Baking Chefs

Ingredients & Directions Shortcrust pastry 500 g Dried prunes. 125 g Almond powder. 150 g Butter. 1 Egg 125 g Icing sugar. 2 tb Armagnac. 2 tb Flaked almonds. Ts 1 Preheat the oven (gas mark 6 / 400F / 200C). Make some fairly strong tea, and soak the prunes in it. 2 Grease a […]

Ingredients & Directions 1 3/4 c Flour 1 3/4 c Water; warm (110-115f) wate 1 pk Yeast ; (not rapid rise, i 1 tb Sugar Mix well in glass, plastic or ceramic bowl.(use no metal) Sit on counter, cover with cloth and stir 3 x day for 5-10 days, until it separates into thick creamy […]

Ingredients & Directions 350 g Shortcrust pastry; (12oz) Caster sugar for rolling 280 g Cream cheese; (10oz) Juice and grated rind of 1 -large orange 2 tb Ps icing sugar 280 g Blueberries; (10oz) Icing sugar for dusting Preheat the oven to 200?C/400?F/gas mark 6. Line a baking tray with non-stick baking parchment. On a […]

Ingredients & Directions 4 c Lukewarm water 1 pk Activated dry yeast 1 tb VINEGAR; VERY IMPORTANT 1/4 c Sugar 5 c Unbleachd flour Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast and let it dissolve. Stir. Add vinegar, sugar and flour. Mix. Cover w/cloth and set […]

Ingredients & Directions 48 Gulab jamuns; sliced FOR THE BASE MIXTURE 300 g Cookies; crumbled 180 g Butter 125 g Sugar FOR THE CUSTARD 200 ml Milk 200 ml Heavy cream 3 Eggs; beaten 75 g Sugar A pinch of cardamom powder A few drops of vanilla -essence A pinch of clove powder A pinch […]

Ingredients & Directions 1 c Milk 1 c Unbleached Flour Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters […]

Ingredients & Directions 12 oz Beer 2 Eggs 3 c Flour 1 ts Baking powder 1/2 ts Salt 1/4 ts Freshly-ground white pepper 1 tb Bayou Blast – {Emeril?s -Creole Seasoning}; see * -Note 4 White fish fillets -; (5 oz -ea) (scrod; haddock, grouper or -catfish) 10 c Vegetable oil Fried Vinegar Chips; see […]

Ingredients & Directions Unbleached Flour Potato Water Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also the […]

Ingredients & Directions 500 g Spinach; (1 1/2oz) 12 lg Hand dived king scallops 310 g Fresh filo pastry; (12oz) 5 Plum tomatoes 30 g Fresh basil; (1 1/2oz) 30 g Fresh thyme; (1 1/2oz) 30 g Fresh rosemary; (1 1/2oz) Nutmeg Seasoning 140 g Melted butter; (6oz) 40 g Small diced peppers; (2oz) 1/2 […]

Ingredients & Directions 2 c Unbleached Flour Warm Milk To Make Thick Bat. This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. Yields 1 Servings