Are you over 18 and want to see adult content?
More Annotations
A complete backup of themindfulword.org
Are you over 18 and want to see adult content?
A complete backup of mydaytondailynews.com
Are you over 18 and want to see adult content?
A complete backup of sustainableharvest.org
Are you over 18 and want to see adult content?
A complete backup of woodbridgewines.com
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of https://nrjsoft.com
Are you over 18 and want to see adult content?
A complete backup of https://imidro.gov.ir
Are you over 18 and want to see adult content?
A complete backup of https://joeclark.org
Are you over 18 and want to see adult content?
A complete backup of https://misthub.com
Are you over 18 and want to see adult content?
A complete backup of https://americansportsman.com
Are you over 18 and want to see adult content?
A complete backup of https://deputy.com
Are you over 18 and want to see adult content?
A complete backup of https://enucuzatakipcial.com
Are you over 18 and want to see adult content?
A complete backup of https://consorseguros.es
Are you over 18 and want to see adult content?
A complete backup of https://automarts.biz
Are you over 18 and want to see adult content?
A complete backup of https://adventgx.com
Are you over 18 and want to see adult content?
Text
SUGAR ET AL
Caramel Choc Chip CookiesMakes 30 medium sized cookies 200 g unsalted butter, softened1 cup brown sugar4 tbsp golden syrup2 cups self raising flour1 cup dark chocolate chips Preheat oven to 180 degrees C. Line 2 baking sheets with baking paper.Beat butter and sugar untilfluffy.
RECIPE INDEX
Breakfast/Brunch Banana Raspberry Bread Sweet Breakfast Flatbread Braided Pesto Bread (Edible Wreath) Blueberry Banana Smoothie Bowl Banana, Peanut Butter And Oat Smoothie Beetroot And Feta Fritters Double Chocolate Pancakes With Poached Kumquats Orange Loaf With Fresh Cream And Pineapple Curd SEE MORE Cakes and Puddings Honey and Apple Granola Cake Black Sesame SwirlCOFFEE CAKE
Grease the base and sides of a 6 inch round cake pan and line the base with baking paper. Add the coffee to the boiling water and mix till blended. In a large bowl, whisk the butter together with the brown sugar and vanilla. Add the eggs, one at a time and mix well. Add the coffee, flour, Greek yogurt and milk and mix to combine. BLUEBERRY AND LAVENDER CAKE Stir in the lavender and blueberries and just fold one or twice to combine. Pour the batter into the prepared pan. Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven. Leave aside for 10minutes.
2 INGREDIENT CHOCOLATE CAKE 2 Ingredient Chocolate CakeMakes a 6 inch round cake. Preheat oven to 170 degrees Celsius (338 F). Whisk three egg whites to form stiff, meringue-like peaks. Melt 165 g of milk chocolate. Add the three remaining egg yolks to the chocolate and 3 EASY AND DELICIOUS RECIPES TO USE UP LEFTOVER RICOTTA Place the ricotta, sugar, cream, eggs, orange zest and vanilla extract in a large bowl and mix well until smooth. Pour into the prepared pans and smooth the surface with the back of a spoon. Place pans in a deep baking dish. Pour boiling water into dish to come halfway up side of the pans. Bake for 30-40 minutes or until firm. POTS DE CREME WITH ROSE AND POMEGRANATE 11/2 cup heavy/thickened cream. 1 tbsp rosewater. 4 egg yolks. 1/4 cup castor sugar. 1-2 drops pink food coloring. Pomegranate seeds, to serve. Preheat oven to 160 degrees C ( 140 degrees for fan-forced ovens) .Combine cream and milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow toboil).
RICE WITH SPRING ONION PESTO AND TUNA MEATBALLS Add onion, cook, stirring for 5 minutes or until onion softens. Add rice and stir to combine. Add chicken stock and bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until stock is absorbed and rice is tender. Add pesto and peas and gently fold BEETROOT AND FETA TART Add onions and 1 teaspoon salt, then cook, stirring occasionally, for 6-8 minutes until softened. Add beetroot, vinegar, thyme, brown sugar and 1 cup water, then cook for 12-15 minutes (stirring in between to prevent burning) until thickened and tender. Cool the mixture. Spread beetroot mixture over the tart base, then crumble over feta cheese. FERRERO ROCHER MOUSSE CAKE Working quickly, add chocolate and gelatine mixture to cream and whisk for 1-2 seconds or until chocolate is 1/2 incorporated. Using a spatula, gently finish folding in. Add the crushed Ferrero Rocher chocolates and gradually fold into the mousse. Spoon over the base of the cookie mixture. Smooth out the surface with a palette knife or theback
SUGAR ET AL
Caramel Choc Chip CookiesMakes 30 medium sized cookies 200 g unsalted butter, softened1 cup brown sugar4 tbsp golden syrup2 cups self raising flour1 cup dark chocolate chips Preheat oven to 180 degrees C. Line 2 baking sheets with baking paper.Beat butter and sugar untilfluffy.
RECIPE INDEX
Breakfast/Brunch Banana Raspberry Bread Sweet Breakfast Flatbread Braided Pesto Bread (Edible Wreath) Blueberry Banana Smoothie Bowl Banana, Peanut Butter And Oat Smoothie Beetroot And Feta Fritters Double Chocolate Pancakes With Poached Kumquats Orange Loaf With Fresh Cream And Pineapple Curd SEE MORE Cakes and Puddings Honey and Apple Granola Cake Black Sesame SwirlCOFFEE CAKE
Grease the base and sides of a 6 inch round cake pan and line the base with baking paper. Add the coffee to the boiling water and mix till blended. In a large bowl, whisk the butter together with the brown sugar and vanilla. Add the eggs, one at a time and mix well. Add the coffee, flour, Greek yogurt and milk and mix to combine. BLUEBERRY AND LAVENDER CAKE Stir in the lavender and blueberries and just fold one or twice to combine. Pour the batter into the prepared pan. Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven. Leave aside for 10minutes.
2 INGREDIENT CHOCOLATE CAKE 2 Ingredient Chocolate CakeMakes a 6 inch round cake. Preheat oven to 170 degrees Celsius (338 F). Whisk three egg whites to form stiff, meringue-like peaks. Melt 165 g of milk chocolate. Add the three remaining egg yolks to the chocolate and 3 EASY AND DELICIOUS RECIPES TO USE UP LEFTOVER RICOTTA Place the ricotta, sugar, cream, eggs, orange zest and vanilla extract in a large bowl and mix well until smooth. Pour into the prepared pans and smooth the surface with the back of a spoon. Place pans in a deep baking dish. Pour boiling water into dish to come halfway up side of the pans. Bake for 30-40 minutes or until firm. POTS DE CREME WITH ROSE AND POMEGRANATE 11/2 cup heavy/thickened cream. 1 tbsp rosewater. 4 egg yolks. 1/4 cup castor sugar. 1-2 drops pink food coloring. Pomegranate seeds, to serve. Preheat oven to 160 degrees C ( 140 degrees for fan-forced ovens) .Combine cream and milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow toboil).
