Monthly Archive for: ‘February, 2013’

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    Belgian milky dough

    Typically Belgian milk dough for and other sweet pastries. Preparation time 20 minutes .. Rising 10+20+30+45 minutes .. Baking 25-30 minutes

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    Mayetts

    Mayetts are a type pastry with walnut-frangipane typical for Ghent. Originally it was a cake with cream, but as the evening something was left in the bakery was this cake. So the baker replaced the cream by notenfrangipane and Mayetten are the real hits. I …

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    Pecan nuts frangipane

    Similar to the original frangipane filling of walnuts. Great to use for stuffing cakes and pastries. Preparation time 5 minutes

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    Italian Amaretti

    The only, real and delicious Italian amaretti. Preparation time 20 minutes .. Baking 16-20 minutes

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    Winter papillote

    Pure farmers’ costs, but tremendously tasty and definitely a comfort food. Preparation time 20 minutes .. Baking 60 minutes

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    King Arthur bread

    In the annals of English royal bakers is said that King Arthur was a real lover of bread, especially oat bread and therefore his royal court just stunningly rich supply of different types of grains and especially oats. I think that King Arthur had already …

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    Caramel cream

    Gourmet caramel cream. Preparation time 30 minutes .. Baking 30 minutes .. Cooling 120 minutes

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    Pork tenderloin with Blackwell sauce

    Soft tenderloin with spicy pickled, English, Blackwell Sauce. Preparation time 60 minutes

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    Blackwell sauce

    A masterful sauce, extreme easy: stir, thicken and ready: blackwell sauce or pickelssaus is great with pork or cod fillet. Preparation time 30 minutes

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    Pizza with lamb and pistachios

    This recipe was actually our Valentine’s dinner. Something special, light but delicious. Preparation time 40 minutes .. Baking 10 minutes

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