BUTTER EMAILS RECIPES

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BUTTER BISCUITS RECIPE BY FATIMA MAHOMED



Butter Biscuits recipe by Fatima Mahomed image

Butter Biscuits

Provided by Fatima Mahomed

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Number Of Ingredients 6

2 ½ cups cake flour
250 g pure choice butter
Drop of vanilla essence
Pinch salt
1 /2 cup corn flour
½ cup icing sugar

Steps:

  • In a mixing bowl, cream icing sugar and butter, mix to a light creamy texture. Add in a drop of vanilla essence mix further. Sift cake flour, salt add to bowl. Lastly add corn flour and combine into a soft dough. On a marble or clean surface roll dough, using a rolling pin between two sheet of greaseproof paper. Remove paper, shape biscuits with your own choice cutters.Place on greased baking trays. Display decors attractively. Bake in preheated oven @165 degrees, reduce to 160 degrees, timer setting 10 - 15 minutes until a slight light brown at the edges. Cool on a wire rack. Serve these delicious biscuits with a cup of Chai, Earl Grey, rooibos or the delicious five roses ??????????. ICING ( optional) 100 g butter 1 1/4 cup sifted icing sugar 1/4 tsp vanilla essence Little milk to thin the texture use own descretion if necessary Method In a small bowl add butter, soften, add sugar, vanilla essence and mix well. Bon appetite ??Shu-Hani ??

LOBSTER TAILS WITH BASIL-LEMON BUTTER | SEAFOOD RECIPES ...



Lobster Tails with Basil-Lemon Butter | Seafood Recipes ... image

Lobster Tails with Basil-Lemon Butter

Provided by Jamie Purviance

Categories     Seafood

Total Time 21 minutes

Prep Time 10 minutes

Cook Time 11 minutes

Yield 4 servings

Number Of Ingredients 7

1¼ cup (2 1/2 sticks) unsalted butter
2 tablespoons finely chopped fresh basil leaves
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon hot pepper sauce
½ teaspoon kosher salt
4 lobster tails, each 6 to 10 ounces

Steps:

  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • In a small saucepan over low heat, melt the butter, swirling the saucepan occasionally. When the butter is melted, skim off the foam and discard. Stir in the remaining butter ingredients and heat for 1 minute. Remove from the heat. Pour off ¼ cup of the butter to use for grilling the lobster. Cover the saucepan to keep the remaining butter warm for serving.
  • Using kitchen shears, cut along the center of the top (rounded) side of one of the lobster shells, cutting from the wider end to the tail. Turn the lobster tail over and make the same cut, again starting at the wider end and cutting toward the tail. Using a knife, cut through the meat and the tail to divide the tail lengthwise into two pieces. Repeat with the remaining lobster tails.
  • Brush the meat side of the lobster with some of the butter reserved for grilling. Grill the lobster tails, meat side down, over direct medium heat, with the lid closed, for 2 to 3 minutes, depending on their size. Brush the tops of the shells with a little more of the butter, turn them over, and grill just until the meat is white and firm but not dry, 5 to 8 minutes more. Remove from the grill and serve the lobster warm with the reserved butter. Tip: Be sure to allow the lobster tails, which are sold frozen, to thaw gently. Don’t attempt to rush the process in a microwave oven, or the delicate meat will turn tough.

Nutrition Facts : Calories calories

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