tell us your recipe's

Y.barnesy · **Posted:** Tue Nov 05, 2013 7:02 am

Those rice balls sound great PP

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Y.barnesy wrote:

Those rice balls sound great PP

Really easy to make and yummy too!

Y.barnesy · **Posted:** Fri Nov 08, 2013 1:39 pm

That pic is cute PP

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Y.barnesy wrote:

That pic is cute PP

Thank you, kindly

Yas, that was my bento lunch the other day!!!

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Dutch Ginger Cake

INGREDIENTS:
• Cups & Spoons
• Grams & Millilitres
1. 1 3/4 cup plain flour
2. 1/4 tspn salt
3. 2/3 cup caster sugar
4. 140g preserved ginger chopped
5. 1 egg reserving a tspn for the glaze
6. 185g unsalted butter
7. 60g whole blanched almonds 1 minute in boiling water then strip the skins off

METHOD:
1. Sift flour and salt, add sugar and chopped ginger.
2.  Mix in the beaten egg, reserving one teaspoon for glazing. Melt butter over gentle heat, allow to cool slightly. Add butter to flour mixture. Mix well, using hands to put together.
3. Press mixture into greased 22 centimetre round tin. Brush top with egg glaze. Arrange almonds decoratively.
4. Bake in moderate oven (180C fan forced) for 30 to 35 minutes or until cake is cooked – golden colour and firm to touch.  Allow to cool in tin.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Aberffraw Biscuit

Makes: 12

Ingredients:
• 150g plain flour. Try and use a good quality organic unbleached flour.
• 100g lightly salted butter at room temperature. Again, organic butter if possible.
• 50g caster sugar.
• Extra caster sugar to dust biscuits

Method:
• Preheat oven to 160C
• In a large mixing bowl cream the soft butter and sugar well until pale, light and fluffy.
• Sift the flour into the mixing bowl and mix well until it forms a dough.
• Dust a work surface lightly with caster sugar and carefully roll out the dough until it’s about 1cm thick. If your dough is too soft to work with just pop it in the fridge for 15 minutes first.
• If available, press a (thoroughly washed!) scallop shell onto the dough. Then take a round cookie cutter (6cm or 8cm will do) and cut a circular biscuit from the pressed dough. Then place each moulded biscuit onto a non-stick baking tray. If you don’t have a scallop shell then mark/score each round to immitate a scallop shell (like our logo!).
• Bake the biscuits for about 15 minutes.
• Remove the biscuits from the oven and leave to cool for five minutes. Dust each biscuit generously with granulated sugar while they are still warm and then immediately transfer to a wire rack and let them cool completely before storing in an airtight container.
• Enjoy on their own, with a cup of tea or with freshly whipped cream and jam!

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Italian Orange Rice Cake

SERVES: 8-10

Ingredients:
• 1.7 litresmilk
• 1 vanilla pod
• ½ lemon, rind peeled
• 200g sugar
• 300g Arborio rice
• 5 large eggs, separated
• 50ml orange liqueur or orange essence
• 40g raisins
• 1 orange, zested, plus extra zest, to serve

Method:
Preheat the oven to 180°C. Grease and line a 24 cm loose-bottomed cake tin with greaseproof paper.
Place the milk, vanilla pod, pieces of lemon rind and sugar in a large saucepan and bring to the boil. Add the rice and simmer over a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Discard the lemon rind.
In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff.
Add the egg yolk mixture to the cooled rice, and then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for 1 hour.

Serve warm or cold, sprinkled with a little extra orange zest to finish.

andrewschooks · **Posted:** Thu Nov 14, 2013 6:58 am

Yum so many good recipies to try here I will 1 or 2 more kg coming

addeggs · **Joined:** Mon Nov 11, 2013 8:38 am **Posts:** 2

This has to be the biggest recipes book on the planet

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

addeggs wrote:

This has to be the biggest recipes book on the planet

I think that the recipes are great, all my are road tested before I post them.

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