Friday, December 14, 2007

Beignets - Happy Channukah!


Basic Recipe - Choux Pastry - Bero book

50 g (2 oz) butter/margarine
150 ml (1/4 pint) water
100g (4oz) Plain flour
2 or 3 eggs depending on size ( beaten)

1Place fat in water and melt over gentle heat, then bring to boil.

Make sure water is boiling before adding flour, otherwise a thin paste will form.
2Remove from heat and stir in flour.
3While off the heat, stirring until mixture forms a ball in the middle of the pan.

4Thoroughly beat the eggs into the mixture, a little at a time with a wooden spoon or electric whisk.  A thick but runny batter is what you should be aiming for.  Whisk well to avoid lumps.

Saturday, October 6, 2007

Home Made Cheese

Making home made cheese couldn't be simplier

Monday, August 27, 2007

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