To serve, whip the cream with the 1
teaspoon sugar until soft peaks form.
Stir in yeast and 1
teaspoon sugar until evenly dispersed.
* To make pickled carrots, whisk together 1 cup water, 1/2 cup apple cider vinegar, 3 teaspoons salt and 2
teaspoons sugar until salt and sugar are dissolved.
Not exact matches
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed
until it liquefies, or olive oil 1/3 cup (65 grams) light brown
sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1
teaspoon (5 ml) vanilla extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
Whip heavy cream, powdered
sugar and 2
teaspoons espresso powder
until stiff peaks form.
Toss with 1
teaspoon of
sugar until coated.
If too tart, add
sugar by the
teaspoon until your desired sweetness is achieved, and stir
until sugar dissolves.
Omit to make nut - free) a pinch of salt
Sugar Syrup: 1/2 cup ground raw
sugar 3 Tablespoons water ⅛ -1 / 4
teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes
until the color changes and it gets fragrant.
Beat hot brown butter, confectioners»
sugar, milk, and 1/2
teaspoon vanilla with an electric mixer on medium - high speed
until sugar is incorporated and glaze is shiny, 3 to 4 minutes, adding more milk as necessary.
In a small bowl, whisk together the cream cheese, egg yolk, 2 tablespoons
sugar, and remaining 1/2
teaspoon vanilla
until well blended and smooth.
Meanwhile, in a another large mixing bowl, beat together the eggs, remaining 1 cup
sugar, and remaining 1
teaspoon zest
until smooth.
Add tomatoes, 1/4
teaspoon salt and
sugar; continue cooking, stirring occasionally,
until sauce is blended and thickened, about 4 minutes more.
Brush with a little milk and then sprinkle with a mixture of
sugar and cinnamon (2 tablespoons
sugar and 1/2 - 1
teaspoon cinnamon mix well), bake for approximately 15 minutes or
until golden.
for the matcha shortbread: ingredients: 2 tablespoons butter 2 tablespoons plus 1 1/2
teaspoons sugar 1 1/2
teaspoons matcha powder pinch sea salt 5 drops vanilla extract 5 tablespoons flour 1 tablespoon milk black sesame seeds for mixing in, if desired directions: Preheat oven to 350 degrees F. Cream the butter and
sugar together
until very fluffy and pale.
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing
sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1
teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing
sugar, extra, for dusting In a large bowl, place the orange zest and the
sugar and rub them together with your fingertips
until sugar is fragrant.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster
sugar 2
teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4
teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster
sugar 2
teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing
sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook
until just comes to a boil.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown
sugar, packed 1/4
teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2
teaspoon ground cinnamon 1/4
teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle
until creamy, add
sugar and salt, then add flour and spices and mix
until combined.
Combine 2/3 cup
sugar with 1
teaspoon potato starch in a blender and blend at high speed
until powdery.
Whisk on high
until set a bit, then gradually add 1/3 cup coconut
sugar and 2
teaspoons vanilla bean paste.
Mix 2 eggs, 1/2 cup corn syrup, 1/2 cup
sugar, 1/4 cup crunchy peanut butter, and 1/4
teaspoon salt
until smooth.
Add 1/4 cup
sugar, 1 egg and 1
teaspoon pure vanilla extract and mix
until it's all smooth and creamy, with nary a lump.
Blend up a smoothie: Place 1/2 cup frozen mango cubes, 1/3 cup light coconut milk, 1/4 cup nonfat coconut - flavored yogurt, 1 tablespoon fresh lime juice, and 1 1/2
teaspoons sugar in a blender; process
until smooth.
Add the melted butter, granulated
sugar, and 1/2
teaspoon of the salt and mix
until moistened.
I make cream cheese frosting by the seat of my pants: 2 cups of of cream cheese, give or take, a few tablespoons of cream or whole milk, powdered
sugar, start with 1/2 cup, a couple of tablespoons of lemon juice, a
teaspoon of its zest, and a
teaspoon of vanilla — mix
until smooth, taste and adjust ingredients as needed.
1 (2 - pound) whole flounder 1
teaspoon coarse kosher salt 1
teaspoon ground cayenne 4 dried cayenne chiles, seeded, soaked in water
until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia nuts 1
teaspoon ground ginger 1
teaspoon ground cumin 1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1
teaspoon dry mustard 1
teaspoon granulated
sugar 1 cup water
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut
sugar 1/2
teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes,
until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
To make the filling, whip the whipping cream
until light and fluffy, then beat in 2
teaspoons of
sugar.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2
teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4
teaspoons (12g) dried yeast 2
teaspoons superfine
sugar 3/4
teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté
until very tender (6 - 8 minutes), stir through fennel seeds, cook
until fragrant (1 minute), remove from heat, season to taste and cool.
White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2
teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing
sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring
until creamy and smooth.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2
teaspoons granulated
sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally,
until crisp.
