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Posted 20 hours ago

Sweet Enough: A Baking Book

£14£28.00Clearance
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LOVE this cake - it's identical to the "old-fashioned strawberry cake" in NYT (except this says 290g = 2 cups of flour but NTY has 255g = 2 cups) Ingredients: pie dough; eggs; sour cherries; limes; flaky sea salt; roasted nuts of your choice; unsalted butter This is now one of my favorite banana breads. I subbed 3 small/med eggs for the 2 large and completely forgot to add the dairy (mascarpone/sour cream/yogurt) and it still turned out perfectly. Delicious. Excellent balance of banana, brown sugar and butter flavors. Baked in 1 hr 15 min.

Be sure to use the corrected recipe! These were really tasty, and a fun way to use up my preserved lemons.

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The batter made 9 round, very good waffles. Made with more baking soda than usual, the color was evenly brown. We had sliced banana (and maple syrup) on top, rather than in the batter, as I worried the fruit would make the waffle iron hard to clean.

Since yogurt is made from milk, it contains a naturally occurring form of sugar called lactose. But, most brands also add sugars OR artificial sweeteners (like sucralose, acesulfame potassium, etc) to sweeten them. Because plain yogurt has a slight tang, brands doctor up their yogurt to make them more appealing to the masses. Ingredients: pineapple; Maraschino cherries; all-purpose flour; buttermilk; granulated sugar; eggs; egg yolks; light brown sugar I made with rhubarb and it was delicious!! Not too sweet ;-) perfect for with tea. Of the two cake recipes I've made, I realize Alison likes a more *finished* crispy crust - which my husband does not. I'm going to have to play around with that.

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Alison Roman is the food writer who has influenced a whole new generation of dinner party hosts, with dishes such as “the stew” and “the pasta” becoming viral hits round the world and attracting a devoted following far beyond her New York base. Contrary to popular belief, you don’t need to add sugar at the beginning of the process. Saturating the spirit with sugar prevents it from extracting the natural fruit sugars – and other flavours – from the berries. Sugar should really only be added at the start if you intend to use your sweet sloes for baking or chocolates, rather than in a good sloe gin. I never thought the filling would fit inside the crust, but it did - the zucchini exuded so much liquid! My quiche took 15 extra minutes to bake, but my oven temperature might have been off. The filling was super creamy yet absolutely stuffed with vegetables. For some reason, I thought it tasted a little bitter the first day; I liked it better reheated the next day. The crust had to be rolled super thin to fit the pan, so the flakiness wasn't apparent and the edges ended up looking "rustic", but it was quite tender. If you have tried this Disaronno sour recipe ple ase give it a rating or leave a comment – I love to hear how you get along with my creations.

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