Articles, tagged with "plain flour", page 1
26th May 2011
We've all heard it in advance of, staying away from work out and eating a lot of fats and sugar as well as getting overweight can trigger type 2 diabetes. The excellent news having said that is that if you act now you can stop this sort of diabetes from h...
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Author:
Hugo Wood
18th February 2011
Do you want to learn the best salt and pepper squid with noodle salad recipe from a master chef? Here's how you can use your cast iron wok to create the most fragrant salt and pepper dish. What you need is:
*Small capsicum diced or small mildly hot c...
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Author:
Lam Seina
13th December 2010
Because of its history and location in the Balkans, Albanian cuisine, like those of its neighbors’, feature a strong Turkish influence. Due to previous occupation within Albanian territory, Greek and Italian influences can be seen as well. In Albania, lun...
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Author:
World Cuisine
02nd December 2010
Candles, with their outstanding artistic features, beautify any area and take the charismatic effect on the neighboring community to its peak. Candle holders on the other side adjoin dazzling looks along with ensuring safety from injury from the burning c...
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Author:
zacklim82
30th November 2010
As with pulses and rice and pulses and pasta, putting pulses with pastry immediately brings together two complementary proteins, ending up with first-class protein and a very satisfying, A shade too filling, perhaps, for weight-watchers, but splendid food...
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Author:
Tom Schavo
30th September 2010
Ingredients:
For the Sponge
30 grams Plain Flour
1 dessertspoon Cocoa
pinch of Salt
3 Eggs (seperated)
large pinch Cream of Tartar
115 grams Castor Sugar
3 drops Vanilla Essence
teaspoon Icing Sugar
For the Filling
Chantilly Cream
Yo...
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Author:
RichardG
22nd September 2010
Ingredients:
For Profiteroles
Choux Pastry (sufficient for 6 people)
Chocolate Sauce (see below)
Chocolate Pastry Cream (see below)
For Chocolate Sauce
170 grams Dessert Chocolate (roughly chopped)
285 milliltres Water
115 grams Granulat...
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Author:
RichardG
14th May 2010
Few cultures know how to employ a tomato the way the Italians do and Italian pasta is the beneficiary of this skill. They are masters of finding different ways to shape and cook this versatile product. Nothing beats freshly made pasta cooked "al dente" an...
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Author:
Luddud
30th April 2010
These are a hard cookie with a delicate taste of spice and honey.
As a valentine's gift or for mother's day you could make one large cookie (roll the dough onto a cookie tray, cut out the shape and remove the excess dough) bake as instructed below. ...
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Author:
Harriet Britto
22nd March 2010
Cooking with kids can be great fun, if only your kids actually believed this to be true!
There are so many thinkgs to distract kids these days, it is sometimes hard to convince them that getting in the kitchen for some cooking fun can be just as enjoya...
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Author:
mmnewbold
12th March 2010
Strawberry shortcakes are a dessert in the shortcake family of cakes. Below is a recipe showing how to make a delicious strawberry and lavender shortcake that can be enjoyed by friends and family at any time.
Ingredients
150 grams plain flour
25 gr...
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Author:
Paul Harrison
24th February 2010
I originally found the basis for this recipe in a collection edited by Alexa Stace, and have since tweaked it considerably to make it my kind of pudding - very intensely chocolatey, moist, and dense, and not too sweet. It doesn't keep very well I'm afraid...
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Author:
Joe Croft
18th February 2010
Preparation time: 20 minutes + overnight refrigeration
Total cooking time: 20 minutes
Serves 4-6
Ingredients:
2 teaspoons ground turmeric
6 cloves garlic, crushed
2 tablespoons grated ginger
2 tablespoons soy sauce
1/4 cup (60ml/2 fl oz.) Ch...
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Author:
Shirley M. Duran
02nd February 2010
These deep-fried balls of spiced meshed chickpeas are to be served in pitta bread with Tabbouleh, lettuce and a salad.
Serves 4 to 6
Ingredients for falafel recipe:
225 g/8 oz. chickpeas, soaked
overnight and then cooked until soft
2 pitta bre...
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Author:
Shirley M. Duran
02nd February 2010
Preparation time: 20 minutes
Total cooking time: 15 minutes
Serves: 4
Ingredients for the veal escalope recipe with lemon and olives:
600 g (1 1/4lb) veal escalopes
1-2 tablespoons plain flour
50 g {13/4 oz) butter
1/3 cup (80ml/23/4 fl oz...
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Author:
Shirley M. Duran