Grease and line a 28cm springform cake tin.Preheat the oven to 170\u00b0C.In a mixer, whisk the butter, sugar and lemon zest until pale and light.Add the eggs one by one, beating well after each is ...
Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.In 8-quart kettle, combine vinegar and mustard and mix well.Add salt, sugar, celery seed, mustard seed, ...
Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl.Whisk well.Place tomatoes in a resealable plastic bag and pour marinade over.Marinate at room temperature for up to ...
Notes:Do not refrigerate tomatoes, as refrigeration undermines the flavor.Though tomatoes are a fruit, they are usually pH 4.5 to 4.6, which is right on the borderline of foods you can safely proces ...
In saucepan combine water and sugar. Bring to boiling over medium heat and stir until sugar is dissolved. Add the tarragon; boil gently, uncovered, 2 minutes more. Remove from heat, cover. Strain; d ...
Cut up and dice 1 medium pumpkin.For 2 bowls of pumpkin use 1 bowl of sugar.Cut up 4 lemons and 4 oranges.Combine pumpkin, lemon and orange and cover with the sugar.Let stand over night.Next day, mi ...
Cut the onion in half,lengthwise and slice into very thin slices.Stem and slice the chile(if using)into paper thin slices,removing the seeds if desired.Mix the remaining ingredients until the sugar ...
Preheat oven to 300\u00b0F Line a baking sheet with aluminum foil and spray with vegetable spray.Combine the oats, flour, sugar, cinnamon, ginger, oil, orange juice, maple syrup and nuts in a mixing ...
Combine the cster sugar and the water in a small saucepan and stir over a low heat unto the sugar has dissolved. Transfer this sugar syrup to a medium sized jug.Sprinkle the gelatine powder over the ...
Heat oil in a pan and add asafoetida. Cook for 10 seconds. Add mustard seeds or cumin seeds, let crackles. Add curry leaves.Add sliced onions and fry till golden brown.Next add sliced chilies and fr ...