INGREDIENTS.
55 g UNSALTED BUTTER 1/2 C SUGAR 1 EGG 1 TSP ALMOND EXTRACT PINCH SALT 150 G ALMOND FLOUR 120 G SPELT FLOUR SLICED ALMONDS TO DECORATE CREAM BUTTER,SUGAR,SALT,ALMOND AND EGG. ADD ALMOND FLOUR AND SPELT FLOUR AND MIX WELL PREHEAT OVEN 180 DEGREES CELSIUS. ROLL PIECES OF DOUGH IN SLICED ALMONDS AND SHAPE AS CRESCENTS. BAKE FOR 20 MINUTES.
0 Comments
INGREDIENTS
3 EGGS 1/2 C SUGAR 2 C SLICED FRESH FIGS 3/4 C OIL 3 C FLOUR 2 TSP BAKING SODA 1 TSP SALT 1 TBSP CINNAMON 1 TSP MIXED SPICE 1/2 TSP GINGER 1/2 TSP NUTMEG 1/2 C BUTTERMILK 1 C CHOPPED WALNUTS BEAT EGGS,ADD SUGAR AND BEAT WELL. ADD FIGS AND OIL. SIFT FLOUR,SODA SALT AND SPICES. ADD FIG MIXTURE ALTERNATELY WITH BUTTERMILK. FOLD IN WALNUTS. BAKE 180 DEGREES CELSIUS FOR ONE HOUR IN GREASED AND FLOURED LOAF PAN. MAKES TWO LARGE LOAVES. 2 C SELF RAISING FLOUR
3/4 C SUGAR 75 G BUTTER 1 C MILK 2 EGGS 1 GRATED LEMON RIND 1/2 C POPPY SEEDS LEMON JUICE/SUGAR FOR DRIZZLE MEASURE FLOUR AND SUGAR INTO BOWL AND TOSS TO MIX. MELT BUTTER,ADD 1 EGG,MILK AND LEMON RIND AND COMBINE WELL. MIX POPPY SEED WITH 1 BEATEN EGG AND COMBINE TO LIQUID. ADD LIQUID TO DRY INGREDIENTS, COMBINE LIGHTLY . BAKE 200 DEGREES CELSIUS 10 MINUTES DRIZZLE LEMON JUICE OVER HOT MUFFINS WHEN OUT OF OVEN. INGREDIENTS
3OO G COTTAGE CHEESE 300 G FLOUR 3 TSP B. POWDER 300 G UNSALTED SOFTENED BUTTER 1/4 TSP SALT 1 EGG YOLK METHOD PLACE COTTAGE CHEESE OVER FINE SIEVE AND COVER. LET SIT OVERNIGHT IN REFRIGERATOR TO DRAIN. DISCARD LIQUID AND PLACE COTTAGE CHEESE IN BOWL. SIFT FLOUR AND BAKING POWDER. MIX INTO COTTAGE CHEESE,ADD BUTTER AND SALT TO FORM SMOOTH DOUGH. COVER AND REFRIGERATE FOR 2 HOURS. PREHEAT OVEN 200 DEGREES CELSIUS. LINE SHEET WITH PAPER ON FLOURED SURFACE, ROLL DOUGH TO RECTANGLE. FOLD AND ROLL,REPEAT 4 TIMES. USE A CUTTER AND PLACE ROUNDS ONTO THE TRAY. GENTLY BRUSH WITH BEATEN EGG YOLK. BAKE 20 MINUTES UNTIL GOLDEN. I USE A GREEK YOGHURT AND FLOUR MIX TO MAKE FLATBREAD.
FRESH FIGS AND CHORIZO ARE THE MAIN INGREDIENTS FOR THE TOPPING. EXTRAS ARE RED ONION,SAGE,PARSLEY,PEPPERS TOMATO AND PASTE. ANY CHEESE CAN BE USED SUCH AS PARMESAN,FETA OR EDAM. BEFORE SERVING DRIZZLE WITH BALSAMIC VINEGAR. TOSS FRESH GARDEN INGREDIENTS WITH A CIDER VINEGAR DRESSING.
