yorkie 1

yorkie 1

  • 25 Recipes
Indonesian Fried Rice: Nasi Goreng  #Food of the World

Indonesian Fried Rice: Nasi Goreng #Food of the World

10 minutes. 10 minutes. 6072621. 1/4 teaspoon red curry paste. 1/4 teaspoon of ginger minced. 1/4 teaspoon anchovy paste. 1/4 cup soy sauce. 1 tablespoon oyster sauce. 1 red pepper chopped. 1 onion chopped. 1 garlic clove minced. 1 egg per person fried. 1) Cook rice or use leftover rice. An InLinkz Link-up 1/4 teaspoon red curry paste. 1/4 teaspoon of ginger minced. 1/4 teaspoon anchovy paste. 1/4 cup soy sauce. 1 tablespoon oyster sauce. 1 red pepper chopped. 1 onion chopped. 1 garlic clove minced. 1 egg per person fried
Impossible pie

Impossible pie

1 cup sugar. 1/2 cup butter or margarine, very soft. 1/2 cup plain flour. 1 cup desiccated coconut. Switch your oven to 180*C. Bake for 1 hour. 1 solja secera. 1/2 solje maslaca ili margarina (125gr), veoma omeksalog. 1/2 solje brasna. 1 solja kokosa, ('brasno'). Ukljucite rernu na 180*C. Pecite oko 1 sat. 1 cup sugar. 1/2 cup butter or margarine, very soft. 1/2 cup plain flour. 1 cup desiccated coconut
Date & Lemon Slice

Date & Lemon Slice

10 mins Cook time. 16 Ingredients I cup plain flour 1 cup coconut 1 cup chopped dates ½ cup caster sugar 1 tsp baking powder 125gm butter 1 tbs golden syrup Icing. 2 cups pure icing sugar 20g butter, softened 2½ tablespoons lemon juice Extra coconut for sprinkling (optional) Instructions Preheat oven to 180 degrees (170 if using fan-forced). Mix well on Reverse, Speed 2 for 10-15 seconds or until combined. 2929 10 mins Cook time. 16 Ingredients I cup plain flour. 1 cup coconut. 1 cup chopped dates. 1 tsp baking powder. 125gm butter. 1 tbs golden syrup. 170 if using fan
Samosas - A Baker's Odyssey Personal Challenge #40

Samosas - A Baker's Odyssey Personal Challenge #40

500g/ 1lb potatoes, peeled and cut into 1cm dice. 1/3 cup vegetable oil. 1 cup finely chopped onion. 1/2 to 1 tablespoon finely chopped chilli. 1/2 teaspoon tumeric. 11/2 teaspoon salt. 1 cup finely chopped cabbage. 1 cup finely diced carrots. 1 cup corn kernels. 1/2 cup parsley. 1/2 cup finely chopped spring onions. 11/2 cups atta flour ( or 3/4 cup wholewheat flour plus 3/4 plain flour). 1/2 cup tepid water. Allow to rest at room temperature for about 1 hour. Allow to rest for 10 minutes covered with a tea towel. Then roll out to about 15 cm (6 inches) with the rolling pin, flour if necessary. 500g/ 1lb potatoes, peeled and cut into 1cm dice. 1/3 cup vegetable oil. 1 cup finely chopped onion. 1/2 to 1 tablespoon finely chopped chilli. 1/2 teaspoon tumeric. 11/2 teaspoon salt. 1 cup finely chopped cabbage. 1 cup finely diced carrots. 1 cup corn kernels. 1/2 cup parsley. 1/2 cup finely chopped spring onions. 11/2 cups atta flour ( or 3/4 cup wholewheat flour plus 3/4 plain flour). 1/2 cup tepid water
Cranberry Yoghurt Rice Flour Chiffon Cake

