stock syrup

stock syrup
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Porsjoner
700 ml
Porsjoner
700 ml
stock syrup
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Porsjoner
700 ml
Porsjoner
700 ml
Ingredienser
Porsjoner: ml
Instruksjoner
  1. Combine the sugar , licuid glucose and 350 ml water in a saucepan and bring it slowly to the boil over a low heat, starring continuosly with a wooden spoon to dissolve th sugar, boil for three minutes, skimming the surface if nessesary.
  2. Pass the syrup through a fine sive or chinois into a bowl and leave it to cool. It will in a airthight continer in the fridge for up to 2 weeks.
  3. Note this basic light sugar cyrup is used to make frout coulis, sorbets etc. for a heavy stock syrup to use in a rich souce for example, boil the syrup furder until redused by one-third.
Del denne oppskriften
 
Powered byWP Ultimate Recipe

Rasberry coulis

Serves dreams

Rasberry coulis
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Porsjoner
8 persons
Porsjoner
8 persons
Rasberry coulis
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Porsjoner
8 persons
Porsjoner
8 persons
Ingredienser
Porsjoner: persons
Instruksjoner
  1. Put 500 g hulled verry ripe rasberries in the blender with 100 ml stock syrup and the juice of 1/2 lemon
  2. Whiz for 1 minute, then pass the coulis thrugh a muslin-lined or fine-meshed conical sive. serves 8
Del denne oppskriften
 
Powered byWP Ultimate Recipe

Rule marquis

First make the syrup
then make the coulis
So tart this cace

Rule marquis
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Real tasty to digg in
Porsjoner Forberedelse
6 people 30 minutes
Koke/steketid Passive Time
8-10 minutes 2 hours
Porsjoner Forberedelse
6 people 30 minutes
Koke/steketid Passive Time
8-10 minutes 2 hours
Rule marquis
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Real tasty to digg in
Porsjoner Forberedelse
6 people 30 minutes
Koke/steketid Passive Time
8-10 minutes 2 hours
Porsjoner Forberedelse
6 people 30 minutes
Koke/steketid Passive Time
8-10 minutes 2 hours
Ingredienser
Porsjoner: people
Instruksjoner
filling
  1. get the coulis and syrup to room temprature
cake mixture
  1. Using an electric wisk, beat the egg youks and 80 g of the icing sugar in a bowl to a ribbon consistency.
  2. Whisk the egg whites in a separate bowl to soft peaks, then add 45 g of the icing sugar and whisk to firm peaks.
  3. using a wisk, incorporate one-third of the egg whites into the egg yolks, then fold in the remaning whites with a metal spone.
  4. before it is compleatly mixed, sift the cocoa and the paotato flour over the mixture and fold in gently
  5. Don't owerwork it, or the mixture will loose the lightness.
in ovn
  1. Preheat the ovn to 200 deg C / gas mark 6
  2. Line the baking tray with lightly buttered and floured bakingparchment or a silicone liner.
  3. Using a palete knife spred the mixture on the liner try, to a rectangle about 26 x 30 cm and 1,5 cm thick.
  4. Cook in the ovn for 8-10 minutes
  5. To check to see if it is done, lightly press the middle of the rulade with your fingerthips; it should feel springy and lightly resistant.
after the ovn
  1. Turn the roulade out onto a wire rack lined with a tea towel After a minute carefully remove the parchment or liner.
  2. Set aside in a cool place for 5 minutes.
  3. Meanwhile, whip the cream with the remaning 50 g icing sugar to ribbon consistency
move rolude
  1. Slide the roulade from a the rack onto a sheet of greaseproof paper.
  2. Using a brush, spread a quarter of the frout coulis over the rulade
  3. Then use a serrated knife to trim the edges (witch will be slightly dry) from all 4 sides
  4. Using a palette knife, spread the cream over the rulade, leaving 1,5cm border around the edge.
  5. sprinkle the rasberries over the cream.
rolling roulade
  1. Gently roll up from the long side, using the greaseproof paper to help you (as shown)
cooling
  1. Refrigerate the roule for 2-3 hours
serving
  1. To serve , cut into slices, place on serving plates, and springle with dusting of icing sugar.
  2. Drizzle the rest ofthe coulis around each slice, or serve it on the side in a jug.
Take care
  1. This is a meltingly soft, light dessert that everyone loves. It can be prepared the day before and stored in the fridge overnight - covered with a clean light tea towel.
Notater

[recipe]

Del denne oppskriften
 
Powered byWP Ultimate Recipe

Omelett

Enkel og god

Omelett
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Omelett som er laget enkelt raskt
Porsjoner Forberedelse
4 porsjoner 15 minutter
Koke/steketid Passive Time
20 minutter 3 minutter
Porsjoner Forberedelse
4 porsjoner 15 minutter
Koke/steketid Passive Time
20 minutter 3 minutter
Omelett
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Omelett som er laget enkelt raskt
Porsjoner Forberedelse
4 porsjoner 15 minutter
Koke/steketid Passive Time
20 minutter 3 minutter
Porsjoner Forberedelse
4 porsjoner 15 minutter
Koke/steketid Passive Time
20 minutter 3 minutter
Instruksjoner
  1. Kutt opp grønsakene
  2. Kutt opp pølse
Del denne oppskriften
 
Powered byWP Ultimate Recipe