How To make Fruit Cake Myrtle

Homemade IRISH CREAM Liqueur ????How to make Baileys Irish cream at home ???? Spectacular and Very Creamy

After preparing the homemade WHISKEY, today we prepare a spectacular liqueur the IRISH CREAM ????
Super easy recipe that you can prepare using:

Whiskey 300 ml
Cream 300 ml
Sugar 150 g
Cocoa powder 1 tsp
Coffee 1 tbsp

Don't forget to share your experience by leaving a comment ????????
Here you can calculate the alcohol content ????


Here, on my website, you can read the written recipe:

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Food Plating - Lemon Myrtle Cake and Cream Cheese Quenelle

Lemon Myrtle Cake with Macadamia Pistachio Ginger Crumb, Cream Cheese, Finger Limes, Rosella, Candied Lemon, Lemon Zest Simple Syrup & Touille

I have a wonderful, gluten free & vegan Lemon Cake Recipe I absolutely love. I wanted to amend this to include lemon myrtle as well as some other Aussie flavours such as Finger Limes. It pairs well with the mixture of the moist lemon cake with cream cheese quenelles and the sour, citrus punch of the finger lime. I wanted to try a new touille technique in this dish too, really just having a play around for fun on this final dish!

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Palm Fruit Cake|பனை பழத்தில் கேக்|Village Food Safari|Small Boy Suppu

இந்த வீடியோ உங்களுக்கு பிடித்து இருந்தால் சேனல் ஐ subscribe செய்யவும்


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5 ரூபாய் செலவு செய்து தூண்டில் செய்துஅதை வைத்து மீன் பிடித்து அதை வறுவல் செய்யும் வீடியோ...



வயல் வெளியில் நண்டு பிடித்து நாட்டு நண்டு கிரேவி செய்யும் வீடியோ

புயல் மழையில் bread ஆம்லெட் செய்யும் வீடியோ


VADAGAL VILLAGE FOOD CHANNEL:


100 முட்டையை வைத்து ஆம்லெட் போடும் வீடியோ


ஆற்று மீன் பிடித்து சமைக்கும் அறிய காட்சி


1லிட்டர் இரத்த பொரியல் செய்யும் சிறுவனின் வீடியோ


நாட்டு நண்டு 65 செய்யும் சிறுவனின் வீடியோ


முழு கோழி தந்தூரி செய்யும் வீடியோ


கிராமத்து pizza செய்யும் வீடியோ


ஆட்டு காலு சூப்பு செய்யும் வீடியோ


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Please watch: 5 ரூபாய் தூண்டில் மீன் வறுவல்|Fishing and frying at village| Village food safari

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Flourless Matcha Cake / Gluten Free Cake

Matcha cake recipe

0:00 Intro
0:11 Matcha sponge cake
3:23 White chocolate matcha cream filling
6:26 Matcha glaze

Matcha Sponge Cake (pansize: 26 x 38cm)
4 eggs
10g matcha
40g hot milk
30g vegetable oil
1 tsp vanilla extract
60g sugar
50g corn starch

Bake at 170C for about 20 minutes

White chocolate matcha cream:
100g white chocolate
100g heavy cream
8g matcha
40g hot heavy cream
250g cold heavy cream

Matcha Glaze:
8g matcha
50g hot water
30g sugar
50g heavy cream
20g glucose / corn syrup
50g white chocolate
5g gelatine leaves (bloomed)

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Easy Blueberry Cobbler My Granny’s recipe

Hi Everyone, today I'm sharing my Granny's recipe for Blueberry (or any fruit) cobbler. She made some variation of this dish every Sunday for dinner after church. It is so easy and is the perfect thing to take to family gatherings. Hope you enjoy!

BLUEBERRY COBBLER
2cups of blueberries fresh or frozen (can substitute any fruit)
1 cup sugar + 1/4 cup
1 cup self rising flour
1 cup milk
1 stick of butter
preheat oven to 350 degrees. Use the stick of butter to grease a pie dish then melt the butter. mix sugar and flour together. Add milk and mix to remove lumps. Add melted butter a little at a time. Pour mixture into pie dish. sprinkle blueberries ( or other fruit) all over the top of the mixture. DO NOT STIR! Sprinkle remaining 1/4 cup of sugar all over the top. Place on middle rack of oven and cook for 50 minutes or until evenly brown all over. (times may vary according to oven) Let cool about 30 minutes before cutting. Don't cover until it has completely cooled or the crust will get soggy.

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Rachel Allen's gloriously frosted Carrot Cake + Mexican Chocolate Cold Brew | The Tummy Train

Rachel Allen's take on the classic Carrot Cake hits many of the right notes in terms of taste and texture. The icing on top adds a bright spot of orangey-creamy cheese flavor, but it's even better served with a glass of Mexican Chocolate Cold Brew!

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RACHEL ALLEN'S CARROT CAKE
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For the carrot cake:
2 eggs, at room temperature
140 mL (between ½ to 2/3 cup) vegetable oil
200 grams (1 cup) light muscovado or light brown sugar*
180 grams (1½ cups) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
Pinch of salt
1½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
300 grams (about 2 medium) shredded carrots
100 grams (2/3 cup) raisins
75 grams (about 2/3 cup) pecans or walnuts, chopped (optional)

For the orange-cream cheese icing:
225 grams (1 bar) cream cheese, softened at room temperature
50 grams (3½ Tablespoons) salted or unsalted butter, softened at room temperature
1 teaspoon vanilla extract
180 grams (about 1 cup) confectioners' sugar, or more to taste**
Zest of 1 orange

Adapted from Rachel Allen

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MEXICAN CHOCOLATE COLD BREW
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4 cups (960 mL) water
1 cup (approximately 85 grams) coarsely ground coffee
2 tablespoons (15 grams) unsweetened cocoa powder
2 tablespoons (25 grams) sugar, diluted in 1 Tablespoon hot water (or use 1 to 2 Tablespoons honey)
1 teaspoon (2.64 grams) cinnamon
¼ to ½ teaspoon chili powder, according to taste*
Sweetener, as needed

Adapted from MokaBees

#carrotcake #rachelallen #coldbrew

Full recipe notes and instructions on the blog--

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