Sunday, April 29, 2012

Spinach Spelt Galette with Mushrooms and Beetroot








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You can call this ‘crostata’ if you like. They are basically the same thing, a rustic tart crust folded over the filling, sweet or savoury, baked flat rather than in a tart pan, just French and Italian, respectively. Recently I have come across a spinach galette and a mushroom galette, both of which looked very interesting and delicious. So I purposely made lots of red wine spinach, baked mushrooms, so I would have leftovers just for this recipe. Bring this to potlucks or picnics as it tastes FANTASTIC cold.



CrustFilling

  • 180 g Wholegrain spelt flour
  • Pinch of sea salt
  • 70 g Cold unsalted butter
  • 6 tbsp Ice water




  1. Place wholegrain spelt flour and salt in a large mixing bowl and whisk to combine. Cut in the cold butter and mix with your fingertips until the mixture resembles coarse crumbs. Drizzle ice water into the bowl and continue to mix ingredients with your fingertips. Turn out the dough onto your work surface and gather the dough into a ball. Wrap the ball with a plastic film and flatten the dough into a thick round. Chill in the fridge for at least one hour, or up to two days.
  2. Preheat oven to 200C/400F. Roll out the dough between two pieces of parchment paper to form a 15-inch circle. Sprinkle half of Parmesan and Gorgonzola in the center, leaving 2-3 inches border all around. Then mound the red wine spinach, roasted mushrooms, and beet on the top of cheeses.
  3. Fold the border up and over the filling to form a rim, pleating as necessary. Now sprinkle the remaining Parmesan and Gorgonzola over the vegetables. Brush egg glaze over the rim.
  4. Bake the galette until the crust is nicely golden brown, about 30-35 minutes. Let cool on the baking sheet on a wire rack for 5 minutes. Slide onto a serving platter and sprinkle some garden cress over. Serve hot or at room temperature.





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Friday, April 27, 2012

Chicken And Jalapeno Frittata

A frittata is an start confronted omelet with other substances included to it. The formula for my Chicken and Jalapeno frittata can be used as an example, as most anything can be used in a frittata. It's an outstanding way to use up scraps.

    6 oz. raw pork, cut into cubes
    1 little red onion, sliced fine
    1/2 perfect red spice up, cut into slim strips
    1 little jalapeno spice up cut into rings
    1 little clove garlic oil, minced
    sodium and pepper
    3 eggs

I used raw pork in this frittata, so I used a little bit different technique to prepare it.

Put a few tbsps of essential olive oil in a medium-sized container (10-11 inches wide in diameter). Let oil warm thoroughly. Add pork, vegetables, red sweet peppers, garlic oil and jalapeno, spice up and sodium and fry until pork is done. Defeat up the egg in a dish, gradually add them over the combination. Move the pan to create sure the egg propagate equally. Decrease the warm to technique and put on a lid to help the middle of the frittata set, or you can put the pan in the range (350 degrees) for a few moments. When the middle is set and the frittata is fantastic brownish on underneath, convert it out onto a menu and enjoy!

A frittata can be created out of most anything you've got eventually remaining too. If the various meats you're using is already prepared, you can add everything to the egg before placing into the container, or add the egg independently. Try things out with different substances and food preparation techniques. There's really no right or incorrect way to do it, provided that the egg get prepared and it preferences good!

Wednesday, April 25, 2012

Nutella Spelt Cookies with Pistachios








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If you are a fan of Nutella or chocolate, those rich, crispy, chocolatey and nutty cookies are sure a real treat. If you can't find spelt, just use plain wheat flour instead.




  • 270 g Spelt pastry flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 100 g Butter, softened
  • 150 g Sugar
  • 2 Eggs, at room temperature
  • 320 g Nutella
  • 1 tbsp Coffee liquor
  • 50 g Pistachios, chopped


  1. Whisk together the spelt flour, baking soda and salt in a mixing bowl.
  2. Cream the softened butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, until completely incorporated. Add in nutella and coffee liquor.
  3. Sift the flour mixture into the nutella mixture. Mix until just incorporated. Cover with a plastic wrap and chill at least 4 hours or overnight.
  4. Line two baking sheets with parchment paper. Preheat the oven to 175C/350F. Shape the cookie dough into balls and roll in the chopped pistachios. Place them on the prepared baking sheets, leaving about 1-inch between cookies. Bake for 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.






