Download Allergy-free Desserts: Gluten-free, Dairy-free, Egg-free, by Elizabeth Gordon PDF

By Elizabeth Gordon

A suite of scrumptious dessert recipes for people with allergies to nuts, dairy, gluten, and so forth. Even these with out bronchial asthma won't recognize the adaptation. locate recipes for cookies, bars, quickly breads, truffles and frostings, pies and extra! test crimson Velvet Cake, scrumptious Baked donuts, tremendous effortless darkish Chocolate Fudge or Blueberry brownies. learn how to use allergy-free choices on your personal recipes too! Elizabeth Gordon, tough conceal, colour images, 191 pages, 2010(c).

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Read or Download Allergy-free Desserts: Gluten-free, Dairy-free, Egg-free, Soy-free, and Nut-free Delights PDF

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Extra resources for Allergy-free Desserts: Gluten-free, Dairy-free, Egg-free, Soy-free, and Nut-free Delights

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Snapped off the ends and remove the strings. Some northern Chinese chefs like to sprinkle toasted sesame seeds over the finished dish. 12 3/16/09 4:25 PM Page 44 Sweet Ginger Wine Chicken In this recipe, large chunks of chicken are marinated in a tangy ginger wine, then simmered in an aromatic sweet wine sauce, producing a superb flavor and tender texture. The ginger and wine give this dish warming properties, which makes it a good choice for cold winter weather. 1 whole chicken, preferably free-range, chopped into large chunks, including bone and skin 2/ cup (150 ml) rice 3 wine steeped with 2 tablespoons grated ginger for 1 hour 15 g (1 cup) dried wood ear black fungus, soaked in hot water for 20 minutes 2 tablespoons oil 10 slices ginger 3 cloves garlic, cut into thin slices 3 spring onions, cut into 2-cm (3/4-in) sections 11/2 cups (375 ml) rice wine 21/2 cups (625 ml) sweet rice wine, sherry, or Japanese mirin 1 teaspoon salt Sprigs of coriander leaves, to garnish 44 Poultry 1 Place the chicken chunks and ginger wine in a bowl, toss well and set aside to marinate for 30–45 minutes.

Serve immediately or chill until ready to serve. For a spicy flavor, add 1 teaspoon ground black pepper or 1 finely minced red finger-length chili to the sauce. 12 3/16/09 4:30 PM Page 51 Five Spice Beijing Spareribs 500 g (1 lb) pork spareribs 4 tablespoons soy sauce 2 tablespoons sugar Oil, for deep-frying 2 spring onions, chopped 2 slices ginger, minced 1 teaspoon rice wine 1/ teaspoon fennel 2 seeds 1 teaspoon brown sugar 5 teaspoons rice vinegar 1 teaspoon salt, or to taste Serves 4 Preparation time: 15 mins Cooking time: 10 mins 1 Wash the spareribs and chopped into 3-cm (11/4-in) long pieces.

Bring to a boil. Turn off the heat and remove the chicken slices and chives with a slotted spoon and set aside, reserving the chicken stock. 4 Bring a large pot of water to a boil, blanch the noodles briefly to revive them. If using dried noodles, follow the packet instructions or cooked them for 3–4 minutes until the noodles are tender. Drain, rinse in cold water and set aside to drain in a colander. 5 Heat the reserved oil together with another 41/2 tablespoons of the remaining oil in a clean wok.

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