gluten — Cornucopia Cooks

Why rest your batter?

January 15, 2013 By Sandy

When you rest, or leave your batter on the side/in the fridge the starch molecules in the flour are absorbing the liquid in your batter. … [Read more...]

Apricot, Orange and Ginger Stuffing

December 21, 2011 By Sandy

Apricot, Orange and Ginger Stuffing Makes about 700g or 1 1/2lb 150g / 6 oz dried apricots - finely chopped 2 orange (zest and … [Read more...]

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