A Variety of Formulas For The Active Prepare

From stay-at-home parents to busy business people, all chefs appreciate having a group of fast and simple quality recipes in their files. Below you will find a collection of fast and simple quality recipes for those chefs.

SUPER QUICK CHILI WITH BEANS
2 lb lean floor beef
2 tablespoons chili powder
1 tablespoons Creole seasoning
1 tsp cumin
2 containers (16-oz each) chili-ready garlic oil, do not drain!
2 containers (16-oz) little red renal beans
2 containers (8-oz each) tomato sauce
Optional toppings:
shredded cheese
sliced green onion
chopped cilantro
sour cream

In a Saucepan brown the hamburger over medium-high warm, mixing often, until the various meats is browned and crumbly. Strain the various meats well and return to the Saucepan.

Stir in the chili dust, Creole preparing, and cumin; and cook while mixing for about a minute. Mix in the garlic oil with the juice, legumes, and tomato marinade. Bring the combination to a steam over medium-high warm. Cover, reduce warm to low and cook, mixing occasionally, for 15 moments.

To serve, ladle into servings and top with the toppings of your choice.

Yield: 8 servings

DELICIOUS COCOA FROSTING
2 mugs powder sugar
6 tablespoons unsweetened cooking cocoa
2 tablespoons butter, softened
1 tsp vanilla flavouring flavor extract
6 tablespoons milk

Combine all ingredients in a dish. Beat until combined, frothy, and of distributing reliability. Use to ice cookies or cake.

Yield: 2 mugs.

Note: Add powder glucose a dab at the same time period, if icing is too slim for your use. Add use products, a tsp. at the same time period until slim enough for use, if too wide for distributing.

CRUNCHY PEA SALAD
1 pkg (16-oz) freezing beans, thawed
1 can (8-oz) sliced water chestnuts, drained
1/2 cup sliced red radishes
1/2 cup sliced red gong pepper
1/3 cup sliced red onion
1/3 cup reduced-fat mayonnaise
1 tsp dill
1/2 tsp garlic oil powder
1/2 tsp poppy seeds

In a large dish incorporate the beans, water chestnuts, radishes, red gong spice up, and red onion.

In a normal size dish incorporate the mayo, dill, garlic oil dust, and poppy seed products until well combined. Add wearing over the vegetables and throw carefully to coat well.

HOMEMADE BISCUITS IN MINUTES
2 1/4 mugs all-purpose soft-wheat flour
1 tablespoons cooking powder
1 tsp salt
2/3 cup milk
1/3 cup canola oil
wax paper

Preheat range to 475 levels.

Sift the flour, cooking dust, and sodium together into a dish. Mix in the use products and oil; using a derive, stir until the money leaves the sides of the dish and forms a dish.

Turn money out onto carefully floured wax document and massage 8 to 10 times. Roll or pat the money into a 1/2-inch width and cut with a 2-inch dessert divider or glass. Reroll scores until used up. Place the biscuits about 3/4-inch apart on a carefully oiled cooking sheet.

Bake at 475 levels for 10 to 12 moments or until carefully browned.

Enjoy!

Spelt Farfalle with Olive Caper Sauce

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A healthy and satisfying Mediterranean wholegrain spelt pasta with brine-cured green olives, tangy capers, pine nuts, and a hint of heat from pepper flakes.

The olive herb has an amazing pickled olive flavour. It’s wonderful used in pastas and pesto. It pairs well with lettuce for salads, sauces, cheeses, and marinades.

200 g Wholegrain spelt farfalle 1/2 cup Green olives, pitted 1 tbsp Capers, drained 2 tbsp Pine nuts 90 ml Olive oil 1 tsp Hot pepper flakes Olive herb for garnish Salad leaves

1. Bring a pot of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent pasta from sticking together. Cook until al dente, about 8 minutes.
   
2. Finely chop pitted olive, capers and pine nuts. Toss with olive oil and pepper flakes. In a large saute pan, heat olive oil. When hot, add chopped olives, capers and red pepper flakes. Saute for 3 minutes over medium high heat.
   
3. Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Serve, garnished with olive herb leaves. on a bed of salad.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Conventional Chicken wings Money

It goes without saying that the brownish crust area is the platform of any good lasagna. Domestically lasagna is to some extent determined by the type of brownish crust area that a lasagna has. Chicago-style lasagna brownish crust area is similar to a bowl having all the substances. The New York-style has a cheap brownish crust area that is often collapsed as if almost in a taco form for intake. Here we will concentrate on a normal United states brownish crust area.

To make this lasagna dough, you will need the following ingredients:

1 Warmed Cup of Water

1 Individual Bundle of Fleischmann's Chicken wings Crust Yeast

3 Mugs of Flour

2 Tsp of Salt

1/2 Tsp. of Garlic oil Powder

2 Tbsps of Olive Oil

2 Tbsps of Grated Parmesan

1 Clove of Chopped Garlic

Begin by serving the cup of trouble in the preparing bowl, and then properly preparing in the packet of candida. The combination should sit for about five moments, enabling for the candida to break down in the trouble. Next, you will add the essential olive oil, followed by the by the rest of the substances. Be thoughtful of the parmesan before such as it in your brownish crust area. It is a delightful inclusion, but if you plan to keep the dough for more than a few hours before food preparation it, make sure to chill or lock up the dough.

With the rubbing connect connected to your device, gradually massage the dough until it starts to form together. Generally, this will take about 5 moments, but observe the dough as it blends making sure the reliability is neither too difficult nor too dry. When the dough is just right, eliminate it from it and set aside with a soft towel protecting the bowl. Allow for the dough to sit long enough for it to dual in size, which takes about an time or so.

Once the dough has increased, massage it in to a tennis ball, cover with a soft towel, and allow it to sit for another Half an time or so. At this point, it is time to throw out the dough, and add your toppings! When combined out, it should look like the image below. The range should be pre-heated to 425 levels, and will take 12 or 13 moments to prepare. Start to look at the lasagna around 11 moments, looking for the dairy products and the brownish crust area to brownish. Before taking the lasagna out of the range, properly raise the advantage of the lasagna to make sure underneath of the lasagna is awesome and fantastic.

This brownish crust area should be very flexible, and we wish that you enjoy many times. To improve the brownish crust area, consider including some brownish glucose and baby for a very unique analyze. Other herbs and spices or herbs could be included to make a personalized bowl made to fit your family members flavor. Consider tulsi, german preparing, floor spice up, or almost any other plant or liven to make the bowl your own.

Es Selendang Mayang

Hot Jakarta!
The city is getting busy and at the same time, the weather is very hot for the last couple of days.



This month is very special, not only for our city, Jakarta, but also for our family. We celebrated His Blessing; my husband's birthday, our 14th wedding anniversary, and our daughter graduation from Elementary School with very good results. She studied very hard, and now she is so

Cornmeal Cookies with Apricots and Lemon Thyme

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A crunchy cornmeal cookie recipe from Martha Stewart studded with dried apricots and fresh lemon-thyme. Lovely to go with a cup of tea or serve them with a scoop of vanilla ice cream as a light dessert.

Cornmeal Cookies with Apricots and Lemon Thyme

adapted from Martha Stewart

240 g All purpose flour 180 g Yellow cornmeal 1 tsp Baking soda 1/2 tsp Salt 220 g Unsalted butter, softened 160 g Sugar 2 Large eggs 100 g Dried apricots, diced 3 tbsp Fresh lemon thyme, finely chopped

1. Preheat oven to 180C/350F. Line two baking sheets with parchment paper. Set aside. Whisk together flour, cornmeal, baking soda, and salt in a medium bowl.
   
2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, one at a time. Add flour mixture and mix on low speed until just combined. Mix in dried apricots and lemon thyme.
   
