Radioen er blevet slukket når det min datter og jeg, så der den ro. Jeg går med tanker om en snarlig konkurence i anledning af at min blog fylder 1 år i næste uge
Tænd ovnen på 175° varmluft. Fyld dejen i bageformen og bag ved 175° i ca. 15 cm. 12 cm. 18 cm. 15 cm. 18 cm. x 1. x 1¼. x 1½. x 1¾. Baseret på opskrift fra Mary Berry’s Baking Bible (BBC Books, 2009). Lignende indlæg21. juni, 2014Kage med pensel broderi5. maj, 2014Dumle Bumle kage16. april, 2014Den Store Kagedyst 2014 i Hjørring. 3140 4 stk store æg
1. 130g/1oz butter. 15 tbsp double cream. 12 free-range egg yolks. 1salt and black pepper. 130g/1oz butter. 16 large or 8 small shallots, peeled and halved. 13 carrots, chopped. 12 sticks celery chopped. 11 garlic clove, finely chopped. 14 tbsp dry white wine. 11 tbsp tomato purée. 14 large ripe tomatoes, peeled and chopped (or 1 x 400g tin chopped plum tomatoes). 1350ml/12fl oz chicken stock. 1600g/1lb 5oz cooked chicken meat (from a roast or rotisserie chicken), shredded. 116 black olives, stones removed, halved. 12 tbsp chopped fresh parsley. 150g/1¾oz Gruyère cheeseFor the topping, boil the potatoes in salted water until tender. 1For the filling, melt the butter in a large pan. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. 1Preheat the oven to 180C/160C Fan/Gas 4. 1Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato
Jeg var et smut på Radio SydhavsØerne i går for at snakke om madpakker og give inspiration til, hvordan vi gør dem sunde og lækre (uden alt for meget besvær)
When it 135g/4¾oz plain flour. 1 tsp baking powder. 130ml/4½fl oz milk. 1 large egg, lightly beaten. Sift the flour, baking powder, salt and caster sugar into a large bowl
Denne her pastasalat fandt jeg hos "BBC good food's 101 picnics and packed lunches" og blev bare nødt til at prøve den. 300 g fuldkornspasta3 spsk mayonnaise1 stor tsk sennep1 tsk. flydende honning300 g stegte kyllingestrimler4 forårsløg4 tomater1 lille bundt basilikumSalt og peberEvt. 1 stor tsk sennep. 1 tsk flydende honning. 1 lille bundt basilikum
Bollerne nydes allerbedst med en kop julete i kruset og julemusik i radioen. 18 stk. 100 g rosiner. 100 g smør. 15 g gær. 1 tsk stødt kardemomme. 1 tsk groft salt. 1 appelsin, skallen herfa. 1 æg til pensling. Hæld 100 g rosiner i en beholder og hæld vand over, så det dækker 2 cm. jeg lod dejen køre 10 minutter på røremaskinen. 18 boller. Læg dem på en bageplade og lad dem efterhæve 1 time. Pensl bollerne med et sammenpisket æg og bag dem i 15 minutter ved 200 grader indtil de er let gyldne. 18 stk. 100 g rosiner. 100 g smør. 15 g gær. 1 tsk stødt kardemomme. 1 tsk groft salt. 1 appelsin, skallen herfa. 1 æg til pensling. Hæld 100 g rosiner i en beholder og hæld vand over, så det dækker 2 cm
400g/14oz strawberries, hulled and roughly chopped. 1500g/1lb 2oz jam sugar. 1knob of butter. 16 large free-range eggs. 1150g/5½oz caster sugar, plus extra for sprinkling. 1150g/5½oz self-raising flour. 19 leaves gelatine. 1550g/1lb 4oz raspberries. 12 tbsp raspberry liqueur. 1600ml/20fl oz full-fat milk. 18 free-range egg yolks. 1100g/3½oz caster sugar. 1450ml/16fl oz double cream. 1100g/3½oz small strawberries. 175g/2½oz caster sugar. 11 tbsp arrowroot. 1150ml/5fl oz double cream. 125g/1oz icing sugar. 110 medium strawberriesFor the jam, place the strawberries in a small pan with the sugar and cook over a low heat until the sugar has melted. Bring to the boil and boil vigorously for four minutes, or until the temperature on a sugar thermometer reaches 104C/219F (setting point). 