african vanielje on Mar 09 2008 | Filed under: how to
melt
170g unsalted butter
240ml water
over a low heat until the butter is all melted.
Sift
210 g of plain (cake) flour
twice, to ensure it is properly aerated.
Bring the mix to a fast boil, then turn off the heat and add the flour (all in one go) to the pan.
Beat with a wooden spoon until you have a smooth [...]
african vanielje on Oct 24 2007 | Filed under: how to
Pour a litre of organic semi-skimmed milk into a pot and add around two cups or 500 ml of organic rolled oats
Bring to the boil then reduce heat to medium high
Stir constantly for 4-6 minutes to prevent sticking, adding a little more milk if you need to
Once the oats are cooked through and the porridge [...]
african vanielje on Oct 19 2007 | Filed under: how to
Fill a small to medium pot just over half full
bring it to the boil and add a teaspoon (5ml) of white wine vinegar to the water
Crack your egg carefully into a cup or small bowl, taking care not to break the yolk
stir your pot of boiling water to create a mini whirlpool and gently plop [...]
african vanielje on Sep 05 2007 | Filed under: baking, how to
This doesn’t mean that to be considered professional you have to bake it blindfolded, it just means partially, or completely pre-baking a tart shell before filling it. If you are adding a filling that is not going to be cooked, the tart shell needs to be completely pre-baked. If the filling is going to be [...]
african vanielje on Sep 05 2007 | Filed under: Fruit, baking, how to, sweet kitchen, vkcb
Follow this recipe to make rich shortcrust pastry. This will do line one large 23 cm tin or 2 smaller tins.
Line your tin / flan dish and bake the pastry blind
Lightly beat an egg white just to loosen it, and brush over the part baked pastry while still warm. This seals the bottom and stops [...]
