I love the combination of cardamom and beignets. You can add whatever flavour you like when making the dough. The beignets are not too sugary after all they’ve been sprinkled with confectioners sugar. I wish you a pleasant week!
I always have a constant supply of bananas in my fruit basket. We eat them, make smoothies, and use them for baking. Sometimes I overbuy bananas, then I have to go on google search to find recipes that call for bananas. I found this recipe on Foot Network and I was sold. The beignets have a crunch on the outside and are fluffy on the inside with a very pleasant banana flavour. Everyone could taste the bananas. There were about 50 of these little things and soon there was nothing left on the plate. I highly recommend them. (please use at least half cake flour to get better results) Continue reading
This recipe is adapted from two different recipes. The short pastry is from Hairy Bikers’ Cornish pasty and the filling from the Cornish Pasty Association.
Here are the top tips from Cornish Pasty Association: Beef skirt is the cut traditionally used for Cornish pasties. This is the underside of the belly of the animal. It has no gristle and little fat, cooks in the same amount of time as the raw vegetables and its juice produces wonderful gravy. Use a firm waxy potato such as Maris Peer or Wilja. A floury potato will disintegrate on cooking. Continue reading
If I can remember well, we were only four people the night I made this nacho platter I thought I was hungry and I wanted the biggest nacho platter I could lay my hands on. In fact, I had planned to make two plates…wishful thinking. We didn’t finish this one plate. It was just way too filling. I was supposed to top it up with sour cream and green onions and pimento and some really hot pepper sauce, but I was so hungry, so we started devouring and only remembered the extra toppings when the plate was half empty. Have a pleasant weekend! Continue reading
My Favourite Scones
I watched Martha make these scones and I knew I wanted to try them, “tout suite”, so I went and bought some cake flour and made them for breakfast, the next day.
They were tender, fluffy and soft on the inside, but with a bit of crunch on the outside. The best part of these scones is the booze and the currants. If you plan to make them without the orange liqueur or other fortified wine, then just save your breath and bake something else. I used Marsala instead of the orange liqueur but they still tasted awesome. They don’t look very pretty but they taste delectable. I would make them over and over and over again. Have a great weekend. Continue reading