3. Using a tablespoon or a 1 1/2-inch ice-cream scoop, drop rounded balls of dough onto lined sheets, spacing them 2 inches apart.
   
4. Bake, rotating and switching positions of sheets about halfway through, until pale golden, 10 to 12 minutes. Transfer cookies, on parchment, to a wire rack. Let cool completely.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Creamy Onion Tartlets

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http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Crispy savoury tart made with buttery spelt pate brisee, caramelized red onions, and a rich, creamy and velvety smooth béchamel sauce. They're delicious to snack on and also lovely as a first course at a dinner party.

Creamy Onion Tartlets

adapted from Leite's Culinaria

Pate Brisee	Filling
200 g Wholegrain spelt flour 120 g Butter, cut into small pieces and slightly softened 3 g Fine salt 1 Egg 1 tbsp Cold milk	2 Red onions, very thinly sliced 60 g Unsalted butter Kosher salt and freshly ground pepper 30 g All-purpose flour 180 ml Whole milk, warmed 80 ml Heavy cream, warmed 2 Large eggs, at room temperature, lightly beaten Freshly grated nutmeg

1. Heap the flour on a counter and make aw well. Put in butter, salt and egg. Using your fingertips, mix these ingredients together. Little by little, draw in the flour, working the dough delicately until it has a grainy texture.
   
2. Add in milk and incorporate gently with your fingertips until the dough begins to hold together. Using the palm of your hand, work the dough by pushing it away from you 4-5 times until smooth. Roll it into a ball, wrap in plastic wrap, and chill for an hour or until firm.
   
3. On a lightly floured surface with a lightly floured rolling pin, roll out the dough to a 3-mm thickness. Cut out three 16-cm and three 9-cm circles. Use them to line three 10-cm and three 6-cm tart pans. Prick the pastry shell bases and line with foil, then fill with dried beans or pie weights. Chill for 30 minutes.
   
4. Preheat the oven to 190C/375F. Bake the crusts blind for about 15 minutes. Lower the oven setting to 170C/340F. Remove the beans foil and return the pastry to te oven for 5 minutes. Leave in the pans and set aside while you prepare the filling.
   
5. In a large skillet, combine the onions, half of the butter, and a generous pinch of salt. Cover and cook, stirring occasionally, over medium-low heat until very tender and lovely golden brown, about 30 minutes.


   
6. In a large saucepan, melt the remaining butter over medium-low heat. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Whisk in the milk and cream in a slow, steady stream. Still whisking, bring to a boil and cook for 2 minutes. Remove from the heat and let cool slightly, whisking occasionally.

   
7. Pour a little of the cream mixture into the eggs, whisking until completely combined. Slowly whisk this mixture back into the cream mixture in the saucepan, a little at a time, until well incorporated and smooth. Stir in the caramelized onions, then season to taste with salt, pepper, and nutmeg. Spoon the mixture onto the pastry shells, spreading it evenly.


   
8. Bake the tarts at 165C/330F until golden brown and a knife inserted in the center comes out clean, about 20 minutes. Cool the tarts slightly on wire rack, then unmold. Serve warm.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Canarian Potato Salad aka Potato Salad with Mojo de Cilantro

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The Canarian cuisine is a mixture of some native Guanche elements, as well as Spanish, African and Latin American foods. In the Canary Islands, "mojos" or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat and fish.

Canarian Potato Salad aka Potato Salad with Mojo de Cilantro

adapted from essen und trinken

500 g New potatoes 1/2 bunch Cilantro, roughly chopped 1 clove Garlic, roughly chopped 1/4 tsp Cumin, ground 2-3 tbsp Lemon juice 5 tbsp Spanish olive oil 1 tbsp Almond, chopped Sea salt Black pepper

1. Thoroughly rinse potatoes and cook in salted, gently boiling water for about 20 minutes.
   
2. Roughly chop the cilantro and garlic clove. Place them in a blender with cumin, 1 teaspoon of salt, lemon juice and olive oil. Process to create a puree. Season with black pepper and salt to taste.
   
