BUTTER COOKIES | RICARDO
|2 cups (500 ml) unbleached all-purpose flour|
|1/4 teaspoon (1 ml) salt|
|1 cup (250 ml) unsalted butter, softened|
|3/4 cup (180 ml) sugar|
|1 teaspoon (5 ml) vanilla extract|
- Butter Cookies
Calories 140 calories
RECETTE CAMEMBERT VEGAN RECETTES RECIPE
Provided by: Jamie Oliver
Total time: 1 hours
|2 ripe avocados|
|extra virgin olive oil|
|400g self-raising flour plus extra for dusting|
|6 large free-range eggs|
|300 g frozen peas|
|90 g Cheddar cheese|
|½ a bunch of basil (15g)|
|100 g bag of mixed salad|
“text”: “Halve, destone and peel the avocados. Weigh the flesh – you want 200g to get your ratios right (if you don’t have enough, simply top up to 200g with extra virgin olive oil). In a large bowl, smash up the avo, then gradually rub in the flour, a pinch of sea salt and 4 tablespoons of cold water until you have a dough. Knead until smooth, then wrap and rest for 15 minutes. For the filling, crack the eggs into a blender, then add the frozen peas and most of the Cheddar. Rip in the top leafy half of the basil, add a pinch of salt and black pepper, and blitz until smooth.\r\n\r\nPreheat the oven to 200°C/400°F/gas 6. Roll out the avocado pastry on a flour-dusted surface to just under ½cm thick. Loosely roll it up around the rolling pin, then unroll it over an oiled 25cm x 35cm baking tray, ease it into the sides and prick the base. Roughly tear off any big bits of overhang, then bake for 10 minutes, or until lightly golden. Evenly pour in the filling and bake for another 15 minutes, or until set, then finely grate over the remaining cheese. Dress the salad leaves with extra virgin olive oil and lemon juice, season, then sprinkle over the quiche to serve.”
Calories 764 calories, CarbohydrateContent 55.9 g carbohydrate, FatContent 52.6 g fat, FiberContent 4.9 g fibre, ProteinContent 21 g protein, SaturatedFatContent 11.3 g saturated fat, SodiumContent 1.1 g salt, SugarContent 2.4 g sugar
PAIN AMER RECETTES RECIPE
Provided by: Judy Taubert
Total time: 1 hours 35 minutes
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 2 baguettes
|2 ½ cups bread flour|
|1 cup water|
|1 tablespoon white sugar|
|1 ½ teaspoons bread machine yeast|
|1 teaspoon salt|
|1 egg yolk|
|1 tablespoon water|
- Place flour, 1 cup water, sugar, yeast, and salt into a bread machine pan in the order recommended by manufacturer. Select Dough cycle; press Start.
- While the cycle is running, grease a bowl and cookie sheet with cooking spray; set them aside.
- When the cycle is complete, place dough in the greased bowl, turning to coat all sides. Cover and let rise in a warm place until doubled in size, about 30 minutes. Dough is ready if indentation remains when touched.
- Punch down dough and transfer to a lightly floured surface. Roll into a 16-x12-inch rectangle. Cut dough in half, creating two 8-x12-inch rectangles. Roll up each half of dough tightly, beginning at a long side, pounding out any air bubbles as you go. Roll gently back and forth to taper ends. Place 3 inches apart on the greased cookie sheet.
- Make deep diagonal slashes across loaves every 2 inches or one lengthwise slash on each loaf. Cover and let rise in a warm place until doubled in size, 30 to 40 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix egg yolk with 1 tablespoon water in a small bowl; brush over tops of loaves.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
Calories 112.9 calories, CarbohydrateContent 22 g, CholesterolContent 17.1 mg, FatContent 0.9 g, FiberContent 0.8 g, ProteinContent 3.8 g, SaturatedFatContent 0.2 g, SodiumContent 195.9 mg, SugarContent 1.1 g