-1 cup of butter -1 cup of sugar -2 eggs 1 tbs vainilla extract 1/3 of milk 1 1/3 of flour 1 tbs. of baking powder
Preparation:
1- Preheat your oven to 350 F* 2-Cream the sugar with the butter 3- Add the eggs, vainilla , and the baking powder and mix 4- Add the the dry ingredients with the milk and mix 5- Finally bake for 20 min.
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Chicken with sweet and sour cabbage How to prepare
Guests: 4 Country: International Prep Time: 20 mins Cooking time: 15 mins Total Time: 35 mins
4 legs and chicken thighs Manteca Ginger
For the sour cabbage: 1 kg. white cabbage 1 tsp. ground ginger 1 tsp. cornstarch 3 tbsp. soy sauce 50 gr. butter 1 / 2 lt. white wine 2 tbsp. wine vinegar 2 tbsp. brown sugar Sal
Preparation:
Salt the chicken, add pinches of ginger and rub them with butter. Cook in hot oven until browned on both sides.
Cut the cabbage into quarters and remove the thick part of the trunk. Cut the leaves into strips 3-4 cm. wide.
Heat the butter in a pan, add chopped cabbage leaves and sauté slightly. Add wine, vinegar, sugar and salt. Mix and cook for 5 minutes or until cabbage is wilted, then cover and continue cooking until tender, but not let soften.
Linking cooking sauce with cornstarch dissolved in soy sauce ginger and heat over a few more minutes. Serve the crispy chicken with sweet and sour cabbage otra reseta ------- Ginger ice cream and almonds preparation
Guests: 8 Country: International Prep Time: 15 mins Cooking time: 15 mins Total Time: 30 mins
INGREDIENTS 1 / 2 cup peeled whole almonds 1 1 / 2 cups cream 1 / 2 cup milk 6 egg yolks 2 / 3 cup superfine sugar 1 / 4 cup candied ginger, finely chopped Donuts and sweet candied ginger, to serve Preparation:
Preheat oven to 180 ° C. Arrange almonds in a small pie pan and toast plain about 8 minutes or until they are dark brown. Remove from the oven and, when they are cold, chop coarse.
Heat the cream and milk in medium saucepan. Bring to the boil, remove from heat. Whisk egg yolks and sugar in a large bowl until mixture thickens and pale.
Stir in milk gradually, whisking constantly. Put the mixture into the pan and simmer for 5 minutes or until thickened, stirring and without it to boil. Remove from fire.
Add the ginger, mix and let cool. Pour all the preparation in a metal tray (with a capacity of 6 cups) and freeze or beat it in an ice cream machine, following
Ingredients:
-1 cup of butter
-1 cup of sugar
-2 eggs
1 tbs vainilla extract
1/3 of milk
1 1/3 of flour
1 tbs. of baking powder
Preparation:
1- Preheat your oven to 350 F*
2-Cream the sugar with the butter
3- Add the eggs, vainilla , and the baking powder and mix
4- Add the the dry ingredients with the milk and mix
5- Finally bake for 20 min.
How to prepare
Guests: 4
Country: International
Prep Time: 20 mins
Cooking time: 15 mins
Total Time: 35 mins
4 legs and chicken thighs
Manteca
Ginger
For the sour cabbage:
1 kg. white cabbage
1 tsp. ground ginger
1 tsp. cornstarch
3 tbsp. soy sauce
50 gr. butter
1 / 2 lt. white wine
2 tbsp. wine vinegar
2 tbsp. brown sugar
Sal
Preparation:
Salt the chicken, add pinches of ginger and rub them with butter. Cook in hot oven until browned on both sides.
Cut the cabbage into quarters and remove the thick part of the trunk. Cut the leaves into strips 3-4 cm. wide.
Heat the butter in a pan, add chopped cabbage leaves and sauté slightly. Add wine, vinegar, sugar and salt. Mix and cook for 5 minutes or until cabbage is wilted, then cover and continue cooking until tender, but not let soften.
Linking cooking sauce with cornstarch dissolved in soy sauce ginger and heat over a few more minutes. Serve the crispy chicken with sweet and sour cabbage
otra reseta -------
Ginger ice cream and almonds
preparation
Guests: 8
Country: International
Prep Time: 15 mins
Cooking time: 15 mins
Total Time: 30 mins
INGREDIENTS
1 / 2 cup peeled whole almonds
1 1 / 2 cups cream
1 / 2 cup milk
6 egg yolks
2 / 3 cup superfine sugar
1 / 4 cup candied ginger, finely chopped
Donuts and sweet candied ginger, to serve
Preparation:
Preheat oven to 180 ° C. Arrange almonds in a small pie pan and toast plain about 8 minutes or until they are dark brown. Remove from the oven and, when they are cold, chop coarse.
Heat the cream and milk in medium saucepan. Bring to the boil, remove from heat. Whisk egg yolks and sugar in a large bowl until mixture thickens and pale.
Stir in milk gradually, whisking constantly. Put the mixture into the pan and simmer for 5 minutes or until thickened, stirring and without it to boil. Remove from fire.
Add the ginger, mix and let cool. Pour all the preparation in a metal tray (with a capacity of 6 cups) and freeze or beat it in an ice cream machine, following