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3 tbsp Earl Grey tea 120g (4½ oz) unsalted butter 8 free-range eggs 250g (9oz) caster sugar 250g (9oz) plain flour Buttercream frosting Preheat the oven to 350F. Grease and flour a 8-in springform cake tin. Melt the butter in … Continue reading
1 lb. haddock, rinsed and patted dry (or other mild-tasting white fish, such as catfish, flounder, pollock, or cod) 2/3 cup Ritz crackers, crumbled 6 tablespoons butter, melted salt and pepper, to taste lemon wedges/slices, for serving (optional) Preheat oven … Continue reading
KATHARINE HEPBURN’S BROWNIE RECIPE … translated from her memo above: Two 1-ounce squares bittersweet chocolate 1/4 cup (1/2 stick) unsalted butter (plus more for the pan) 1 cup granulated sugar 2 large eggs (unbeaten) 1/4 teaspoon salt 1 cup chopped walnuts 1/2 teaspoon vanilla 1/4 cup flour Set your oven at 325 degrees … Continue reading
The original recipe was Pistachio Rosewater Semolina Cake, from the NYTimes. I took the rosewater out of the cake, did not make the candied rose petals (but include the directions for below), did not make a rose syrup or rose … Continue reading
200g caster sugar 200g softened butter 4 eggs, beaten 200g self-raising flour 1 tsp baking powder 2 tbsp milk Strawberry or raspberry jam Butter cream filling Heat oven to 350F. Butter two 20cm sandwich tins and line with parchment paper. … Continue reading
200 g flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 100 g peanut butter 100 g vegetable oil or butter 200 g brown sugar 2 large eggs 1 cup milk Beat sugar with oil/butter until creamy. … Continue reading
1/2 cup Nutella 1/2 cup cream cheese, softened 1/2 cup marshmallow fluff Beat together until fluffy. This is enough to fill one layer cake, but not enough to cover it.