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
Not exact matches
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
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 1
tsp 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 1
tsp 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)
Anzac Biscuit Cones Makes 4 You will need 4 large ice - cream cone moulds for this recipe 185g plain flour 90g rolled oats 60g desiccated coconut 110g
caster sugar 1/2
tsp salt 1
tsp vanilla bean paste 150g unsalted butter, roughly chopped 2 tbsp
golden syrup 1/2
tsp bicarbonate of soda 1 egg Preheat oven to 170ºC (150ºC fan).
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.
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
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 1
tsp 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 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
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
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