Here is a video on how to make lemon curd tarts..
Ingredients:
Dough
500g flour
300g butter
200g fine sugar
4 egg yolks
1 whole egg
Lemon curd
300g sugar
300g butter
9 egg yolks
6 whole eggs
juice of 7 lemons
Monday, December 26, 2011
Monday, November 14, 2011
Fastest and Safe method to thawing meats
Meat from the freezer can take a long time to thaw especially when it is a big chunk of it. Tests and experiments conducted in labs have found that hot water is the quickest and safe way in thawing meats.
Frozen steaks and other compact cuts can be thawed in as little as 10 minutes, without compromising their quality, and with very little effort. All you need is hot water.
More information can be obtained here, A hot-water bath for thawing meats (New York Times)
Frozen steaks and other compact cuts can be thawed in as little as 10 minutes, without compromising their quality, and with very little effort. All you need is hot water.
More information can be obtained here, A hot-water bath for thawing meats (New York Times)
Thursday, April 21, 2011
Cute Easter Cookies
Easter is coming up this Sunday, April 24. Why not spread some holiday cheer by bringing your neighbors, friends and loved ones some fun, delicious homemade Easter cookies?
These cookies are both cute and delicious and sure to bring a smile to everyone's face. The recipe below is courtesy of Checkcity.com
The Cookies:
# 1 1/2 cups white sugar
# 4 cups all-purpose flour
# 1 teaspoon baking powder
# 1/2 teaspoon baking soda
# 1/2 teaspoon salt
# 3/4 teaspoon ground nutmeg
# 1 teaspoon vanilla extract
In a large bowl, beat 1 egg with 1 cup softened butter or margarine until light and fluffy. At low speed with an electric mixer, add 1/2 cup sour cream and 1 teaspoon of vanilla. Add the flour with the baking powder, baking soda, salt and nutmeg. Mix until well combined, using hands if necessary. Cover dough and refrigerate for several hours or overnight. Remove dough from the refrigerator. Preheat oven to 375 degrees F (190 degrees C). Roll chilled dough out on a lightly floured surface to 1/8 inch thick. Cut dough into egg shapes or any kind of festive shapes you'd like. Place on an ungreased cookie sheet and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
The Glaze:
# 1 cup confectioners' sugar
# 1 tablespoon light corn syrup
# 2 tablespoons water
# 10 drops food coloring
Stir confectioners' sugar, corn syrup, and water together. Place small amount of glaze into different small cups and add desired food coloring to each cup slowly until you've achieved your desired colors. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
Deliver with Love
If you make egg shaped cookies, delivering them in a clean, empty egg carton adds a cute touch!
Happy Easter!
These cookies are both cute and delicious and sure to bring a smile to everyone's face. The recipe below is courtesy of Checkcity.com
The Cookies:
# 1 1/2 cups white sugar
# 4 cups all-purpose flour
# 1 teaspoon baking powder
# 1/2 teaspoon baking soda
# 1/2 teaspoon salt
# 3/4 teaspoon ground nutmeg
# 1 teaspoon vanilla extract
In a large bowl, beat 1 egg with 1 cup softened butter or margarine until light and fluffy. At low speed with an electric mixer, add 1/2 cup sour cream and 1 teaspoon of vanilla. Add the flour with the baking powder, baking soda, salt and nutmeg. Mix until well combined, using hands if necessary. Cover dough and refrigerate for several hours or overnight. Remove dough from the refrigerator. Preheat oven to 375 degrees F (190 degrees C). Roll chilled dough out on a lightly floured surface to 1/8 inch thick. Cut dough into egg shapes or any kind of festive shapes you'd like. Place on an ungreased cookie sheet and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
The Glaze:
# 1 cup confectioners' sugar
# 1 tablespoon light corn syrup
# 2 tablespoons water
# 10 drops food coloring
Stir confectioners' sugar, corn syrup, and water together. Place small amount of glaze into different small cups and add desired food coloring to each cup slowly until you've achieved your desired colors. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
Deliver with Love
If you make egg shaped cookies, delivering them in a clean, empty egg carton adds a cute touch!
Happy Easter!
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