Well,
it starts with the butter mixture, packed full of fresh sage, thyme and parsley, that is smeared under the skin and over the surface of the turkey.
Not exact matches
Hi Nouf, what you do is alternating
with the flour
mixture and the cream (
start with the flour
mixture) gently fold it into the egg
mixture, then fold in the peel, vanilla and melted
butter.
Hint: Make sure that you use a strong spoon, and have a strong arm, because when you
start stirring the Krispies
with the Peanut
Butter mixture, it stiffens fast.
Once you see the yeast
start to become foamy, you can add it to the dry
mixture, along
with the remaining milk and
butter (warmed to 110 - 115 degrees F), and continue
with the instructions.
With the mixer on low, begin adding the contents of each bowl (starting and ending with the wet ingredients) to the butter mixture, alternating between the two until the mixture is fully blended but not overly whip
With the mixer on low, begin adding the contents of each bowl (
starting and ending
with the wet ingredients) to the butter mixture, alternating between the two until the mixture is fully blended but not overly whip
with the wet ingredients) to the
butter mixture, alternating between the two until the
mixture is fully blended but not overly whipped.
Combine the
mixture with the oats (
start off
with 2 cups and slowly add the rest as you may need less depending on your peanut
butter and honey brand), and then mix well.
The
mixture will
start to form crumbs,
with some of the shortening and vegan
butter remaining in about pea size clumps.
What I like about grating frozen
butter is that it goes so quickly — it takes maybe 45 - 60 seconds to grate a stick of
butter, so it's not possible for it to melt, or even feel greasy on the hands (but I
start with the flour / dry ingredients already on the bowl and before I
start grating, I dredge the stick of
butter in the flour
mixture so as to create a barrier between me and the actual
butter).
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted
butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted
butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten
with 1 teaspoon milk granulated sugar, for sprinkling
Start by making the pastry: process the flour, sugar and
butter in a food processor until the
mixture resembles fine breadcrumbs.
Start adding dry and wet ingredients to the
butter mixture in turns,
starting and finishing
with dry ones.
Her description of the cake intrigued me, because while it
started with a simple white
butter cake, once the cake was baked you immediately spread a sweet almond
mixture on top and then the cake was further baked until the almond topping turns wonderfully caramelized and crispy.
Alternately add the flour
mixture and the buttermilk to the sugar -
butter mixture,
starting and ending
with the flour
mixture and stirring between each addition until well blended.
1) Mix flour,
butter and icing sugar in a bowl using two knives to cut the
butter until the
mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough
starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder
with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle,
starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough
with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm,
with a side of whipped cream or ice cream (optional)
Start with the brownie layer by melting chocolate and
butter with espresso
mixture in a large saucepan over low heat.
Sadly it did not thicken when left to cool, so I try to save it by re-heating it adding cornflour, however the
mixture did not agree
with this and the fat and chocolate
started to seperate so did a chocolate
butter icing.
Hi Nouf, what you do is alternating
with the flour
mixture and the cream (
start with the flour
mixture) gently fold it into the egg
mixture, then fold in the peel, vanilla and melted
butter.
To make the flaky base layer: • combine cashew
butter with coconut flour and salt, mix well • add in maple syrup and use your hands to incorporate it into the
mixture • the dough should stick together well but it should not be sticky • note: coconut flour quickly dries out the dough so make sure to work fast (see step 3 below); add in a drop or two of water if the dough
starts crumbling easily
2 Combine the condensed milk, evaporated milk,
butter, vanilla, and salt in a saucepan and cook over medium heat, stirring continuously
with a wooden spoon or heatproof spatula, until the
mixture has thickened and
starts pulling away from the sides of the pan, 20 to 30 minutes.