OPTIONAL TO SPRINKLE CRUMBED BASIL FETA CHEESE ON TOP . SERVE WITH SALMON OR ON ITS OWN. FRESH INGREDIENTS I HAVE USED ARE FRESH GARDEN FIGS, LETTUCE, THINLY SLICED CARROT, RED ONION,TOMATOES,ROASTED RED PEPPER AND 1 TSP FINELT CHOPPED SAGE. 150 GRAMS BASIL PESTO.
150 GRAMS CHORIZO 150 G COOKED PASTA OR ORZO. 250 G SPINACH OLIVE OIL SALT/PEPPER 1 TBSP BREWERS YEAST. GARLIC-4 CLOVES. CHILLI FLAKES PARMESAN CHEESE. PAN FRY SLICED CHORIZO IN 1 TBSP OLIVE OIL. WHEN COOKED WELL ,ADD GARLIC AND SEASONINGS. MIX IN PESTO AND COOK FOR A MINUTE BEFORE ADDING PASTA AND SPINACH. SERVE SPRINKLED WITH PARMESAN CHEESE. INGREDIENTS
3 C KOMBUCHA SOURDOUGH STARTER 4 C FLOUR- WHEAT,RYE,SPELT OR COMBINATION. 1 TBSP SEA SALT 1/2 C FILTERED WATER COMBINE STARTER,SALT AND WATER IN LARGE BOWL AND MIX UNTIL SALT HAS DISSOLVED. SLOWLY MIX IN FLOUR UNTIL DOUGH IS SOFT. KNEAD FOR 15 MINS. SHAPE INTO LOAF WITHOUT PRESSING DOWN ON LOAF. PLACE IN LOAF PAN. CUT SLITS ON TOP OF LOAF. COVER WITH CLOTH AND LET RISE FOR 12 HOURS. ONCE DOUBLED IN SIZE BAKE 170 DEGREES CELSIUS FOR AN HOUR. INGREDIENTS
375 G FILO PASTRY 3 C DICED COOKED APPLE 75 G MELTED BUTTER 1 LARGE TBSP CINNAMON 6 TBSP GROUND ALMONDS 6 TBSP GROUND WALNUTS ICING SUGAR TO DUST PLACE SHHET OF FILO ON FLAT SURFACE AND BRUSH WITH BUTTER AND SPRINKLE WITH NUTS. REPEAT PROCESS FOR 5 SHHETS. ARRANGE 1 C APPLES ALONG ONE END OF PASTRY. ROLL TO LOG . BRUSH WITH BUTTER . BAKE 180 DEGREES CELSIUS FOR 30 MINS OR UNTIL PASTRY IS GOLDEN BROWN. SAUTE ONE DICED ONION WITH 1 TBSP OLIVE OIL IN PAN.
ADD 1 DICED CARROT,1 DICED RED CAPSICUM,1 C DICED CELERY,1 C DICED BUTTON MUSHROOMS AND SOFTEN IN PAN . ADD A HANDFUL OF CHOPPED PARSLEY AND SAGE AND 1 CHOPPED COURGETTE. IN A BOWL MIX 1 EGG,1 TBSP BREWERS YEAST,SALT PEPPER TO SEASON AND 4 CLOVES GARLIC. WHEN COOKED VEGETABLES HAVE COOLED TRANSFER TO BOWL AND MIX ALL INGREDIENTS WITH 1/2 C COOKED LENTILS AND 1/2 C COOKED QUINOA AND 150 G BASIL FETA WITH A SPRINKLING OF PARMESAN. IF MIXTURE IS TOO WET ADD 2 TBSP PSYLLIUM HUSK. SHAPE INTO LOAF AND SPRINKLE WITH SESAME SEEDS AND PANKO CRUMBS. BAKE 180 DEGREES CELSIUS FOR 40 MINUTES UNTIL CRISP ON TOP. |
Archives
May 2017
Categories |