Tirimasu
. Place mascarpone cheese and 2 tbsp Marsala in large bowl, folding in, just enough to blend. Using an electric mixer, beat the cream, sugar ...
Double Decker Burger and Chilli-Chips - The Punkrock-Kitchen (even Punks have a good taste)
Flour, 400ml Milk and 1/8 tsp of Dried Yeast to your bowl. Mix on medium speed until a very liquid batter has formed. Cover the bowl with ...
Chocolate gingerbread house
Preheat oven to 180°C. Line 3 oven trays with baking paper. Use an electric mixer to beat butter, sugar and golden syrup until creamy. Add egg yolks and combine. Stir in flour, cocoa powder, ginger, cinnamon and cloves. Bring dough together. Knead until smooth. Cover and place in fridge for 30 minutes.
Divide dough into 6 portions. To make a wall, roll 1 portion until 5mm thick. Trim into a 12 x 20cm rectangle. Place on tray. Cut 3cm squares for windows. Repeat with another portion. Bake for 15-20 minutes or until golden. Set aside to cool.
Meanwhile, roll another portion of dough to a 5mm thick disc. Trim to a 12 x 12cm square. Place on a prepared tray. Repeat with another portion of dough. Bake for 15-20 minutes or until golden.
Roll out remaining portions to 5mm-thick disc. Trim to 9.5 x 22cm rectangles. Cut a 3cm square from 1 long side of each for chimney. Place on prepared trays. Roll any remaining dough into four. 3 x 5cm rectangles for chimney. Cut a wedge out of 2 rectangles to allow for the roof pitch. Place on prepared tray. Bake for 15-20 minutes or until golden. Set aside to cool.
Mixing Bowl 12cm News
Chocolate gingerbread house
Trim to a 12 x 12cm square. Place on a prepared tray. Repeat with another portion of dough. Bake for 15-20 minutes or until golden. Roll out remaining portions to 5mm-thick disc. Trim to 9.5 x 22cm rectangles. Cut a 3cm square from 1 long side of each ...
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