Bärentatzen: 60 g Zartbitterschokolade, 200 g weiche Butter, 100 g feiner Zucker, 1 Päckchen Vanillezucker, 1/4 TL frisch geriebene Muskatnuss, 150 g gemahlene Mandeln, 300 g Mehl, 100 g Zartbitterkuvertüre, 1 Bärentatzenförmchen

Bärentatzen

Bärentatzen: 60 g Zartbitterschokolade, 200 g weiche Butter, 100 g feiner Zucker, 1 Päckchen Vanillezucker, 1/4 TL frisch geriebene Muskatnuss, 150 g gemahlene Mandeln, 300 g Mehl, 100 g Zartbitterkuvertüre, 1 Bärentatzenförmchen

Jamie's recipe victoria sponge  The sponge part is standard:  225g butter/ flour/caster sugar,  4 large eggs,  plus some lemon zest.  I creamed the butter and sugar, beat in the eggs, and folded in the flour and lemon zest, before dividing into 2 sandwich tins and baking for 20 minutes or so until lightly browned and risen.  I left the cakes briefly in their tins and then turned them onto a rack to cool.    Meanwhile, I warmed raspberry jam in a saucepan and stirred in raspberries (Jamie…

Jamie's recipe victoria sponge The sponge part is standard: 225g butter/ flour/caster sugar, 4 large eggs, plus some lemon zest. I creamed the butter and sugar, beat in the eggs, and folded in the flour and lemon zest, before dividing into 2 sandwich tins and baking for 20 minutes or so until lightly browned and risen. I left the cakes briefly in their tins and then turned them onto a rack to cool. Meanwhile, I warmed raspberry jam in a saucepan and stirred in raspberries (Jamie…

Bread or cake? The jury’s still out, but we all agree that this traditional German Christmas bake is simply delicious and you can make it in our Stollen Mould. Ingredients For the cake 350g strong white bread flour ½ tsp salt 2 tsp easy-blend yeast 50g caster sugar 150ml milk, warmed until hand-hot 100g butter,…

Christmas Stollen

Bread or cake? The jury’s still out, but we all agree that this traditional German Christmas bake is simply delicious and you can make it in our Stollen Mould. Ingredients For the cake 350g strong white bread flour ½ tsp salt 2 tsp easy-blend yeast 50g caster sugar 150ml milk, warmed until hand-hot 100g butter,…

(Schokoladen und Kirsch Torte) Make a light textured dark chocolate cake in the shape of a sponge flan base. Top with whipped cream and Quark and either fresh raspberries or cherries in syrup with a little thickened juice from the fruits. Ingredients: 3 1/2 oz caster sugar (very fine granulated sugar) 1/2 teaspoon vanilla extract … Continue reading "Chocolate and Cherry Torte"

(Schokoladen und Kirsch Torte) Make a light textured dark chocolate cake in the shape of a sponge flan base. Top with whipped cream and Quark and either fresh raspberries or cherries in syrup with a little thickened juice from the fruits. Ingredients: 3 1/2 oz caster sugar (very fine granulated sugar) 1/2 teaspoon vanilla extract … Continue reading "Chocolate and Cherry Torte"

The term mother sauce is used in French cooking. Although there are an astounding array of sauces in French cooking, contrary to what you might assume, they are not all unique from start to finish. There are five main families of sauces, called the mother sauces, from which most sauces are derived.

The term mother sauce is used in French cooking. Although there are an astounding array of sauces in French cooking, contrary to what you might assume, they are not all unique from start to finish. There are five main families of sauces, called the mother sauces, from which most sauces are derived.

Cream cheese wedding mints

Cream cheese wedding mints

Limoncello Mascarpone Layer Cake

Limoncello Mascarpone Layer Cake

Anisbogen Cookies, traditional Swiss cookies, with anise

Anisbogen Cookies, traditional Swiss cookies, with anise

Christmas Stollen Recipe Breads with baking yeast, milk, large eggs, caster sugar, salt, unsalted butter, bread flour, currant, sultana, glace cherries, mixed citrus peel, marzipan, powdered sugar, ground cinnamon, sliced almonds

Christmas Stollen Recipe Breads with baking yeast, milk, large eggs, caster sugar, salt, unsalted butter, bread flour, currant, sultana, glace cherries, mixed citrus peel, marzipan, powdered sugar, ground cinnamon, sliced almonds

German Biscuits by Fiona Rose  Recipe :  8oz butter 12 oz plain flour 2 heaped tablespoons caster sugar dissolved in 2 tbsps boiling water. Method: Beat butter and cooled sugared water well.  Blend in flour.  Roll out dough and cut out.  Bake for about 20 mins at 170-180 depending on your oven.  Biscuits should be very pale. When cool, sandwich two together with lots of jam and ice the top.  Finish off with a little bit of cherry.

German Biscuits by Fiona Rose Recipe : 8oz butter 12 oz plain flour 2 heaped tablespoons caster sugar dissolved in 2 tbsps boiling water. Method: Beat butter and cooled sugared water well. Blend in flour. Roll out dough and cut out. Bake for about 20 mins at 170-180 depending on your oven. Biscuits should be very pale. When cool, sandwich two together with lots of jam and ice the top. Finish off with a little bit of cherry.

Pinterest
Suchen