RICE WITH SPRING ONION PESTO AND TUNA MEATBALLS Add onion, cook, stirring for 5 minutes or until onion softens. Add rice and stir to combine. Add chicken stock and bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until stock is absorbed and rice is tender. Add pesto and peas and gently fold BEETROOT AND FETA TART Add onions and 1 teaspoon salt, then cook, stirring occasionally, for 6-8 minutes until softened. Add beetroot, vinegar, thyme, brown sugar and 1 cup water, then cook for 12-15 minutes (stirring in between to prevent burning) until thickened and tender. Cool the mixture. Spread beetroot mixture over the tart base, then crumble over feta cheese. FERRERO ROCHER MOUSSE CAKE Working quickly, add chocolate and gelatine mixture to cream and whisk for 1-2 seconds or until chocolate is 1/2 incorporated. Using a spatula, gently finish folding in. Add the crushed Ferrero Rocher chocolates and gradually fold into the mousse. Spoon over the base of the cookie mixture. Smooth out the surface with a palette knife or theback
RECIPE INDEX
Breakfast/Brunch Banana Raspberry Bread Sweet Breakfast Flatbread Braided Pesto Bread (Edible Wreath) Blueberry Banana Smoothie Bowl Banana, Peanut Butter And Oat Smoothie Beetroot And Feta Fritters Double Chocolate Pancakes With Poached Kumquats Orange Loaf With Fresh Cream And Pineapple Curd SEE MORE Cakes and Puddings Honey and Apple Granola Cake Black Sesame Swirl 3 EASY AND DELICIOUS RECIPES TO USE UP LEFTOVER RICOTTA Place the ricotta, sugar, cream, eggs, orange zest and vanilla extract in a large bowl and mix well until smooth. Pour into the prepared pans and smooth the surface with the back of a spoon. Place pans in a deep baking dish. Pour boiling water into dish to come halfway up side of the pans. Bake for 30-40 minutes or until firm. EASY CHOCOLATE CAKE WITH RASPBERRIES Preheat oven to 180 degrees C. Grease 3, 6 inch baking pans and line the bases with non-stick baking paper. Mix the cocoa powder and boiling water form a smooth, thick paste. Leave aside. Use an electric mixer or by hand,beat the butter, sugar and vanilla essence togetherfor 1-2
FERRERO ROCHER MOUSSE CAKE Working quickly, add chocolate and gelatine mixture to cream and whisk for 1-2 seconds or until chocolate is 1/2 incorporated. Using a spatula, gently finish folding in. Add the crushed Ferrero Rocher chocolates and gradually fold into the mousse. Spoon over the base of the cookie mixture. Smooth out the surface with a palette knife or theback
ORANGE AND CARROT CAKE Beat in orange juice and peel. Sift flour, baking soda, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins. Pour batter into the prepared pans. Bake until a wooden skewer inserted into center of cake comes out clean, about 25 minutes. Remove from oven. RED VELVET BUNDT CAKE In stand mixer or with an electric mixer, combine oil, buttermilk, eggs, food coloring, vinegar and vanilla. Mix well. In a separate bowl sift together dry ingredients. Gradually add to wet ingredients (slowly at first). Beat until smooth. Pour into prepared pan. Bake 50 FERRERO ROCHER ICE CREAM CHEESECAKE Place in the freezer for 30 minutes or until firm. Beat the cream cheese, sugar and vanilla in a large bowl (with a mixer or a whisk) until well blended. Add the ice cream and mix well. Gently fold in the chopped chocolates. Pour over the prepared crust. GINGER CAKE WITH SALTED CARAMEL POACHED PEARS Grease and line the base a round 6 inch (base measurement) cake pan with non-stick baking paper. Combine the flour, brown sugar, powdered ginger, glace ginger and powdered cinnamon in a bowl. Whisk in butter, egg and milk. Pour into pan. Bake for 35-45 minutes or until a skewer inserted into the center comes out clean. PASTA WITH KALE-ALMOND PESTO AND SALMON To make the pesto: Place the almonds, chilli and garlic on a small baking tray and drizzle with oil. Roast for 8-10 minutes or almonds are golden brown. Squeeze the garlic from their skins and deseed the chilli. Place the almonds, chilli and garlic in a food processor with kale, parsley, oregano, lemon juice, salt, pepper and olive oil. FIVE SPICE CHICKEN AND RED CABBAGE NOODLES STIR FRY Heat oil in a large wok over high heat. Add remaining garlic, ginger and onion, and stir-fry for 3 minutes or until onion is softened. Add chicken and stir-fry for 6 minutes or until it starts to brown. Add carrots and other vegetables, (not red cabbage), stir-fry for 3 minutes or until tender.SUGAR ET AL
Chocolate and Almond Tart. 25 | 05 | 2020. Delicious and decadent Roasted Almond and Chocolate Ganache Tart in a buttery crust, decorated with whipped chocolate ganache.RECIPE INDEX
Breakfast/Brunch Banana Raspberry Bread Sweet Breakfast Flatbread Braided Pesto Bread (Edible Wreath) Blueberry Banana Smoothie Bowl Banana, Peanut Butter And Oat Smoothie Beetroot And Feta Fritters Double Chocolate Pancakes With Poached Kumquats Orange Loaf With Fresh Cream And Pineapple Curd SEE MORE Cakes and Puddings Honey and Apple Granola Cake Black Sesame SwirlCOFFEE CAKE
A delicious coffee cake infused with a strong flavour of coffee. It is easy to make and really delicious, topped with some fresh cream andchocolate shards.
BLUEBERRY AND LAVENDER CAKE I can’t seem to have enough of blueberries this season. These blue- purple berries are the easiest and a delicious way to decorate and flavour desserts.While I’m truely a fan of the entire berry family, I think blueberries are the most hassle free of the lot. No hull, no seeds just plain purple gorgeousness. If BEETROOT AND FETA TART Beetroot And Feta Tart- A delicious and easy, colourful tart made like a quiche with beetroot and feta cheese. 2 INGREDIENT CHOCOLATE CAKE Remember a few days ago I shared an Eggless Chocolate Cake?Things have reversed in this post and now we are talking about the dynamics of the egg. So the 2 ingredient chocolate cake obviously has chocolate and the other ingredient is the egg.MARSHMALLOW MOUSSE
Mousse is a massive, huge, immense, enormous, gigantic, mammoth (okay, add all the adjectives) favorite of this blog:-) Needless to say, I’ve tried out every possible technique under the sun to create thisdelicious dessert.
3 EASY AND DELICIOUS RECIPES TO USE UP LEFTOVER RICOTTA 3 easy and delicious recipes to use up leftover ricotta cheese, both sweet and savory. Ricotta fritters, baked ricotta and ricotta doughnuts. Every time I do a fridge clean, I RICE WITH SPRING ONION PESTO AND TUNA MEATBALLS Perhaps the very best taste, I have enjoyed of Spring Onions have been in Chinese Spring Onion/scallion pancakes. Until now. This pesto has changed that and it has assumed an important place in my weeknight menu lately. It is no secret how much I love making and eating Pesto. While I absolutely love the traditional basil-pine nut pesto, I POTS DE CREME WITH ROSE AND POMEGRANATE Rose flavoured desserts were a big part of my childhood. While flavoring milk, cardamom, saffron and rose would take precedence over chocolate and vanilla.SUGAR ET AL
Chocolate and Almond Tart. 25 | 05 | 2020. Delicious and decadent Roasted Almond and Chocolate Ganache Tart in a buttery crust, decorated with whipped chocolate ganache.RECIPE INDEX
Breakfast/Brunch Banana Raspberry Bread Sweet Breakfast Flatbread Braided Pesto Bread (Edible Wreath) Blueberry Banana Smoothie Bowl Banana, Peanut Butter And Oat Smoothie Beetroot And Feta Fritters Double Chocolate Pancakes With Poached Kumquats Orange Loaf With Fresh Cream And Pineapple Curd SEE MORE Cakes and Puddings Honey and Apple Granola Cake Black Sesame SwirlCOFFEE CAKE
A delicious coffee cake infused with a strong flavour of coffee. It is easy to make and really delicious, topped with some fresh cream andchocolate shards.
BLUEBERRY AND LAVENDER CAKE I can’t seem to have enough of blueberries this season. These blue- purple berries are the easiest and a delicious way to decorate and flavour desserts.While I’m truely a fan of the entire berry family, I think blueberries are the most hassle free of the lot. No hull, no seeds just plain purple gorgeousness. If BEETROOT AND FETA TART Beetroot And Feta Tart- A delicious and easy, colourful tart made like a quiche with beetroot and feta cheese. 2 INGREDIENT CHOCOLATE CAKE Remember a few days ago I shared an Eggless Chocolate Cake?Things have reversed in this post and now we are talking about the dynamics of the egg. So the 2 ingredient chocolate cake obviously has chocolate and the other ingredient is the egg.MARSHMALLOW MOUSSE
Mousse is a massive, huge, immense, enormous, gigantic, mammoth (okay, add all the adjectives) favorite of this blog:-) Needless to say, I’ve tried out every possible technique under the sun to create thisdelicious dessert.
3 EASY AND DELICIOUS RECIPES TO USE UP LEFTOVER RICOTTA 3 easy and delicious recipes to use up leftover ricotta cheese, both sweet and savory. Ricotta fritters, baked ricotta and ricotta doughnuts. Every time I do a fridge clean, I RICE WITH SPRING ONION PESTO AND TUNA MEATBALLS Perhaps the very best taste, I have enjoyed of Spring Onions have been in Chinese Spring Onion/scallion pancakes. Until now. This pesto has changed that and it has assumed an important place in my weeknight menu lately. It is no secret how much I love making and eating Pesto. While I absolutely love the traditional basil-pine nut pesto, I POTS DE CREME WITH ROSE AND POMEGRANATE Rose flavoured desserts were a big part of my childhood. While flavoring milk, cardamom, saffron and rose would take precedence over chocolate and vanilla.RECIPE INDEX
Breakfast/Brunch Banana Raspberry Bread Sweet Breakfast Flatbread Braided Pesto Bread (Edible Wreath) Blueberry Banana Smoothie Bowl Banana, Peanut Butter And Oat Smoothie Beetroot And Feta Fritters Double Chocolate Pancakes With Poached Kumquats Orange Loaf With Fresh Cream And Pineapple Curd SEE MORE Cakes and Puddings Honey and Apple Granola Cake Black Sesame Swirl EASY CHOCOLATE CAKE WITH RASPBERRIES Easy chocolate cake that is moist and made with pantry ingredients. It is frosted with a rich chocolate fudge frosting and fresh raspberriesto decorate.
