3 Combine the brown sugar with 225g softened butter in the bowl of an electric mixer fitted with the paddle attachment.
PIZZA RUSTICA Adapted from Alda Fuortes de Nitto Time: 1 hour 15 minutes 8 ounces (1 1/2 cups) flour, plus additional as needed 1 large egg 6 tablespoons butter -- 2 softened, 4 melted 1 pound fresh mozzarella, cut into 1/4-inch slices Salt and freshly ground black pepper. 1 egg white, lightly beaten.
For the ice-cream 250ml milk 250ml single cream 2 cinnamon sticks 125g caster sugar 5 egg yolks For the filling 2 Bramley apples ½ vanilla pod Around 2 tbsp sugar, to taste 2 tbsp cornflour 70g cranberries, dried For the pastry 200g plain flour 80g icing sugar 140g softened butter 1 egg yolk First make the ice-cream.
For the cantucci 180g softened butter 275g caster sugar 4 eggs, beaten 10g baking powder ½ tsp salt 500g '00' flour ½ tsp ground aniseed 175g almonds, roughly chopped For the panna cotta 3½ gelatine leaves 700g double cream 475ml full-fat milk 140g caster sugar 1 vanilla pod, cut in half lengthways 4 blood oranges, peeled and cut into segments Start with the biscuits.
Serves one in a solid small glass Long piece of orange peel studded with 2 cloves 25g softened butter 1 tbsp maple syrup 1 cinnamon stick 30ml golden rum (Mount Gay or Captain Morgan's Spiced Rum) 50ml boiling water 1 Beat together the butter and maple syrup in a small bowl.
180g softened butter, plus extra for greasing 180g flour 6 tbsp golden syrup 3 tsp baking powder 180g caster sugar 60g stem ginger, plus 3 tbsp of the syrup from the jar 3 eggs Grease a one-litre pudding basin with a little butter, then pour in the syrup.
SERVES 8-10 A STARTERTER 225g crab meat, freshly picked and cooked 110g softened butter pinch of mace 1-2 tsparsleyey, finely chopped freshly squeezed lemon juice English mustard (optional) clarified butter To make clarified butter, melt butter gently in a saucepan.
100g softened butter, plus extra for greasing 3 medium-ripe, medium-sized bananas 100g self-raising flour 50g ground almonds 30g cocoa powder 100g caster sugar 2 large eggs 75ml milk For the toffee sauce 100g soft dark brown sugar 40g butter 200ml double cream Heat the oven to 180C/350F/gas mark 4. Lightly butter an oven dish that's 17cm x 27cm and at least 5cm deep.
As surrogates of dietary intake, dysphagia score (normal swallowing=0; dysphagia to solids=1; dysphagia to softened foods=2; dysphagia to liquids=3; and total dysphagia=4) and subjective diet score (normal dietary intake=1; reduced dietary intake=2; and poor dietary intake=3) were assessed in a subset of patients (n=188).
Ruth Joseph and Sarah Nathan, Cardiff, veggischmooze.blogspot.com Makes 12 2 lemons 100g butter or margarine, softened 80g plain flour 1 tbsp vanilla sugar 50g icing sugar 1 egg, beaten 40g ground almonds To decorate 50g icing sugar 10ml lemon juice Remaining zest of lemon (about 2 tsp) 1 Grate the lemon zest into a small bowl. 2 Add 60g butter to 70g flour.