Cranberry Yoghurt Rice Flour Chiffon Cake

[use 7 inch or 19-20 cm tube pan]. 1 tbsp sugar. 50 gm dried cranberry [coated with 1/2 tbsp flour]. 1/4 tsp salt. 1/4 tsp cream of tartar. Preheat oven at 160 degrees C for 10 minutes. Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined. Pour batter into a 19-20 cm [7 inch] tube pan. 19-20 cm tube pan]. 1 tbsp sugar. 1/2 tbsp flour. 1/4 tsp salt. 1/4 tsp cream of tartar
A Lower Fat and Sugar Roly Poly Bread and Butter Pudding

A Lower Fat and Sugar Roly Poly Bread and Butter Pudding

85g softened low fat butter spread, plus extra to butter the baking dish (about 1/3 cup)340g of low sugar raspberry jam (11/2cups)1 large fresh unsliced loaf of white bread4 large free range eggs415 ml of skimmed milk (1 3/4 cup)415ml low fat evaporated milk (1 3/4 cup). 12g splenda sugar substitute (1/2 cup). 1 tsp of vanilla paste, or the seeds scraped from one vanilla pod. Caster sugar to sprinkle on top if desired (about 1 tsp). before baking,Preheat the oven to 160*C/325*F/ gas mark 3. 21. 11/2 cups. 1 large fresh. 415 ml. 1 3/4 cup. 415ml low fat evaporated milk (1 3/4 cup). 12g splenda sugar substitute (1/2 cup). 1 tsp of vanilla paste, or the seeds scraped from one vanilla pod
Low Carb Lemon Coconut Cake

Low Carb Lemon Coconut Cake

Low Carb Lemon Coconut Cake Print Prep time 15 mins Cook time 30 mins Total time 45 mins Author. 12 Ingredients Low Carb Lemon Coconut Cake 100g / 3. 5 oz ground almonds 100g / 3. 5 oz desiccated/shredded coconut 2 tsp baking powder 2 tbs granulated stevia (or sweetener of choice) 1 tsp psyllium husk 50g / 1. 8 oz melted butter or coconut oil 3 eggs zest and juice of 2 lemons Lemon Cream Cheese and Yoghurt Icing 100g / 3. 5 oz cream cheese softened 100g / 3. 5 oz natural yoghurt zest of 1 lemon 1 tbs granulated stevia (or sweetener of choice) to taste Instructions Low Carb Lemon Cake Mix ground almonds, coconut, baking powder, stevia and psyllium husk together. Bake at 180C/350F for 25-30 minutes. 1 slice with icing Calories. 161 Fat. 17. 1g Protein. FREE eBook - 15 Low Carb Healthy Treats. Related 15 mins Cook time. 1 tsp psyllium husk. / 1. 1 lemon. 1 tbs g. 1 slice. 17. 1g Protein. 15 Low Carb Healthy Treats
How to make a Butter Cake – Back to Basics

How to make a Butter Cake – Back to Basics

October 1, 2014 by laurenm83 Leave a Comment. 160g of butter – softened. 1 teaspoon vanilla extract. 1 & 2/3 cup self raising flour. 1/2 cup milk. Preheat your oven to 180 degrees and line the base of a 20cm non stick cake tin with baking paper. Leave cake in the tin for 10 minutes, before carefully turning out onto a wire rack to cool completely. Spread 1/3 of the buttercream mixture over the top of the bottom layer of cake, before carefully placing the top half of the cake back on top. birthday cake recipe, Butter Cake, Butter Cake Recipe, decorating a birthday cake, easy butter cake recipe, easy vanilla cake, how to cover a cake, how to cover a cake with buttercream, how to cover a cake with frosting, how to cover a cake with icing, how to decorate a cake, how to ice a cake, how to make a birthday cake, how to make a butter cake, how to make a plain cake, plain cake recipe, vanilla cake recipe 2014 by laurenm. 160g of butter. 1 teaspoon vanilla extract. 1/2 cup milk
Easy Sugar Cookies That Hold Their Shape (and a rolling pin giveaway)!

