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Basic shortcrust pastry recipe

Basic shortcrust pastry recipe

Shortcrust pastry is an important part of the baking repertoire - it can be used for a variety of sweet and savoury dishes.

INGREDIENTS:

1 2/3 cups (250g) plain flour
125 g unsalted butter, chilled, finely chopped
1 egg, chilled

METHOD:

Step 1
Process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs.
Step 2
Whisk egg and 1 tablespoon chilled water in a bowl until combined, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball.
Step 3
Turn pastry out on to a work surface and knead gently to bring together. Form into a disc for a round tart or into a log shape for a rectangular tart. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours.

NOTES

Variations: Cornmeal pastry - Follow basic pastry recipe, reducing plain flour to 200g and adding 50g fine polenta with the flour. Sweet pastry - Follow basic pas…
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Pasta With Mushroom Garlic Sauce Recipe

Pasta With Mushroom Garlic Sauce Recipe

This recipe is for garlic lovers.It is a quick easy meal when you are rushed and want some comfort food I used a bit of butter in this and quite a bit of a flavoured cream cheese (I had no parmesan). It turned out to be excellent. Also added some onion.


Ingredients:

lb linguine, cooked ala dente,drain
6 tablespoons butter
10 cloves garlic, minced
6 cups mushrooms, sliced
1 teaspoon dried basil
1⁄4 teaspoon salt
pepper
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
parmesan cheese, grated


Directions:

- In a skillet melt 2 tbsp Butter.
- Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
- Cook until the mushrooms are just tender.
- Add remaining butter and olive oil.
- Stir and remove from heat.
- When Pasta is cooked reheat the sauce add parsley.
- Mix with Pasta and enjoy.



Crispy and Creamy Doughnuts Recipe

Crispy and Creamy Doughnuts Recipe

"I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop."

Ingredients:

2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

Directions:

- Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

- In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and …

Strawberry Spinach Salad I Recipe

Strawberry Spinach Salad I Recipe

"Someone brought this salad to a pot luck dinner and I had to have the recipe. I have made it many, many times since then and I have been asked for the recipe every time I bring it somewhere. It is also a great way to get kids to eat spinach!"

Ingredients:

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

Directions:

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.


Quick Chicken Nuggets Recipe

Quick Chicken Nuggets Recipe


Ingredients:

1/2 cup all-purpose flour
1 teaspoon granulated garlic
Kosher salt and ground black pepper
2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 cup prepared breadcrumbs
1 large egg
1 cup vegetable oil

Directions:

Place the flour in a resealable plastic bag and season with the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with salt and pepper and set aside.

Whisk the egg and 1 tablespoon water in a medium bowl. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken.

Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total. Use a …