Slow poached rhubarb.
Rhubarb and a handful of raspberries cooked in their own juices with a splash of Amaretto.Very simple and unbelievably good.
Spooned into pots and topped with meringue. (190°C, 10 min)
Inspired by Good Food.
Sunday, 28 August 2011
Rhubarb meringue pots.
Very simple and unbelievably good.
Spooned into pots and topped with meringue. (190°C, 10 min)
Inspired by Good Food.
Thursday, 30 June 2011
Post for Pagan.
Sugar Bun.
Here the original text in Russian with step by step pictures - so you have look, please.
Below I translated a Russian text into English. (But you can use Google translator too.)
So...
We will need:
1 cup milk a little warmer than room temperature ;
2 teaspoons active dry yeast with a slide, or 20 grams of fresh yeast;
1 teaspoon sugar with a slide in the dough
100g melted butter + 50g for greasing baking after
1 egg medium or small
1 teaspoon salt
300-350 g flour
100 grams of vegetable oil
100g sugar for sprinkling (or 6 tablespoons)
Preparation.
1. Gently warm milk 30-40C (not hot!) Mixed with sugar and yeast. Let stand 10-15 minutes.
2. Stir in milk and yeast mixture with melted butter, egg and salt.
3. Pour the flour and knead the dough. Amount of flour, depending on its properties may vary slightly. The main thing is not to add too much of it - the dough should be soft and not clam hands on it.
4. Add to dough 2 tablespoons vegetable oil, it ceases to be sticky. Close by foil and provide 1 hour and a half (minimum 1 hour).
5. Ready to roll out the dough floured table to a thickness of 5 mm.
6. Entire surface of the dough evenly and liberally lubricated with oil and sprinkle well with sugar.
7. Close range in roll and cut into pieces 4-5 cm in width
8. Each piece is cut into one or two times up to half the depth, slightly open and put on greased baking sheet.
9. Bake for 20-25 minutes in oven preheated to 180C.
10. Ready buns with melted butter to grease.
Notes.
1. Large amounts of sugar also reduces their lightness during baking. You can add sugar less choose what you like.
2. I baked 25 minutes, the crust in this case turned out crispy. If you like softer - bake for 20 minutes until light colored.
3. Another method of forming the buns. Divide dough into 10 equal pieces. Each flatten, spread butter and sugar, fold into roll. The resulting roll fold in half and cut into the knife with one hand close to the bend, stretch.
4. In addition to sugar buns can be sprinkled with poppy seeds, cinnamon or raisins.
Bon Appetit!
And these recipes below are just a win-win!
I highly recommend, they are my favorites:
Carrot Cake.
Pancakes.
Very-british-scones.
Chicken with 40 Cloves of Garlic. From Nigella Kitchen.
Here the original text in Russian with step by step pictures - so you have look, please.
Below I translated a Russian text into English. (But you can use Google translator too.)
So...
We will need:
1 cup milk a little warmer than room temperature ;
2 teaspoons active dry yeast with a slide, or 20 grams of fresh yeast;
1 teaspoon sugar with a slide in the dough
100g melted butter + 50g for greasing baking after
1 egg medium or small
1 teaspoon salt
300-350 g flour
100 grams of vegetable oil
100g sugar for sprinkling (or 6 tablespoons)
Preparation.
1. Gently warm milk 30-40C (not hot!) Mixed with sugar and yeast. Let stand 10-15 minutes.
2. Stir in milk and yeast mixture with melted butter, egg and salt.
3. Pour the flour and knead the dough. Amount of flour, depending on its properties may vary slightly. The main thing is not to add too much of it - the dough should be soft and not clam hands on it.
4. Add to dough 2 tablespoons vegetable oil, it ceases to be sticky. Close by foil and provide 1 hour and a half (minimum 1 hour).
