Sentences with phrase «golden caster»

Melted 1/4 a cup of golden caster sugar in a pan over medium heat, then allowed to simmer for a couple of minutes until it turned a bronzy colour.

I keep a jar of golden caster sugar with spent vanilla pods immersed in it.

2 1/2 cups plain flour 1 tbs baking powder 4 eggs 1/2 cup of milk or a little bit more 1 orange (zest and juice — about 1/2 cup) 1 cup golden caster sugar 3/4 cup / 150g melted butter 1/2 cup dried cranberries 4 tbs poppy seeds

Dissolved 75g golden caster sugar in a pan over low heat with 45 ml water, then bought it up to a boil and simmered for 3 or 4 minutes to give a syrupy consistency.

500g boneless, skinless monkfish in 2 cm chunks 175g Thai green curry paste 3 fresh limes (1 zested and squeezed, 2 for garnish) 200g Thai jasmine rice, pre-soaked in water for 20 minutes, drained 350 ml coconut cream 1⁄2 tsp salt 40g skinless fresh ginger or galangal, finely shredded 60 ml fish or chicken stock 1 tbsp golden caster sugar 1 tbsp chilli oil 1 handful basil leaves 200g baby vegetables, sliced, such as green beans, carrots, pepper and cauliflower

The only change I made was to use cardamom flavoured golden caster sugar.

50g unsalted butter, softened 150g natural golden caster sugar 2 large organic free - range eggs 225g TOTAL Greek 0 % Yoghurt 80g ground almonds zest of 1 lemon 150g self - raising flour 1 tsp baking powder pinch of salt Pistachio nuts to decorate 7 ″ round baking tin, bottom line with baking paper and oil

If you want pure white pavlovas, or can not locate golden caster sugar, use normal caster sugar instead.

I took it by flour you mean't plain flour (that's what i've used anyway, and the second lot of sugar i used golden caster as i figured that would work?)

220g oats 50g plain wholemeal flour 1 tsp sea salt 1 tsp ground black pepper 1 tsp golden caster sugar 60g unsalted butter, melted 175 ml hot water

If in case you are preparing this cocktail for 4 people, you will require 100g golden caster sugar, orange zest, 1 tsp mixed spice, 1 tsp cinnamon, and a pinch of dried ginger to make the spiced syrup first.

I do not think think that we can get golden caster or granulated sugar here in Canada so would it be alright just to use regular caster sugar?

You will need For the crust: 175g butter 75g golden caster sugar 2 egg yolks 250g plain flour 20g cocoa powder For the filling: 200g Madagascan 64 % dark chocolate, broken into pieces 200 ml whipping or double cream (whipping cream gives a slightly lighter texture) 200g light muscovado sugar 10g Maldon sea salt For the topping: 100g caster sugar 1 teaspoon Maldon sea salt 100g pecan halves

For the pickled mustard seeds: 200g yellow mustard seeds 350 ml cider vinegar, plus extra to taste 3 tbsp golden caster sugar 1 tsp sea - salt flakes 2 tsp ground turmeric 1 heaped tsp finely grated fresh ginger

100g vanilla sugar (I have a jar of golden caster sugar permanently on the go in which I place scraped out vanilla pods)

Espresso and Hazelnut Croissant Cake Serves 6 8 croissants, cut in half horizontally 2 eggs 1/2 cup golden caster sugar 1/2 cup thickened cream 1/4 cup espresso, cooled 1/4 cup hazelnut meal 1/2 cup hazelnuts, roughly chopped 100g dark chocolate, roughly chopped Harry's Ice Cream Co..

For the filling: 4 large egg yolks 100g golden caster sugar 50g plain flour, sifted 330 ml Marsala fortified wine 450 ml double cream

Beat 100g dark brown sugar, 50g golden caster sugar together with 3 duck eggs (large hens eggs will be fine) using electric beaters for about 3 minutes

Creamed 100g unsalted butter with 50g vanilla sugar (golden caster sugar) until the mixture was smooth and creamy.

Using a wooden spoon, creamed 100g of softened unsalted butter with 200g cardamom sugar (golden caster) in a large mixing bowl until the the mixture was light and well combined.

Notes * Golden caster sugar is an unrefined caster sugar.

Golden caster sugar will give the pavlovas a creamy, off - white colour.

Creamed 120g salted butter with 100g vanilla (golden caster) sugar and 85g muscovado sugar until soft and pale.

Pin It Ingredients: Sponge 130g fresh raspberries 30g golden caster sugar 1 teaspoon cormflour 350g plain gluten free flour blend (I used blend A from this post) 80g ground almonds 1 tablespoon GF baking powder 1 teaspoon bicarbonate of soda... Continue Reading →

Creamed the butter and chocolate with 85g golden caster sugar until pale in colour and fluffy in texture.

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.

Method Beat the butter and the golden caster sugar together until pale and creamy, add the eggs one at a time and beat in.

Mix the oats, wholemeal flour, sea salt, black pepper and golden caster sugar together in a large bowl.

My Ingredients 3 medium sized cooking apples, peeled and cored 125g butter, softened plus a little extra to brush top of apples 90g golden caster sugar 2 organic free - range eggs 1tsp vanilla extract 200g plain flour 1 1/2 tsp baking powder 1/2 tsp ground cinnamon 100g sour cream 1 tblspn apricot jam for glazing

75g unsalted butter, softened 20g organic virgin coconut oil, softened zest of 1 lemon 1tsp vanilla extract 85g golden caster sugar 2 large organic eggs, lightly beaten 200g plain flour 2 tsp baking powder 70g shredded / dessicated coconut 50g ground almonds 200 ml buttermilk 150g raisins, apricots, sultanas (or whatever your favourite mix is)

Put the egg yolks and golden caster sugar into a bowl and beat with an electric hand mixer for around 2 minutes until the mixture has thickened, is paler in color and falls in thick ribbons when you lift the beaters.

Cook for 2 mins, then sprinkle in the golden caster sugar and continue cooking for about 5 mins, stirring gently until golden and softened.

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

For the cakes and filling: 225g salted butter, very soft, plus extra to grease the tins 225g golden caster sugar 4 large eggs 200g pumpkin puree (tinned is fine) 200g self - raising flour 30g ground almonds 2 level tsp baking powder 1tsp finely grated orange zest 150g fromage frais 200 ml double cream 1tbsp icing sugar, plus extra to dust fresh raspberries and pomegranate seeds, to decorate

For the pumpkin and orange curd: 100 ml freshly - squeezed orange juice from 1 large orange (save zest for cake) 30 ml freshly - squeezed lemon juice, from 1 lemon 100g pumpkin puree (tinned is fine) 125g unsalted butter, cubed 50g golden caster sugar 2 large eggs, lightly beaten few drops orange blossom water

For the cake: A little butter, to grease the tins 4 eggs 250g golden caster sugar 2 tsp vanilla extract 250g plain four 400g fresh cherries, stoned and halved

For the fondant: 85g butter 75g Caribbean 66 % dark chocolate or nearest alternative, broken into pieces 3 medium free - range eggs 75g golden caster sugar 70g plain flour