Not exact matches
Similar to making the Tomato Base, spray the bottom of a
saucepan with 5 sprays of low fat cooking spray, add the onion and soften it, stirring often, using boiled
water from a kettle if the onions begin to
stick, then once soft add the butter beans and the vegetable stock.
Place the prepared apples in a
saucepan or skillet
with a lid and add the Rodelle Whole Cinnamon
Sticks, cardamom pods, finely chopped ginger, brown sugar, and
water.
White chocolate cupcakes
with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml)
water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2
sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir
water and sugar in small
saucepan over medium heat until sugar dissolves.
Then place the leeks in a large
saucepan and sauté over medium heat for 10 minutes,
with 1 to 2 teaspoons of
water to keep the leeks from
sticking to the bottom of the pan.
For the apricots: Place the apricots in small
saucepan with the
water, honey, and cinnamon
stick, and bring to a simmer.
If you have grime
stuck to the bottom of the
saucepan, pour a mixture made
with 2 tablespoons of baking soda and one glass of
water into the
saucepan, to a depth of 1/2 inch.