Sentences with phrase «caster sugar juice»

You will need 200 ml sugar plum liqueur (or other festive flavour) Pinch of cinnamon 350g jar stem ginger, drained 150g golden caster sugar Juice of 1 orange 2 sachets powdered gelatine 1 litre fruit juice glitter drink 200g greek yogurt Edible gold stardust

Not exact matches

Mango and avocado are also delicious with fresh coriander, fresh mint, a pinch of caster sugar and freshly squeezed lime juice.

wild berries (strawberries, raspberries and blueberries) I used strawberries and raspberries 2 tablespoons of orange's juice 4 tablespoons of caster sugar 2 tablespoon of corn flour Method / dough

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.

Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.

Our Golden date juice concentrate replaces caster sugar in the panna cotta and raspberry coulis.

Passion fruit cream pots from Australian Gourmet Traveller 200 ml heavy (whipping) cream 1/2 cup (100g) caster sugar 1/3 cup (80 ml) passion fruit juice * 3 tablespoons passion fruit pulp, with seeds, to serve Combine cream and sugar in a saucepan, bring to the boil over medium heat and simmer, stirring continuously, until sugar dissolves (4 minutes).

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

Almond cakes with sugared apple icing from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffisugared apple icing from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffiSugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin pans.

Orange cake from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 2 eggs 1 1/2 cups + 2 1/2 tablespoons (225g) all purpose flour, sifted 1 1/4 teaspoons baking powder, sifted 1 tablespoon milk finely grated zest of 1 large orange 4 tablespoons orange juice Orange icing: 1 1/4 cups (175g) icing sugar, sifted 2 tablespoons orange juice zest of 1 orange, to decorate Preheat the oven to 180 °C / 350 °; butter a 20x10cm (8x4in) loaf pan * and line with baking paper; butter the paper as well.

200g caster sugar 100g softened butter 2 eggs, plus 2 egg whites zest 2 lemons, plus 2 - 3 tbsp lemon juice 100g self - raising flour 4...

Lime yogurt cake from here 220g unsalted butter, melted and cooled 330g caster sugar 2 eggs 250g Greek style yogurt 1/4 cup (60 ml) lime juice 1 1/2 tablespoons lime zest 2 cups (280g) all purpose flour 2 teaspoons baking powder Icing: 1 1/2 cups (210g) confectioners» sugar, sifted 1 1/2 tablespoons lime juice 1 1/2 tablespoons water lime zest, to decorate Preheat the oven to 160ºC / 320ºF.

juice of 2 large oranges juice of 1/2 lemon 75 g caster sugar 50 g unsalted butter 1 egg + 4 egg yolks 2 1/2 tbsp cornflour (Note 1) 2 1/2 tbsp warm water

150 g unsalted butter, softened 200 g caster sugar, divided 1 tsp vanilla extract 6 eggs (egg yolks and egg whites separate) 1 tsp lemon juice 240 g plain flour pinch of salt 3/4 tsp baking powder 3/4 tsp bicarbonate of soda 50 g dessicated coconut 6 — 7 tbsp milk

2 tablspoons dark rum, Triple Sec or orange juice 1 cup sultanas 1 cup brown sugar 1/2 cup caster sugar 150g butter 1 egg 2 cups plain flour 1 tablespoon cocoa 100g dark chocolate (Lindt goes nice)

Ingredients: 150g plain digestive biscuits 80g melted butter, plus extra for greasing pan 1/4 tsp cinnamon Pinch nutmeg 500g cream cheese, at room temperature 180g caster sugar 25g plain flour 200mL sour cream 150g passionfruit pulp, strained Juice of 1 lemon 1 1/2 tsp vanilla extract 3 whole eggs Passionfruit pulp for garnish (optional)

125g Chocolate Digestive biscuits 45g unsalted butter, melted 50g double cream 300g soft cheese 1 1/2 tablespoons cocoa powder 1 medium egg 40g golden caster sugar 1 tablespoon of fresh orange juice plain chocolate grated for decoration Pre-heat your oven to 180 °C / 160 °C fan / gas 4.

-- Place the double cream, cream cheese, cocoa powder, egg, caster sugar and orange juice into your food processor and whiz up until smooth.

1 1⁄2 cups (5 oz / 150 g) dry bread crumbs 1 1⁄4 cups (10 fl oz / 300 ml) soy cream 2 1⁄2 cups (20 fl oz / 600 ml) soy milk 2⁄3 cup (4 oz / 120 g) fine or coarse semolina 1⁄2 cup (3 1⁄2 oz / 100 g) superfine (caster) sugar 1 tablespoon orange flower water edible petals, to serve for the syrup 1 cup (7 oz / 200 g) superfine (caster) sugar 2 lemon leaves juice of 2 lemons

Pour 15 ml of boiling water into a saucepan along with the caster sugar, lemon juice and rose water and heat on high until boiling and starting to thicken.

Blackstrap molasses Brown sugar Cane juice / sugar / extract Caster sugar Coffee sugar crystals Demerara sugar Golden syrup Icing sugar Invert sugar Molasses Panela Rapadura Raw sugar Treacle Turbinado sugar White sugar

I didn't put icing on but used 2 tablespoons of caster sugar with the juice of an orange and boiled them together.

2 tablspoons dark rum, Triple Sec or orange juice 1 cup sultanas 1 cup brown sugar 1/2 cup caster sugar 150g butter 1 egg 2 cups plain flour 1 tablespoon cocoa 100g dark chocolate (Lindt goes nice)

Recipe: Bellini granita 6 ripe peaches 3/4 cup caster sugar 1 cup water 2 tablespoons lemon juice 375 ml prosecco METHOD: Blanch peaches in boiling -LSB-...]

100g slightly salted butter, plus extra to grease 6 star anise, plus extra to decorate 25g caster sugar 225g self - raising flour 1 tsp ground mixed spice 1 tsp bicarbonate of soda 100g medium oatmeal 4 Russet or Cox's apples 2 tsps lemon juice 150g black treacle, plus extra to drizzle 125g golden syrup 50 ml milk 1 medium organic egg, beaten Demerara sugar, to sprinkle

Simply mix the zest and juice from 6 lemons and 2 limes with 200g of caster sugar, and 1.5 ltrs of just - boiled water.

2 large fennel bulbs, trimmed and halved 300g green beans, trimmed and halved 1 small bunch dill, chopped 150g black olives, drained and stoned 150g feta cheese 4 tbsp extra virgin olive oil Juice of 1 lemon 1 tsp mild honey or caster sugar

120g icing sugar 80g egg white, plus up to 10g extra, as needed 100g ground almonds 60g caster sugar For the filling: 100g cream cheese 3 tbsp icing sugar 1 lemon, finely grated zest and 1 tsp juice 60g seedless raspberry jam

1 lemon, zest shredded and juice squeezed 1 lemon, thinly sliced crossways 60g vanilla sugar 125g soft butter, at room temperature 125g golden or white caster sugar 3 medium eggs 125g white self - raising flour, sifted