Ingredients 6 oz (175 g) dark brown soft sugar, sifted 2 large eggs at room temperature 4 fl oz (120 ml) sunflower oil 7 oz (200 g) wholemeal self-raising flour 1½ level teaspoons bicarbonate of soda 3 rounded teaspoons mixed spice grated zest 1 orange 7 oz (200 g) carrots, peeled and coarsely grated 6 …
1 teaspoon vanilla extract 2 1/4 cup milk 1/2 cup sugar 1 envelope gelatin 1/8 teaspoon salt 1 1/2 cup plain yoghurt 1/4 cup corn syrup Combine the milk, sugar, gelatin, and salt. Let stand 1 minute. Cook over low heat for 5 minutes or until the gelatin dissolves. Let the mixture cool completely. Stir …
Ingredients ⢠455g/1lb farfalle ⢠1 egg, preferably free-range or organic ⢠100ml/3½ fl oz double cream ⢠sea salt and freshly ground black pepper ⢠12 rashers of pancetta or smoked streaky bacon, roughly sliced ⢠3 handfuls of fresh podded or frozen peas ⢠2 sprigs of fresh basil, leaves picked ⢠2 …
Ingredients 12 oz (350g) tail end of salmon (ask the fishmonger to remove the skin and bones) 8 oz (225g) firm-fleshed new potatoes (Cyprus are a good variety for this) 2 tablespoons chopped fresh coriander 1 heaped tablespoon capers, drained and roughly chopped (or, if they’re very small, left whole) 2 tablespoons fresh lime juice …
Ingredients 1kg Pork shoulder 1 Cooking Apple 2 Tbs. White wine Vinegar 4 tsp. Salt 2 Tbs. Sugar 11â2 tsp.   White pepper, ground 4 tsp.   Sage, rubbed 3â4 tsp.    Allspice, ground 1â2 tsp.    Ginger; dried, ground 1â4 tsp.    Clove, ground 1â4 tsp.    Cinnamon, ground Method 1. Cut length of skin and put in cold water …
These are probably the most common starter to be found in Indian restaurants. Youâll find them really quick and easy to make. Itâs lust a matter of getting the batter consistency right. You must use gram flour (bsan) which is made from channa dhal. The two-stage cooking method in the recipe makes life easier if …
These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix. Ingredients For side dish 1oz (25 g) channa dhal, split Spices – Only if naking side dish 8 oz (22 g) fatless stewing ground (minced) …
Seekh (Stick or Skewer) and Shami (Balls) KEBABS Read More »
. Ingredients 125 g white flour 125 g self raising wholemeal flour 2 teaspoons baking powder 2 eggs 240 ml milk 200 g baby spinach leaves Cracked pepper Method Wash and dry the spinach In a large mixing bowl, mix the two flours and baking powder. Add the eggs, milk and melted butter mix until …
Ingredients Crusty Bread Rolls, cut off the lid and scrape out the bread inside with tea spoon ( leave some thickness ). Coat with melted butter and put in hot oven ( 190 ) until toasted inside. Create tasty filling and place inside the rolls. Place back in the oven for about 15 mins. Favorite
Description The pastry is best made the day before and kept in the fridge wrapped in cling film. Bring to room temperature before rolling out. Ingredients For the pastry 150g/7oz lard 50ml/2fl oz milk 50ml/2fl oz water 450g/1lb plain flour, plus extra for dusting salt and freshly ground black pepper 1 free-range egg, beaten, for …
Ingredients Pasty: 450g plain flour 2tsp baking powder 1tsp salt 125g unsalted butter 2 egg yolks 125ml cold water Filling: 450g potato, finely diced 150g swede, finely diced 150g onion, finely chopped 300g beef skirt, finely chopped Salt and black pepper 1tbsp plain flour 40g butter 1 egg, beaten Method To make the pastry: Place …
125g/4½oz fresh fine breadcrumbs ½ tsp cayenne pepper 4 boneless and skinless chicken breasts, cut into strips 50g/2oz plain flour 3 medium free-range eggs, beaten Method 1.heat a deep fat fryer to 190C/375F. 2. Mix the breadcrumbs and the cayenne pepper in a bowl and set aside. 3. Dredge the chicken in the flour, then …
Ingredients 125g/4oz butter 55g/2oz caster sugar, plus extra to finish 180g/6oz plain flour Method Preheat the oven to 190C/375F/Gas 5. Beat the butter and the sugar together until smooth. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick. Cut …
Ingredients circa 6 jars Remove trivet from pot. 1lb – 1/2 kg seedless orange / clementines 0r remove pips when cutting. Slice them, thickness to taste. Place in pot. 1.5 l water. Use 500 mls ( vary for your pressure cooker ) to pressure, add the rest later 1kg sugar. Add 1/2 to pot before …