GOOD COOK COOLING RACK RECIPES
TROUT RECIPES | BBC GOOD FOOD
Make trout your fish of the day with these easy suppers. Choose from delicate steamed trout fillets, pan-fried sea trout, whole baked rainbow trout and more.
Provided by Good Food team
Number Of Ingredients 1
CLASSIC VICTORIA SANDWICH RECIPE | BBC GOOD FOOD
The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too
Provided by Good Food team
Categories Afternoon tea, Buffet, Supper, Treat
Total Time 1 hours
Prep Time 40 minutes
Cook Time 20 minutes
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
- Bake for about 20 mins until golden and the cake springs back when pressed.
- Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
- Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
- Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
Nutrition Facts : Calories 558 calories, FatContent 28 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 76 grams carbohydrates, SugarContent 57 grams sugar, FiberContent 0.6 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.9 milligram of sodium
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The beef ribeye steak comes from the rib section of the beef cow. The rib section is closer to the neck, nestled right behind the chuck/shoulder area. This is also the section that gives us prime rib, rib roasts, some ribs, and, of course, rib steaks and ribeye steaks. To me, a ribeye steak is only a ribeye when it, at least partially, resembles an eye. If it doesn't, then it's just a rib steak.
That thin band of heavily marbled meat is what makes rib steak so amazing. It is dark, juicy, and the most flavorful part of the rib section. When I used to cook entire rib roasts on the grill, I always gorged myself on that piece. In fact, I'll admit to occasionally refraining from serving it at all. Instead, I reserved it for those I thought would most enjoy it. I was always at the top of that list.
From howtocookmeat.com
Total Time 15 minutes
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Calories 385 per serving
From howtocookmeat.com
Total Time 15 minutes
Cuisine American
Calories 385 per serving
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TROUT RECIPES | BBC GOOD FOOD
Make trout your fish of the day with these easy suppers. Choose from delicate steamed trout fillets, pan-fried sea trout, whole baked rainbow trout and more.
From bbcgoodfood.com
From bbcgoodfood.com
See details
CLASSIC VICTORIA SANDWICH RECIPE | BBC GOOD FOOD
The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too
From bbcgoodfood.com
Total Time 1 hours
Category Afternoon tea, Buffet, Supper, Treat
Cuisine British
Calories 558 calories per serving
From bbcgoodfood.com
Total Time 1 hours
Category Afternoon tea, Buffet, Supper, Treat
Cuisine British
Calories 558 calories per serving
- Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
See details
BROILED RIBEYE STEAK - HOW TO COOK MEAT
The beef ribeye steak comes from the rib section of the beef cow. The rib section is closer to the neck, nestled right behind the chuck/shoulder area. This is also the section that gives us prime rib, rib roasts, some ribs, and, of course, rib steaks and ribeye steaks. To me, a ribeye steak is only a ribeye when it, at least partially, resembles an eye. If it doesn't, then it's just a rib steak.
That thin band of heavily marbled meat is what makes rib steak so amazing. It is dark, juicy, and the most flavorful part of the rib section. When I used to cook entire rib roasts on the grill, I always gorged myself on that piece. In fact, I'll admit to occasionally refraining from serving it at all. Instead, I reserved it for those I thought would most enjoy it. I was always at the top of that list.
From howtocookmeat.com
Total Time 15 minutes
Cuisine American
Calories 385 per serving
From howtocookmeat.com
Total Time 15 minutes
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Calories 385 per serving
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See details
BROILED RIBEYE STEAK - HOW TO COOK MEAT
The beef ribeye steak comes from the rib section of the beef cow. The rib section is closer to the neck, nestled right behind the chuck/shoulder area. This is also the section that gives us prime rib, rib roasts, some ribs, and, of course, rib steaks and ribeye steaks. To me, a ribeye steak is only a ribeye when it, at least partially, resembles an eye. If it doesn't, then it's just a rib steak.
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From howtocookmeat.com
Total Time 15 minutes
Cuisine American
Calories 385 per serving
From howtocookmeat.com
Total Time 15 minutes
Cuisine American
Calories 385 per serving
- Tips & Tricks
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