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Banana Oatmeal Bread


A quick delicious easy bread... for this quick update :)

It was one beautiful day, I just arrived home, put my grocery shopping bags on kitchen table, when I spotted some ripen bananas on the table. Oooho, that time I immediately knew what to do to save my bananas because I bookmarked the recipe of Banana Oatmeal Muffin in my 'smart' phone.




I have tried some banana bread and muffin recipes,

Saturday, April 21, 2012

Asparagus Baton Bread with Sesame Seeds









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Crisp crust with a moist and soft interior, this is an interesting and a perfect spring bread recipe, especially with asparagus season in full swing. This Baton is based on a bread recipe from daheim und unterwegs.




StarterDough

  • 175 g Bread flour
  • 3 g Salt
  • 3 g Fresh yeast
  • 115 ml Water, at room temperature

  • 200 g Green asparagus, trimmed and cut into 2cm pieces
  • 188 ml Water, at room temperature
  • 325 g Bread flour
  • 50 g Sesame seeds, lightly roasted
  • 10 g Sugar
  • 7 g Salt
  • 12 g Fresh yeast



  1. In a mixing bowl, stir all the starter ingredients until you get a rough dough ball. Cover with a plastic film and leave it at the room temperature for an hour. Transfer the starter, still covered, to the fridge and leave it for 15-24 hours.
  2. Trim, rinse and dry the green asparagus. Cut them into 2cm pieces. Dissolve the starter with water in the mixing bowl of your stand mixer. Add in bread flour, sesame seeds, sugar, salt and yeast. Stir at low speed for 3 minutes, then increase the speed to medium and knead for 5 minutes until the dough is smooth and pliable. Turn the dough on a lightly floured work surface, gently knead green asparagus pieces into the dough until evenly distributed.
  3. Cover the dough and allow it to rest for 30 minutes. Divide the dough into two portions. Shape each into a round. Cover and set aside for 5 minutes.
  4. Shape each dough into a baton on a floured work surface and place them on a baking sheet lined with parchment paper. Cover and allow them to rise for 45 minutes.
  5. Place a roasting pan at the bottom shelf and preheat the oven to 230C450F. Just before putting the bread into the hot oven, slash the tops in an asterisk with a sharp knife or with a floured scissor snip 1/2-inch-deep V into top of each roll.
  6. Place the bread in the oven and throw a handful of ice cubes into the roasting pan. Close the oven door and bake for 35-40 minutes until nicely golden brown and crusty. Remove the bread and allow them to cool on a wire rack to room temperature before cutting.






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I am sending this to the "Bake Your Own Bread-April" at Girlichef.


Wednesday, April 18, 2012

Soya Spelt Scones with Cranberry and White Chocolate








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Scones, similar to American biscuits, are a type of pastry, which is often served at breakfast or tea, especially in Britain. The dough is usually made in the shape of a round which is cut into triangles, although scones can also be cut into squares or made using a cookie cutter. These soya spelt scones are so tasty when eaten warm. They can be also served at room temperature with clotted cream, jam or honey.




  • 110 g Toasted soya flour
  • 150 g Wholegrain spelt flour
  • 30 g Light brown sugar
  • 1/2 tsp Salt
  • 1 tbsp Baking powder
  • 110 g Cold butter
  • 40 g Dried cranberries
  • 40 g White chocolate chips
  • 150 ml Whole milk
  • 1 Egg, lightly beaten


  1. Preheat oven to 200C/400F and line a baking tray with parchment paper. In a mixing bowl, whisk together the flours, brown sugar, salt, and baking powder.
  2. Cut the butter into small pieces and blend into the flour mixture with your finger tips. The mixture should look like coarse crumbs. Stir in dried cranberries and white chocolate chips. Add in milk and egg. Stir until just combined. Do not over mix.
  3. Transfer the dough to a lightly floured work surface and knead briefly. Gently pat the dough to form a 2cm-thick round. Use a 3.5cm fluted cutter to cut out 16 discs. Dip the cutter into flour between cutting to prevent dough sticking to it.
  4. Place them to the prepared lined tray and then brush the top of the scones with milk or cream. Bake in the middle of the hot oven for about 15 minutes or until beautifully browned and puff.






