Saturday, 26 September 2020

DUTCH GINGER CAKE

 

DUTCH GINGER CAKE


Ingredients:

1 ¾ cups plain flour
¼ teaspoon salt
140g preserved ginger
1 egg (reserving 1 tspn for the glaze)
185g butter (or substitute)
2/3 cup castor sugar
60g whole blanched almonds (1 minute in boiling water, then slip skins off)

Method:
Sift flour and salt, add sugar and chopped ginger.
Mix in beaten egg, reserving 1 teaspoon for glazing. Melt butter over gentle heat and
allow to cool slightly.  Add butter to flour mixture.  Mix well, using hands to put together.  Press mixture into greased 22cm round tin. Brush top with reserved egg for glaze.  Arrange almonds decoratively.  Bake in moderate oven (180deg fan forced) for  30-35 minutes or until cake is cooked-golden brown and firm in touch.
Allow to cool in tin before removing.

Saturday, 19 September 2020

Recipe Keeper App

Cooking for me is relaxing and joyful.. My Italian heritage I guess. I love my Recipe Keeper App.  I have been using it for more than 10 years now.  I never ever print out recipes any more.  

Instead, I use this app on my tablet in the kitchen and it stays open while I am cooking. There is no need to touch the screen with floury to switch it back on all the time.  It stays on while the app is open.  I stand the tablet on my book stand.  

It is easy to import recipes and super easy to share them.

Here is a link to the App. See for yourself

Shared from my Recipe Keeper - the easy way to collect, organize and share your recipes on your mobile, tablet and PC.


Download for free today at https://recipekeeperonline.com



This is a great recipe - Cauliflower Steaks Over Carrot Sauce

 Thanks to Katie B for this fantastic recipe.  It is easy, but looks and tastes fancy.