Serves 4
Ingrediants
1 ¼ cups medium grain rice.
3 cups milk
1 ½ cups water
1 stick cinnamon
Pinch Nutmeg
¼ cup maple Syrup
2 Johnathon Apples, cored and cut into rings.
60g butter
¾ cup caster sugar
2 ½ tbsp water
Method:
Place rice, 1 ½ cups water, cinnamon and nutmeg into a saucepan.
Cook over low heat.
Stir regularly for 25 – 30 minutes or until rice is tender.
Remove the cinnamon stick and stir in maple syrup.
Whilst the rice is cooking heat a deep frying pan over low heat.
Melt butter.
Add Sugar and water and stir til sugar has turned golden brown.
Add the apple rings and cook for 5 to 10 minutes.
Turn the rings occasionally until the desired softness of apple is reached.
Serve on top of Rice pudding with a drizzling of the caramel from the pan.
Showing posts with label caster sugar. Show all posts
Showing posts with label caster sugar. Show all posts
Tuesday, December 8, 2009
Sunday, November 1, 2009
Amaretti
I picked up this recipe from somewhere over time. It has been used in camps and unit meeting times when there are Guides with lactose challenges. The others liked them so much that every so often the recipe was thrown into the program.
The Guides enjoyed it when I took down another electrical kitchen gadget for them to learn to use. The almonds were orginaly ground by hand grinder. Yes there are still these around. Now I cheat and take the compact electric grinder down. Even plain sugar quickly gets zapped into caster sugar. This way they learn that ingrediants have base forms. A bit like water being turned into ice or steam.
Serving Size: 20 to 24 medium sized pieces
Used as cakes and Baking, Lunch box, Snacks
Special Info: Lactose free
Ingredients:
• 200g raw almonds
• 1 cup caster sugar
• 1/4 cup plain flour
• Finely chopped zest of 1 orange
• 2 egg whites
Method:
Preheat oven to 180°C. Line a baking tray with baking paper. Place almonds and sugar in a food processor and whiz until the almonds are roughly chopped. Add orange zest and egg whites and whiz until the mixture comes together. Roll tablespoonfuls of mixture into balls and place on baking tray.
Bake for 10-15 minutes until golden. Cool on a tray or wire rack.
The Guides enjoyed it when I took down another electrical kitchen gadget for them to learn to use. The almonds were orginaly ground by hand grinder. Yes there are still these around. Now I cheat and take the compact electric grinder down. Even plain sugar quickly gets zapped into caster sugar. This way they learn that ingrediants have base forms. A bit like water being turned into ice or steam.
Serving Size: 20 to 24 medium sized pieces
Used as cakes and Baking, Lunch box, Snacks
Special Info: Lactose free
Ingredients:
• 200g raw almonds
• 1 cup caster sugar
• 1/4 cup plain flour
• Finely chopped zest of 1 orange
• 2 egg whites
Method:
Preheat oven to 180°C. Line a baking tray with baking paper. Place almonds and sugar in a food processor and whiz until the almonds are roughly chopped. Add orange zest and egg whites and whiz until the mixture comes together. Roll tablespoonfuls of mixture into balls and place on baking tray.
Bake for 10-15 minutes until golden. Cool on a tray or wire rack.
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