Recipe for Dinner.
Breads, Biscuits and Cakes.
You could argue that just about all bakery-type recipes are suitable for vegetarians. So why include them in this book? Well, Ive chosen recipes that make especially good use of a whole variety of cereals and flours, use lots of nuts and dried fruits, all of which play an important part in a vegetarian diet and are genuinely good and wholesome into the bargain.
In this section there are excellent choices for afternoon tea or for a sweet treat in a lunch box. There are also wonderful accompaniments to soups, starters and main courses, delicious breakfast breads and useful basics like pancake batter, crumb shells and brandy snap baskets.
Yoghurt and Caraway Plait Swiss Christmas loaf.
MAKES 1 LOAF MAKES 1 LARGE LOAF
450 g/1 lb/4 cups strong plain (bread) flour 5 ml/1 tsp salt.
25 g/1 oz/1/2 tbsp butter or margarine 10 ml/2 tsp easy-blend dried yeast.
1 large egg, beaten 150 ml/1/2 pt/1/2 cup milk 5 ml/1 tsp clear honey 45 ml/3 tbsp plain yoghurt 5 ml/1 tsp water 15 ml/1 tbsp caraway seeds.
Sift the flour and salt into a bowl. Rub in the butter and stir in the yeast.
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150 g/5 oil2/ cup soft margarine.
Salt and freshly ground black pepper Grated nutmeg.
2. 5 ml/1/2 tsp Dijon mustard 15 ml/1 tbsp chopped parsley 175 g/6 oz/1/2 cup Emmental (Swiss) cheese, grated 100 g/4 oz/1 cup walnuts, chopped 100 g/4 oz/1 cup chopped mixed nuts 275 g/10 oz/ 11/2 cups self-raising (selfrising) flour 5 ml/1 tsp baking powder 5 ml/1 tsp bicarbonate of soda (baking soda)
60 ml/4 tbsp milk.
60 ml/4 tbsp single (light) cream.
Put the margarine in a bowl and beat in the eggs one at a time. Add a good pinch of salt, pepper and nutmeg. Stir in the mustard, parsley, cheese and nuts. Sift the flour and baking powder together. Fold half into the nut mixture. Mix the bicarbonate of soda with the milk. Stir into the nut mixture with half the remaining flour. Work jn the remaining flour and the cream. Turn into a greased 900 g/2 lb loaf tin (pan). Level the surface and bake in a preheated oven at 180″C/350°F/gas mark 4 for about 50 minutes or until risen and golden and a skewer inserted in the centre comes out clean. Cool slightly, then serve warm or cold cut into slices and buttered, if liked.