By Susannah Blake, Philippa Vanstone
500 Cookies is a scrumptious reward ebook, chock packed with recipes and uncomplicated ideas, information regarding apparatus, parts, or even troubleshooting for the simplest cookies on the planet! whole with mouthwatering photographs and ideas for present packaging and labeling, you?ll be encouraged to create the crispest, chewiest, such a lot delectable and yes?healthful?treats to take pleasure in along with your kinfolk or to offer as presents. This interesting e-book features a big choice of recipes, together with these for the classics, enjoyable recipes for children, refined teatime recipes, or even healthy, fit recommendations. This assortment positive aspects 500 luxurious recipes from worldwide and is really the single cookie ebook you?ll ever want! 500 Cookies is an ideal present for someone who desires to bear in mind the nice and cozy, comforting stories of clean baked cookies. ideal for birthdays, bridal showers, Mother's Day, housewarming, vacation trips or any gift-giving get together. A candy present!
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Extra resources for 500 Cookies: The Only Cookie Compendium You'll Ever Need
Add garnish just before serving. Chicken, Cranberry and Camembert Pies The first time I tasted this Christmas-time combination was at a gourmet pizzeria, then it made its way into a gourmet burger and now it’s become famous in a pie – it was only a matter of time! The Olive Butter Puff Pastry cuts through all the sweetness and creaminess. MAKES 4 INDIVIDUAL PIES PASTRY 1 quantity of Olive Butter Puff Pastry (see page 207) FILLING 1 tbsp olive oil 1 clove garlic, peeled and finely chopped 350g chicken breast, skinned and diced 50g butter 50g standard plain flour 400ml milk 1 tsp yellow or black mustard seeds 1/4 tsp freshly ground black pepper 1/2 tsp salt 1/4 tsp freshly ground nutmeg 1 tsp mixed herbs 8 tsp cranberry sauce 4 good slices of Camembert GLAZE 1 egg beaten with 2 tbsp water, for egg wash Make Olive Butter Puff Pastry the day before and store, wrapped, in the refrigerator.
Make some shallow holes in the mixture and break in 3 of the eggs, one by one, pouring them into the holes. Using a wooden spoon, stir the eggs gently in the meat – just enough to disperse them a little, while keeping areas with more egg and maintaining some distinction between white and yolk. Spoon the rest of the meat on top, create some gaps and holes in it and break in the rest of the eggs, dispersing them as before. Bake in a preheated 190°C oven for about 15 minutes or until the eggs are set.
5cm in diameter) into the pastry circle until you feel it hit the bottom and the outer edges rise naturally. Use your right thumb and fingers to raise the pastry up the side of the dolly, turning it constantly with your left hand, pressing, pushing and raising the pastry up the sides of the jar until it’s about 8cm in height. Gently slide your thumb between the pastry and the jar, slowly rotating the jar until the pastry case releases itself and comes away, leaving a pastry cup. On a floured surface, roll out the smaller pastry balls to approximately 9cm-diameter circles, enough to cover each pastry case and filling as a lid.