1For the sponge rolls, preheat the oven to 220C/fan 200C/425F/Gas 7. Grease and line two 33cm x 23cm/13 x 9in Swiss roll tins with baking parchment. 1Bake in the two Swiss roll tins for 10–12 minutes, or until the sponges are golden-brown and begin to shrink from the edges of the tin. 1Turn the cakes out onto the sugared parchment and peel off the paper. 1Leave to cool slightly, then spread with jam and roll up the cakes firmly from the scored end and set aside. 1For the bavarois, soak the gelatine in cold water until soft. Purée 450g/1lb of the raspberries in the bowl of a food processor. 1Pour the milk into a pan and heat until just under boiling point. 1Meanwhile, line the base of a 2 litre/3½ pint round bowl with cling film, to help turn the Charlotte royale out. Slice the Swiss rolls into 1. 1In a bowl, whip the cream until soft peaks form when the whisk is removed from the bowl and stir into the raspberry bavarois. Fold in the remaining 100g/3½oz of raspberries and the small strawberries and spoon into the lined bowl. 1Cover with the remaining cake slices. 1Turn out the Charlotte royale onto a cooling rack. 1To decorate, tip the caster sugar into a pan with 125ml/4fl oz water and bring to the boil. 1Whip the cream and icing sugar in a bowl until soft peaks form when the whisk is removed from the bowl and spoon into a piping bag fitted with a medium star nozzle. 1Pipe a continual scallop design of cream around the base of the Charlotte royale and decorate with fanned and glazed strawberries
reklamespot i radioen hvor de lokker med1 kilo gulerødder for 1 krone i REMA. 1000. Til 1 person. 1 dl blandede grove og fine havregryn. 1 tsk hørfrø. 1 knivspids salt. 1 lille æble i terninger. januar 2015 300 gram om dage. 1 person. 1 dl blandede. 1 tsk hørfrø. 1 knivspids salt. 1 lille æble i tern
500g/1lb 2oz strong white flour. 150g/1¾oz caster sugar. 140g/1½oz unsalted butter, softened. 12 free-range eggs. 12 x 7g/¼oz sachets instant yeast. 12 tsp salt. 1150ml/5fl oz warm milk. 1140ml/4½fl oz water. 1200g/7oz icing sugar. 15 tsp cold water. 1200ml/7fl oz whipping cream. 1100g/4oz strawberry jam. 1icing sugar, for dustingPreheat the oven to 220C/425F/Gas 7. 1To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. 1Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. 1Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape into fingers about 13cm/5in long. 1Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then set aside in a warm place for 40 minutes. Bake in the oven for 10 minutes then set them aside to cool. 1For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste. 1Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave to set on a wire rack. 1Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle. 1Sliced the iced fingers horizontally, leaving one long edge intact
Min BBC burger Lækre rustikke pomfritter. fik Christian en burger med emmentaler, bløde løg og svampe, mens jeg fik en Barbecue burger med røget BBC sauce, cheddar og salsa
Country musik strømmer ud af køkkenets radio – lange landeveje, hjerte og smerte. Udgivet den 16. juli 2015 by Karen Engell Dalsgaard. Naboerne – de nærmeste, der bor 12 miles derfra, er på vej til barbecue hos Colorado Kate og Rancherman. 1/2 tsk salt. 1/2 tsk natron. 1 dl hvedemel. 1/2 tsk salt. 1/2 tsk natron. 1 dl hvedemel
Hver morgen tænder vi stearinlys på bordet og i vinduerne, hopper i vores sutsko, hører morgen radio eller noget klassisk musik imens vi spiser morgenmad
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