3. Drain the potatoes and cut into quarters. Place them in a large bowl, add in cilantro sauce, and chopped almonds. Gently toss them together. Serve, garnished with cilantro leaves and coarse sea salt.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Selecting Part Formulas for Meat Formulas

Steak is not the kind of bowl that you cook every day. This implies that you will only consider preparing it when you want to have a special food. Creating side dishes to supplement the meat is essential to make sure you get a normal and balanced food. The additional dishes can either add a sign of taste or add a whole lot of additional taste. The following are some intelligent tips to consider when selecting side dishes for meat quality recipes.

Vegetables

Pureed or crushed fresh vegetables such as weeds and don't forget your asparagus are appropriate sides for a main bowl made of meat. You can add chives, garlic oil, saffron or cumin to regular crushed russet apples. Additional appropriate healthy and balanced side dishes consist of pureed or prepared parsnips, yams, rutabagas and butternut crush. Besides, you can also add bitter lotion, butter or simply natural to the crushed fresh vegetables and period them using pepper and salt. For a healthier alternative, get essential olive oil on spinach and period it with fresh lemon juice.

Grains

Including feed in the bowl is essential to make sure that the body can get the whole grains required for additional energy. The feed braised in chicken stock makes a rich and creamy risotto. You can make comfortable couscous using curry and girl beans to add to a meat dinner with an Native indian theme. Buttered egg dinner provide a quick, easy and healthy taste.

Salads and casseroles

You can either prepare a cookie sheet side bowl or combine some fresh vegetables and herbs into a greens. Prepare scalloped apples that are prepared with bitter lotion, simply natural or mascarpone. The fabulous version presenting dairy products and pasta includes feta and lovely cheese, Gruyere, penne rice and breads food crumbs. Mix in shallots, arugula, chopped cherry garlic oil, sparkling wine vinegar and a mandarin red to get a normal and balanced taste and healthy and balanced greens.

Bread

Meals seem complete when they consist of breads or comes. Among the good choices are yeast roll offers. If you have time, you can add herbs such as peppermint. An fragrant breads formula presenting scallions and dairy products will give an excellent completing action.

Think differently

The best way of buying a side bowl for meat quality recipes is either making your best side bowl or choosing something different. For instance, if you will make rice, you should consider buying a easy vegetable. If most of the foods are heavy which feature rich and cooking tastes, you should balance it out using fresh vegetables and an citrus greens.

Cakey Chocolate Spelt Cookies

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Everyone has their favourite type of chocolate cookies and If you like them soft, moist and cakey, then these are perfect for you. I have replace the wheat flour with spelt, and also reduced the original called for amount of sugar by two-thirds and added two tablespoons of coffee liqueur to batter. To keep these cookies soft and chewy for longer, store them in an airtight container. They freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper. Thaw 15 minutes at room temperature before serving.

Cakey Chocolate Splet Cookies

adapted from Family

100 g Spelt pastry flour 110 g Wholegrain spelt flour 20 g Unsweetened cocoa powder 1/2 tsp Baking soda 1/2 tsp Salt 6 Large egg whites, at room temperature 150 g Dark brown sugar 2 tbsp Coffee liqueur 100 g 70% Dark chocolate, chopped and melted

1. Preheat to 180C/350F. Line 3 baking trays with parchment paper. Whisk spelt pastry flour, wholewheat spelt flour, cocoa powder, baking soda and salt in a medium bowl.
   
   
2. Roughly chop the chocolate and place them in a heatproof bowl set over a pot of barely simmering water. When melted, remove from the heat, and gently stir until smooth.
   
   
3. Beat egg whites in a large mixing bowl with an electric mixer until foamy, about 1 minute. Beat in dark brown sugar in a few additions until smooth. Now beat in coffee liqueur and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
   
   
4. Drop the batter by tablespoonfuls onto the prepared baking sheets, 1 inch apart. Bake the cookies 10-12 minutes. Cookies will be soft. Cool on the pan for 5 minutes, then remove from trays to a wire rack to cool completely.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Kue Rangi

Festivals keep rolling here in Jakarta. As the city's anniversary are getting closer, the city becomes more attractive. There are lots of interesting activities during the last weekends, unfortunately I couldn't catch all of them. Nevertheless, we still had some family agenda during the weekend.