3 EASY AND DELICIOUS RECIPES TO USE UP LEFTOVER RICOTTA 3 easy and delicious recipes to use up leftover ricotta cheese, both sweet and savory. Ricotta fritters, baked ricotta and ricotta doughnuts. Every time I do a fridge clean, I FERRERO ROCHER MOUSSE CAKE Ferrero Rocher cake with a biscuit base, a chocolate mousse filling, chopped ferrero rocher chocolates and chocolate ganache to finish. GINGER CAKE WITH SALTED CARAMEL POACHED PEARS I spotted the first cherry blossoms today and the weather felt warmer than usual. It’s coming! Spring is coming. I felt like doing a happy dance. Meanwhile it occurred to me that I have this huge list of winter recipes to share and winter will be gone in a wink. This winterI tested out
ORANGE AND CARROT CAKE Spices in winter are the BEST, you’re right – in savoury curry, soups and pastas, and then in gorgeous cakes like this. My favourite at the moment is a fresh ginger loaf – the warmth of fresh ginger is RED VELVET BUNDT CAKE Nordic bake-ware has its own rustic charm! I owned one of those bundt cake pans years ago but hardly ever bake with it now. Too much of design in the exterior results in the cake sticking to the sides despite greasing well and has almost always resulted in a disaster. Also, the kind of cake PASTA WITH KALE-ALMOND PESTO AND SALMON A delicious pasta dish made with kale pesto sauce and served with salmon to make a great weeknight dinner. t’s been a while since I shared a quick weeknight dinner recipe in this space. FIVE SPICE CHICKEN AND RED CABBAGE NOODLES STIR FRY August happens to be one of those landmark months for me. I associate it with many important events and decisions of my life. 3 years ago, I moved countries in August and it was the start of a FERRERO ROCHER ICE CREAM CHEESECAKE The best of both worlds! A Ferrero Rocher Cheesecake and ice cream combined together to make a delicious frozen treat. At work, we often had training sessions on personality development, leadership, team building and such things.SUGAR ET AL
Caramel Choc Chip CookiesMakes 30 medium sized cookies 200 g unsalted butter, softened1 cup brown sugar4 tbsp golden syrup2 cups self raising flour1 cup dark chocolate chips Preheat oven to 180 degrees C. Line 2 baking sheets with baking paper.Beat butter and sugar untilfluffy.
COFFEE CAKE
Grease the base and sides of a 6 inch round cake pan and line the base with baking paper. Add the coffee to the boiling water and mix till blended. In a large bowl, whisk the butter together with the brown sugar and vanilla. Add the eggs, one at a time and mix well. Add the coffee, flour, Greek yogurt and milk and mix to combine. 3 EASY AND DELICIOUS RECIPES TO USE UP LEFTOVER RICOTTA Place the ricotta, sugar, cream, eggs, orange zest and vanilla extract in a large bowl and mix well until smooth. Pour into the prepared pans and smooth the surface with the back of a spoon. Place pans in a deep baking dish. Pour boiling water into dish to come halfway up side of the pans. Bake for 30-40 minutes or until firm. BLUEBERRY AND LAVENDER CAKE Stir in the lavender and blueberries and just fold one or twice to combine. Pour the batter into the prepared pan. Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven. Leave aside for 10minutes.
ORANGE AMARETTI COOKIES icing sugar, for rolling cookies. Preheat oven to 170 degrees C (150 degrees C for fan forced ovens. Line a large baling sheet with baking paper. Place the icing sugar in a shallow plate. In a medium bowl, beat the egg whites to soft peaks. Fold in the almond meal, castorsugar and
BANANA POPPY SEED CAKE WITH CREAM CHEESE 1/3 cup cold whipping cream or heavy cream. Preheat oven to 180 degree C. Grease and line the base of a 19 cm round cake tin with baking paper. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and poppy seeds. In a medium sized bowl combine the mashed banana, eggs, melted butter and vanilla with a woodenspoon.
IRISH CREAM LAYERED PAVLOVA Irish Cream Layered PavlovaServes 6-8. Preheat oven to 140 degrees C. Line the back of three 18 cm cake pans (upside down) with baking paper, or lay three 18 cm rounds of baking paper on baking trays. Combine sugar, cornflour and cinnamon in a bowl. Using electric beaters, whisk the egg whites in a clean, dry bowl until firm peaksform.
BLACKBERRY, PISTACHIO AND ROSE SEMIFREDDO Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat. Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk for 4 to 5 minutes or until cool. Transfer mixture to a large bowl. Gently fold in cream, pistachio, rosewater and two-thirds of the blackberries. BEETROOT AND FETA TART Add onions and 1 teaspoon salt, then cook, stirring occasionally, for 6-8 minutes until softened. Add beetroot, vinegar, thyme, brown sugar and 1 cup water, then cook for 12-15 minutes (stirring in between to prevent burning) until thickened and tender. Cool the mixture. Spread beetroot mixture over the tart base, then crumble over feta cheese. GRILLED PUMPKIN, RED ONION, FETA AND PINE NUT SALAD Transfer to a plate. Grill the red onions in the same way till soft. Remove from heat. Place the pumpkin, onions and leafy greens in a large serving bowl. Add the crumbled Feta and pine nuts. Drizzle the dressing over the salad and serve. To make the dressing, mix all the ingredients together except salt and pepper.SUGAR ET AL
Caramel Choc Chip CookiesMakes 30 medium sized cookies 200 g unsalted butter, softened1 cup brown sugar4 tbsp golden syrup2 cups self raising flour1 cup dark chocolate chips Preheat oven to 180 degrees C. Line 2 baking sheets with baking paper.Beat butter and sugar untilfluffy.
COFFEE CAKE
Grease the base and sides of a 6 inch round cake pan and line the base with baking paper. Add the coffee to the boiling water and mix till blended. In a large bowl, whisk the butter together with the brown sugar and vanilla. Add the eggs, one at a time and mix well. Add the coffee, flour, Greek yogurt and milk and mix to combine. 3 EASY AND DELICIOUS RECIPES TO USE UP LEFTOVER RICOTTA Place the ricotta, sugar, cream, eggs, orange zest and vanilla extract in a large bowl and mix well until smooth. Pour into the prepared pans and smooth the surface with the back of a spoon. Place pans in a deep baking dish. Pour boiling water into dish to come halfway up side of the pans. Bake for 30-40 minutes or until firm. BLUEBERRY AND LAVENDER CAKE Stir in the lavender and blueberries and just fold one or twice to combine. Pour the batter into the prepared pan. Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven. Leave aside for 10minutes.
ORANGE AMARETTI COOKIES icing sugar, for rolling cookies. Preheat oven to 170 degrees C (150 degrees C for fan forced ovens. Line a large baling sheet with baking paper. Place the icing sugar in a shallow plate. In a medium bowl, beat the egg whites to soft peaks. Fold in the almond meal, castorsugar and
BANANA POPPY SEED CAKE WITH CREAM CHEESE 1/3 cup cold whipping cream or heavy cream. Preheat oven to 180 degree C. Grease and line the base of a 19 cm round cake tin with baking paper. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and poppy seeds. In a medium sized bowl combine the mashed banana, eggs, melted butter and vanilla with a woodenspoon.
IRISH CREAM LAYERED PAVLOVA Irish Cream Layered PavlovaServes 6-8. Preheat oven to 140 degrees C. Line the back of three 18 cm cake pans (upside down) with baking paper, or lay three 18 cm rounds of baking paper on baking trays. Combine sugar, cornflour and cinnamon in a bowl. Using electric beaters, whisk the egg whites in a clean, dry bowl until firm peaksform.
BLACKBERRY, PISTACHIO AND ROSE SEMIFREDDO Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat. Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk for 4 to 5 minutes or until cool. Transfer mixture to a large bowl. Gently fold in cream, pistachio, rosewater and two-thirds of the blackberries. BEETROOT AND FETA TART Add onions and 1 teaspoon salt, then cook, stirring occasionally, for 6-8 minutes until softened. Add beetroot, vinegar, thyme, brown sugar and 1 cup water, then cook for 12-15 minutes (stirring in between to prevent burning) until thickened and tender. Cool the mixture. Spread beetroot mixture over the tart base, then crumble over feta cheese. GRILLED PUMPKIN, RED ONION, FETA AND PINE NUT SALAD Transfer to a plate. Grill the red onions in the same way till soft. Remove from heat. Place the pumpkin, onions and leafy greens in a large serving bowl. Add the crumbled Feta and pine nuts. Drizzle the dressing over the salad and serve. To make the dressing, mix all the ingredients together except salt and pepper.RECIPE INDEX
Breakfast/Brunch Banana Raspberry Bread Sweet Breakfast Flatbread Braided Pesto Bread (Edible Wreath) Blueberry Banana Smoothie Bowl Banana, Peanut Butter And Oat Smoothie Beetroot And Feta Fritters Double Chocolate Pancakes With Poached Kumquats Orange Loaf With Fresh Cream And Pineapple Curd SEE MORE Cakes and Puddings Honey and Apple Granola Cake Black Sesame Swirl RESOURCES - SUGAR ET AL Subscribe For Latest Updates. Signup to get notified every time I publish a new recipe.MARSHMALLOW MOUSSE
Once marshmallows have melted and the mixture is smooth, allow to cool for 5 minutes. Add the remaining half and half and yogurt and mix to blend. Depending on the number of layers, divide the mixture between bowls and colour. To layer, gently spoon first layer into serving glasses. Chill for 5 ORANGE AND CARROT CAKE Beat in orange juice and peel. Sift flour, baking soda, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins. Pour batter into the prepared pans. Bake until a wooden skewer inserted into center of cake comes out clean, about 25 minutes. Remove from oven. BANANA POPPY SEED CAKE WITH CREAM CHEESE 1/3 cup cold whipping cream or heavy cream. Preheat oven to 180 degree C. Grease and line the base of a 19 cm round cake tin with baking paper. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and poppy seeds. In a medium sized bowl combine the mashed banana, eggs, melted butter and vanilla with a woodenspoon.
BLOOD ORANGE HAZELNUT FRANGIPANE TART Fresh mint leaves, to serve. Preheat oven to 200 degrees C (180 degrees C for fan forced )In a medium bowl, beat the butter and sugar together until pale and fluffy. Add the egg and beat to combine. Add the hazelnut meal, flour cinnamon and blood orange zest and mix to combine well. Spread the frangipane filling evenly on the tart shell. FERRERO ROCHER MOUSSE CAKE Working quickly, add chocolate and gelatine mixture to cream and whisk for 1-2 seconds or until chocolate is 1/2 incorporated. Using a spatula, gently finish folding in. Add the crushed Ferrero Rocher chocolates and gradually fold into the mousse. Spoon over the base of the cookie mixture. Smooth out the surface with a palette knife or theback
PUMPKIN AND SUN-DRIED TOMATO PIZZA WITH Spread a thick layer of pizza/pasta sauce around the base of the pizza. Top with thinly sliced pumpkin, sun-dried tomatoes and feta. Season with salt and pepper and drizzle with olive oil. Bake for 10 minutes or until base is crisp. Remove the pizza GRILLED PUMPKIN, RED ONION, FETA AND PINE NUT SALAD Transfer to a plate. Grill the red onions in the same way till soft. Remove from heat. Place the pumpkin, onions and leafy greens in a large serving bowl. Add the crumbled Feta and pine nuts. Drizzle the dressing over the salad and serve. To make the dressing, mix all the ingredients together except salt and pepper. FIVE SPICE CHICKEN AND RED CABBAGE NOODLES STIR FRY Heat oil in a large wok over high heat. Add remaining garlic, ginger and onion, and stir-fry for 3 minutes or until onion is softened. Add chicken and stir-fry for 6 minutes or until it starts to brown. Add carrots and other vegetables, (not red cabbage), stir-fry for 3 minutes or until tender.SUGAR ET AL
Caramel Choc Chip CookiesMakes 30 medium sized cookies 200 g unsalted butter, softened1 cup brown sugar4 tbsp golden syrup2 cups self raising flour1 cup dark chocolate chips Preheat oven to 180 degrees C. Line 2 baking sheets with baking paper.Beat butter and sugar untilfluffy.
RESOURCES - SUGAR ET AL Subscribe For Latest Updates. Signup to get notified every time I publish a new recipe.COFFEE CAKE
Grease the base and sides of a 6 inch round cake pan and line the base with baking paper. Add the coffee to the boiling water and mix till blended. In a large bowl, whisk the butter together with the brown sugar and vanilla. Add the eggs, one at a time and mix well. Add the coffee, flour, Greek yogurt and milk and mix to combine. 3 EASY AND DELICIOUS RECIPES TO USE UP LEFTOVER RICOTTA Place the ricotta, sugar, cream, eggs, orange zest and vanilla extract in a large bowl and mix well until smooth. Pour into the prepared pans and smooth the surface with the back of a spoon. Place pans in a deep baking dish. Pour boiling water into dish to come halfway up side of the pans. Bake for 30-40 minutes or until firm.MARSHMALLOW MOUSSE
Once marshmallows have melted and the mixture is smooth, allow to cool for 5 minutes. Add the remaining half and half and yogurt and mix to blend. Depending on the number of layers, divide the mixture between bowls and colour. To layer, gently spoon first layer into serving glasses. Chill for 5 BLUEBERRY AND LAVENDER CAKE Stir in the lavender and blueberries and just fold one or twice to combine. Pour the batter into the prepared pan. Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven. Leave aside for 10minutes.
POTS DE CREME WITH ROSE AND POMEGRANATE 11/2 cup heavy/thickened cream. 1 tbsp rosewater. 4 egg yolks. 1/4 cup castor sugar. 1-2 drops pink food coloring. Pomegranate seeds, to serve. Preheat oven to 160 degrees C ( 140 degrees for fan-forced ovens) .Combine cream and milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow toboil).
PUMPKIN AND SUN-DRIED TOMATO PIZZA WITH Spread a thick layer of pizza/pasta sauce around the base of the pizza. Top with thinly sliced pumpkin, sun-dried tomatoes and feta. Season with salt and pepper and drizzle with olive oil. Bake for 10 minutes or until base is crisp. Remove the pizza BEETROOT AND FETA TART Add onions and 1 teaspoon salt, then cook, stirring occasionally, for 6-8 minutes until softened. Add beetroot, vinegar, thyme, brown sugar and 1 cup water, then cook for 12-15 minutes (stirring in between to prevent burning) until thickened and tender. Cool the mixture. Spread beetroot mixture over the tart base, then crumble over feta cheese. BLACKBERRY, PISTACHIO AND ROSE SEMIFREDDO Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat. Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk for 4 to 5 minutes or until cool. Transfer mixture to a large bowl. Gently fold in cream, pistachio, rosewater and two-thirds of the blackberries.SUGAR ET AL
Caramel Choc Chip CookiesMakes 30 medium sized cookies 200 g unsalted butter, softened1 cup brown sugar4 tbsp golden syrup2 cups self raising flour1 cup dark chocolate chips Preheat oven to 180 degrees C. Line 2 baking sheets with baking paper.Beat butter and sugar untilfluffy.
RESOURCES - SUGAR ET AL Subscribe For Latest Updates. Signup to get notified every time I publish a new recipe.COFFEE CAKE
Grease the base and sides of a 6 inch round cake pan and line the base with baking paper. Add the coffee to the boiling water and mix till blended. In a large bowl, whisk the butter together with the brown sugar and vanilla. Add the eggs, one at a time and mix well. Add the coffee, flour, Greek yogurt and milk and mix to combine. 3 EASY AND DELICIOUS RECIPES TO USE UP LEFTOVER RICOTTA Place the ricotta, sugar, cream, eggs, orange zest and vanilla extract in a large bowl and mix well until smooth. Pour into the prepared pans and smooth the surface with the back of a spoon. Place pans in a deep baking dish. Pour boiling water into dish to come halfway up side of the pans. Bake for 30-40 minutes or until firm.MARSHMALLOW MOUSSE
Once marshmallows have melted and the mixture is smooth, allow to cool for 5 minutes. Add the remaining half and half and yogurt and mix to blend. Depending on the number of layers, divide the mixture between bowls and colour. To layer, gently spoon first layer into serving glasses. Chill for 5 BLUEBERRY AND LAVENDER CAKE Stir in the lavender and blueberries and just fold one or twice to combine. Pour the batter into the prepared pan. Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven. Leave aside for 10minutes.
POTS DE CREME WITH ROSE AND POMEGRANATE 11/2 cup heavy/thickened cream. 1 tbsp rosewater. 4 egg yolks. 1/4 cup castor sugar. 1-2 drops pink food coloring. Pomegranate seeds, to serve. Preheat oven to 160 degrees C ( 140 degrees for fan-forced ovens) .Combine cream and milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow toboil).
PUMPKIN AND SUN-DRIED TOMATO PIZZA WITH Spread a thick layer of pizza/pasta sauce around the base of the pizza. Top with thinly sliced pumpkin, sun-dried tomatoes and feta. Season with salt and pepper and drizzle with olive oil. Bake for 10 minutes or until base is crisp. Remove the pizza BEETROOT AND FETA TART Add onions and 1 teaspoon salt, then cook, stirring occasionally, for 6-8 minutes until softened. Add beetroot, vinegar, thyme, brown sugar and 1 cup water, then cook for 12-15 minutes (stirring in between to prevent burning) until thickened and tender. Cool the mixture. Spread beetroot mixture over the tart base, then crumble over feta cheese. BLACKBERRY, PISTACHIO AND ROSE SEMIFREDDO Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat. Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk for 4 to 5 minutes or until cool. Transfer mixture to a large bowl. Gently fold in cream, pistachio, rosewater and two-thirds of the blackberries.RECIPE INDEX
Breakfast/Brunch Banana Raspberry Bread Sweet Breakfast Flatbread Braided Pesto Bread (Edible Wreath) Blueberry Banana Smoothie Bowl Banana, Peanut Butter And Oat Smoothie Beetroot And Feta Fritters Double Chocolate Pancakes With Poached Kumquats Orange Loaf With Fresh Cream And Pineapple Curd SEE MORE Cakes and Puddings Honey and Apple Granola Cake Black Sesame Swirl RESOURCES - SUGAR ET AL Subscribe For Latest Updates. Signup to get notified every time I publish a new recipe. FERRERO ROCHER MOUSSE CAKE Working quickly, add chocolate and gelatine mixture to cream and whisk for 1-2 seconds or until chocolate is 1/2 incorporated. Using a spatula, gently finish folding in. Add the crushed Ferrero Rocher chocolates and gradually fold into the mousse. Spoon over the base of the cookie mixture. Smooth out the surface with a palette knife or theback
ORANGE AND CARROT CAKE Beat in orange juice and peel. Sift flour, baking soda, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins. Pour batter into the prepared pans. Bake until a wooden skewer inserted into center of cake comes out clean, about 25 minutes. Remove from oven. BANANA POPPY SEED CAKE WITH CREAM CHEESE 1/3 cup cold whipping cream or heavy cream. Preheat oven to 180 degree C. Grease and line the base of a 19 cm round cake tin with baking paper. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and poppy seeds. In a medium sized bowl combine the mashed banana, eggs, melted butter and vanilla with a woodenspoon.
ORANGE AMARETTI COOKIES icing sugar, for rolling cookies. Preheat oven to 170 degrees C (150 degrees C for fan forced ovens. Line a large baling sheet with baking paper. Place the icing sugar in a shallow plate. In a medium bowl, beat the egg whites to soft peaks. Fold in the almond meal, castorsugar and
IRISH CREAM LAYERED PAVLOVA Irish Cream Layered PavlovaServes 6-8. Preheat oven to 140 degrees C. Line the back of three 18 cm cake pans (upside down) with baking paper, or lay three 18 cm rounds of baking paper on baking trays. Combine sugar, cornflour and cinnamon in a bowl. Using electric beaters, whisk the egg whites in a clean, dry bowl until firm peaksform.
CHICKEN MEATBALL STROGANOFF Add mushroom. Cook on high for 4-5 mins, until browned. Stir in tomato and paprika. Pour stock, bring to the boil and cook for 2-3 mins, until liquid is reduced by half. Reduce heat to low. Stir in sour cream and sauce. Simmer for 1-2 mins, until heated through. Add the meatballs and simmer for LEMON CURD AND YOGHURT ETON MESS 3 egg whites. 3/4 cup Castor Sugar. Preheat oven to 110 degrees C. Line 2 baking trays with baking paper. Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 8 minutes or until sugar has dissolved. Place mixture into a piping bag fitted with a star or plain nozzle. FIVE SPICE CHICKEN AND RED CABBAGE NOODLES STIR FRY Heat oil in a large wok over high heat. Add remaining garlic, ginger and onion, and stir-fry for 3 minutes or until onion is softened. Add chicken and stir-fry for 6 minutes or until it starts to brown. Add carrots and other vegetables, (not red cabbage), stir-fry for 3 minutes or until tender.SUGAR ET AL
Caramel Choc Chip CookiesMakes 30 medium sized cookies 200 g unsalted butter, softened1 cup brown sugar4 tbsp golden syrup2 cups self raising flour1 cup dark chocolate chips Preheat oven to 180 degrees C. Line 2 baking sheets with baking paper.Beat butter and sugar untilfluffy.
RESOURCES - SUGAR ET AL Subscribe For Latest Updates. Signup to get notified every time I publish a new recipe.COFFEE CAKE
Grease the base and sides of a 6 inch round cake pan and line the base with baking paper. Add the coffee to the boiling water and mix till blended. In a large bowl, whisk the butter together with the brown sugar and vanilla. Add the eggs, one at a time and mix well. Add the coffee, flour, Greek yogurt and milk and mix to combine. 3 EASY AND DELICIOUS RECIPES TO USE UP LEFTOVER RICOTTA Place the ricotta, sugar, cream, eggs, orange zest and vanilla extract in a large bowl and mix well until smooth. Pour into the prepared pans and smooth the surface with the back of a spoon. Place pans in a deep baking dish. Pour boiling water into dish to come halfway up side of the pans. Bake for 30-40 minutes or until firm.MARSHMALLOW MOUSSE
Once marshmallows have melted and the mixture is smooth, allow to cool for 5 minutes. Add the remaining half and half and yogurt and mix to blend. Depending on the number of layers, divide the mixture between bowls and colour. To layer, gently spoon first layer into serving glasses. Chill for 5 BLUEBERRY AND LAVENDER CAKE Stir in the lavender and blueberries and just fold one or twice to combine. Pour the batter into the prepared pan. Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven. Leave aside for 10minutes.
POTS DE CREME WITH ROSE AND POMEGRANATE 11/2 cup heavy/thickened cream. 1 tbsp rosewater. 4 egg yolks. 1/4 cup castor sugar. 1-2 drops pink food coloring. Pomegranate seeds, to serve. Preheat oven to 160 degrees C ( 140 degrees for fan-forced ovens) .Combine cream and milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow toboil).
PUMPKIN AND SUN-DRIED TOMATO PIZZA WITH Spread a thick layer of pizza/pasta sauce around the base of the pizza. Top with thinly sliced pumpkin, sun-dried tomatoes and feta. Season with salt and pepper and drizzle with olive oil. Bake for 10 minutes or until base is crisp. Remove the pizza BEETROOT AND FETA TART Add onions and 1 teaspoon salt, then cook, stirring occasionally, for 6-8 minutes until softened. Add beetroot, vinegar, thyme, brown sugar and 1 cup water, then cook for 12-15 minutes (stirring in between to prevent burning) until thickened and tender. Cool the mixture. Spread beetroot mixture over the tart base, then crumble over feta cheese. BLACKBERRY, PISTACHIO AND ROSE SEMIFREDDO Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat. Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk for 4 to 5 minutes or until cool. Transfer mixture to a large bowl. Gently fold in cream, pistachio, rosewater and two-thirds of the blackberries.SUGAR ET AL
Caramel Choc Chip CookiesMakes 30 medium sized cookies 200 g unsalted butter, softened1 cup brown sugar4 tbsp golden syrup2 cups self raising flour1 cup dark chocolate chips Preheat oven to 180 degrees C. Line 2 baking sheets with baking paper.Beat butter and sugar untilfluffy.
RESOURCES - SUGAR ET AL Subscribe For Latest Updates. Signup to get notified every time I publish a new recipe.COFFEE CAKE
Grease the base and sides of a 6 inch round cake pan and line the base with baking paper. Add the coffee to the boiling water and mix till blended. In a large bowl, whisk the butter together with the brown sugar and vanilla. Add the eggs, one at a time and mix well. Add the coffee, flour, Greek yogurt and milk and mix to combine. 3 EASY AND DELICIOUS RECIPES TO USE UP LEFTOVER RICOTTA Place the ricotta, sugar, cream, eggs, orange zest and vanilla extract in a large bowl and mix well until smooth. Pour into the prepared pans and smooth the surface with the back of a spoon. Place pans in a deep baking dish. Pour boiling water into dish to come halfway up side of the pans. Bake for 30-40 minutes or until firm.MARSHMALLOW MOUSSE
Once marshmallows have melted and the mixture is smooth, allow to cool for 5 minutes. Add the remaining half and half and yogurt and mix to blend. Depending on the number of layers, divide the mixture between bowls and colour. To layer, gently spoon first layer into serving glasses. Chill for 5 BLUEBERRY AND LAVENDER CAKE Stir in the lavender and blueberries and just fold one or twice to combine. Pour the batter into the prepared pan. Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven. Leave aside for 10minutes.
POTS DE CREME WITH ROSE AND POMEGRANATE 11/2 cup heavy/thickened cream. 1 tbsp rosewater. 4 egg yolks. 1/4 cup castor sugar. 1-2 drops pink food coloring. Pomegranate seeds, to serve. Preheat oven to 160 degrees C ( 140 degrees for fan-forced ovens) .Combine cream and milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow toboil).
PUMPKIN AND SUN-DRIED TOMATO PIZZA WITH Spread a thick layer of pizza/pasta sauce around the base of the pizza. Top with thinly sliced pumpkin, sun-dried tomatoes and feta. Season with salt and pepper and drizzle with olive oil. Bake for 10 minutes or until base is crisp. Remove the pizza BEETROOT AND FETA TART Add onions and 1 teaspoon salt, then cook, stirring occasionally, for 6-8 minutes until softened. Add beetroot, vinegar, thyme, brown sugar and 1 cup water, then cook for 12-15 minutes (stirring in between to prevent burning) until thickened and tender. Cool the mixture. Spread beetroot mixture over the tart base, then crumble over feta cheese. BLACKBERRY, PISTACHIO AND ROSE SEMIFREDDO Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat. Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk for 4 to 5 minutes or until cool. Transfer mixture to a large bowl. Gently fold in cream, pistachio, rosewater and two-thirds of the blackberries.RECIPE INDEX
Breakfast/Brunch Banana Raspberry Bread Sweet Breakfast Flatbread Braided Pesto Bread (Edible Wreath) Blueberry Banana Smoothie Bowl Banana, Peanut Butter And Oat Smoothie Beetroot And Feta Fritters Double Chocolate Pancakes With Poached Kumquats Orange Loaf With Fresh Cream And Pineapple Curd SEE MORE Cakes and Puddings Honey and Apple Granola Cake Black Sesame Swirl RESOURCES - SUGAR ET AL Subscribe For Latest Updates. Signup to get notified every time I publish a new recipe. FERRERO ROCHER MOUSSE CAKE Working quickly, add chocolate and gelatine mixture to cream and whisk for 1-2 seconds or until chocolate is 1/2 incorporated. Using a spatula, gently finish folding in. Add the crushed Ferrero Rocher chocolates and gradually fold into the mousse. Spoon over the base of the cookie mixture. Smooth out the surface with a palette knife or theback
ORANGE AND CARROT CAKE Beat in orange juice and peel. Sift flour, baking soda, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins. Pour batter into the prepared pans. Bake until a wooden skewer inserted into center of cake comes out clean, about 25 minutes. Remove from oven. BANANA POPPY SEED CAKE WITH CREAM CHEESE 1/3 cup cold whipping cream or heavy cream. Preheat oven to 180 degree C. Grease and line the base of a 19 cm round cake tin with baking paper. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and poppy seeds. In a medium sized bowl combine the mashed banana, eggs, melted butter and vanilla with a woodenspoon.
