1353 almodrote turkish flan Recipes

walnuts ,grounded, day old turkish bread or tost bread grounded, garlic clove smashed with salt, plain yogurt, tbspoon olive oil, salt and pepper

whole wheat flour, all-purpose flour, salt, warm water, honey, active dry yeast, extra-virgin olive oil, extra-virgin olive oil, plus more for brushing, onion, finely chopped, ground lamb or beef, garlic clove, minced, salt, freshly ground pepper, oil-packed sun-dried tomatoes, chopped, drained, turkish red pepper paste (see note ) or 2 jarred hot cherry peppers, minced, ground cumin, eggs , (optional), flat-leaf parsley leaves

crisco original no-stick cooking spray, caramel flavored topping, pillsbury moist supreme devils food premium cake mix, water, crisco pure vegetable oil, eggs, flan, cream cheese, softened, eggs, at room temperature, eagle brand sweetened condensed milk, pet evaporated milk, vanilla extract

caramelo, sugar, water, flan, sweetened condensed milk, unsweetened coconut milk, eggs, vanilla extract, special equipment : 6 (6-oz) opened and cleaned tuna cans (or plain ol ramekins will do)

ingredients for cake, food cake mix (duncan hines preferred), coke ingredients for flan, evaporated milk (regular, not light ), condensed milk, eggs, vanilla extract you also need, cajeta (mexican caramel or a regular caramel sauce), pam to spray bundt pan

peaches, peeled, pitted, cut in chunks, black plums, peeled, pitted, cut in chunks, pitted cherries, banana, peeled, sliced, honey, lemon juice, turkish plain yogurt (if you like , use your favourite flavoured yogurt), skim milk

whole turkish dried apricots or 1/2 lb dried apricot halves, sugar, water, fresh lemon juice, mascarpone or 1 cup creme fraiche, chopped unsalted pistachio nuts

turkish bread , split lenghtways, hummus , dip, red onion, sliced, green capsicum, sliced, shaved roast chicken, vintage cheddar cheese

vanilla vodka, white creme de cacao, rose water, ice, turkish delight, for garnish (optional)

sugar, water, light corn syrup, lemon juice, eggs, turkish dried apricot halves, granulated sugar, salt, cinnamon, nutmeg, powdered milk, heavy cream, almond extract, coarsely chopped cashews, raisins

making the caramel, sugar can be cooked two ways : wet or dry. wet cooking is the easier method, because it gives you greater control over the degree of caramelization., sugar and water are brought to a boil; the water boils away and the changes from pale gold to amber to brown., you can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils., dry cooking usually involves adding an acid , such as lemon juice, to keep the sugar from crystallizing., toss the lemon juice with the sugar until it s the consistency of wet sand., heat the sugar until it melts. don tsp stir , which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that s starting to brown., making the custard, some recipes call for sweetened condensed milk while others use cream or whole milk. a flan made with sweetened condensed milk will be slightly denser than 1 made with milk or cream. likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. experiment with different ingredients and recipes to find the 1 that suits your tastes., place the milk , solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (liqueurs and extracts are added after the mixture cooks)., bring to a simmer over medium heat, stirring occasionally., while the milk mixture heats , whisk the eggs until pale yellow. don tsp over-mix the eggs: you don tsp want the eggs to become foamy, because the air bubbles affect the texture of the finished product., in a slow stream , pour the hot milk mixture into the bowl of eggs, whisking constantly., pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan., stir in extract or other flavorings., divide the custard equally between your caramel-coated dish or ramekins.

walnut oil, paprika, whole chicken breasts on the bone with the skin , about 3 lb, carrot , cut into pieces, rib celery , cut into pieces, onion, halved, garlic, peeled and crushed, turkish bay leaves, parsley stems, black peppercorns, firm white bread, crusts removed, olive oil, minced garlic, cayenne, lightly toasted walnuts (about 2 cups), chopped parsley leaves, garnish, sliced turkish bread , or pita bread, accompaniment

shortcrust pastry , flan case, water, caster sugar, fresh plum (ripe, halved & stoned ), granulated sugar, egg yolks, flour, milk (boiling ), butter, vanilla extract, apricot jam, lemon juice

sugar (for carmel), almonds, sugar (for flan), eggs, orange juice, orange , zest, grand marnier (optional)

caramel ice cream topping, blanched slivered almonds, toasted slightly, flan, eggs, sweetened condensed milk-i used dolce con leche brand, evaporated milk, mexican vanilla extract , if you can find it otherwise i used homemade version of 10 split vanilla beans steeped in brandy in a dark cabinet for months, cake, yellow cake mix, water, canola oil, eggs

skinless chicken breasts, lemon juice, olive oil, garlic, crushed, fresh mint, chopped, onion, chopped, crushed tomatoes, english spinach, turkish bread (44cm), reduced fat feta cheese

cream cheese (block broken into 2cm pieces), olive oil flavored cooking spray, garlic clove (minced ), lemon rind (grated ), pepper (or to taste), turkish bread (rolls halved horizontally), baby rocket, avocado (sliced ), grape tomatoes (halved ), balsamic vinegar, olive oil, sugar, salt and pepper (to taste)

textured vegetable protein, olive oil, onion, diced, water, turkish bread, ground cumin, cinnamon, currants, water, spinach, shredded, reduced-fat feta cheese, pine nuts, tomato paste