On last weekend we managed to attend the annual 'Palang Pintu Festival' in Kemang area, just for a

Carrot, Fennel and Strawberry Salad

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An incredibly easy spring salad, which is quick to prepare, frersh and versatile. Toss with your favourite dressing and enjoy the very best of the season.

Carrot, Fennel and Strawberry Salad

- inspired by Patty's Food

1/2 Fennel, thinly shredded 1 Carrot, shredded 1/2 Red onion, cut into thin half moon slices 150 g Strawberries, cut into smaller pieces Mint leave, shredded 2 tbsp Raspberry vinegar 1 tbsp Argan oil Sea salt and freshly ground black pepper

1. Clean and dry the vegetables and strawberries. Thinly slice the fennel and carrot. Cut the red onion into thin half moon slices. Cut the large strawberries into 2-3 chunks. Place the cut vegetables on a large serving plate. Add in strawberries and shredded mint leaves.
   
2. Whisk raspberry vinegar and argan oil in a small bowl. Season to taste. Drizzle the dressing over the salad.

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Sourdough Olive Bread

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http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This is a slow 3-day bread to make, but definitely worth the time and patience. You just cannot rush a good loaf of bread. If you don't have a sourdough starter you might just have to make one from scratch or buy one from stores.

Sourdough Olive Bread

inspired by myitaliansmorgasbord and sourdough

Starter
35 g Rye sourdough, 100% hydration 205 ml Water, lukewarm 170 g Bread flour	All the starter 380 ml Water 440 g Bread flour 275 g Wholewheat flour 14 g Sea salt 1 tbsp Olive oil 2 tsp Chilli pepper flakes 250 g Olives, pitted and well-drained

1. Combine all the starter ingredients in a large bowl. Cover and set aside for 12-16 hours.
   
2. Stir together the starter and water in a mixing bow. Add in flours and mix at low speed. Cover the dough with a plastic wrap and let sit for 15 minutes.
   
3. Add in salt, olive oil and stir well on low speed for 2 minutes. Increase the speed and mix 6-8 minutes more until dough is smooth and pliable.
   
4. Turn the dough onto a lightly floured work surface. Knead the drained olives and chilli pepper flakes into the dough.
   
5. Cover the dough and let proof at room temperature for 2 and 1/2 hours, folding and stretching the dough at 45 minutes and 90 minutes.
   
6. Divide the dough into two portions and shape them into two balls. Cover and let rest for 10 minutes. Form into rounds or batons. Dust the proofing baskets with wholewheat flour and place inn the shaped dough. Dust the tops with wholewheat flour and cover with plastic bag. Place them in the refrigerator and chill 12-18 hours.
   
7. Place a roasting tray with water at the bottom of your oven and preheat to 230C/450F. Turn the dough onto the baking trays. Cut some decorative slashes on the top of bread if desired.
   
8. Bake for 20 minutes, remove the roasting tray with water, then lower the temperature to 190C/370F and continue to bake for a further 30 minutes until the loaves are golden brown.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Pasta with Green Asparagus and Black Olives

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A quick, tasty everyday pasta made with green asparagus, tomatoes, and olives for a stress-free supper.

120 g Pasta 300 g Green asparagus, trimmed and cut into chunks 2 tbsp Olive oil 1 Large clove of garlic, crushed Salt and freshly ground black pepper to taste 200 g Chopped can tomatoes 2 tbsp Black olives, pitted Parmesan for dusting Cilantro leaves for garnishing

1. Cook pasta in a pot of salted boiling water for about 8 minutes or according to package instructions until al dente.
   
2. Trim, rinse and cut the green asparagus into 2-inch chunks. Heat olive oil in a large skillet over medium heat. Add in green asparagus chunks and crushed garlic, stirring occasionally, cook for 2-3 minutes.
   
3. Pour in chopped can tomatoes and pitted black olives. Stir to combine all the ingredients until incorporated and asparagus chunks are tender.
   
4. Drain the pasta and mix with sauce. Serve with chopped coriander leaves and grated Parmesan.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Soto Mie

Here comes... the month of June.
It's the time when Jakarta becomes more colorful, sparkling and full of festivals.
On 22 June 2012, this metropolitan city will celebrate it's 485th anniversary and the theme for this year is "Jakartaku, Harapanku" (~"My Jakarta, My Hope"). There will be several activities linked to this anniversary, including art and culture festivals and Jakarta Great Sale

Rhubarb Wholegrain Spelt Yogurt Scones

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

These delicious scones are made with nutty wholegrain spelt flour, juicy rhubarb and homemade yogurt. They have buttery flavour with moist and soft texture. Perfect for breakfast or as a snack with rhubarb sauce.　

Probiotic yogurt is essentially any yogurt with live culture bacteria like lactobacilus, which means that most natural or regular yogurt is a probiotic food. Besides yogurt, kefir, sauerkraut, dark chocolate, tempeh, miso, etc. are all probiotic food, that are believed to improve our mood, to help maintain healthy digestion and to be beneficial to our overall health.

What Are Probiotics?

You may have heard about probiotics in the news or seen probiotic products at your local grocery store, but what exactly are they? And, more importantly, why should you care?


First of all, your digestive system is home to more than 500 different species of bacterium. These help you to digest food and keep your intestines healthy. It’s also believed by many in the scientific community that these bacteria in your gut help to maintain a healthy immune system.


These probiotics reside in some of the natural foods that you likely already eat, such as yogurt and cheese. Understandably, the thought of eating live bacteria may be a little odd, but this practice can be quite healthy. Think of it as taking an antibiotic, which are essentially good bacteria designed to fight off bad bacteria. The consuming of probiotics, on the other hand, whether in supplements or the foods you eat, helps to replenish the balance of good bacteria in your body.


So, why the necessity to take probiotic supplements or eat probiotic rich food? After a case of diarrhea or a round of strong antibiotics to fight an infection, for example, the good bacteria in your gut can be flushed out or killed off. As mentioned earlier, this good bacterium helps with digestion and assists to maintain a strong immune system. If they are not present, you may suffer from more digestive or intestinal problems, such as constipation or upset stomach. Also, you will be more susceptible to colds and flues. So, that’s why it’s important to maintain the good bacteria that already reside in your body.

Rhubarb Wholegrain Spelt Scones

inspired by Kuechengoetter

220 g Rhubarb, trimmed and cut into 1cm pieces 110 g Sugar 2 Eggs 60 g Probiotic yogurt or Homemade yogurt, plain 300 g Wholegrain spelt flour 2 tsp Baking powder 1/5 tsp Salt 1 tsp Lemon zest 100 g Butter, cut into smaller pieces 1 tbsp Sugar crystals

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

1. Rinse, peel rhubarb and slice into 1cm pieces. Place them in a large bowl together with 30 grams of sugar. Set aside for 10 minutes. Preheat the oven to 200C/400F.
   
2. Stir together the eggs and yogurt. Whisk together 80 grams of sugar, spelt flour, baking powder, salt and lemon zest in a large mixing bowl.
   
3. Add in butter pieces and rub into the flour mixture until it resembles coarse crumbs. Now add in egg-yogurt mixture and mix until just incorporated. Add in rhubarb mixture.
   
4. On a lightly floured work surface, shape the dough into a 20cm round. Cut it into 8-12 wedges and place them onto a baking tray lined with parchment paper. Sprinkle the tops with the sugar crystals and bake in the center of oven for 15 -20 minutes until beautifully golden brown. Serve warm with rhubarb sauce.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com