• Complain

Seagar - Great Baking Recipes

Here you can read online Seagar - Great Baking Recipes full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: Auckland;New Zealand, year: 2013, publisher: Penguin Random House New Zealand, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

Seagar Great Baking Recipes
  • Book:
    Great Baking Recipes
  • Author:
  • Publisher:
    Penguin Random House New Zealand
  • Genre:
  • Year:
    2013
  • City:
    Auckland;New Zealand
  • Rating:
    4 / 5
  • Favourites:
    Add to favourites
  • Your mark:
    • 80
    • 1
    • 2
    • 3
    • 4
    • 5

Great Baking Recipes: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "Great Baking Recipes" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

Ten tried and true baking recipes from New Zealands much loved home cooking expert. Ever since she published her first cookbook, Jo Seagar has been the byword for fabulous home baking. Her recipes are easy, tasty, quick to prepare, utterly delicious and turn out looking beautiful. In this hand-picked selection Jo shares her ten best all-time baking favourites.

Seagar: author's other books


Who wrote Great Baking Recipes? Find out the surname, the name of the author of the book and a list of all author's works by series.

Great Baking Recipes — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Great Baking Recipes" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

Reset

Interval:

Bookmark:

Make
Photography Jae Frew Wonderful baking doesnt have to be difficult These 10 - photo 1

Photography Jae Frew

Wonderful baking doesnt have to be difficult. These 10 much-loved recipes are easy to follow, quick to prepare and sure to impress. Theyre from my bestselling cookbooks Its Easier than you Think and Everyday Cooking, and I guarantee youll be calling on them time and time again. Jo Seagar

CONTENTS
Makes a large slice 2024 pieces INGREDIENTS 300 g butter cut into cubes 300 g - photo 2
Makes a large slice 2024 pieces
INGREDIENTS

300 g butter, cut into cubes

300 g dark chocolate, roughly chopped

6 eggs

2 cups caster sugar

1 cups flour

cup baking cocoa

2 teaspoons vanilla

1 cup whole raspberries (fresh or frozen)

cup extra chopped chocolate

METHOD

Preheat the oven to 170C. Line a 25 x 35 cm sponge-roll tin with non-stick baking paper.

Gently melt the butter and chocolate together in a large microwave-proof bowl in the microwave, or gently heat over a saucepan of simmering water, stirring until blended.

Beat the eggs and caster sugar until pale and creamy, then add the melted butter and chocolate. Sift the flour and cocoa together and add to the chocolate mixture with the vanilla. Mix until well combined. Pour into the prepared tin and sprinkle with the raspberries and extra chopped chocolate.

Bake for 2530 minutes. Cool in the tin and cut into slices when cold. Store in an airtight container for up to 5 days, or freeze.

Makes a large slice 2024 pieces INGREDIENTS 2 cups flour 1 cup self-raising - photo 3
Makes a large slice 2024 pieces
INGREDIENTS

2 cups flour

1 cup self-raising flour

1 cup desiccated coconut

2 cups brown sugar

3 cups rolled oats

2 eggs

300 g butter, melted

FOR THE FILLING

200 g butter

2 x 400 g cans sweetened condensed milk

4 tablespoons golden syrup

1 teaspoon vanilla

cup dark and white chocolate melts, melted, to decorate (optional)

METHOD

Preheat the oven to 180C. Line a large 25 x 35 cm slice or sponge-roll tin with non-stick baking paper, making sure the paper has a good overhang, and coat with non-stick baking spray.

Combine the dry ingredients in a bowl. Then add the eggs and the melted butter, mixing well. Press two-thirds of the mixture into the tin.

To make the filling, gently melt the butter, condensed milk and golden syrup together. Mix until well blended, then add the vanilla. Pour over the base and sprinkle the remaining crumbly mixture on top.

Bake for 30 minutes. Cool in the tin and refrigerate. To get beautiful slices, its best to leave it until the next day to cut it.

If decorating, drizzle with melted dark and white chocolate before serving. This slice will keep in an airtight container for 710 days.

