![]() Toss the cabbage and shredded carrot with the salt in a colander and set over a medium bowl. (You can also use a food processor to shred your cabbage less time, but more dishes) Using a sharp knife, cut each stack of cabbage leaves into thin shreds. Separate the cabbage into small stacks of leaves that flatten when pressed. Using a sharp knife, take each quartered piece of cabbage and trim and discard the hard core located in the middle lower center of the cabbage. If using one kind of cabbage use all four quarters, if using two different kinds of cabbage use two quarters of each. Remove the outer leaves on the head(s) of cabbage and cut into quarters. after cooking/consuming a recipe on or on any of the sites we link to, after reading information from articles or shared via social media, etc.) × Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Again, we cannot guarantee the accuracy of this information. We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. If you are still not sure after reading the label, contact the manufacturer. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. but we cannot guarantee that a recipe's ingredients are safe for your diet. We do our best to find recipes suitable for many diets - whether vegetarian, vegan, gluten free, dairy free, etc. Spoonacular is a recipe search engine that sources recipes from across the web. After all, the only person who controls what you put in your mouth is you, right? Recipe by Jessica Seinfeld from Deceptively Deliciousįollow Not Quite Nigella on Email, Instagram, Twitter, Pinterest, YouTube and Facebook.By using our free meal planner (and the rest of ) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. Let cool 5 minutes on a rack before cutting into wedges or squares. Bake until a toothpick comes out clean when inserted into the centre of the cake, 55-60 minutes. Step 4 - Mix together the topping ingredients and sprinkle evenly over the batter. Stir the remaining 1/4 cup milk into the rest of the batter and spread evenly over the pumpkin filling. Spread the pumpkin puree over the batter and sprinkle with marshmallows. Step 3 - Pour half of the batter into the pan and smooth the top. Add the flour, baking power, cinnamon and salt and mix until completely incorporated. Beat in 1 cup of the buttermilk or milk, the sour cream egg and vanilla. Step 2 - In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine until creamy. ![]() Line a 9 inch cake pan or 8x8 inch baking pan with baking parchment. 1/2 cup mini marshmallows (I used regular sized ones cut up with scissors).1 1/4 cups low fat buttermilk or skim milk.I had most of the 500g bag of marshmallows left so I needed to do something with them. I know I eschewed Jessica Seinfeld's suggestion of chopped pecans as I had some to put on the top after it had cooked (I was a little worried about them over-baking for the 60 min cooking time) but once it came out of the oven, the pink marshmallows had burst through the topping so I thought the only thing I could do is celebrate the pinkness of the cake with marshmallow flowers. ![]() And because it is so moist, it keeps beautifully so you needn't be baking on the day that guests drop by, instead doing much more productive work like watching reruns of Desperate Housewives or Seinfeld. For those who find normal cakes a bit dry, this is the cake for you. ![]() I cannot tell you how gloriously moist this cake is. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |