rosti
| Aga Recipes
Cooking receipe to make rosti under category Aga Recipes. You may find some video clips related to this receipe below.rosti1kg waxy potatoes salt and pepper 50g butter 2 tbsp oilWash the potatoes. Try to have the potatoes roughly the same size so that they cook evenly.Place them in a saucepan of bod
[ read more ]
spaghetti alla bolognese
| General Recipes
Cooking receipe to make spaghetti alla bolognese under category General Recipes. You may find some video clips related to this receipe below.spaghetti alla bologneseitalian3 tablespoons olive oil1 onion finely chopped1/8 celeriac root finely chopped1 carrot finely chopped1 clove garlic crushedsalt p
[ read more ]
Clover Rolls
| Everyday Recipes
Cooking receipe to make Clover Rolls under category Everyday Recipes. You may find some video clips related to this receipe below.Clover Rolls1 cup shortening or butter1 cup boiling water3/4 cup sugar2 beaten eggs1 tsp. salt6 cups sifted flour2 cakes yeast1 cup lukewarm waterMix boiling water, short
[ read more ]
Linguine with Artichoke Hearts Recipe
| Pasta
Type: Linguine with Artichoke Hearts Free Cooking Recipe - Pasta Yes! Ingredients / Directions 1 (16 ounce) can artichoke heartsdrained and quartered2/3 cup(s) sliced ripe olives1/4 cup(s) olive oil or vegetable oil3 tablespoons lemon juice2 cloves garlicmincedor 1/2 teaspoon garlic p
[ read more ]
Type: Apple Cake with Marzipan Filling Free Cooking Recipe – Cakes
Check out the travel channel!
Ingredients / Directions
Cake
9 ounces butter
8 ounces granulated sugar
12 ounces self-rising flour
6 large eggs
2 tablespoons Calvados apple liqueur
1 cooking apple
like golden delicious
Filling and Topping
6 ounces butter
6 ounces confectioners” sugar
1 tablespoon Calvados
1 (4 ounce) package marzipan
1/2 teaspoon cinnamon Preheat the oven to 350 degrees F. Grease and line with greaseproof paper one 10-inch springform or loose-bottomed tin.
Beat the butter with an electric whisk until the butter is soft. Add sugar and beat until perfectly smooth and light and fluffy. Beat all the eggs together separately
and add very slowly to prevent the cake mix curdling. Now add in the Calvados. Core the apple and chop finely
leaving the skin on. Fold the apple flesh into the cake mix. Sift the flour into the cake and apple mix
and fold in gently. Transfer to the cake tin
level and bake in the centre of the oven
undisturbed if possible
for 45 minutes
or until the top springs back when touched. Note that a knife inserted into the cake may not come out perfectly clean because of the apple.
Cool the cake in the tin for a few minutes before turning out to cool on a wire rack.
To finish: If the cake is quite thick
it is possible to cut it as a sandwich cake. If you do this
use 9 ounces of butter and sugar for the topping and filling mix
instead of 6 ounces. Slice the cake into two layers with the longest
thinnest knife you have.
Beat the butter until soft and creamy and then beat in the confectioners” sugar until it is light and fluffy. Stir in the Calvados. If you are sandwiching the cake
fill with a thin layer of icing first
and stick the two layers together. To get a better level
it is usual to put the top of the cake in the middle. Spread the icing on top of the cake smoothly. Roll the icing into balls (about walnut size)
slice the balls in half and press into the icing.
Sprinkle the cinnamon on top.