ORANGE AMARETTI COOKIES icing sugar, for rolling cookies. Preheat oven to 170 degrees C (150 degrees C for fan forced ovens. Line a large baling sheet with baking paper. Place the icing sugar in a shallow plate. In a medium bowl, beat the egg whites to soft peaks. Fold in the almond meal, castorsugar and
IRISH CREAM LAYERED PAVLOVA Irish Cream Layered PavlovaServes 6-8. Preheat oven to 140 degrees C. Line the back of three 18 cm cake pans (upside down) with baking paper, or lay three 18 cm rounds of baking paper on baking trays. Combine sugar, cornflour and cinnamon in a bowl. Using electric beaters, whisk the egg whites in a clean, dry bowl until firm peaksform.
CHICKEN MEATBALL STROGANOFF Add mushroom. Cook on high for 4-5 mins, until browned. Stir in tomato and paprika. Pour stock, bring to the boil and cook for 2-3 mins, until liquid is reduced by half. Reduce heat to low. Stir in sour cream and sauce. Simmer for 1-2 mins, until heated through. Add the meatballs and simmer for LEMON CURD AND YOGHURT ETON MESS 3 egg whites. 3/4 cup Castor Sugar. Preheat oven to 110 degrees C. Line 2 baking trays with baking paper. Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 8 minutes or until sugar has dissolved. Place mixture into a piping bag fitted with a star or plain nozzle. FIVE SPICE CHICKEN AND RED CABBAGE NOODLES STIR FRY Heat oil in a large wok over high heat. Add remaining garlic, ginger and onion, and stir-fry for 3 minutes or until onion is softened. Add chicken and stir-fry for 6 minutes or until it starts to brown. Add carrots and other vegetables, (not red cabbage), stir-fry for 3 minutes or until tender.SUGAR ET AL
Caramel Choc Chip CookiesMakes 30 medium sized cookies 200 g unsalted butter, softened1 cup brown sugar4 tbsp golden syrup2 cups self raising flour1 cup dark chocolate chips Preheat oven to 180 degrees C. Line 2 baking sheets with baking paper.Beat butter and sugar untilfluffy.
RESOURCES - SUGAR ET AL Subscribe For Latest Updates. Signup to get notified every time I publish a new recipe.COFFEE CAKE
Grease the base and sides of a 6 inch round cake pan and line the base with baking paper. Add the coffee to the boiling water and mix till blended. In a large bowl, whisk the butter together with the brown sugar and vanilla. Add the eggs, one at a time and mix well. Add the coffee, flour, Greek yogurt and milk and mix to combine. 3 EASY AND DELICIOUS RECIPES TO USE UP LEFTOVER RICOTTA Place the ricotta, sugar, cream, eggs, orange zest and vanilla extract in a large bowl and mix well until smooth. Pour into the prepared pans and smooth the surface with the back of a spoon. Place pans in a deep baking dish. Pour boiling water into dish to come halfway up side of the pans. Bake for 30-40 minutes or until firm.MARSHMALLOW MOUSSE
Once marshmallows have melted and the mixture is smooth, allow to cool for 5 minutes. Add the remaining half and half and yogurt and mix to blend. Depending on the number of layers, divide the mixture between bowls and colour. To layer, gently spoon first layer into serving glasses. Chill for 5 BLUEBERRY AND LAVENDER CAKE Stir in the lavender and blueberries and just fold one or twice to combine. Pour the batter into the prepared pan. Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven. Leave aside for 10minutes.
POTS DE CREME WITH ROSE AND POMEGRANATE 11/2 cup heavy/thickened cream. 1 tbsp rosewater. 4 egg yolks. 1/4 cup castor sugar. 1-2 drops pink food coloring. Pomegranate seeds, to serve. Preheat oven to 160 degrees C ( 140 degrees for fan-forced ovens) .Combine cream and milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow toboil).
PUMPKIN AND SUN-DRIED TOMATO PIZZA WITH Spread a thick layer of pizza/pasta sauce around the base of the pizza. Top with thinly sliced pumpkin, sun-dried tomatoes and feta. Season with salt and pepper and drizzle with olive oil. Bake for 10 minutes or until base is crisp. Remove the pizza BEETROOT AND FETA TART Add onions and 1 teaspoon salt, then cook, stirring occasionally, for 6-8 minutes until softened. Add beetroot, vinegar, thyme, brown sugar and 1 cup water, then cook for 12-15 minutes (stirring in between to prevent burning) until thickened and tender. Cool the mixture. Spread beetroot mixture over the tart base, then crumble over feta cheese. BLACKBERRY, PISTACHIO AND ROSE SEMIFREDDO Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat. Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk for 4 to 5 minutes or until cool. Transfer mixture to a large bowl. Gently fold in cream, pistachio, rosewater and two-thirds of the blackberries.SUGAR ET AL
Caramel Choc Chip CookiesMakes 30 medium sized cookies 200 g unsalted butter, softened1 cup brown sugar4 tbsp golden syrup2 cups self raising flour1 cup dark chocolate chips Preheat oven to 180 degrees C. Line 2 baking sheets with baking paper.Beat butter and sugar untilfluffy.
RESOURCES - SUGAR ET AL Subscribe For Latest Updates. Signup to get notified every time I publish a new recipe.COFFEE CAKE
Grease the base and sides of a 6 inch round cake pan and line the base with baking paper. Add the coffee to the boiling water and mix till blended. In a large bowl, whisk the butter together with the brown sugar and vanilla. Add the eggs, one at a time and mix well. Add the coffee, flour, Greek yogurt and milk and mix to combine. 3 EASY AND DELICIOUS RECIPES TO USE UP LEFTOVER RICOTTA Place the ricotta, sugar, cream, eggs, orange zest and vanilla extract in a large bowl and mix well until smooth. Pour into the prepared pans and smooth the surface with the back of a spoon. Place pans in a deep baking dish. Pour boiling water into dish to come halfway up side of the pans. Bake for 30-40 minutes or until firm.MARSHMALLOW MOUSSE
Once marshmallows have melted and the mixture is smooth, allow to cool for 5 minutes. Add the remaining half and half and yogurt and mix to blend. Depending on the number of layers, divide the mixture between bowls and colour. To layer, gently spoon first layer into serving glasses. Chill for 5 BLUEBERRY AND LAVENDER CAKE Stir in the lavender and blueberries and just fold one or twice to combine. Pour the batter into the prepared pan. Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven. Leave aside for 10minutes.
POTS DE CREME WITH ROSE AND POMEGRANATE 11/2 cup heavy/thickened cream. 1 tbsp rosewater. 4 egg yolks. 1/4 cup castor sugar. 1-2 drops pink food coloring. Pomegranate seeds, to serve. Preheat oven to 160 degrees C ( 140 degrees for fan-forced ovens) .Combine cream and milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow toboil).
PUMPKIN AND SUN-DRIED TOMATO PIZZA WITH Spread a thick layer of pizza/pasta sauce around the base of the pizza. Top with thinly sliced pumpkin, sun-dried tomatoes and feta. Season with salt and pepper and drizzle with olive oil. Bake for 10 minutes or until base is crisp. Remove the pizza BEETROOT AND FETA TART Add onions and 1 teaspoon salt, then cook, stirring occasionally, for 6-8 minutes until softened. Add beetroot, vinegar, thyme, brown sugar and 1 cup water, then cook for 12-15 minutes (stirring in between to prevent burning) until thickened and tender. Cool the mixture. Spread beetroot mixture over the tart base, then crumble over feta cheese. BLACKBERRY, PISTACHIO AND ROSE SEMIFREDDO Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat. Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk for 4 to 5 minutes or until cool. Transfer mixture to a large bowl. Gently fold in cream, pistachio, rosewater and two-thirds of the blackberries.RECIPE INDEX
Breakfast/Brunch Banana Raspberry Bread Sweet Breakfast Flatbread Braided Pesto Bread (Edible Wreath) Blueberry Banana Smoothie Bowl Banana, Peanut Butter And Oat Smoothie Beetroot And Feta Fritters Double Chocolate Pancakes With Poached Kumquats Orange Loaf With Fresh Cream And Pineapple Curd SEE MORE Cakes and Puddings Honey and Apple Granola Cake Black Sesame Swirl RESOURCES - SUGAR ET AL Subscribe For Latest Updates. Signup to get notified every time I publish a new recipe. FERRERO ROCHER MOUSSE CAKE Working quickly, add chocolate and gelatine mixture to cream and whisk for 1-2 seconds or until chocolate is 1/2 incorporated. Using a spatula, gently finish folding in. Add the crushed Ferrero Rocher chocolates and gradually fold into the mousse. Spoon over the base of the cookie mixture. Smooth out the surface with a palette knife or theback
ORANGE AND CARROT CAKE Beat in orange juice and peel. Sift flour, baking soda, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins. Pour batter into the prepared pans. Bake until a wooden skewer inserted into center of cake comes out clean, about 25 minutes. Remove from oven. BANANA POPPY SEED CAKE WITH CREAM CHEESE 1/3 cup cold whipping cream or heavy cream. Preheat oven to 180 degree C. Grease and line the base of a 19 cm round cake tin with baking paper. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and poppy seeds. In a medium sized bowl combine the mashed banana, eggs, melted butter and vanilla with a woodenspoon.
