|
|
|
|
|
The Germans call asafoetida Teufelsdreck, which means 'devil's dung'
More Facts
|
|
|
|
|
The easiest and fastest way to slice an ice cream brick is to cut it into slices with a bread knife without removing the paper cover. The paper comes off easily and it avoids wastage.
More Kitchen Tips
|
|
|
|
|
|
|
|
| Cheddar And Chilli Cornbread |
Added: 8th Sep, 2006 | Viewed 319 times |  |  |
|
|
| You won't believe how gorgeous this looks in the pan ... crumbly and textured yellow goodness with a light sprinkling of red and green. Now if it looks so yummy, imagine how it must taste fresh out of the oven! Experiment with different types of chillies, I say the hotter, the better! |
|
| |
|
|
|
  |
|
| Ingredients |
|
140g polenta flour
|
|
140g plain flour
|
|
270ml buttermilk
|
|
100g butter
|
|
2 eggs
|
|
25g sugar
|
|
2 tsp baking powder
|
|
1/2 tsp baking soda
|
|
1 tsp salt
|
|
85g corn kernels
|
|
100g mature cheddar cheese
|
|
2 small red birds-eye chillies, seeded and finely chopped
|
|
4 spring onions, thinly sliced
|
|
2 chives, thinly sliced |
|
|
| Method | | Preheat oven to 200oC [180oC fan forced oven]. Melt butter in a large ovenproof frying pan, swirling butter all around the sides and base of the pan. Whisk together buttermilk and eggs. Combine polenta, flour, sugar, baking powder, baking soda and salt in a large bowl. Pour the buttermilk mixture onto the dry ingredients, followed by the melted butter. Mix well, stir in the corn, cheese, chillies, spring onions and chives. Bake in the oven for approximately 25 minutes till the top is evenly browned and a skewer inserted in the centre comes out clean. Cool and serve. |
|
|
|
| |
|
| |
|
|
|
|
|
|
|
Weekend Projects 
