by Christine Capendale | Apr 30, 2023
FLORENTINES – CHOCOLATE DIPPED (Makes ±24) 140 g castor sugar 60 g honey 60 ml cream 60 g candied lemon peel 150 g flaked almonds 120 g 70% dark chocolate, melted for dipping METHOD: Heat the honey, cream and castor sugar in a small saucepan until the...
by Christine Capendale | Apr 24, 2023
CHICKEN LIMONE MEATBALL TAGLIATELLE WITH CAPERS CHICKEN MEATBALLS 500 g chicken mince 30 ml chopped spring onion 100 ml panko breadcrumbs (soaked in 50 ml water – it will still be quite dry) 1 egg Zest of 1 lemon 30...
by Christine Capendale | Apr 15, 2023
THAI STYLE COCONUT AND LIME CHICKEN (Serves 4) 30 ml oil 600 g chicken fillets 1 onion, chopped 3 garlic cloves, crushed 15 ml grated fresh ginger 1 red chilli, seeded and chopped (or add more to taste) Zest of 2 limes 15...
by Christine Capendale | Apr 8, 2023
CUPPACCINO CHEESECAKE (Serves 12) CRUST 250 g crushed digestive biscuits 90 g butter, melted FILLING 750 g cream cheese, room temperature 110g castor sugar 30 ml very strong espresso (or strong coffee), cooled to room temperature 4 eggs 250ml ...
by Christine Capendale | Apr 8, 2023
Easter bunny biscuit cake BISCUIT LAYERS 460 g cake flour 30 g corn flour 2,5 ml salt 150 g castor sugar 300 g butter, at room temperature METHOD: Cream together the butter and castor sugar Sieve together the flour, corn flour and the salt Add the flour in 3...
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