crudites with balsamic chicken liver and garlic terrine
| General Recipes
Cooking receipe to make crudites with balsamic chicken liver and garlic terrine under category General Recipes. You may find some video clips related to this receipe below.crudites with balsamic chicken liver and garlic terrine1 bulb of garlic separated and peeled butter 1 tsp muscovado sugar 1 tbsp
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walnut cake
| Aga Recipes
Cooking receipe to make walnut cake under category Aga Recipes. You may find some video clips related to this receipe below.walnut cake175g butter plus extra for greasing 2 eggs 225g caster sugar 1/2 level tsp vanilla essence 225g self raising flour 1/2 level tsp salt2 level tsp baking powder160ml m
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Borinquen
| Drink Master
Cooking receipe to make Borinquen under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Light Rum 1 tbsp Passion Fruit Syrup 1 oz Lime Juice 1 oz Orange Juice 1 tsp 151-proof RumPut 1/2 cup of
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dressed crab
| General Recipes
Cooking receipe to make dressed crab under category General Recipes. You may find some video clips related to this receipe below.dressed crab2 boiled crabs weighing about 0.9 kg eachA little cooking oil4 tablespoons white breadcrumbs2 to 3 tablespoons mayonnaiseSalt and freshly ground black pepperFi
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Cooking receipe to make seed salted flatbread under category General Recipes. You may find some video clips related to this receipe below.
seed salted flatbread
700m1 water
1kg plain flour sifted
15g live yeast
20g salt
olive oil
semolina for dusting
For the seed salt (dukka):
1 tbsp sesame seeds
1/2 tbsp coriander seeds
1/2 tbsp cumin seeds
10 hazelnuts roughly chopped
6 peppercorns
1 tbsp sea salt
Put the water into a large mixing bowl then sift 500g of the flour on top and crumble over the yeast.
Using your hand with fingers splayed open like a fork gently mix everything together to make a sloppy batter (called a sponge in bakers speak). Cover with a tea towel put in a warm place and leave for about half an hour so that the yeast can get to work on the flour.
At the end of that rime it should be slightly foamy massed with tiny bubbles and dotted with a few larger ones.
If it is not put it somewhere warmer and leave it a while longer.
Next tip the remaining flour on top along with the salt and gently mix in again using your fingers. Don
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