How To make Angelica Tartlets
2 oz Home-candied angelica
1 Shortcrust pastry *
1 1/2 oz Butter
1 1/2 tb Honey
1/2 c Curd cheese
1 Egg yolk; mixed with:
1 ts Milk
1 Egg white
*Note: Shortcrust pastry made with 7-8 oz flour will be about right for this recipe. These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used. Chop the angelica into small pieces, cover with warm water to rinse off some of the sugar and set aside for a few minutes. While the angelica soaks, line 18 x 2 1/2 inch tartlet tins with the shortcrust pastry and start preparing the filling. Dice and barely melt the butter in a small saucepan. Away from the heat, beat in the honey, then the curd cheese, then the egg yolk mixed with the milk. Stir in the well drained angelica. Whisk the egg white to snowy peaks and fold it in. Spoon the mixture into the pastry-lined tartlet tins and bake at 400 F (200 C) gas mark 6 for 30 minutes until puffed up and golden. Serve as soon as cooled from cooking. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias
How To make Angelica Tartlets's Videos
Angelica's Coconut Pineapple Cookies
This is my recipe for my Pineapple Coconut Cookies with White Chocolate. I usually make these in the spring or summer time, but you can make them anytime of the year. I hope you enjoy and God Bless.
The Ingredients:
5 cups of Flour
2 cups of white chocolate
2 cups of Brown Sugar
1 ½ -1 ¾ of White Sugar
¾ cup of drained crushed Pineapple
4 whole eggs
4 sticks (1lb.) of cold salted butter
3 Tbsp. of real vanilla extract
2 tsp. of Baking Soda
Shredded Coconut
Natural or raw sugar
How to Make Trifle - The Victorian Way
???? Order your copy of Mrs Crocombe’s cookery book here: ????
Mrs Crocombe is making trifle - one of Lord Braybrooke's favourite desserts. It's the perfect treat to follow any meal.
INGREDIENTS
100g leftover sponge cake
100g ratafia biscuits or macaroons
50 ml brandy
125ml port or sherry
1 teacup of jam
100g crystallized fruit, such as ginger and cherries
500ml custard (you need to add either 2x sheets of gelatine or 2 tbsp of cornflour to it when you are making it so that it will set)
100g ground almonds
1 ¼ pints whipping cream
1tbsp caster sugar
For the decoration:
Slivered blanched almonds
Small cubes of crystallised fruit
Anything else you like (flowers are always nice - but be careful to choose edible varieties as some varieties of flowers can be dangerous to eat)
METHOD
Cut your sponge cake into slices. This recipe is excellent for using up leftover sponge cake. You may prefer to use a fatless sponge as it is slightly lighter.
Layer these into a deep glass dish, and pour over the brandy.
Spread your jam on top – you can use whatever flavor you like.
Chop your fruit and add this in an even layer on top. Now add your macaroons or ratifia biscuits, and over this pour your port or sherry.
Leave this to soak for 10-15 minutes.
If you haven’t any custard to hand, this is the time to make it. The custard needs to set, so if it’s not got gelatin in, reheat and add 2 sheets (soaked first), or whisk up cornflour in a little milk, and add it to the hot custard. Add your ground almonds and allow to cool to room temperature then spread over your trifle evenly.
Whip the cream into soft peaks for piping and add some sugar. Pipe this onto your custard, building up layers of cream.
Decorate your trifle using almonds, crystallised fruit and edible flowers.
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ANGELICA CON NUTELLA SOLO 2 INGREDIENTI FACILE E VELOCE
Questo dolce vi conquisterà, con soli 2 ingredienti farete un figurone.
INGREDIENTI
2 rotoli di pasta sfoglia
Nutella
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LA TORTA PASQUALINA DI NONNA ANGELICA
Bentrovati a tutti! Come vi avevo promesso oggi il video della torta che nonna Angelica faceva il giorno di Pasqua. Gli ingredienti e la preparazione sono le stesse tuttavia l'ho modificata nell'estetica per renderla un pochino più moderna. Buona visione e buona Pasqua a tutti !
#pasqua #ricetteperpasqua #ricettedolci #arteallegra
Ingredienti:
ricotta di pecora
biscotti del tipo da inzuppo
vermuth rosso/bianco
acqua
zucchero semolato
vanillina
zuccherini colorati
ciliegie candite
cioccolato fondente
La preparazione di questa torta è uguale a :
per ogni dubbio contattatemi.
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Cake Angelica. Cake recipe
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About the recipe of the cake Angelica
On the Internet found this cake with airy hazelnut sponge cake, sandwiched with sour cream and garnished with whipped cream, fresh berries and fruit.
Ingredients for Cake Angelica
eggs 7 Pcs
walnut roasted 1 cup.
flour 1 cup.
sugar 2 cup.
1 cup.EN in the dough, 1 cup.EN cream
the baking powder 1 tsp.
vanilla to taste
whipping cream 300 ml
any fruit to taste
for decoration
thick sour cream 250 ml
powdered sugar 3 tbsp.
canned peaches 1 Pcs
small Bank
Based on materials
Cake Angelica recipe
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Подписывайтесь на наш канал кулинарных рецептов блюд разных стран и народов
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Con Questa TORTA ???? Dimentica Tutti i Tipi di TORTA ???? e Molto Buona ????
Ingredienti :
2 uova
100 gr. zucchero
8 gr. zucchero vanigliato
80 ml. olio di girasole
50 gr. burro
360 gr. farina 00
10 gr. lievito in polvere
scorza di limone
1 mela
20 ml. succo di limone
2 cucchiai zucchero
crema:
400 ml. latte
1 tuorlo
3 cucchiai zucchero
8 gr. zucchero vanigliato
4 cucchiai amido di mais
200 ml. panna da montare gia zuccherata
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