Free Recipes Archive
Chef Matthew Lightner of Castagna – Portland, OR Grapefruit-Beet Sorbet: 1 kilogram cooked beets 350 milliliters grapefruit juice 125 grams of sugar 100 milliliters water 2 grams salt Candied Beet: 1/2 kilogram beets 1 liter water, mixed with 30 grams Read More …
Bars: 1-1/4 cup unbleached flour 1 teaspoon baking powder 1/2 cup granulated sugar 1/2 cup malted milk powder 1 cup malted milk balls, crushed 1/3 cup reduced fat margarine, softened 1 whole egg white, slightly beaten 1/4 cup skim milk Read More …
160g plain flour 2 tbsp cornflour 3 tsp baking powder 185ml milk, at room temperature 4 egg whites 1 vanilla pod 3 tbsp horlicks 285g caster sugar ½ tsp salt 135g unsalted butter, at room temperature Grease two 18cm cake Read More …
Serving Size : 6 1-1/2 cups chocolate cookie, crumbs 1/4 cup butter or margarine, melted 1 pint vanilla ice cream, softened 1/2 cup malted milk ball candy, crushed 2 tablespoons milk, divided 3 tablespoons chocolate malt powder (instant) 3 tablespoons Read More …
1 cup plus 3 tablespoons oil 1/2 cup plus 2 tablespoons milk 1/2 cup plus 2 tablespoons plain yogurt 2 large eggs 1 tablespoon vanilla extract 3 cups granulated sugar 3 cups flour 3/4 cup plus 1 tablespoon unsweetened cocoa Read More …
Chef Matthew Lightner of Castagna – Portland, OR Grapefruit-Beet Sorbet: 1 kilogram cooked beets 350 milliliters grapefruit juice 125 grams of sugar 100 milliliters water 2 grams salt Candied Beet: 1/2 kilogram beets 1 liter water, mixed with 30 grams Read More …
Chef Matthew Lightner of Castagna – Portland, OR Grapefruit-Beet Sorbet: 1 kilogram cooked beets 350 milliliters grapefruit juice 125 grams of sugar 100 milliliters water 2 grams salt Candied Beet: 1/2 kilogram beets 1 liter water, mixed with 30 grams Read More …
1 cup all-bran cereal 1 cup raisins 1 cup whole milk 3/4 cup dark brown sugar, packed 1 cup self-rising flour* Mix all-bran, raisins, milk and brown sugar; let soak for 1 hour. Stir in the flour; and spoon into Read More …
2/3 cup water 1-1/4 tablespoons butter or margarine 1 tablespoon sugar 1 teaspoon salt 2 cups bread flour 2 tablespoons malted milk powder 1-1/2 teaspoons active dry yeast Follow your ABM mfg.’s directions for preparation of this type of bread. Read More …
Chef Matthew Lightner of Castagna – Portland, OR Grapefruit-Beet Sorbet: 1 kilogram cooked beets 350 milliliters grapefruit juice 125 grams of sugar 100 milliliters water 2 grams salt Candied Beet: 1/2 kilogram beets 1 liter water, mixed with 30 grams Read More …
25g fresh yeast or 15g dried 300ml warm water 450g plain white or brown flour (not strong bread flour) 1 teaspoon salt 75g malt extract 50g black treacle (molasses) 25g block margarine 225g sultanas washed and dried a little melted Read More …