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Tuesday, April 17, 2012

Canning Pam's Meatballs

Pam was lately in a canning feelings and began the day by dehydrating some venison and placing it in several qt. jugs. However, the emphasize of the day came with her stress canning of various meats golf paintballs. She has in previous times processed fresh fruit, an large quantity of fresh vegetables, a large range of different animal various meats and even finish foods. When she described to me that she desired to can meatballs I instantly did some analysis to create sure that it would be done securely and according to recognized requirements.

In all truth the meatballs can be processed in one of two methods. You could brownish them in a pan while mixing them with German design pasta marinade before placing in the jugs or they can be raw-packed as we will be explaining below.

8 wide-mouth pint jars

4 lbs. of venison
½ Onions
2 mugs Breads Crumbs
2 Tablespoons Milk
2 tsp. of garlic oil powder
1 tbsp. of Worcestershire sauce
2 tsp. salt
Fresh floor pepper

As you begin to get prepared your meatballs let the canner begin to warm up. Mix all of the substances detailed above by hand; create the meatballs using a 1 tsp. calculating scoop or a prepared designed meatball scoop. Pam usually uses the meatball scoop and she performs with a one fourth of the venison at the same time period. The rest will be placed in the fridge until required.

Place the meatballs into the jugs and keep roughly 1 inches of go area. Add the hot covers and properly stiffen the jar jewelry. Process the jugs in a stress canner for 75 moments for pints and 90 moments for quarts at 10 weight of stress.

The above formula does not use soup which creates the finish procedure easy and easy however you can add either soup, water or marinade after the meatballs have been placed in the jar if you so wish. If you want a tomato centered meatball taste for pasta you can add that presently. If you have meatballs which used herbs in the formula then the marinade you use should be simply. However if you are using simply meatballs then the marinade can have herbs included. Regardless of what is in the meatballs the handling time will still be 90 moments for quarts. Keep in thoughts that at any time you can animal various meats you will process the quarts for 90 moments.

Sunday, April 15, 2012

Easter Egg Tart

Sight, ...this is a late posting, the Easter Day is already passed almost 1 week.For all of you, who celebrate Easter, I hope you had wonderful time celebrating the day of victory with your family. I know, some of you have special tradition to celebrate Easter.For us, hmmm... we don't really have special tradition to celebrate it; on Easter Day we normally go to church to attend early morning

Saturday, April 14, 2012

Red Lentil and Green Pea Salad









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Fast-cooking red lentils teamed up with frozen green peas to make this hearty fiber-rich salad. It makes for a healthy and satisfying lunch with its bright colours and chewy yet tender texture. It turned out that I didn’t touch any chicken breast leftover, so just leave it out if you haven’t got any leftover.



SaladDressing

  • 200 g Dried red lentils
  • 80 g Frozen green peas
  • 1 Small yellow onion, finely chopped
  • 400 ml Vegetable stock
  • 1 Baby carrot, thinly sliced
  • 2 Cherry radishes, cut into wedges
  • 2 Strawberries, cut into wedges
  • A handful of salad leaves
  • Pan-seared thyme chicken breast leftover, optional

  • 5 tbsp Lemon juice
  • 3 tsp Honey
  • 5 tbsp Olive oil
  • Salt and pepper


  1. Spread the red lentils out on a work surface and pick out any pebbles, debris, or damaged lentils. Rinse lentils until the water runs clear. Finely chop the onion.
  2. Place vegetable stock in a medium pot and bring to a boil. Add in rinsed lentils and onions. Cook for 8-10 minutes. Stir in frozen green peas 5 minutes before lentils are tender. Drain well, refresh under cold water and drain again.
  3. Combine all the ingredients for the dressing in a medium bowl. Mix well and season with salt and pepper. Add the lentils mixture, sliced carrot, radish, strawberry wedges to the bowl of dressing and toss to mix.
  4. Arrange the salad leaves on a serving plate. Spoon the lentil salad in the middle, top with sliced chicken breast if used and drizzle a bit of balsamic cream over.