5. Ready to roll out the dough floured table to a thickness of 5 mm.
6. Entire surface of the dough evenly and liberally lubricated with oil and sprinkle well with sugar.
7. Close range in roll and cut into pieces 4-5 cm in width
8. Each piece is cut into one or two times up to half the depth, slightly open and put on greased baking sheet.
9. Bake for 20-25 minutes in oven preheated to 180C.
10. Ready buns with melted butter to grease.
Notes.
1. Large amounts of sugar also reduces their lightness during baking. You can add sugar less choose what you like.
2. I baked 25 minutes, the crust in this case turned out crispy. If you like softer - bake for 20 minutes until light colored.
3. Another method of forming the buns. Divide dough into 10 equal pieces. Each flatten, spread butter and sugar, fold into roll. The resulting roll fold in half and cut into the knife with one hand close to the bend, stretch.
4. In addition to sugar buns can be sprinkled with poppy seeds, cinnamon or raisins.
Bon Appetit!
And these recipes below are just a win-win!
I highly recommend, they are my favorites:
Carrot Cake.
Pancakes.
Very-british-scones.
Chicken with 40 Cloves of Garlic. From Nigella Kitchen.
Sugar Bun.
We will need:
1 cup milk a little warmer than room temperature
2 teaspoons active dry yeast with a slide, or 20 grams of fresh
1 teaspoon sugar with a slide in the dough
100g melted butter + 50g for greasing baking after
1 egg medium or small
1 teaspoon salt
300-350 g flour (3 cups of cut as in the photo)
100 grams of vegetable oil (total)
100g sugar for sprinkling (or 6 tablespoons total)
Preparation.
1. Gently warm milk 30-40C (not hot!) Mixed with sugar and yeast. Let stand 10-15 minutes.
2. Stir in milk and yeast mixture with melted butter, egg and salt.
3. Pour the flour and knead the dough. Amount of flour, depending on its properties may vary slightly. The main thing is not to add too much of it - the dough should be soft and lipnuschim hands on it.
4. Add to dough 2 tablespoons vegetable oil, it ceases to be sticky. Close foil and provide rasstoyatsya hour and a half (minimum 1 hour).
5. Ready to roll out the dough floured table to a thickness of 5 mm.
6. Entire surface of the dough evenly and liberally lubricated with oil and sprinkle well with sugar.
7. Close range in roll and cut into pieces 4-5 cm in width
8. Each piece is cut into one or two times up to half the depth, slightly open and put on greased baking sheet.
9. Bake for 20-25 minutes in oven preheated to 180C.
10. Ready buns with melted butter to grease.
Notes.
1. If you like the buns popyshnee give rasstoyatsya test longer. I was proofing only 1 hour, the family could not wait any longer.
2. Large amounts of sugar also reduces their lightness during baking. You can add sugar less choose what you like.
3. I baked 25 minutes, the crust in this case turned out prizharennoy and crispy. If you like softer - bake for 20 minutes until light zarumyanivaniya.
4. Another method of forming the buns. Divide dough into 10 equal pieces. Each flatten, spread butter and sugar, fold into roll. The resulting roll fold in half and cut into the knife with one hand close to the bend, stretch.
5. In addition to sugar buns can be sprinkled with poppy seeds, cinnamon or raisins.
Bon Appetit!
Monday, 30 May 2011
Sunday, 22 May 2011
Friday, 15 April 2011
Monday, 10 January 2011
Black Iron Blog: Easy Cast Iron Skillet Reconditioning
Black Iron Blog: Easy Cast Iron Skillet Reconditioning: "After this one seasoning the skillet is smooth, clean, rust free, and a nice dark brown that will become shiny & black with use. (see the picture at the top of the post)"
Saturday, 1 January 2011
Friday, 17 December 2010
Friday, 10 December 2010
Sunday, 7 November 2010
Apple Custard Tart.
Apple Custard Tart Recipe adapted from "Joy of baking".
Apple Custard Tart Recipe.
Apple Custard Tart Recipe.
Wednesday, 20 October 2010
Frangipane tart from "Jamie's 30-Minute Meals.
