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Download Cake & Ice Cream: Recipes for Good Times by Chronicle Books PDF

By Chronicle Books

Who doesn't love a flavor of cake and ice cream? that includes recipes and accompanying photos culled from Chronicle Books' most well-liked cookbooks, this assortment is a perfect deal with for dessert fans trying to find foolproof recipes excellent for any get together. With 20 delicious treats, from Sky-High Strawberry Shortcake, Spiderweb Pumpkin-Ginger Cupcakes, Pistachio Ice Cream Sandwiches with Walnut tarts, and Bittersweet Chocolate Ice Cream, there's whatever right here for each candy the teeth.

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Extra info for Cake & Ice Cream: Recipes for Good Times

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When very hot, add the asparagus and grill for 5–6 minutes, depending on the thickness of the spears, turning once, until lightly charred and just tender. 2 Meanwhile, to make the sauce, heat the vinegar in a small pan and allow to bubble until it reduces by half. Remove from the heat, add 2 tbsp water, then whisk in the egg yolks one at a time. 3 Return the pan to a very low heat and whisk continuously until the mixture is thick and light. Remove from the heat and gradually whisk in the melted butter.

Transfer to a serving dish and keep warm. 3 Slice the remaining onions. Heat 1 tbsp oil in a frying pan, add the onions, and fry, stirring frequently, over a medium-high heat for 10–15 minutes, or until they are dark golden and slightly caramelized. Finely chop the remaining garlic, add it to the pan, and stir-fry for a further minute. 4 Spread the fried onions and garlic over the top of the purée, and drizzle with the lemon juice and remaining oil. Duck Confit This French speciality from the Gascony region takes a little time to make, but is worth the wait serves 4 prep 15 mins, plus chilling and curing • cook 11/2 hrs 4 medium Kilner jars freeze for up to 6 months 4 duck legs or 8 duck thighs 175g (6oz) coarse sea salt 30g (1oz) white peppercorns 1 tsp coriander seeds 5 juniper berries 4 garlic cloves, peeled and crushed 1 tbsp thyme leaves, chopped 1kg (21⁄2lb) duck fat or goose fat, melted ● Prepare ahead You can make this dish up to 4 weeks in advance.

Drizzle the dissolved gelatine over the avocado mixture and stir until well combined. Add the egg white (if using), and carefully fold in, taking care not to knock out the air. 1 5 ● Prepare ahead The mousse can Halve the avocados and remove the stones. Scoop the flesh into a small bowl, add the lime zest and juice, and use a fork, hand Taramasalata Spoon into ramekin dishes, cover closely with cling film, and chill for 2 hours, or until set. Tarama is Turkish for the salted and dried roe of grey mullet traditionally used in this recipe 2 With the motor running, very slowly add the oil in a thin steady stream until the mixture resembles smooth mayonnaise.

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