Easy Sugar Cookies That Hold Their Shape (and a rolling pin giveaway)!

The pins are available from the website for around £16. by S Vettese July-25-2016. 1 medium egg. 1 teaspoon vanilla extract. Preheat the oven to 180C (160C fan) and line two baking sheets with greaseproof paper. Place onto the baking sheets and bake for 10 to 12 minutes until golden around the edges. 15 mins Total time. The giveaway ends the midnight on the 15 August. 1 medium egg. 1 teaspoon vanilla extract
Recipe: Chicken Fricassée (Gordon Ramsay)

Recipe: Chicken Fricassée (Gordon Ramsay)

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Crafty Fridays: Cherry ripe cupcakes with whipped milk chocolate ganache

Crafty Fridays: Cherry ripe cupcakes with whipped milk chocolate ganache

125g butter, chopped coarsely. 1 cup (220g) caster sugar, 1/2 cup (125ml) milk, 1/2 cup (75g) plain flour, 1/2 cup (75g) self-raising flour, 1 egg, 2 cherry ripe chocolate bars (chopped coarsely). 1) Preheat oven to 170°C/150°C fan-forced. Line 12 hole muffin pan with paper cases. cool 15 minutes. 4) Drop 1/4 cup of mixture into cases. 1/2 cup (125ml) cream, 200g milk chocolate (chopped coarsely), treat size cherry ripe chocolate bars to decorate. 1) Bring cream to the boil in small saucepan. 125g butter. 1 cup. 1/2 cup. 1 egg. 1/2 cup
Vegan chocolate cupcakes and challenges

Vegan chocolate cupcakes and challenges

1 tsp vanilla. 1 cup plain flour. 1/3 cup cocoa. 1 ½ tbsp cornflour. 1 tsp apple cider vinegar. 1 tsp bicarb. 170g Nuttelex. 1/2 tablespoon vanilla. 1/4 tsp rosewater. 111/2 tbsp almond milk. Preheat your oven to 180°C and grease a 12 capacity cupcake tin. Scoop about two tablespoons of batter into each cup and pop in the oven for 18-20 minutes. 1 tsp vanilla. 1 cup plain flour. 1/3 cup cocoa. 1 ½ tbsp cornflour. 1 tsp apple cider vinegar. 1 tsp bicarb. 170g Nuttelex. 1/2 tablespoon vanilla. 1/4 tsp rosewater. 111/2 tbsp almond milk
Vegan Chocolate Cherry Cupcakes

Vegan Chocolate Cherry Cupcakes

1 cup soy milk1 teaspoon apple cider vinegar3/4 cup sugar1/3 cup canola oil1 teaspoon vanilla extract1/2 teaspoon almond extract, chocolate extract, or more vanilla extract1 cup all-purpose flour1/3 cup cocoa powder3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon saltDirections. 1. Preheat oven to 180C and line a muffin or cupcake tray with liners. Fill liners 3/4 of the way and bake 18-20 minutes, until a toothpick inserted into the centre comes out clean. 1/2 cup dairy-free margarine (Nuttelex is good)1 3/4 cups icing sugar1 teaspoon vanilla extractA drop or two of cherry brandy essenceA drop or two of pink food colouring1/4 cup soy milkDirections. 1 cup soy milk. 1 teaspoon apple cider vinegar. 1/3 cup canola oil. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 1 cup. 1/3 cup cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup. 1 3/4 cups icing sugar. 1 teaspoon vanilla extract. 1/4 cup soy milk
Mushroom Lentil Shepherd’s Pie [Vegan]

Mushroom Lentil Shepherd’s Pie [Vegan]

Bake for 15 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5-10 minutes, then cut into wedges to serve
Swedish Pancakes

Swedish Pancakes

11/2 cups sifted flour. 1 tablespoon sugar. 1/2 teaspoon salt. 1 cup milk, divided use. 1/2 cup cream (or milk). 11/2 cups sifted flour. 1 tablespoon sugar. 1/2 teaspoon salt. 1 cup milk, divided use. 1/2 cup cream (or milk)
5 Minute Microwave Tim Tam Fudge

