400 Year Old Recipe – Austrian Linzer Tart
Method: Put the sugar, flour, hazelnuts, salt, spices and lemon zest in a large mixing bowl and stir until well combined. Add the cubes of butter and rub… Read More »
Orange Cake
Method: Prepare the cake rings with butter paper under and polishing the sides with butter. Bring the butter and sugar together and beat it well in a mixture… Read More »
Mississippi Mud Cake
METHOD 1. Preheat the oven to 140°C 2. Grease a cake ring mould with 2 teaspoons of butter, then dust lightly with the cocoa powder. 3. Mix flour,… Read More »
Cherry Cupcakes
Preparation method Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases. Cream the butter and sugar together in a bowl until pale…. Read More »
Chocolate Fudge Cake
Method: Pre-heat oven to 180ºC. Grease and line two 18cm (7 inch) sandwich tins. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar… Read More »
Watermelon Sorbet
Method: Combine the water and sugar in a medium saucepan and stir over low heat for 5 minutes or until sugar dissolves. Increase heat to high and bring… Read More »
Carrot Cake
Method: Preheat oven to 175 degrees. Grease and flour a 9×13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix… Read More »
Vanilla Cupcakes
Method: Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases. Cream the butter and sugar together in a bowl until pale. Beat… Read More »
Swiss Chocolate Panna Cotta
Method: 1. Sprinkle gelatine in milk and allow to soften for ten minutes. 2. Heat cream with sugar. Add chocolate and stir until dissolved. 3.Remove from stove, add… Read More »
Cygnets (Choux Pastry Swans)
Method: Preheat oven to 200 C. Lightly grease baking tray with melted butter or fat. Add water, salt, sugar and butter cubes to a saucpan. Bring to boil,… Read More »
