This is not really a recipe but it is definitely something delish which I would like to share. It is super easy to assemble and I find it very yummy. With oregano spice, I added with finely grated Parmesan Cheese on a butter spread sweet bread roll. This bread is actually an American Hot Dog bread roll. Then bake it slightly and viola!
4 oz self-raising flour
4 oz butter
4 oz caster sugar
2 medium eggs
8oz eating apples peeled and sliced
For Streusel Topping
1 oz butter
1oz caster sugar
1oz plain flour
1/2 tsp ground cinnamon
1 Preheat the oven to 200c place flour butter sugar and eggs in a food processor and beat together until smooth. If you don't have a food processor cream butter and sugar together beat in eggs one at a time, then fold in flour until smooth.
2. Spoon the mixture into a 7in cake tin and level the surface. Arrange the apple slices on top. Bake in the oven for 15 mins.
3. For topping put butter and sugar in a food processor with flour and mix o a crumbly shortbread texture sprinkle on top of the apple to partially cover. Sprinkle with cinnamon.
4. Increase oven temperature to 220c return the cake to the centre of the oven for 15 min or until a skewer inserted into the centre comes out clean Remove from oven and leave to cool in tin best served with custard or on its own.
In a large bowl, combine barley flour, sugar, baking powder, cocoa powder, oats, salt, cinnamon and bananas.
In a small bowl, lightly beat eggs; stir in milk and butter and pour into the flour mixture.
Stir until just combined.
Step 4Fill 12 lightly greased or paper-lined medium muffin cups almost full.
Bake in 400⁰F (200⁰C) oven for 18 minutes or until the centre springs back when lightly touched.
The uniqueness of this muffin is the usage of Barley Flour. I've also made some small ones, the only difference is spoon a teaspoon-sized of the mixture and use a small muffin paper-lined cups. Adjust the baking time to about 11 minutes. I must tell you this recipe is not so sweet. Hence if you like a sweet version, you can add more granulated sugar, up to 1 cup.
In a large bowl, cream together eggs, oil, butter, sugars, vanilla.
Add remaining ingredients, mix well. Cover and refrigerate dough for one hour.
Preheat oven to 175 degrees C (350 deg F).
Step 4Drop balls of dough or roll dough to 0.6 cm or 1/4" (inch) thick. Cut out shape using cookie cutter.
Lay cut out cookie on an ungreased cookie sheet.
Bake for 11 minutes until cookies are just barely turning brown.
All to cool completely before eating (though it is very hard to resist).
We made this today and it was really really yummy! The cookie cutters are from my daughter's Godma and they just arrived via airmail from Singapore! Noticed that I added 5 cups of flour instead of 4 cups and 2 tablespoons. I found the dough as indicated on the original recipe was too soft and hard to handle with these cute cookie cutter even after chilling it for 1 hour. However, I really love this recipe which was passed down through the generations of many an American family and I read that this one is from Sally. This sugared cookie recipe was adapted from Pioneer Woman
Sasha Anesa provides you with a healthy recipe for fish and chips with sweet potatoes and a special sauce! Her show is Eat Play Live with Sasha Anesa which has delicious healthy recipes and adventures.
Mooncakes are chinese pastry traditionally eaten during the Mid-Autumn Festival.
Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick. A thick filling usually made from lotus seed paste is surrounded by a relatively thin (2-3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are rich, heavy, and dense compared with most Western cakes and pastries. They are usually eaten in small wedges accompanied by Chinese tea.
This year, the Chinese celebrates this festival on 15th September 2016.
Do you really need a recipe for French Toast? Actually yes and no.
This is such a classic and easy breakfast item. I don't think I ever learn to make it from any recipe book. From young in my childhood, French toast on a Sunday breakfast is like a real treat. My uncle will normally be the one to cook it. And since he is a natural, self-taught cook, by looking at the basic steps, it was easy to whip up my own French toast. Anyway, I thought I like to highlight the recipe from Nigella Lawson and the ingredients as follows:
2 large eggs
4 teaspoons vanilla extract
¼ cup whole milk
4 slices white bread (from small loaf or 2 slices from large loaf) each slice cut in half triangles
2 tablespoons butter
1 drop flavourless vegetable oil for frying
¼ cup superfine sugar
Beat the eggs with the milk and vanilla in a wide, shallow bowl.
Soak the bread halves in the eggy mixture for *5 (actually 30 seconds is enough) minutes a side.
Heat the butter and oil in a frying pan, and fry the egg-soaked bread until golden and scorched in parts on both sides. To me this is really optional: *Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut.
In a large bowl, combine milk, yeast and sugar. Let mixture stand for 10 minutes.
Add flour, cheese, salt, egg, butter and sour cream to yeast mixture. Mix til dough comes together, smooth and not sticky.
Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with tip of sharp knife over the top of the dough. Brush with egg yolk. Sprinkle cheese and pork cracklings on top.
Step 4Cut out rounds with a 1 to 1.5 inch cutter.
Arrange circles in rows at 1/4 inch apart on a parchment-lined baking sheet.
Put pan in a cold oven, set to 205 deg C and bake for 25 minutes. Until pogacsa are nicely browned on tops and bottoms.
Let it cool completely and (optional to store in airtight container).
*It can be frozen up to 1 month. Thaw and reheat at 100 deg C for 20 minutes.
We can easily buy scones with pork cracklings in any parts of Hungary. In a sense, I don't usually have to make it. It is a relatively easy to make pastry and many people like it. As a snack, tea break snacks, finger food for parties etc. Children loves it. I realised the British/English versions of Scones are usually sweet, while the these Hungarian scones are savoury. My husband prefers the savoury version. The original of this recipe yield 5 dozens. In fact, I got a shock seeing it as it will mean 60 pogacsa-s, and that is really too much. This recipe has its ingredients halved and I've added the pork cracklings which to be honest, it made the whole lot of difference!