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Recipes
Zebra cake
By LyndaB
Preheat oven to 350F. Line a 9-inch round cake pan with a circle of parchment paper and lightly grease the bottom a...
- 4 large eggs
- 1 cup sugar
- 1 cup milk (low fat is fine)
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 1/2 tbsp cocoa powder
Mushroom Risotto
By LyndaB
Cook the onion in oil in thick bottom pan until light golden, add the rice and cook for a couple of minutes stirri...
- 350 g fresh cepes or wild or button mushrooms plus 25g dried cepes (soaked)
- small onion finely chopped
- 350 g risotto rice
- 1 glass dry white wine
- 1 L Chicken or vegetable broth
- extra virgin olive oil
- salt and pepper
- 50 g butter
- 75 g grated parmesan cheese
Lemon Drizzle Cake
By LyndaB
** Try using slightly cooler oven
- 225 g unsalted butter
- 225 g caster sugar
- 4 eggs
- finely grated zest 2 lemons
- 225 g SR flour **
- For the drizzle topping
- Juice 1 + 1/2 lemon
- 85 g caster sugar
- ** If using AP flour, measure 225g flour, remove 3 tsps and add 2 1/4 tsp baking powder and 3/4 tsp salt
Pork Roast with Harvest Fruits
By LyndaB
Preheat oven to 325F. In a 6-8 quart oval roasting pan, brown pork on all sides in hot oil
- 1 5-6 pound boneless pork shoulder roast, trimmed and tied to retain its shape
- 3 tbsp Olive oil
- salt and ground black pepper
- 1 cup Finely chopped yellow onions (2 medium)
- 1 cup Balsamic vinegar
- 1 cup Dry red wine
- 1.1 /2 cups Pitted dried plums and/or dried apricots
- 1.1 /2 cups dried figs, halved
- 2 Quinces peeled, cored, coarsely chopped (optional)
- 3 Bay leaves
- 2 tbsp Snipped fresh rosemary
- 4 Cooking apples
Panzerotti Ai Quattro Formaggi
By LyndaB
Tomato sauce Peel the plum tomatoes by blanching them for a minute in boiling water
- Pancakes
- 2 eggs
- 75 g plain flour
- 100 ml milk
- salt pepper and nutmeg
- Filling
- 400 ml milk
- 50 g butter
- 70 g flour
- 70 g each Mozzarella, Bel Paese, Fontina and Emmenthal
- Salt, pepper and nutmeg
- Tomato Sauce
- 750 g fresh plum tomatoes
- 1 medium onion
- 2 cloves garlic
- olive oil, salt pepper, tsp sugar
- fresh chopped basil
- Grated parmesan cheese
- 125 ml double cream
Christmas Pudding
By LyndaB
This really is a figgy pudding as it includes dried figs, as well as all the usual dried fruit
- DRY INGREDIENTS:
- 1 1/4 cup soft brown or white breadcrumbs
- 1/2 cup dried apricots, chopped to about the same size as the raisins
- 1/2 cup dried figs, chopped to about the same size as the raisins
- 1 cup currants
- 1 cup seedless raisins
- 1 cup sultanas or raisins
- 6 tablespoons high quality candied peel, finely chopped
- 1/4 cup almonds, finely chopped
- 1 cup light or dark muscovado sugar
- 1 cup shredded suet
- 1/2 teaspoon salt
- 1 teaspoon ground mixed spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- WET INGREDIENTS:
- 1 orange, zest and juice
- 1 lemon, zest and juice
- 1 apple, cored and grated
- 3 free-range eggs, lightly beaten
- 10 tablespoons stout or similar dark beer
- 10 tablespoons milk
- 4 tablespoons brandy
- butter, for greasing pudding bowls
Hot Chocolate Cake with White Chocolate Sauce
By LyndaB
Preheat oven 160C Sift flour, cocoa, salt into bowl, add in wholewheat flakes from the sieve
- 7 oz S/R Wholemeal flour
- 1 oz Cocoa
- pinch salt
- 6 oz Soft margarine
- 6 oz Light brown sugar
- Vanilla essence
- 4 eggs
- 3 oz Chopped white chocolate
- 3 White chocolate
- 1/4 Pint single cream
- 30-40 ml Milk
Hazelnut Gateau
By LyndaB
Finely chop the hazelnuts in a food processor
- 125 g/4oz Whole hazelnuts
- Butter for greasing
- 4 Large egg whites
- 250 g/9oz Caster sugar or vanilla flavoured sugar
- 1 tsp Malt vinegar
- 1/2 tsp vanilla essence (if using plain caster sugar)
- 300 ml/1/2 pint Double or whipping cream
- 450 g/1lb fresh raspberries
Easy Ginger Sponge
By LyndaB
Mix together dry ingredients into syrup mixture
- Melt together:
- 4 oz hard marg/butter
- 4 oz sugar
- 6 oz syrup
- 1 lightly beaten egg and 7 fl oz milk ) together
- Sieve together 8oz SR flour, 1 tsp bicarb, 2 tsp ginger, 1/2 tsp mixed spice.
Hot Crab Dip
By LyndaB
Blend cream cheese and mayonnaise together until smooth
- 1 package (8 oz) cream cheese
- 1/4 cup mayonnaise
- 1 tsp lemon juice
- 1/4 cup finely chopped onion
- 1 can crab meat
- 1/2 cup grated parmesan cheese