Place the jam and rhubarb in a saucepan and heat gently, stirring until the jam has melted. Simmer for 5 mins. Stir in the blended cornstarch and remove from the heat. Leave to cool.To make the panc ...
In a bowl, combine strawberries and powdered sugar. Allow to stand for 30 mins.Meanwhile, sift flour into a large bowl and stir in sugar. Make a well in the center. Gradually whisk combined buttermi ...
Sift flour and baking powder into a large bowl; stir in sugar. Whisk buttermilk, ricotta, egg yolk and 2 tbsp melted butter in a medium bowl. Whisk into dry ingredients until smooth.Whisk egg whites ...
Sift the flour into a mixing bowl with the sugar, butter, egg, yeast and a pinch of salt. Add the milk, then, using a food processor or your hands, mix to form a dough, then knead. Cover the bowl an ...
Put the flour and salt in a bowl and make a well in the center. Add 5 tablespoons lukewarm water and crumble the yeast into the water. Leave in a warm place until the mixture starts to foam. Add 3 t ...
Sift flour and custard powder into a large bowl. Whisk 1 cup water, coconut milk and egg in a medium bowl. Add to dry ingredients, whisking to form a smooth batter.Heat a 7-inch nonstick skillet on ...
For the cherry compote, combine reserved cherry syrup and 1/4 cup sugar. Heat gently until sugar dissolves. Add cinnamon stick and simmer for 5 mins then add cherries and cornstarch slurry and simme ...
Preheat the oven to 425\u00b0F. Line a large baking pan with parchment paper.Combine cheese, onion, parsley and 1 egg in a large bowl. Season well. Squeeze out all liquid from carrot and zucchini. A ...
Preheat the oven to 425\u00b0F. Lightly grease a baking pan. Sift flour into a large bowl. Rub in butter lightly using fingertips. Stir in granulated sugar.Add buttermilk and mix quickly to a soft, ...
Preheat the oven to 300\u00b0F. With a sharp knife, carefully cut open the inside edge of the croissants to make a pocket, leaving 1/2 inch at each end. Spread strawberry jam in pocket and fill with ...