baking powder, baking soda and currants; set aside.
In a
o cool completely. Sprinkle the red currants over the loaf and drizzle
Arrange the peach slices and red currants in an alternating pattern on
Preheat the oven to 400\u00b0F. Brush a baking tray with oil. Sprinkle the eggplants with lemon juice and season with salt. Mix the cream cheese and yogurt, season with salt then fold in the red currants. Fill the eggplants then place on the prepared pan and bake for 25 mins. Garnish with oregano.
Toss together the romaine, arugula, mushrooms, tomatoes, shallot, currants, Swiss cheese, and ham in a large salad bowl. Whisk together the balsamic vinegar, olive oil, salt, and pepper in a small bowl until mixed. Pour over the salad and toss to coat.
Strip the red currants from their stalks using a
uice, 4 tbsp sugar and red currants. Set aside.
For the
bout 3 oz of the currants.
Spoon the fruity meringue
combine vegetables. Gently stir in red currants reserving a few to sprinkle
he cooled cake. Sprinkle with red currants and refrigerate for an hour
add the raspberries, strawberries and red currants and allow to cool.
smooth out and sprinkle with red currants, blueberries and raspberries. Bake for
ins before serving garnished with red currants and lemon slices.
Whisk together eggs, milk, sugar and a pinch of salt. Combine flour and baking powder in a separate bowl and make a well in the center. Gradually whisk in egg mixture until smooth. Set aside.
Cook rice in boiling water for 20 mins, or until just tender. Drain then fold into batter.
Heat 1 tsp butter in a 10 inch frying pan. Add 1/4 batter and cook gently until golden brown on the bottom. Flip over and cook until cooked through. Slide pancake out onto a serving plate and keep warm. Repeat with remaining butter and batter.
Heat custard ...
Combine ingredients in medium saucepan.
Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.
nd the juice is dark red in color.
Sieve the
ugar mixture.
Carefully fold currants into stiff egg whites, then
ornmeal.
Stir in the currants.
Make a well in
ven-proof dish with the red fruit and sprinkle with the
Wash the berries (there is no need to remove the stalks). Place in layers in an enamel saucepan, adding just enough water to cover.
Bring slowly to the boil and simmer until the fruit has all broken up and the juice is dark red in color.