5 Minute Microwave Tim Tam Fudge

20Ingredients1 X 395g tin sweetened condensed milk375g milk chocolate melts1 X 200g packet chocolate Tim Tam biscuits, roughly choppedInstructionsGrease and line a 20cm X 20cm square baking tin with greaseproof baking paper and set aside. Heat on 50% power in 30 second bursts, stirring each time with a dry metal spoon until just melted (this will take approximately 1-2 minutes). 20Ingredients1 X 395g tin sweetened condensed milk375g milk chocolate melts1 X 200g packet chocolate Tim Tam biscuits, roughly choppedInstructionsGrease and line a 20cm X 20cm square baking tin with greaseproof baking paper and set aside. Working quickly, add the chopped Tim Tams and mix on Reverse, Speed 2, 15 seconds or until combined (use the spatula to assist). 1 X 200g packet chocolate Tim Tam biscuits, roughly chopped. 1 X 200g packet chocolate Tim Tam biscuits, roughly chopped
Chimney cake and a yummy Spanish Pastry: THE DARING BAKERS’ AUGUST, 2014 CHALLENGE

Chimney cake and a yummy Spanish Pastry: THE DARING BAKERS’ AUGUST, 2014 CHALLENGE

Preparing dough 15 minutes, first rise. about an 1 hour. cups (8½ oz) (240 gm) all-purpose (plain) flour. 2¼ teaspoons (1 packet) (7 gm) active dry yeast OR 2 teaspoons instant yeast OR 14 gm (½ oz) fresh yeast. 2 tablespoons (1 oz)(30 gm) sugar. 1/8 teaspoon (3/4 gm) salt. 1 large egg, room temperature. 3 tablespoons ( oz) (45 gm) melted butter. 1/2 cup (120 ml) milk, lukewarm temperature. Approximately ½ cup (3½ oz) (100gm) sugar. About 1 cup (4 oz) (115 gm) ground walnuts, mixed with about 1/2 cup (3½ oz) (100 gm) sugar. 2 teaspoons (10 ml) (1/4 oz) (6 gm) cinnamon. If you are using active dry yeast, add ½ teaspoon sugar to lukewarm milk and set aside for 5-10 minutes until it proofs (becomes foamy). Punch down the risen dough and divide into 4 equal parts about 4 oz (115 gm) of each. Shape into 1/6 inch (4 mm) thick square-shaped sheet. Using a pizza cutter cut the dough into a long ribbons of about 1/2 inch (13 mm) wide. Place in roasting pan and bake in a preheated moderately hot oven 375°F/190⁰C/gas mark 5 for 25 minutes. If using roast function (375⁰F/190⁰C) in the oven it will take about 20 minutes. 15 minutes, first rise. 2 hour, second rise 1 hour. Baking at 15-20 minutes. 2½ cups (10½ oz) (300 gm) all-purpose (plain) flour. 2¼ teaspoons (1 packet) (7 gm) active dry yeast OR 2 teaspoon instant yeast OR 14 gm (½ oz) fresh yeast. 1/2 cup (120 ml) warm water. 1 large egg. 7 tablespoons (110 ml) (3½ oz) (100 gm) butter, softened. Knead for 6 minutes if using kitchen aid mixer or 10 minutes by hand, until you get a soft and pliable dough. Lightly oil the work place and place a ball of dough, using a rolling pin roll out the ball into a long thin rectangle about 12x4 inch (30x10 cm) piece. Take pieces of dough between your fingers and try to gently stretch the dough to be even thinner and larger about 16x7 inches (40 x18 cm). Cover the baking sheet with a clean cloth and let rise for 1 hour. During the end of second rising, pre-heat oven to 180⁰C/350⁰F/Gas mark 4. Bake ensaimadas for about 15-20 minutes. 1 hour Cook time. cups (8½ oz) (240 gm) all-purpose (plain) flour. 2¼ teaspoons (1 packet) (7 gm) active dry yeast OR 2 teaspoons instant yeast OR 14 gm (½ oz) fresh yeast. 2 tablespoons (1 oz)(30 gm) sugar. 1/8 teaspoon (3/4 gm) salt. 1 large egg, room temperature. 3 tablespoons ( oz) (45 gm) melted butter. 1/2 cup (120 ml) milk, lukewarm temperature. 15 minutes, first rise. 2 hour, second rise 1 hour Baking at 15-20 minutes. 2½ cups (10½ oz) (300 gm) all-purpose (plain) flour. 2¼ teaspoons (1 packet) (7 gm) active dry yeast OR 2 teaspoon instant yeast OR 14 gm (½ oz) fresh yeast. 1/2 cup (120 ml) warm water. 1 large egg. 7 tablespoons (110 ml) (3½ oz) (100 gm) butter, softened
CINNAMON ROLLS - The Daring Bakers’ June 2014 Challenge

