Lardy Cake ~ recipe from GBBO s2 finalist Mary-Anne Boermans, from her debut cookbook 'Great British Bakes: Forgotten Treasures for Modern Bakers' | via The Happy Foodie

Lardy Cake

Lardy Cake ~ recipe from GBBO s2 finalist Mary-Anne Boermans, from her debut cookbook 'Great British Bakes: Forgotten Treasures for Modern Bakers' | via The Happy Foodie

Cheese n Onion pie.  60g/2oz butter, cut into small pieces.  60g/2oz lard, cut into small pieces.  200g/7oz self-raising flour, plus extra for dusting.  pinch salt.  For the filling.  25g/1oz butter.  3 onions, roughly sliced.  salt and freshly ground white pepper.  250g/9oz Lancashire cheese, (1/2 Feta & 1/2 strong cheddar substitute) coarsely grated.  milk, for sealing and glazing.

My mother’s cheese and onion pie

Cheese n Onion pie. 60g/2oz butter, cut into small pieces. 60g/2oz lard, cut into small pieces. 200g/7oz self-raising flour, plus extra for dusting. pinch salt. For the filling. 25g/1oz butter. 3 onions, roughly sliced. salt and freshly ground white pepper. 250g/9oz Lancashire cheese, (1/2 Feta & 1/2 strong cheddar substitute) coarsely grated. milk, for sealing and glazing.

Use this simple lard substitute to bring heirloom recipes into the next century.

Lard Substitute

Use this simple lard substitute to bring heirloom recipes into the next century.

madrid bohemian wedding. vintage books + lard tin = pretty tablescape I'd have to substitute the lard tin above for a tea tin.  It sure is a nice way to use books and tea things that you love.

Bohemian Madrid Wedding

madrid bohemian wedding. vintage books + lard tin = pretty tablescape I'd have to substitute the lard tin above for a tea tin. It sure is a nice way to use books and tea things that you love.

Use this simple lard substitute to bring heirloom recipes into the next century.

Lard Substitute

Use this simple lard substitute to bring heirloom recipes into the next century.

Guanciale is Italian cured pork cheek or jowl. It's traditionally used in classic pastas, like spaghetti all carbonara and bucatini all'amatriciana. Because it's largely fat, guanciale has a more seductive pork flavor and delicate texture than cured meat that comes from the belly (like pancetta, which is a common substitute, though the flavor isn't the same).

Guanciale, or Jowl Bacon

Guanciale is Italian cured pork cheek or jowl. It's traditionally used in classic pastas, like spaghetti all carbonara and bucatini all'amatriciana. Because it's largely fat, guanciale has a more seductive pork flavor and delicate texture than cured meat that comes from the belly (like pancetta, which is a common substitute, though the flavor isn't the same).

A combination of lard and yogurt gave this dough a supple texture. Though it was not as flavorful, vegetable shortening worked as a substitute for lard. If the...

A combination of lard and yogurt gave this dough a supple texture. Though it was not as flavorful, vegetable shortening worked as a substitute for lard. If the...

One-Minute Chocolate Peanut Butter Mug Cake ~ moist chocolate cake with a molten peanut butter center bakes up in a microwaved mug in just one minute! | FiveHeartHome.com

One-Minute Chocolate Peanut Butter Mug Cake

One-Minute Chocolate Peanut Butter Mug Cake ~ moist chocolate cake with a molten peanut butter center bakes up in a microwaved mug in just one minute! | FiveHeartHome.com

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