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Tuesday, April 10, 2012

Panmarino aka Italian Rosemary Bread








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This sourdough bread, generous with the fresh rosemary, has a light tender crumb and golden crisp crust topped with a sprinkling of coarse salt.

The revival of this beautiful recipe is connected with the name Luciano Pancaldo, a baker from the town in the north of Italy, Ferrara.
Reading the biographical materials about D'Este family, the rulers of Ferrara at that time, Luciano Pancaldo came across the description of the bread, which was baked for the Dukes. The bread, which was full of rosemary aroma, had a light crumb and golden crust decorated with salt crystals shimmering like diamonds.
Being very inspired by the description he decided to create the recipe for Panmarino.


Panmarino aka Italian Rosemary Bread

adapted from Sourdough

1st Preferment Build2nd Preferment BuildDough

  • 12 g 100% Hydration sourdough rye starter
  • 24 g Bread flour
  • 14 g Water

  • 50 g Starter 1st build
  • 94 g Bread flour
  • 56 g Water

  • 200 g Preferment from 2nd build
  • 150 g Water
  • 150 g Milk
  • 1 tsp Malt extract
  • 500 g Bread flour
  • 10 g Salt
  • 40 g Olive oil
  • 30 g Fresh rosemary leaves, chopped
  • Coarse sea salt
  • A handful of ice cubes to create the steam


  1. To prepare the first preferment, mix all the ingredients in a bowl. Cover and leave it at room temperature for 10-12 hours.
  2. To prepare the second preferment, add flour and water to the starter of first build. Mix well. Cover and leave it at room temperature for 10-12 hours.

  3. Dissolve the preferment with water, milk and malt extract in the mixing bowl of your stand mixer. Set aside for 10 minutes while preparing other ingredients.
  4. Add the flour to the liquid mixture. Mix all to form a dough. Allow it to sit for 20-30 minutes. Stir in the salt, olive oil and chopped rosemary into the dough and knead until the gluten develops. Turn out the dough and shape into a ball. Grease the mixing bowl with a bit of olive oil and return the dough to the bowl. Put it inside a plastic bag and leave it in the fridge overnight.
  5. In the morning (about 6am) of day 3, take out the dough and fold it once and return it to the fridge.

  6. In the late afternoon (about 5pm) of day 3, take out the dough and let it warm to room temperature over the next 4-5 hours as you gently stretch and fold it. I just folded it once every hour for five hours and kept it from drying out by putting it inside the plastic bag in-between folds. The dough should be velvety smooth, moist and blistered by the time it is ready for shaping.
  7. Divide the dough into two portions and shape. I shaped one portion into a boule and one into a baton. Place the boule in a round bread basket dusted with semolina and the baton in a tray dusted with homemade soya meal. You can use the flour or semolina instead. Place each inside a plastic bag and let rise for an hour or so before putting them in the fridge for baking in the morning. Be sure to cover the dough in the fridge so it does not dry out too much.
  8. In the morning (about 8am) of day 4, heat the oven to 250C/500F. Invert the boule onto a baking paper-lined baking tray together with baton. Just before putting the bread into the hot oven, slash the tops in an asterisk with a sharp knife or a razor blade. Sprinkle some sea salt into the cuts.
  9. Place the baking tray with bread in the oven and throw a handful of ice cubes into the bottom of the oven. Close the oven door and bake for 10 minutes at 250C/500F. If you are using a fan-forced oven, then turn the oven off for 10 minutes or the fan would blow all the stem away.
  10. Now set the oven temperature at 210C/410F and bake for 30 minutes longer until nicely golden brown and crusty. Remove the bread and allow them to cool on a wire rack to room temperature before cutting.






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I am sending this to the "Bake Your Own Bread-April" at Girlichef.


Monday, April 9, 2012

Fast and Simple Formulas With a Spanish Width

One of the most well-known type of meals in The united states is Spanish, Tex-Mex, etc. The quality recipes in this article allow you to fulfill that flavor with fast and quality recipes. From a Spanish Enchiladas and Lasagna, you will love these delicious quality recipes.

