By Mary Coleman (Editor)
;Celebration truffles КНИГИ ;КУЛИНАРИЯ Автор: Mary Coleman (Editor) Название: occasion brownies ("Australian Women's Weekly" domestic Library) Издательство: A C P Pub Pty Ltd Год: 2000 Формат: PDF Размер: 6.90 Mb Страниц: ninety Язык: английский Для сайта: www.mirknig.comКнига по украшению праздничных тортов.hotfile.com.com eighty five
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One of these being that we all LOVE, cherish and adore breakfast time. We can often go through a busy day at the café without seeing one another very much, but the one time of day we always spend together is breakfast. We were brought up to eat breakfast as a family at the kitchen table, even if it was just a five minute stop on the way to the school bus. Our breakfasts invariably consisted of cereal, toast or porridge. It was not until we started travelling after university and all independently ventured to Australia that our eyes were opened to the full potential of breakfast as a truly exciting meal.
Once melted add a small ladle of the batter. When you start to see bubbles on the top of the pancake, flip it over and cook the other side until golden brown. Repeat until all the batter is used up. Serve the pancakes in a stack drizzled with the blueberry compote. These yummy muffins are a doddle to make. They’re a great breakfast treat to serve up to guests, and there’s no need to tell them how simple they are to make! NICHOLA MAKES 12 EQUIPMENT: 12-hole muffin tin 12 muffin cases (optional) 250 g (9 oz/2 cups) self-raising flour 1 teaspoon baking powder � teaspoon bicarbonate of soda (baking soda) � teaspoon salt 125 g (4½ oz) mature Cheddar cheese, grated 100 g (3½ oz) cooked ham hock, diced 90 ml (3 fl oz) sunflower oil, plus a little extra for greasing 150 g (5 oz) natural yoghurt 125 ml (4 fl oz/⅔ cup) whole (full-cream) milk 1 large egg, at room temperature Preheat the oven to 200°C (400°F/Gas 6).
Remove from the heat and leave to cool slightly. Slice open the sweet potatoes and scoop out the flesh, transferring it to a large bowl (discarding the skin). Add the salmon, spring onion mixture and coriander, and mix gently so as not to break up the salmon further. Shape the mixture into 8 medium-sized patties. Place the egg and polenta seperately in 2 shallow dishes.