Bramley apples,
bit of sugar covered in sweet shortcrust pastry and shoved in the oven...
Not exact matches
For the strawberries, I thought about roasting them with a little
bit of balsamic vinegar instead
of covering them with
sugar to get syrupy.
1) Put flour, salt,
sugar and melted butter in a mixing bowl 2) Pour in warm water
bit by
bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl,
covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid
of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes
of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
For the pork filling, I browned up a pound
of ground pork in a little
bit of sesame and olive oil until it was super crispy, then
covered it in soy sauce, fish sauce, a little
bit of brown
sugar and sriracha.
Combine the berries with a
bit of cornstarch (to thicken up the juices),
sugar, lemon, and salt, then spoon over the ricotta
covered pastry dough.
I suppose if you are very observant, you can faintly taste the black beans, but you can always add a
bit more
sugar to «
cover up» the taste
of black beans if you'd rather not have it.
Dust with a
bit of icing
sugar if desired — it
covers a multitude
of sins and looks posh.
They have quite a
bit of sugar at them, so paleo purists,
cover your eyes before you crap yourself and hate me.