CINNAMON ROLLS - The Daring Bakers’ June 2014 Challenge

Makes 8-12 large or 12-16 smaller buns. 6½ tablespoons (100 ml) (3 oz) (90 gm) granulated sugar. 1 teaspoon (5 ml) (6 gm) salt. 1 large egg, slightly beaten. 1 teaspoon (5 ml) lemon extract OR 1 teaspoon (5 ml) grated lemon zest. 3½ cups (840 ml) (16 oz) (450 gm) unbleached bread (or all-purpose/plain) flour. 2 teaspoons (10 ml) (¼ oz) (6 gm) instant yeast (active dry worked as well). 11/81 ¼ cups (270-300 ml) whole milk or buttermilk, at room temperature. ½ cup (120 ml) (3½ oz) (100 gm) cinnamon sugar (6½ tablespoons (100ml) (3 oz) (90 gm) granulated sugar plus tablespoons (20 ml) (1/3 oz) (10 gm) ground cinnamon). 1/2 cup granulated sugar. 1/2 cup firmly packed brown sugar. 1/2 teaspoon salt. 1/2 lb (2 sticks/15 Tbsp) butter, at room temperature. 1/2 cup corn syrup. 1 tsp lemon, orange or vanilla extract. At this point, switch to the dough hook attachment and knead for 10 minutes (if kneading by hand, you will probably need to do so for closer to 1215 minutes). Using a rolling pin, roll the dough, into a rectangle about 2/3 an inch (15 mm) thick, 14 inches (350 mm)wide and 12 inches (300 mm) long (for large buns) (or 18 inches (450 mm) wide by 9 inches (230 mm) long for smaller ones). 10. 11. Add the cup corn syrup and 1 teaspoon lemon, orange or vanilla extract. Use as much of this as you need to cover the bottom of the pan with a 1/4-inch layer. 12. Cut the dough into pieces approximately inches (45 mm) thick (for large buns) ( inch (30 mm) for smaller buns). 13. Place buns approximately ½ inch (15 mm) apart on the prepared pan. 14. 15. Preheat the oven to moderate 350°F/180°C/gas mark 4 degrees at the end of this proofing time. 16. 17. 6½ tablespoons (100 ml) (3 oz) (90 gm) granulated sugar. 1 teaspoon (5 ml) (6 gm) salt. 1 large egg, slightly beaten. 1 teaspoon (5 ml) lemon extract OR 1 teaspoon (5 ml) grated lemon zest. 3½ cups (840 ml) (16 oz) (450 gm) unbleached bread (or all-purpose/plain) flour. 2 teaspoons (10 ml) (¼ oz) (6 gm) instant yeast (active dry worked as well). 11/81 ¼ cups (270-300 ml) whole milk or buttermilk, at room temperature. ½ cup (120 ml) (3½ oz) (100 gm) cinnamon sugar (6½ tablespoons (100ml) (3 oz) (90 gm) granulated sugar plus tablespoons (20 ml) (1/3 oz) (10 gm) ground cinnamon). 1/2 cup granulated sugar. 1/2 cup firmly packed brown sugar. 1/2 teaspoon salt. 1/2 lb (2 sticks/15 Tbsp) butter, at room temperature. 1/2 cup corn syrup. 1 tsp lemon, orange or vanilla extract
No Bake Strawberry Chocolate Tart Recipe