EASY ENCHILADA CASSEROLE

1 can (15-oz) tamales, drained
1 can (15-oz) soup without beans
1/2 cup chopped onion
1 cup tortilla snacks, crushed
4-oz. Cheddar dairy products, grated

Cut the tamales crosswise into 1/2-inch pieces. Line 1 1/2-quart cooking bowl with 50 percent the tamale pieces. Propagate 50 percent the soup over the tamale slices; top with 50 percent the red onion and 50 percent the mashed snacks. Propagate with 50 percent the grated dairy products. Do it again the levels, leaving out dairy products. Microwave oven on high power 10 to 12 moments until warmed through. Propagate the staying 50 percent of the dairy products over the top and let take a position, protected, until the dairy products touches.

Serve with destroyed lettuce, chopped garlic, and/or bitter lotion, if preferred.

EASY MEXICAN LASAGNA

1 lb trim hamburger, browned and drained
3/4 cup water
1 program (1.25-oz) taco preparing mix
3/4 cup destroyed Mexican-blend cheese
1/3 cup nacho dairy products sauce
4 (8-inch) flour tortillas
1/3 cup enchilada sauce
Salsa, bitter lotion, chopped natural red onion for take, if desired

Preheat range to 350 levels.

After various meats has been browned and cleared with the container cleaned with sponges, come back various meats to container. Add the water and the taco preparing. Prepare, mixing, until thickened; eliminate from the warm. Add 50 percent the destroyed dairy products and 50 percent the nacho dairy products to the combination and mix well.

Place 1 tortilla into an ungreased deeply bowl 9-inch pie menu. Part 1/3 of the various meats combination over the top. Propagate a 4th of the enchilada marinade over the various meats combination. Do it again this process two more times. You will have a 3 layer lasagna lead with the ultimate tortilla. Top with the staying substances except garnishes.

Bake in the middle of 350 level range, discovered, for 15 moments. Remove from the range and cut into sand wedges. Provide with the garnishes for toppings, if preferred.

Yield: 4 servings

Enjoy!

Sunday, April 8, 2012

Curry Puffs

We used to live in Malaysia for 3.5 years, back in 2002-2005. We had a lot of good memories about the delicious authentic culinary in that country. I was introduced to many type of food that come from their multi-ethnics cultures.So later on, some of the Malaysian favorites had become our all time favorite food. We never forget the unique flavor of Roti Canai, Teh Tarik, Nasi Lemak, Chicken

Friday, April 6, 2012

Provençal Tomato Tartelettes









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For a refreshing Easter lunch appetizer, fill small vine tomatoes with your favourite fillings. I've chosen aromatic provencal flavoured breadcrumbs with herbs and garlic. There is no good cuisine without good oil and there is no Provençal cuisine without garlic. Rest each filled tomatoes on a bed of puff pastry disc and baked them until puffed and golden.

This is a super easy appetizer recipe that I found in Ricardo’s Entrees and Appetizers archives, but tweaked mine a bit by using small vine tomatoes. You can try to improvise yours with different kinds of tomatoes and fillings or just based on what you have at home.




  • 200 g Store-bought fresh puff pastry dough
  • 9 Small vine tomatoes
  • Salt and pepper
  • 3 tbsp Breadcrumbs
  • 2 tbsp Butter, softened
  • 2 Garlic cloves, finely chopped
  • 2 tbsp Flat-leaf parsley, chopped
  • 1 tsp Fresh thyme, chopped
  • Olive oil


  1. Line a baking sheet with parchment paper. Roll out the fresh puff pastry dough and cut out 9 dough discs with a 5cm/2inch fluted cookie cutter. Save the trimmings for other use and arrange the discs on the baking sheet, leaving 5-cm/2-inch between each discs. Cover and chill while preparing others.
  2. Preheat the oven to 200C/400F. Bring a pot of water to a boil. Using a knife, make a small cross-shaped cut in the bottom of each tomato. Place the tomatoes in boiling water for 10 seconds. Drain and plunge into ice water to stop the cooking. Peel the tomatoes. Slice a small slice off the bottom and scoop out the seeds and pulp. Set aside.
  3. In a bowl, place breadcrumbs, softened butter, finely chopped garlic, and herbs. Stir until well combined. Spoon the filling into the tomato cups. Place a tomato cup on the centre of each puff disc. Season with salt and pepper. Spoon the filling into the tomatoes. Bake for about 25 minutes.
  4. Drizzle each serving with olive oil. Season with pepper. Serve as an appetizer or as a side dish with Provençal-style roast chicken or leg of lamb.






