aside. Place egg yolks in a mixing bowl. With a manual balloon whisk, whisk the yolks a little. Add in sugar and whisk to combine. Add in vegetable oil gradually, whisk to combine. Add in yoghurt. Whisk to combine. Sieve over the matcha and flour mixture. Whisk till the flour is fully incorporated. Do not over mix. The batter will be very thick. Set aside. In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.) Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended (I prefer to use a balloon whisk to do the folding). The yolk batter will be very thick, fold gently without deflating the beaten egg whites. The finished batter should be thick and voluminous, not thin and runny. Spoon batter into paper muffin cups till 90% full. Arrange filled muffin cups on a baking tray. Tap the tray lightly on a table top to get rid of any trapped air bubbles in the batter. Bake in pre-heated oven at 170 degC for 15~20 mins, till the top is slightly browned or until a toothpick inserted into the centre comes out clean. Remove tray from oven and immediately bang the tray together with the cupcakes on the table top 2 to 3 times. This helps to prevent the cupcakes from shrinking. Let cool completely on wire rack. Recipe source: adapted from 好吃戚风蛋糕轻松上手, 福田淳子
Embracing store cupboard ingredients, these tasty little morsels are sure to go down a treat for big kids (us grown ups!) and little ones alike.
Traditional British sweet oat bar treat. They’re soft, chewy and super easy to make! Today I’m sharing one of my favourite childhood treats. Classic British flapjacks are gooey, butter…
Does anybody else remember when Fig Newtons were considered a healthy snack, probably because they contained dried fruit? I remember not liking that my mom bought them instead of Oreo cookies, at least until I tasted them — and then I was converted. Here’s my homemade version with a sunny apricot-and-orange filling, all enveloped in a soft cookie dough.
Sending this to Yeastspotting.Index for my blog entriesLumos' blog post inspired me to make a bread with seaweed. In my miso soup loving mind, seaweed must go with miso paste, must. There are many different kinds of miso paste, you can find details here. The big bucket I stock at home to make miso soup is "soy miso" with dark reddish color. Since miso has a lot of fermentated soy bean and salt, it's important not to go overboard and add too much. 15% seems to be a good balance for me: enough miso flavor, yet doesn't completely destroy the dough. With that much miso, plus my very fast rye starter, both bulk rise and proof were very fast. I didn't cold retard the proofing, since the fermentated soybean in miso might have negative effect on the dough over such a long period.I used dried seaweed found at Asian markets, before use, I soak them in water for 5min+, and they expand to this: Miso Rye with Seaweednote: Make a 750g bread- levainwhole rye, 57gwater, 45grye starter (100%), 6g1. Mix and let rise 12-16hours.- final doughbread flour, 340gmiso paste, 60gwater, 220gdried seaweed, 20g, soak for 5min+ then squeeze dry before useall levain2. Mix everything except for seaweed, autolyse for 30min, mix @ medium speed for 5min until gluten starts to develop. Add soaked and dried seaweed, mix @ slow speed until evenly distributed.3. Bulk rise at room temp (~75F) for about 2.5hrs. S&F at 30, 60, 90, 120min.4. Shape into boule, proof bottom up in basket, until it springs back slowly when pressed, about 60min for me and my TX kitchen.6. Bake at 450F with steam for the first 15min, lower the temperature to 430F, keep baking for 25-30min.I must admit all that miso does weaken the dough, but if fermentation and S&F are managed well, there still be decent oven spring.Nice open crumb, very moist You really must love miso/seaweed to like this bread, because both flavours have noticeable presence here.
Tender, juicy shredded chicken, onions, peppers and garlic make a hearty, savory filling for our easy chicken empanada recipe.
Super leckerer und gesunder Schokoladenkuchen, gebacken aus weißen Bohnen. Super saftig, kalorienarm und der perfekte Browiniekuchen!
Here is an amazing gluten free and grain free carrot cake cupcake recipe that everyone will enjoy!
With rich green tea swirls, my light and tender Matcha Marble Pound Cake is a delectable snack that pairs perfectly with your afternoon coffee or tea. This Japanese-style pound cake tastes even better the next day, so it‘s an ideal make-ahead recipe.
Today I baked these fork biscuits and they were so easy to make and came out really well. They only have three ingredients and the recipe is so simple. Recipe for lemon fork biscuits: Ingredients: …
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These nectarine scones are far from the traditional scone. They are made using a combination of butter, milk, cream, and egg which results with in a fluffy and crumbly texture.Yield: 8 scones
This chocolate and raspberry tart is very rich, so it goes a long way. Serve with some more fresh raspberries on the side, and a little extra cream, if you can’t resist.