No Bake Strawberry Chocolate Tart Recipe

110g butter cubed. 100g dark chocolate. Grease a 12 x 36 cm rectangle tart pan or a round spring form tin. Place Oreo biscuits into the TM bowl 5 sec / speed 10. Add butter 5 sec / speed 10. Add cream 5 mins / 50°C / speed 1. Scrape down and continue heating 2 mins / 50°C / speed 1. 1. Design, photography and text copyright © ThermoFun 2015. 110g butter cubed. 100g dark chocolate
No Bake Chocolate Marshmallow Slice Recipe

No Bake Chocolate Marshmallow Slice Recipe

3/4 cup (130g) milk chocolate chips. 1 tsp cocoa. 100g butter, chopped. 1 tsp vanilla. 1 tbsp. Line an 18 x 28cm slice tray with non-stick baking paper. 1 tsp cocoa. 100g butter. 1 tsp vanilla. 1 tbsp coconut oil
Chicken and Bacon Sausage Rolls

Chicken and Bacon Sausage Rolls

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Chicken and Cheese Sausage Rolls

Chicken and Cheese Sausage Rolls

Chicken and Cheese Sausage Rolls Print Prep time 30 mins Cook time 30 mins Total time 1 hour Author. 32 Ingredients 500g of chicken mince cup of grated tasty cheese ½ cup of parmesan cheese 1 carrot, grated 1 small zucchini grated 1 egg 200g of corn kernels 1 teaspoon of mixed herbs 1 teaspoon of onion flakes Salt and Pepper to taste 4 sheets of partially thawed puff pastry 1 egg (extra) lightly beaten ¼ cup of poppy seeds - optional Instructions Preheat your oven to 210 degrees and line two trays with baking paper. In a large bowl using a metal spoon, combine the chicken mince, zucchini, carrot, corn kernels, mixed herbs, onion flakes, salt and pepper, 1 egg and the tasty and parmesan cheese until well combined. Preheat oven to 210 degrees celsius. Place the tasty cheese and parmesan cheese (which has been cut into 2cm pieces) into your Thermomix bowl and blitz for 10 seconds on speed 9 or until finely grated. Add the chicken mince, grated cheeses, 1 egg, corn kernels, mixed herbs, onion flakes and salt and pepper to your Thermomix bowl and mix on Reverse Speed 5 for 15 seconds or until completely combined. 1 hour Author. cup of grated tasty cheese. 1 carrot. 1 small zucchini grated. 1 egg. 1 teaspoon. 210 degrees and line two trays with baking paper. 1 egg, corn kernels, mixed herbs, onion flakes and salt and pepper to your Thermomix bowl and mix on Reverse Speed 5 for 15 seconds or until completely combined
Harry's Ultimate Vegetarian Sausage Rolls - Nut Free, Gluten Free and Wheat Free (includes Thermomix method)

Harry's Ultimate Vegetarian Sausage Rolls - Nut Free, Gluten Free and Wheat Free (includes Thermomix method)

