How To make The Vegetarian Restaurant's Lemon Poppyseed C
3/4 c Sunflower seed oil
1 c Demerara sugar *
4 Eggs
1/4 c Milk
2 ts Vanilla
2 c Unbleached pastry flour
1 ts Baking powder
1/2 ts Salt
1/4 c Poppyseeds
1/4 c Finely grated lemon rind
GLAZE 1/2 cup demerara sugar 1/2 cup fresh lemon juice
1. In electric mixer blend oil, sugar and eggs. Add milk and vanilla.
Blend. 2. Sift flour, baking powder. Add salt and poppyseeds. On low speed add dry
ingredients to wet and blend just until combined. 3. Fold in lemon rind by hand. Pour batter into an oiled 6 to 8 cup bundt
cake pan. Bake in a 350F oven for 40 to 50 minutes or until done. 4. To make glaze, combine the 1/2 cup sugar and lemon juice. Heat,
stirring, until sugar is just dissolved. 5. Remove cake from oven, cool 10 minutes then invert on to plate. Using a
fork, poke holes over entire surface of cake and carefully pour on glaze. Let soak before serving. Makes 8 to 10 servings. * This sugar with a molasses flavor can be found at bulk food shops. If not available, substitute granulated sugar, plus a little molasses. From: Susan Stachyra, bakeshop manager for Vegetarian Restaurant 4 Dundonald St. Toronto, Canada Source: Starweek Magazine, Toronto Star Feb 26 94 -----
How To make The Vegetarian Restaurant's Lemon Poppyseed C's Videos
Super Moist And Velvety Lemon Loaf Cake
How to make Lemon Loaf Cake that is super moist and velvety with simple ingredients you can find at home.
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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Gluten Free Vegan Lemon Poppy Seed Muffin Recipe
These restaurant quality gluten free vegan lemon poppy seed muffins are sure to blow your mind. This vegan recipe makes a total of 12 soft fluffy muffins. It's healthy, easy and delicious.
Recipe for the vegan poppyseed muffins:
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Kcal 2056 | P 82g | C 94g | F 162g
Ingredients -
1/2 cup Sunflower Seeds
1/2 Cup Pumpkin Seeds
1/2 Cup Flax Seeds
1/2 Cup Chia Seeds
1/2 Cup Hemp Seeds
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2 Chefs Test Home Alternative to £6000 Restaurant Ice Cream Machine | Sorted Food
Today Ben and Poppy test the Ninja CREAMi, a home ICE CREAM MACHINE! Sorbets, non-dairy ice cream, full-fat ice cream it does it all… but is it as good as a restaurant standard £6000 PacoJet Machine?! Watch to find out…
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Crispy Baby Corn Recipe - Restaurant Style Chinese Babycorn Recipes - CookingShooking
Today let's together cook Baby Corn Crispy Recipe, which is a super crunchy & crispy Indo Chinese starter recipe, similar to manchurian and chilli recipes but super crunchy and less spicy :)
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Ingredients:
Babycorn - 200 - 250g / 1 packet
Water - to boil
Maida - 3 tbsp
Rice Flour - 3 tbsp
Corn Starch - 3 tbsp
Salt - to season
White pepper powder - ½ tsp
Ginger garlic paste - ½ tsp
Turmeric Powder - ¼ tsp
Oil - to deep fry
Oil - 2 tbsp
Spring Onion Whites - 2 tbsp
Spring Onion Greens - 2 tbsp
Garlic - ¼ cup
Green Chilli - 2 tbsp
Salt - to season
Black Pepper - ½ tsp
Sugar - 1 pinch
MSG - 1 pinch (optional)
Red Chilli Flakes - 1 tsp
Dark Soy Sauce - ½ tsp
Vinegar - ½ tsp
Corn Starch - ½ tsp
Water - to dilute corn starch
Sesame Seeds - 1 tsp to garnish
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Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)
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