ORANGE AMARETTI COOKIES icing sugar, for rolling cookies. Preheat oven to 170 degrees C (150 degrees C for fan forced ovens. Line a large baling sheet with baking paper. Place the icing sugar in a shallow plate. In a medium bowl, beat the egg whites to soft peaks. Fold in the almond meal, castorsugar and
IRISH CREAM LAYERED PAVLOVA Irish Cream Layered PavlovaServes 6-8. Preheat oven to 140 degrees C. Line the back of three 18 cm cake pans (upside down) with baking paper, or lay three 18 cm rounds of baking paper on baking trays. Combine sugar, cornflour and cinnamon in a bowl. Using electric beaters, whisk the egg whites in a clean, dry bowl until firm peaksform.
CHICKEN MEATBALL STROGANOFF Add mushroom. Cook on high for 4-5 mins, until browned. Stir in tomato and paprika. Pour stock, bring to the boil and cook for 2-3 mins, until liquid is reduced by half. Reduce heat to low. Stir in sour cream and sauce. Simmer for 1-2 mins, until heated through. Add the meatballs and simmer for LEMON CURD AND YOGHURT ETON MESS 3 egg whites. 3/4 cup Castor Sugar. Preheat oven to 110 degrees C. Line 2 baking trays with baking paper. Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 8 minutes or until sugar has dissolved. Place mixture into a piping bag fitted with a star or plain nozzle. FIVE SPICE CHICKEN AND RED CABBAGE NOODLES STIR FRY Heat oil in a large wok over high heat. Add remaining garlic, ginger and onion, and stir-fry for 3 minutes or until onion is softened. Add chicken and stir-fry for 6 minutes or until it starts to brown. Add carrots and other vegetables, (not red cabbage), stir-fry for 3 minutes or until tender.SUGAR ET AL
Caramel Choc Chip CookiesMakes 30 medium sized cookies 200 g unsalted butter, softened1 cup brown sugar4 tbsp golden syrup2 cups self raising flour1 cup dark chocolate chips Preheat oven to 180 degrees C. Line 2 baking sheets with baking paper.Beat butter and sugar untilfluffy.
RESOURCES - SUGAR ET AL Subscribe For Latest Updates. Signup to get notified every time I publish a new recipe.COFFEE CAKE
Grease the base and sides of a 6 inch round cake pan and line the base with baking paper. Add the coffee to the boiling water and mix till blended. In a large bowl, whisk the butter together with the brown sugar and vanilla. Add the eggs, one at a time and mix well. Add the coffee, flour, Greek yogurt and milk and mix to combine. 3 EASY AND DELICIOUS RECIPES TO USE UP LEFTOVER RICOTTA Place the ricotta, sugar, cream, eggs, orange zest and vanilla extract in a large bowl and mix well until smooth. Pour into the prepared pans and smooth the surface with the back of a spoon. Place pans in a deep baking dish. Pour boiling water into dish to come halfway up side of the pans. Bake for 30-40 minutes or until firm.MARSHMALLOW MOUSSE
Once marshmallows have melted and the mixture is smooth, allow to cool for 5 minutes. Add the remaining half and half and yogurt and mix to blend. Depending on the number of layers, divide the mixture between bowls and colour. To layer, gently spoon first layer into serving glasses. Chill for 5 BLUEBERRY AND LAVENDER CAKE Stir in the lavender and blueberries and just fold one or twice to combine. Pour the batter into the prepared pan. Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven. Leave aside for 10minutes.
POTS DE CREME WITH ROSE AND POMEGRANATE 11/2 cup heavy/thickened cream. 1 tbsp rosewater. 4 egg yolks. 1/4 cup castor sugar. 1-2 drops pink food coloring. Pomegranate seeds, to serve. Preheat oven to 160 degrees C ( 140 degrees for fan-forced ovens) .Combine cream and milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow toboil).
PUMPKIN AND SUN-DRIED TOMATO PIZZA WITH Spread a thick layer of pizza/pasta sauce around the base of the pizza. Top with thinly sliced pumpkin, sun-dried tomatoes and feta. Season with salt and pepper and drizzle with olive oil. Bake for 10 minutes or until base is crisp. Remove the pizza BEETROOT AND FETA TART Add onions and 1 teaspoon salt, then cook, stirring occasionally, for 6-8 minutes until softened. Add beetroot, vinegar, thyme, brown sugar and 1 cup water, then cook for 12-15 minutes (stirring in between to prevent burning) until thickened and tender. Cool the mixture. Spread beetroot mixture over the tart base, then crumble over feta cheese. BLACKBERRY, PISTACHIO AND ROSE SEMIFREDDO Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat. Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk for 4 to 5 minutes or until cool. Transfer mixture to a large bowl. Gently fold in cream, pistachio, rosewater and two-thirds of the blackberries.SUGAR ET AL
Caramel Choc Chip CookiesMakes 30 medium sized cookies 200 g unsalted butter, softened1 cup brown sugar4 tbsp golden syrup2 cups self raising flour1 cup dark chocolate chips Preheat oven to 180 degrees C. Line 2 baking sheets with baking paper.Beat butter and sugar untilfluffy.
RESOURCES - SUGAR ET AL Subscribe For Latest Updates. Signup to get notified every time I publish a new recipe.COFFEE CAKE
Grease the base and sides of a 6 inch round cake pan and line the base with baking paper. Add the coffee to the boiling water and mix till blended. In a large bowl, whisk the butter together with the brown sugar and vanilla. Add the eggs, one at a time and mix well. Add the coffee, flour, Greek yogurt and milk and mix to combine. 3 EASY AND DELICIOUS RECIPES TO USE UP LEFTOVER RICOTTA Place the ricotta, sugar, cream, eggs, orange zest and vanilla extract in a large bowl and mix well until smooth. Pour into the prepared pans and smooth the surface with the back of a spoon. Place pans in a deep baking dish. Pour boiling water into dish to come halfway up side of the pans. Bake for 30-40 minutes or until firm.MARSHMALLOW MOUSSE
Once marshmallows have melted and the mixture is smooth, allow to cool for 5 minutes. Add the remaining half and half and yogurt and mix to blend. Depending on the number of layers, divide the mixture between bowls and colour. To layer, gently spoon first layer into serving glasses. Chill for 5 BLUEBERRY AND LAVENDER CAKE Stir in the lavender and blueberries and just fold one or twice to combine. Pour the batter into the prepared pan. Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven. Leave aside for 10minutes.
POTS DE CREME WITH ROSE AND POMEGRANATE 11/2 cup heavy/thickened cream. 1 tbsp rosewater. 4 egg yolks. 1/4 cup castor sugar. 1-2 drops pink food coloring. Pomegranate seeds, to serve. Preheat oven to 160 degrees C ( 140 degrees for fan-forced ovens) .Combine cream and milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow toboil).
PUMPKIN AND SUN-DRIED TOMATO PIZZA WITH Spread a thick layer of pizza/pasta sauce around the base of the pizza. Top with thinly sliced pumpkin, sun-dried tomatoes and feta. Season with salt and pepper and drizzle with olive oil. Bake for 10 minutes or until base is crisp. Remove the pizza BEETROOT AND FETA TART Add onions and 1 teaspoon salt, then cook, stirring occasionally, for 6-8 minutes until softened. Add beetroot, vinegar, thyme, brown sugar and 1 cup water, then cook for 12-15 minutes (stirring in between to prevent burning) until thickened and tender. Cool the mixture. Spread beetroot mixture over the tart base, then crumble over feta cheese. BLACKBERRY, PISTACHIO AND ROSE SEMIFREDDO Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat. Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk for 4 to 5 minutes or until cool. Transfer mixture to a large bowl. Gently fold in cream, pistachio, rosewater and two-thirds of the blackberries.RECIPE INDEX
Breakfast/Brunch Banana Raspberry Bread Sweet Breakfast Flatbread Braided Pesto Bread (Edible Wreath) Blueberry Banana Smoothie Bowl Banana, Peanut Butter And Oat Smoothie Beetroot And Feta Fritters Double Chocolate Pancakes With Poached Kumquats Orange Loaf With Fresh Cream And Pineapple Curd SEE MORE Cakes and Puddings Honey and Apple Granola Cake Black Sesame Swirl RESOURCES - SUGAR ET AL Subscribe For Latest Updates. Signup to get notified every time I publish a new recipe. FERRERO ROCHER MOUSSE CAKE Working quickly, add chocolate and gelatine mixture to cream and whisk for 1-2 seconds or until chocolate is 1/2 incorporated. Using a spatula, gently finish folding in. Add the crushed Ferrero Rocher chocolates and gradually fold into the mousse. Spoon over the base of the cookie mixture. Smooth out the surface with a palette knife or theback
ORANGE AND CARROT CAKE Beat in orange juice and peel. Sift flour, baking soda, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins. Pour batter into the prepared pans. Bake until a wooden skewer inserted into center of cake comes out clean, about 25 minutes. Remove from oven. BANANA POPPY SEED CAKE WITH CREAM CHEESE 1/3 cup cold whipping cream or heavy cream. Preheat oven to 180 degree C. Grease and line the base of a 19 cm round cake tin with baking paper. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and poppy seeds. In a medium sized bowl combine the mashed banana, eggs, melted butter and vanilla with a woodenspoon.
