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Raspberry Crumble Coffee Cake Recipe
| Breakfast
Type: Raspberry Crumble Coffee Cake Free Cooking Recipe - Breakfast Try this one! Ingredients / Directions Cake1/4 cup(s) chopped almonds1 cup(s) granulated sugar1/2 cup(s) butter or margarinesoftened1 teaspoon vanilla extract2 eggs2 cup(s)s all-purpose flour1 1/4 teaspoons baking pow
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overnight porridge with crunch oat topping
| Aga Recipes
Cooking receipe to make overnight porridge with crunch oat topping under category Aga Recipes. You may find some video clips related to this receipe below.overnight porridge with crunch oat topping1 cup whole oatllakes conservation grade or whole rolled oats60ml organic natural yoghurt cream or extr
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triple chocolate cake
| General Recipes
Cooking receipe to make triple chocolate cake under category General Recipes. You may find some video clips related to this receipe below.triple chocolate cakeFor the cake:60g unsalted butter plus extra for greasing 400g dark chocolate 9 medium freerange eggs 150g caster sugarFor the chocolate gloss
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spiced potato salad
| General Recipes
Cooking receipe to make spiced potato salad under category General Recipes. You may find some video clips related to this receipe below.spiced potato saladsophie grigson450g new or salad potatoes boiled450g cherry tomatoes halved2 tbsp vegetable or sunflower oil2.5cm piece of fresh ginger finely cho
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Cooking receipe to make sweet short crust pastry under category General Recipes. You may find some video clips related to this receipe below.
short crust sweet pastry
amie oliver
naked chef
to make 2 x 300mm tart moulds: 250g butter
200g icing sugar
a medium pinch of salt
500g flour
4 egg yolks
4 tablespoons cold milk/water
You can make this pastry by hand or in a food processor.
Cream together the butter sugar and salt and then rub or pulse in the flour and egg yolks.
When this mixture has come together looking like coarse breadcrumbs add the cold milk or water.
Pat and gently work together to form a ball of dough.
Lightly flour and push pat and squeeze into shape.
The idea is to get your ingredients to a dough form with the minimum amount of movement i.e. keeping your pastry flaky and short (the more you work it the more elastic it will get causing it to shrink in the oven and be chewy).
allowing to rest:
I normally roll the pastry into a really large short and fat sausageshape wrap it in clingfilm and place it in the fridge to rest for at least 1 hour.
lining the mould:
Carefully slice off thin slivers of your pastry (don
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