By Melissa Gray
Melissa grey is nationwide Public Radio's Cake woman. each Monday she brings a cake to the place of work for her colleagues at NPR to get pleasure from. 1000's of Mondays (and truffles) later, Melissa has plenty of cake-making how one can proportion. With greater than 50 recipes for the muffins which have been dreamed of and drooled over for an entire life - together with Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and girl Baltimore truffles, Dark-Chocolate purple Velvet Cake, and Honey Buttercream and Apricot Jam Cake - All muffins thought of is a vital addition to each baker's library.
Read Online or Download All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered PDF
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Additional info for All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered
Bring to the boil on a high heat, the reduce to a simmer for 25 minutes, uncovered. Remove the aubergines from the oven and let them cool slightly until you can handle them. Chop the tops off the aubergines, cut them in half lengthways and scoop out the flesh straight into the soup pan, allowing the juices to run into the soup too. Don’t worry if a little of the charred skin gets in – it will add an extra smokiness. Simmer for a further 5 minutes, allow to cool a little and then liquidize with a hand blender until smooth.
So, let's say this is a fab way of recycling the bacon left from a Sunday fry-up and the potatoes from a roast later that day, but to be on the safe side, just chuck an extra bag of baby spuds in your trolley when shopping for the week. LINSEY SERVES 6 750 g (1 lb 7 oz) baby new potatoes, rinsed (or cold, cooked potatoes) 1 teaspoon salt 4 rashers of smoked streaky bacon (or cold, cooked bacon) 20 cocktail cornichons, thinly sliced 2 shallots, finely diced 200 g (7 oz) reduced-fat crème fraîche freshly ground black pepper Preheat the oven to 180°C (350°F/Gas 4).
LINSEY SERVES 6–8 400 g (14 oz/1¾ cups) pearl barley 1 medium butternut squash (pumpkin), cut into quarters lengthways (skin on), seeds removed and sliced into 1-cm- (½-in-) pieces 2 tablespoons olive oil 10 pieces of tender stem broccoli, base of stems removed 75 g (2½ oz/½ cup) pine nuts (pine kernels) 100 g (3½ oz/⅔ cup) blueberries (a small punnet), rinsed and drained on kitchen towel 1 quantity of House Dressing salt and freshly ground black pepper Preheat the oven to 180°C (350°F/Gas 4). Cook the barley as per the packet instructions, then drain and set aside to cool.