Makes 12 INGREDIENTS 125 g butter softened cup brown sugar 2 eggs 5 feijoas - photo 4
Makes 12
INGREDIENTS

125 g butter, softened

cup brown sugar

2 eggs

5 feijoas, insides scooped out and mashed with a fork

grated rind and juice of 1 lemon

cup milk

1 cups self-raising flour

teaspoon mixed spice

2 tablespoons poppy seeds

METHOD

Preheat the oven to 180C. Coat a 12-cup muffin tray with non-stick baking spray.

Beat the butter and sugar together in a large bowl until light and fluffy. Add the eggs one at a time, stirring between each addition. Stir in the mashed feijoas, lemon rind and juice, and milk. Mix in the flour, mixed spice and poppyseeds until just combined. Spoon the mixture into the prepared muffin tray.

Bake for 1520 minutes until lightly browned.

Makes 1618 slices INGREDIENTS 300 g pumpkin peeled and chopped into small - photo 5
Makes 1618 slices
INGREDIENTS

300 g pumpkin, peeled and chopped into small pieces

400 g can chickpeas, drained and rinsed

2 eggs

cup oil (rice bran or canola)

cup milk

cup bran

1 cups self-raising flour

1 teaspoon baking powder

teaspoon salt

teaspoon ground white pepper

1 teaspoon ground cinnamon

1 tablespoon sunflower seeds

METHOD

Preheat the oven to 180C. Coat a 12 x 22 x 7 cm loaf tin with non-stick baking spray and line with non-stick baking paper.

Place the pumpkin pieces in a microwave-proof bowl and cook on high for 68 minutes until soft. Transfer to a food processor with the chickpeas and process to a smooth consistency. Add the eggs, oil and milk and mix well. Then add the bran, flour, baking powder, salt, white pepper and cinnamon. Pulse until well combined, scraping down the sides of the bowl. Spoon into the prepared loaf tin and sprinkle the top with sunflower seeds.

Bake for 5055 minutes or until a skewer inserted in the centre of the loaf comes out clean.

Cool for 510 minutes in the tin, then turn out on a wire rack to cool completely before slicing. This loaf will keep in an airtight container for 57 days.

Makes 2628 INGREDIENTS 125 g butter 2 tablespoons cold water 2 tablespoons - photo 6
Makes 2628
INGREDIENTS

125 g butter

2 tablespoons cold water

2 tablespoons golden syrup

1 teaspoon baking soda

1 cup rolled oats

1 cup long-thread coconut

1 cup flour

1 cup brown sugar

METHOD

Preheat the oven to 160C. Line 2 oven trays with non-stick baking paper.

Put the butter, cold water and golden syrup in a medium to large saucepan over a moderate heat and melt the butter, almost bringing the mixture to the boil. Add the baking soda and remove from the heat. Mix in the dry ingredients until well combined.

Roll the mixture into small walnut-sized balls and place on the prepared trays. Press flat with a fork, allowing a little room between each for the biscuits to spread.

Bake for 1518 minutes. Allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely. These will keep in an airtight container for 23 weeks.

INGREDIENTS 1 cup sugar 3 tablespoons water 4 eggs separated teaspoon vanilla - photo 7
INGREDIENTS

1 cup sugar

3 tablespoons water

4 eggs, separated

teaspoon vanilla

1 cups cornflour (make sure it is not wheaten cornflour)

1 teaspoon gluten-free baking powder

teaspoon salt

whipped cream to fill

peaches or strawberries to fill

icing sugar to dust

METHOD

Preheat the oven to 180C. Coat 2 shallow 21 cm sponge tins with non-stick baking spray and line the bases with non-stick baking paper.

Place the sugar and water in a microwave-proof bowl or a small saucepan and bring to the boil in the microwave or on the stovetop.

Beat the egg whites with an electric mixer until stiff. Slowly drizzle in the hot sugar and water mixture while the mixer is still running. Then beat really hard. Mix in the egg yolks and vanilla. Sift the dry ingredients, then carefully fold them in to the egg mixture be very gentle with the folding process. Carefully pour the sponge mixture into the prepared tins.

Next page
Light

Font size:

Reset

Interval:

Bookmark:

Make

Similar books «Great Baking Recipes»

Look at similar books to Great Baking Recipes. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


Reviews about «Great Baking Recipes»

Discussion, reviews of the book Great Baking Recipes and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.