scented sugar syrup
| General Recipes
Cooking receipe to make scented sugar syrup under category General Recipes. You may find some video clips related to this receipe below.scented sugar syrup400 g sugar570 ml waterflavouring (vanilla pod cinammon stick lemon or orange zest) Stir the water with flavouring and sugar over a medium heat u
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Spicy Tofu Sushi Japanese cooking recipe
| Japanese
Ingredients For the rice 1 cup sushi rice, cooked and seasoned (I recommend Minado's Perfect Sushi Rice) For the filling 4 ounces firm tofu 1/4 teaspoon hot chili oil (to taste) 1 1/2 tablespoons mayonnaise (recommend Kewpie brand) 1 green scallion, white part removed, sliced lengthwise into na
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Beef in a Barrel Recipe
| Casserole
Type: Beef in a Barrel Free Cooking Recipe - Casserole Just do it! Ingredients / Directions 2 large pineapples2 medium onionschopped3 cloves garlicminced2 tablespoons vegetable oil2 pounds ground chuck1 teaspoon salt1 teaspoon ground ginger1/2 teaspoon seasoned salt1/4 teaspoon freshl
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Flounder with Cheese Recipe
| Fish And Seafoods
Type: Flounder with Cheese Free Cooking Recipe - Fish And Seafoods This is a good one! Ingredients / Directions Makes 6 servings.2 pounds flounder1/2 cup(s) mayonnaise1/3 cup(s) Parmesan cheese Mix mayonnaise and cheese. Fold fillets in half crosswise. Spread with mayonnaise-cheese mi
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Cooking receipe to make fruit and nut biscotti under category General Recipes. You may find some video clips related to this receipe below.
fruit and nut biscotti
500g plainflour
500g unrefined caster sugar
1 tbsp baking powder
5 eggs lightly beaten
100g plump sultanas
100g dried apricots sliced
100g pitted dates chopped
100g shelled pistachio nuts
100g whole blanched almonds
100g shelled hazelnuts
2 lemons (zest only)
Preheat the oven to 180C/350P/Gas mark 4.
Mix the flour sugar and baking powder in a large bowl.
Add half the beaten eggs and mix well then add half of whats left and mix again.
Now add the last quarter a little bit at a time until the dough takes shape but isnt too wet (you may not need all the eggs).
Add the fruit nuts and lemon zest and mix.
Divide the dough into six roll into sausage shapes about 3cm in diameter and place at least 6cm apart on baking parchment on baking trays.
Wetting your hands when rolling these out helps to prevent the dough sticking.
Lightly flatten the “sausages and bake until golden brown (2030 minutes).
Remove from the oven and leave for 10 minutes to cool and firm up.
Drop the temperature of the oven to 140C/275F/Gas mark 1.
With a serrated knife cut the biscotti on an angle into 5mm slices and lay these on the baking trays.
Return them to the oven and cook for 12 minutes then turn the biscotti over and cook until a pale golden colour (1015 minutes).
When ready remove from the oven and cool on cake racks.
Store in airtight jars.
These biscuits have become a regular item on The Sugar Club menu and are usually served with mascarpone and fresh fruit. Mangos and berries are particular favourites. Tho biscotti are very herd so try them dipped in vin santo coffee or tea. As the recipe makes a big batch store the surplus in airtight jars and theyll keep for three months. At The Sugar Club we make them with assorted dried fruit and nuts but they can be made with just almonds or a nut of your choice.
makes large jar
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