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.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3
Teaspoons of baking powder 1/2
Teaspoon of salt 2
Teaspoons of cinnamon 1
Teaspoon of cardamom 1/2
Teaspoon of ginger 1/4
Teaspoon of cloves 1/4
Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1
Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown
sugar 1
Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat
until melted and browned.
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.
1 cup margarine, at room temp 1 1/4 cups
sugar 1 tablespoon molasses 2
teaspoons vanilla extract 2 1/2 cups all - purpose flour 1
teaspoon baking soda 1
teaspoon salt 1 1/2 cups semi-sweet chocolate chips (or vegan carob chips) Directions 1Preheat the oven to 350 degrees F. 2Cream the margarine and
sugar with a hand mixer
until fluffy.
Simmer cranberries,
sugar, water, and 1/4
teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally,
until most of cranberries have burst, 15 to 20 minutes.
1) 3/4 cup (about 110g) of blanched whole almonds (which can be either bought or made by soaking whole almonds in hot water for 15 minutes
until the skins can be easily slipped off) 2) 2/3 cup of
sugar 3) 2 large eggs 4) 1
teaspoon of pure vanilla extract 5) 1
teaspoon of baking powder 6) 1/4
teaspoon of salt 7) 1 3/4 cup of all - purpose flour 8) 2/3 cup (about 110g) of chocolate, chopped into small pieces (you can also use chocolate chips)
To make frosting, beat confectioners»
sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1
teaspoon lemon zest in large bowl
until smooth.
1/2 cup Unsalted Butter, softened 1/4 cup Powdered Honey 3 Tablespoons Powdered Coconut
Sugar (powdered in a blender
until fine) 2
teaspoons Molasses 2
teaspoons Almond Milk 1/2
teaspoon Pure Vanilla Extract 1/4
teaspoon Pink Salt 1 1/4 cup White Spelt Flour 1/3 cup
sugar free Chocolate Chips or chopped Chocolate
Sprinkle 2 - 3
teaspoons sugar on top of each serving and, using a kitchen torch, brulee the topping
until golden (not burnt!).
After about 5 minutes add 1 cup of spelt flour to the bowl, 3/4 cup all - purpose flour, 1/4
teaspoon of white
sugar, 1
teaspoon of sea salt, 1
teaspoon of dried rosemary, 1/2
teaspoon of dried parsley, and 1 tablespoon of extra virgin Spanish olive oil, and mix everything together for about 3 minutes or
until well mixed
Beat in granulated
sugar, 1 tablespoon flour, 1 egg, 1/8
teaspoon peppermint extract and 3 drops food color
until smooth; set aside.
2) Sift the flour and add it to the butter and
sugar mix, then add the oats and chopped nuts 3) Stir well
until it achieves a homogenous texture 4) Using a
teaspoon, scoop up 1
teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball
until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or
until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool
To make the dough add 1 cup of all - purpose flour into a bowl, also add 1
teaspoon of baking powder, 1/4
teaspoon of white
sugar, 1/2
teaspoon of sea salt, 1/2
teaspoon of garlic powder and 1/2
teaspoon of dried oregano, mix all the dried ingredients
until well mixed, then add 1 tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup of water, mix everything together
until you form a dough, then knead the dough inside of the bowl for 2 - 3 minutes and shape into a ball
1) Pre-heat oven to 200 deg cel (400 deg farenheit) 2) Mix
sugar and cooking oil together till the mixture is light and fluffy, and add in ground cinammon 3) Add in egg, mashed bananas, oatmeal and nuts, mixing well 4) Add in self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough by
teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or
until cookies are slightly brown 7) Cool for 10 minutes before storing in a closed container
Beat the egg whites
until really stiff and then add the
sugar a
teaspoon at a time
until the mixture is thick and glossy.
Whipped Cream and Garnish 1 1/2 cups heavy cream (cold) 2 tablespoons granulated
sugar 1/2
teaspoon vanilla extract 1 tablespoon unsweetened shredded coconut, toasted in a small dry skillet
until golden brown
Packages of Pitted Dates 2 Tablespoons of Water 1 Cup Coconut
Sugar OR 1/4 Cup Maple Syrup & Eliminate Water 1
Teaspoon Vanilla 1 - 1.5 Cups Mulberries (Or Rice Krispies or Oats) 1/4 Cup Coconut Shreds Chop dates
until sticky and mix in water and coconut
sugar, coconut, and mulberries.
1 tablespoon unsalted butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light brown
sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1
teaspoon chile powder 1/2
teaspoon granulated garlic 1/2
teaspoon coarse kosher salt 1/2
teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter
until the onion is softened (about five minutes).
In a medium bowl, combine the yeast with the warm water and 1
teaspoon of the
sugar and let stand
until foamy, about 5 minutes.
Place 1/4
teaspoon salt, granulated
sugar, white rice flour, and next 4 ingredients (through eggs) in food processor; process
until well blended.