Frangipane tart from "Jamie's 30-Minute Meals "
Blueberry Almond Frangipane Tartlets
Tarts: Put the 6 pastry cases on a baking tray. Make a frangipane mixture by cracking the egg into a mixing bowl and adding 100g of almonds, 100g of butter and 90g of golden caster sugar. Grate over the zest of ½ an orange and add 1 tablespoon of vanilla paste or extract. Use a spoon to mix everything together. Spoon a small teaspoon of jam into each pastry base. Top with a heaped teaspoon of frangipane, add another small teaspoon of jam, then finally another heaped teaspoon of frangipane. Put the tray in the oven on themiddle shelf and set the timer for 18 minutes exactly.
Tarts: When the little tarts are golden and cooked, turn the oven off and take them out. Serve them warm, with a dollop of crème fraîche on the side.
Blueberry Almond Frangipane Tartlets
Tarts: Put the 6 pastry cases on a baking tray. Make a frangipane mixture by cracking the egg into a mixing bowl and adding 100g of almonds, 100g of butter and 90g of golden caster sugar. Grate over the zest of ½ an orange and add 1 tablespoon of vanilla paste or extract. Use a spoon to mix everything together. Spoon a small teaspoon of jam into each pastry base. Top with a heaped teaspoon of frangipane, add another small teaspoon of jam, then finally another heaped teaspoon of frangipane. Put the tray in the oven on themiddle shelf and set the timer for 18 minutes exactly.
Tarts: When the little tarts are golden and cooked, turn the oven off and take them out. Serve them warm, with a dollop of crème fraîche on the side.
Saturday, 11 September 2010
Wednesday, 16 June 2010
Confiture de Melon au Gingembre et Citron Vert.
From Clotilde Dusoulier -and Ginette Mathiot's "Je Sais Cuisiner" or "I Know How to Cook".
Confiture de Melon au Gingembre et Citron Vert - Lime and Ginger Melon Jam
Sunday, 13 June 2010
Sunday, 25 April 2010
Saturday, 27 March 2010
Pan-fried potatoes topped with onion and carrot.
Ingredients:
- 4 large or 5-6 small potatoes
- vegetable oil
- salt and pepper to taste.
Method:
Onion and carrot finely chop and fry over medium heat until soft.
Move mixture of onions and carrots from frying pan in the bowl.
Peel the potatoes and cut into sticks or strips.
Heat the vegetable oil in a frying pan over high heat.
For best results, you can rinse chopped potatoes with cold water and dry with a towel.
Put chopped potatoes in hot oil with a layer of no more than 4 cm, and cover evenly with the mixture of the previously fried onions and carrots.
Cover pan with a lid.
Do not stir and cook over medium heat for 10-12 minutes until the potatoes are soft (fork-tender), and only at the end reduce heat to low.
Potatoes get well-fried, with a crispy crust.
Sprinkle with the desirable amount of salt and black pepper, add a little butter.
Apple pie 'Lazy Afternoon'.
Ingredients:
200g - 1 cup flour
200g - 1 cup sugar
200g - 1 cup semolina
Half teaspoon of Baking Powder
200g butter or margarine
Filling:
6 medium-sized apples.
Cinnamon and lemon juice.
In a large bowl, mix together the dry ingredients: the flour, the baking powder, the sugar, the semolina, baking powder. (1 cup sugar, 1 cup flour, 1 cup semolina)
Separately: Apples grate on a coarse grater.
Brush a cake pan with a butter.
Coat the buttered moulds with 1/3 flour mixture (If you decide to make three layers), spread evenly layer of apples over the surface, sprinkle with cinnamon and lemon juice. Again: a layer of a dry mixture...apples, cinnamon and lemon juice - so, three times!
The top should be a layer of apples.
200 g butter bring to a boil.
Pierce the Pie in several places, and pour boiling butter evenly on top.
Bake at 180°C, 40-45 minutes.
Note: This cake tastes even better on the second day, as the flavors meld and mellow.
Tuesday, 16 March 2010
Sunday, 21 February 2010
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