sereneflaree

@sereneflaree

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Method STEP 1 Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 20cm sandwich tins. Melt the butter in a pan, then remove from the heat and beat in the oil, milk, yogurt, vanilla and eggs. Whisk the dry ingredients together with a large pinch of salt, squishing any lumps of sugar with your fingers. Tip the wet ingredients into the dry, then whisk until smooth. STEP 2 Divide the batter between the tins and bake for 25-30 mins on the same shelf of the oven until risen and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tins, then transfer to a rack to cool completely.

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5. Baking tips – Smaller and thinner pieces will colour faster, remove earlier if needed. Pieces on outer rim will colour first so move them into the middle. Keep an eye on them for the last few minutes as they go from pale to golden quickly! 6. Storage – Best on day made for maximum flavour but stays crispy for 3 to 4 days in an airtight container (and always still tastier than store bought!). If they soften a bit or are a bit stale, pop the back in the oven to crisp up again. Nutrition per serving.

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What am i doing here?

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Recipe Notes: See FAQ above for more information about substitutions and options. 1. No salt flakes for sprinkling? Use a slightly heaped 1/4 tsp cooking/kosher salt or 1/8 tsp (levelled) table salt (for the whole recipe). Only got table salt? Use half the quantity of cooking salt listed in the ingredients. 2. No olive oil spray? Lightly brush the surface of the dough with extra virgin olive oil before cutting (faster than doing individual pieces). 3. Rolling out – The dough is friendly and easy to roll thinly. It doesn’t matter what shape you end up with, the thinness is what’s important as this affects crispiness. I aim for oval shape but rarely succeed! Use extra flour for sprinkling as needed to prevent from sticking to the counter or rolling pin. 4. Cutting – If using a knife, cut up and down, don’t drag the knife through the dough.

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Easy pumpkin soup recipe Ingredients (11) 2 tbsp Coles Classic Olive Oil 1 onion, finely chopped 1 leek, white part only, finely sliced 1 garlic clove, crushed 1/2 tsp ground coriander 1 tsp ground cumin 1/2 tsp freshly grated nutmeg 1kg peeled pumpkin, diced 1 large potato, peeled, diced 1L Massel chicken style liquid stock or vegetable liquid stock 1/2 cup (125ml) thin cream

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Venison loin, miso Creamed cabbage, potato terrine

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Apply iPhone 16 Just LIKE this tweet and see the MAGIC 🔥

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Tofu Larb (Laap Tao Hu)

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Nourished is an innovative, vegan nutritional food supplement made to order using patented 3D food printing technology that will change the way you think about nutrition.

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GM 🌞 $Dogs Holders Millionaire's

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it is very felt))

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Sip on some sunshine with our refreshing Thai Tea! Perfect for a sweet escape. 🧋🌞 Enjoy the vibrant, rich flavors of our Thai Tea, made with premium tea leaves, creamy milk, and just the right amount of sweetness.

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Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table.

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Yaeko Maruhashi, the chairwoman of Maruka Foods in Isesaki, Gunma Prefecture, which produces Peyoung yakisoba instant noodles, passed away at the age of 90.

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