PAStrY: Cottage cheese and oil Pastry (2) FOR brUSHING THE PAStrY: 1 3/4 oz (50g) soft butter or marg. FILLING: 3 1/2 oz (100g) candied lemon peel (diced) 3 1/2 oz (100g) almonds (blanched And finely chopped) 5 1/2 oz Sultanas (washed and well Drained) 2 tb (heaping) sugar 1 pk Vanillin sugar 1 ts Cinnamon Bottle oetker rum flavor 3 Drops oetker baking Essence, bitter almond Flavor FOR brUSHING THE RING: A little tinned milk If the pastry should be rather soft, knead in a little more (up to 1 3/4oz (50g)) flour. Then roll out the pastry to a rectangle of 20X22 in. (about 50X55cm) Brush with the fat and cut lengthways into two halves. FOR THE FILLING: combine the ingredients for the filling and distribute over the two pieces of pastry so that at the cut edge of each a border of 1 in. (2cm) is left free of filling. Roll up each piece of pastry, starting from the outer ong edge. Entwine the two roll together and lay as a ring on a greased baking sheet. Brush with milk and make cuts 1/2 in. (1cm) deep in the surface. OVEN: moderately hot BAKING TIME: about 30 minutes -----
How To make Gundula Ring's Videos
PHYL 142 | Digestive | Small Intestine
നാരങ്ങ തൊലി കൊണ്ട് dishwash liquid ഉണ്ടാക്കാം | homemade dishwash liquid
How to make diy dishwash liquid
Curtis Stone 12pack 5oz Australian GrassFed Beef Burgers
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Curtis Stone 12pack 5oz Australian GrassFed Beef Burgers These flavorful burgers are made with freerange, grassfed Australian beef in a combination of sirloin, brisket and chuck for the perfect bite. Minimally processed, free from artificial additives and easy to cook straight from frozen for the ultimate convenience.
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(12) 5 oz. Burgers
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kallappam/കള്ള് ഒഴിച്ച വട്ടയപ്പം/Kerala Traditional Vattayappam
Ingredients: (Makes 10) Raw rice / Idly rice – 1 kg (Soaked for 5 hours) Coconut – 1 big coconut Sugar – 30 tbsp Sweet toddy - ¾ bottle Cardamom – 15 (Powdered) Salt
Steps: Set aside 2 tbsp of rice.
Grind drained rice and coconut adding some toddy to a smooth paste. The batter should be medium thick.
Grind the set aside 2 tbsp rice adding water. Do not add toddy or coconut. If the mixture is thick, add water and loosen it. Heat this mixture and thicken it stirring continuously. Switch off and let it cool. Add a few spoons of the batter and pulse it a couple of times in the mixie. Add this to the batter and mix well. Add sugar and mix well. Adjust the consistency of the batter by adding toddy / water. Add salt and mix well. Cover and keep the batter aside in a warm spot for 7-8 hours for fermentation.
Once fermented, add cardamom powder and mix well.
Grease a plate with coconut oil. Transfer the batter to the plate. Do not fill more than half of the plate.
Cover and bring water to boil in a steamer. Transfer the plate to steamer. Cook on high heat for 10 minutes. Vattayappam is ready. Let it cool. Run a knife through the sides before unmolding. I made 3 batches of vattayappam with this batter. After the first one, the batter was left to ferment for another 3 hours. The second one was softer than the first one.
Vattayappam With Rice Flour - Vattayappam with yeast - Vattayappam with yeast and cooked rice -
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പഴം കൊണ്ട് ഒരു നല്ല പലഹാരം / Malabar Spl Easy Tasty Kaipola / Pazham Pola / Pazam Cake || Rcp : 224