ORANGE AMARETTI COOKIES icing sugar, for rolling cookies. Preheat oven to 170 degrees C (150 degrees C for fan forced ovens. Line a large baling sheet with baking paper. Place the icing sugar in a shallow plate. In a medium bowl, beat the egg whites to soft peaks. Fold in the almond meal, castorsugar and
IRISH CREAM LAYERED PAVLOVA Irish Cream Layered PavlovaServes 6-8. Preheat oven to 140 degrees C. Line the back of three 18 cm cake pans (upside down) with baking paper, or lay three 18 cm rounds of baking paper on baking trays. Combine sugar, cornflour and cinnamon in a bowl. Using electric beaters, whisk the egg whites in a clean, dry bowl until firm peaksform.
CHICKEN MEATBALL STROGANOFF Add mushroom. Cook on high for 4-5 mins, until browned. Stir in tomato and paprika. Pour stock, bring to the boil and cook for 2-3 mins, until liquid is reduced by half. Reduce heat to low. Stir in sour cream and sauce. Simmer for 1-2 mins, until heated through. Add the meatballs and simmer for LEMON CURD AND YOGHURT ETON MESS 3 egg whites. 3/4 cup Castor Sugar. Preheat oven to 110 degrees C. Line 2 baking trays with baking paper. Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 8 minutes or until sugar has dissolved. Place mixture into a piping bag fitted with a star or plain nozzle. FIVE SPICE CHICKEN AND RED CABBAGE NOODLES STIR FRY Heat oil in a large wok over high heat. Add remaining garlic, ginger and onion, and stir-fry for 3 minutes or until onion is softened. Add chicken and stir-fry for 6 minutes or until it starts to brown. Add carrots and other vegetables, (not red cabbage), stir-fry for 3 minutes or until tender.* Home
* Recipe Index
* Recipe Index
* Breakfast/Brunch
* Cakes and Puddings* Chocolate
* Cookies and cupcakes * Custard and Mousse* Gluten Free
* Ice Cream
* Mains
* Other Sweet Treats* Snack/Appetizers
* Soups and Salads
* Tarts and Pies
* Vegetarian
* About
* Resources
* Portfolio
* Press
* Work with Me
SUGAR ET AL
Because Life is a blend of flavours... BLACKBERRY AND CARDAMOM SOUR CREAM CAKEMARSHMALLOW MOUSSE
HONEY AND POPPY SEED CAKELATEST POST
BLACKBERRY AND ROSE SHEET CAKE23|02|2020
Blackberries are so beautiful and affordable at this time of the year. As soon as I bought a sheet pan, that has been on my list for a while, I knew I had to inaugurate with an easy and divine tasting blackberry and rose sheet cake. Blackberries not only look stunning on their own but the … Read More PAPAYA LOVER’S CAKE12|02|2020
Disclaimer: This post is brought to you by Ruby Rise Papaya. All thoughts and opinions expressed in this post are entirely my own. I know what you are thinking. Papaya and Cake? Not a common combination, though I really wonder why? Papayas, especially the Ruby Rise papaya is not only a … Read More RASPBERRY GANACHE TART8|02|2020
Of course, it is the season of hearts and pretty, pink desserts. I make them round the year anyway so coming up with another pink dessert is not that hard. I actually enjoy it! This raspberry ganache tart is made with real raspberries that add a lovely tart flavour and a beautiful pastel pink colour … Read More EGGLESS CHOCOLATE AND COCONUT CAKE26|11|2019
An eggless chocolate and coconut cake that can be easily made vegan and dairy- free by swapping with vegan chocolate. Easy to make and delicious. I get a lot of requests for egg-less and dairy free recipes so I was really keen to come up with one. Well, if you're able to swap the chocolate … Read More RASPBERRY- BLACKCURRANT BAVARIAN CAKE10|11|2019
Disclaimer : This post is brought to you by Aeroplane Jelly. All opinions and thoughts expressed in this post are entirely my own. Before spring slips away and we get busy with holiday season, I thought I’d share a really lovely recipe of this easy peasy bavarian Cake. Fresh and light with delicious fruity flavours and an element of fun. ‘Can a bavarian cake be made eggless?’ I’ve been asked many times over. Why not? In fact it can be made with something which is most probably right there in your pantry. Aeroplane Jelly! Aeroplane Jelly has been everyone’s favourite party treat since they were children. But did you know that they come in so many different varieties from Original to Jelly Lite and even Natural flavours that have 30% less sugar than the Original varieties. And of course they are extremely versatile so you can whip up your favourite treats in minutes with the help of Aeroplane Jelly. They not only help cut down on a few steps in the process of making a traditional dessert but also reduces the number of ingredients because they’re perfectly portioned, sweetened and flavoured. I’ve used two of my favourite flavours Raspberry and Blackcurrant to … Read More ROSEWATER AND COCONUT CAKE1|11|2019
It is absolutely no secret how much I love rosewater. If there is one ingredient, I am madly in love with it is rosewater. Yes, even over chocolate! Though I am fully aware, there are some people who are not fond of it and find it overpowering. Actually the secret is in using the correct proportion. A teaspoon or half a teaspoon depending in your dessert can be mild yet so fragrant and magical. This rosewater cake is just amazing! This cake has all the great things. A fantastic texture on account of the coconut and a mild taste of roses. Elevating it further is the sour cream-rosewater glaze. To be honest, a sour cream glaze alone is just amazing for any cake or dessert. It is my go- to glaze for these one bowl, one layer sort of cakes. Keeps things simple yet delicious. Adding a teeny bit of rosewater makes it all the more irresistible. Rosewater, edible rose petals and rosebuds are easily available online these days. Or you could get them in cake decorating stores or Middle Eastern and Indian stores. If you like rosewater, you could check out my Rosewater and Semolina Cake here and Honey-Poppy seed Cake with Rose Buttercream here. Rosewater and Coconut … Read More APPLE AND CINNAMON CAKE25|10|2019
You know, it's actually Spring and there are many fruits to choose from. Why an apple and cinnamon cake? Well, we are huge lovers of apples and eat them round the year. Being a Mum to school going children also means it's a lunchbox favourite. And then, if you're living on the other side of the world from us, you're probably entering apple season. A one bowl recipe is always good to have at hand. Especially when it involves mostly pantry staples and when it can be made into something fabulous by just presenting fruit in a different way. The cake is simple but the apples elevate it in both taste and appearance. Please don't by any means think it's difficult to achieve that look or you might need a special equipment like a mandolin etc. Because you don't! I've just used a kitchen knife and though I did end up with slices of uneven thicknesses (I'm sure you can see that), they are hardly noticeable in the final presentation. Especially after baking. If you love apple cakes, don't forget to check out my other recipes here and here. Apple and Cinnamon CakeMakes a 9 inch round cake 180 g unsalted butter, softened3/4 cup castor sugar1 tsp vanilla extract2 … Read More NEAPOLITAN SPRING CAKE22|09|2019
Spring is in the air! The days are warmer and longer. Though the nights are still pretty cold, the flora and fauna is an absolute reminder of the gorgeous season. In Sydney, spring is a riot of pinks and purples, especially where I live on the hills. I love driving around the neighborhood where the same gloomy trees are bursting with colour and on the weekend I find every one tending busily to their gardens. Needless to say, that is exactly what I was thinking about when I baked and decorated this cake. If you haven't heard of a Neapolitan cake, it is the best of 3 delicious worlds. The combination of all the 3 classic flavours, vanilla, chocolate and strawberry! Why choose one when you can have all of them in a single slice. Though it looks like a lot of work, it actually isn't quite that difficult. Because the batter and the buttercream are made in one bowl and then divided to flavour with the different flavour profiles, it's not really a whole lot of dishes or effort.Overall, it's a delicious cake that looks really impressive whether it's for a birthday party or a special get- together. I decided to make it into a larger one layer treat than a multi layered cake as I … Read More* 1
* 2
* 3
* …
* 95
* Next Page »
SUBSCRIBE TO THIS SITEE-Mail Address
Copyright © 2020 · Sugar Et Al · Designed by Smitten Blog Designs ·Log in
SUBSCRIBE FOR LATEST UPDATES Signup to get notified every time I publish a new recipe.SUBSCRIBE NOW
Details
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0