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This is an accepted version of this page This is the latest accepted revision, reviewed on 27 December 2024. English food writer, journalist and broadcaster Nigel Slater OBE Born Nigel Slater (1956-04-09) 9 April 1956 (age 68) Wolverhampton, England Occupation(s) food writer, journalist, author, TV broadcaster Nigel Slater OBE (born 9 April 1956) is an English food writer, journalist and ...
A Banbury cake is a spiced, oval-shaped, currant-filled pastry. Since the mid-19th century, Banbury cakes have grown increasingly similar to Eccles cakes; but the earlier versions were quite different from the modern pastry. Besides currants, the filling typically includes mixed peel, brown sugar, rum, and nutmeg.
Bake in preheated oven until puff pastry is browned and crisp, 40 to 50 minutes, rotating baking sheet from front to back halfway through baking time. Let rest for 15 minutes.
Uncooked salmon coulibiac. A coulibiac (Russian: кулебяка, romanized: kulebyaka [kʊlʲɪˈbʲakə]) [1] is a type of pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. [2] The pie is baked in a pastry shell, usually of brioche or puff pastry. [3]
A traditional Italian green sauce gets even greener and more vibrant with the addition of chopped arugula; it’s kind of like a salad and sauce in one.
7. Salmon Curry. In addition to bathing salmon in masala sauce, you can turn it into a different Indian-style sauce. According to one Redditor, mix “curry powder, garlic, and sliced onion in oil ...
Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in shortcrust pastry, then baked. Some recipes include wrapping the coated meat in prosciutto , or dry-cured ham to retain its moisture and prevent it from becoming soggy.
Since the process of making puff pastry is generally laborious and time-intensive, faster recipes are fairly common: known as "blitz", [13]: 490 "rough puff", or "flaky pastry". [14] Some of these recipes combine the butter into the détrempe rather than adding it in the folding process and are thus similar to a folded short crust.