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Wednesday, April 4, 2012

Himalayan Lilac Sea Sodium Formulas

Himalayan Lilac Sea Sodium can be prepared on, prepared in, provided on and spread over meals or involved in liven beverages for just about any bowl you can desire of! Formulas using Himalayan Sea Sodium are becoming well-known and therefore are starting to obtain in number, though there are hundreds of quality recipes holding out to be discovered! It's strong, normally compacted characteristics is due to concealment for ages, under excessive stress, deeply under the Himalayan hills that allows for more various types and uses of the salt than can be found in most other salt. Certain types of this unique salt can be used for a exclusive, fabulous demonstration of your meals, while including different levels of wealthy, high sodium flavor to any bowl.

One such type is the Himalayan Lilac Sodium Bbq grill, Prevent or Kitchen Piece. Sodium barbecues provide a exclusive, fabulous food preparation experience, as you actually grill your meals right on a natural salt block! The saltiness the meals gets using this strategy can be modified with the use of different volumes of fluids, such as natural or fruit juices, and also is determined by the amount of wetness natural to the type of meals you are food preparation. This last aspect is best described by with the fluid material of clean fruit vs. the fluid material of a clothing hair dryer meals such as a London, uk Broil meat. Put simply, the more wetness you place on a salt slab, plate or grill, with your meals, the more salt will be consumed and the saltier your meals will flavor.

Himalayan Sodium servings can be used as a bowl in which to throw broth, including a contact of high sodium flavor to clean veggies or even clean fruit broth. They can also be used to provide freezing broth and even ice lotion, for a lovely, high sodium cure with an extremely delicious demonstration your visitors and family will love. Sodium servings and clothing, along with prevents and pieces, can also be used to salt cure foods. There are even Sushi demonstration prevents to relax, cure and/or provide your trademark Sushi recipes on.

Both excellent and harsh feed Himalayan Lilac Sea Sodium can, of course, be used to period any bowl you like and add a unique contact to beverages such as Margaritas and other high sodium beverages. This granular way of the salt can be used to make salt brines for seafood and can also be together with other substances for salt crusted recipes, such as whole seafood prepared in sea salt. It can be used, for included flavor, and even contained in water for use as the ever well-known Only Treatment Consume.

Free Himalayan Sodium quality recipes, guidelines for use, along with further, detailed information about the salt are available at http://www.himalayansaltboutique.com where you can also buy any of the various types of this fabulous salt described above! We wish you have experienced this article! Satisfied Cooking!

Tuesday, April 3, 2012

Tri-coloured Castella Layer Cake









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A tri-coloured cake, light and luscious, with castella leftover frosted with vanilla-flavoured whipped cream and garnished with toasted almond slices. It’s a perfect dessert to welcome Easter. If you plan to serve this at your garden party, I would recommend buttercream to frost the cake, so it remains stable throughout the celebration.




  • 1x18x8 cm Orange castella
  • 1x18x8 cm Matcha castella
  • 1x18x8 cm Chocolate castella
  • 250 ml Heavy cream, chilled
  • 15 g Vanilla sugar
  • 80 g Almond slices, toasted


  1. Cut each castella into three 18x2.5cm strips. Place your mixing bowl and wire whisk in the freezer for about 30 minutes. Then place chilled heavy cream and the vanilla sugar in the cold bowl and beat until stiff peaks form.
  2. Stack 9 cake strips into 3 layers, applying whipped cream between strips and layers to ensure they stick together and alternating with colour cake strips.
  3. Spread the top and sides with the remaining whipped cream. Chill in the fridge for 2 hours until set. Remove and coat the cake with almond slices. Slice and serve.





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