Sentences with phrase «from traditional biscuits»

From traditional biscuits to an impressive ice cream cake, here's eight delicious ways to commemorate Anzac Day on Wednesday April 25th.

Make a break from the traditional biscuits with a deliciously easy ANZAC Slice!

Not exact matches

Ginger is of course a traditional ingredient in so many baked goodies, featuring in cake and biscuit recipes from around the world.

Traditional Speculoos Cookies Based on a recipe from Juliette's Speculoos: Recipes from Bruges» most charming biscuit bakery

Speculoos cookies (also called speculaas) are traditional spiced biscuits from the gingerbread family and they're ubiquitous in Belgium, Germany and the Netherlands.

Lebkuchen, a traditional soft German biscuit, has been a part of my Christmas from long before I can even remember.

A couple weeks ago my cute Aunt from Arizona posted a picture of some traditional biscuits she'd made and I immediately felt motivated to give it another try.

If you are more of a traditional biscuit person you can check out our Anzac Day Biscuit post from a couple of yeabiscuit person you can check out our Anzac Day Biscuit post from a couple of yeaBiscuit post from a couple of years ago.

In Malaysia and Singapore (where I'm from) we have these traditional wafer biscuits called Kuih Kapit, or Love Letters.

There are ample options for snacking for Indians; ranging from confectioneries, biscuits and chocolates to bakery items, western snacks and the traditional home made savouries.

Lebkuchen is a traditional sweet biscuit that comes from Nurembery, Germany since the late 1300s.

In the meantime, there is one breakfast item in test that strays from the traditional flavors: a biscuit taco with deep - fried chicken that's coated in tortilla strips and served with a jalapeno and honey sauce.

Or rather, it offers the work of a dedicated team who, under Stewart's stewardship, has devised over 200 baking recipes for both savory and sweet treats, ranging from the traditional likes of buttermilk biscuits, gingersnaps, blueberry pie, bagels, and chocolate angel food cake, to the more novel pleasures of Sausage and Feta Hand Pies, Cherry Fragipane Gallete, Carrot - Ginger Cupcakes, and even the buttery - sugary to - die - for yeasted pastry called kouign amans.

A quick review of grain recipes from around the world will prove our point: In India, rice and lentils are fermented for at least two days before they are prepared as idli and dosas; in Africa the natives soak coarsely ground corn overnight before adding it to soups and stews and they ferment corn or millet for several days to produce a sour porridge called ogi; a similar dish made from oats was traditional among the Welsh; in some Oriental and Latin American countries rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves; before the introduction of commercial brewers yeast, Europeans made slow - rise breads from fermented starters; in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge or gruel.

Of course, the crux of the biscuit is weather such a distribution model increases volume enough to offset, or even better from the writer's point of view, overtake the presumed loss of revenue from the traditional distribution methods.

New ingredients will also be incorporated into TAM's menus, ranging from Brazilian fish and traditional homemade biscuits to regional dishes such as jambu pesto and cará purée.

Inspired by, and reminiscent of the traditional groceries and provisions shops, these props which range from sea salt, aftershave, vinegar, biscuits, cherries, rose water and even cigars successfully evoked the curiosity of passers - by, dispensing the necessity for the oft - used signage.»