Cod Fish with Anise cooking instruction:
Slice the
Beat margarine until smooth.
Add sugar gradually and beat well until light.
Add eggs and vanilla or anise.
Beat until light and fluffy, about 10 minutes with electric mixer.
Add flour, baking powder and salt.
Allow to stand until pizzelle iron heats up.
Use paper towel with oil on it and rub over iron. Throw out 1st pizzelles (too much oil absorbed).
Use 1 tablespoon of mixture per mold.
Pick up pizzelles with a fork, put on paper towel to drain oil off and cool.
inger, cinnamon, cardamom, cloves, star anise, and sugar.
Cut the
In large bowl add peaches with juice, brown sugar, vanilla and
he flour, sugar, salt and anise seeds. Add the eggs, the
maller bowl, whisk together eggs, anise extract, and water. Pour liquid
b>anise. Add the flour mixture, mix well. Cover and chill dough for
o 9x13x2-inch baking pan with non-stick spray.
ixture to butter mixture along with anise extract and cream and,using
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
Combine and set aside buttermilk, poppy seed, almond extract and anise hyssop flowers.
Cream butter and sugar.
Add egg yolks and beat.
Sift together flour, soda, baking powder and salt. Alternately add with buttermilk mixture.
Fold in beaten egg whites.
Pour half the batter in a greased tube or bundt pan. Sprinkle half of the sugar-cinnamon mixture on batter and add the remaining batter and the remaining sugar mixture.
Cut through batter with knife for marble effect.
Bake 1 hour at 350\u00b0.
ixture over, repeating for second pan.
Cover with foil and bake
nd curry paste and cook for 1 minute.
Add the
nd knead into dough.
For Aniskrabeli form on a floured
an with parchment paper.
Combine the beets, oil, salt, anise seeds
aute onion until tender. Season with anise pods and salt. Mix in
Add dry ingredients together.
Add to this eggs, sugar, butter and anise.
Mix well.
Add nuts.
Spread on cookie sheet.
Cook at 350\u00b0 for 20 minutes.
Cool, then cut into diagonal slices.
Rebake for 15 minutes or until toasted.
Beat eggs and sugar for 10 minutes in electric mixer.
Add lemon rind and baking powder.
Add enough flour so dough will roll out and press with springla (Springerle) roller or press with designs.
Cut shapes and sprinkle trays with anise seed.
Lay out cookies on tray.
Let sit overnight to dry.
Bake at 300\u00b0 until lower part is bright yellow.
When cool, roll in powdered sugar. Store in tightly closed containers for up to 6 months.
Mix moderately and sprinkle with awareness.
Bake in moderate oven of everyday life, using as fuel all grudges and past unpleasantness.
Cool.
Turn out onto platter of cheerfulness. Garnish with tears and laughter in large helpings.
Serve God, country and community.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.