) - they're 55 calories each for half-size mini party rolls, or 110 calories per my larger 4cm rolls, as in the photographs (if you make with my pastry, adjust calories accordingly if buying the pastry - my calories are split down per ingredient, so it should be pretty easy to add it all up, then divide by the number of sausage rolls you make. With this recipe, it's 2,641 for the total quantity of filling, pastry and egg wash - just divide it by how many rolls you make). 1 garlic clove [6]. 1/2 an onion (50g) [21]. 15g fresh sage leaves*, if you can get hold of them (if you can't get sage, use a mixture of herbs such as a couple of sprigs of rosemary leaves and a handful of parsley. I don't recommend dried sage or rosemary, unless you're fond of sawdust) [12]. 1-2 sprigs fresh thyme*, leaves only, or 1/4 tsp dried thyme (a sprig as in one stalk, about 3-4 inches long, not a bunch of stalks) [1]. 25g raw pumpkin seeds (pepitas) [156]. 55g raw pinenuts (or you could use sunflower seeds, if preferred) [381]. 80g rolled oats (or you could use quinoa flakes if preferred - someone trialing this recipe tried it with quinoa flakes and enjoyed it, although I haven't tried this - ensure specifically gluten free oats if cooking GF) [312]. 1/2 level teaspoon celery salt. Plenty of freshly ground pepper, to taste (see below, I used at least 1/2 tsp – TM tip – grind up your peppercorns and set aside before starting. Optional pinch of cayenne pepper [1]. 2 medium eggs (c58g each, approx100g total, once shelled) [176]. 100g Greek feta cheese (check made using vegetarian rennet, or use a vegetarian alternative) [280]. 1/2 tsp toasted sesame oil [22]. 100g frozen butter, cut into chunks (salted, or add extra salt to recipe – use a hot knife dipped in hot water each time to cut the butter up) [737]. 100g gluten free plain flour (e. 1 level tsp xantham gum [10]. 1 x 15ml tbsp cold water. 'Cumberland' - reduce the sage to 10g, and add the leaves from a couple of 6 inch sprigs of rosemary, use white pepper instead of black and don't be mean with the cayenne. Add the onion, garlic, sage and pumpkin seeds to your food processor and blitz until finely chopped (you may need to scrape down once or twice – TM Speed 7 / 10 seconds, scrape down then Speed 7 / 2 seconds). Add the eggs, feta cheese broken into chunks, breadcrumbs and toasted sesame oil and mix for around 10 seconds depending on your food processor (TM Speed 5 / 10 seconds), then scrape down the sides and under the blades with a flexible silicone spatula or similar, give it a bit of a stir if you can and blitz again for another 5 seconds (TM Speed 5 / 5 seconds) to ensure it is evenly mixed. Leave to rest for 10 seconds or so, and check it’s firm and cooked through, then when it is cool enough, taste for seasoning. 110 calories per my larger. 1 garlic clove [6]. 1/2 an onion (50g) [21]. 15g fresh sage leaves*, if you can get hold of them (if you can't get sage, use a mixture of herbs such as a couple of sprigs of rosemary leaves and a handful of parsley. I don't recommend dried sage or rosemary, unless you're fond of sawdust) [12]. 1-2 sprigs fresh thyme*, leaves only, or 1/4 tsp dried thyme (a sprig as in one stalk, about 3-4 inches long, not a bunch of stalks) [1]. 25g raw pumpkin seeds (pepitas) [156]. 55g raw pinenuts (or you could use sunflower seeds, if preferred) [381]. 80g rolled oats (or you could use quinoa flakes if preferred - someone trialing this recipe tried it with quinoa flakes and enjoyed it, although I haven't tried this - ensure specifically gluten free oats if cooking GF) [312]. 1/2 level teaspoon celery salt. Plenty of freshly ground pepper, to taste (see below, I used at least 1/2 tsp – TM tip – grind up your peppercorns and set aside before starting. Optional pinch of cayenne pepper [1]. 100g total, once shelled) [176]. 100g Greek feta cheese (check made using vegetarian rennet, or use a vegetarian alternative) [280]. 1/2 tsp toasted sesame oil [22]. 100g frozen butter, cut into chunks (salted, or add extra salt to recipe – use a hot knife dipped in hot water each time to cut the butter up) [737]. 100g gluten free plain flour (e. 1 level tsp xantham gum [10]. 1 x 15ml tbsp cold water