|The River Cottage Meat Book|
|by Hugh Fearnley-Whittingstall|
First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world.
1 - 10 of 41 for orange baklava
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Baklava is a rich, ... with syrup. Boil syrup for 10 minutes. Pour hot syrup over cold Baklava and leave overnight in baking pan. Baklava may be frozen.
Butter baking pans ... remaining butter over Baklava. Bake in ... lemon juice and orange water before removing ... before pouring evenly over cold Baklava.
This will be ... minutes; set aside. Baklava: Grease a ... large bowl grated orange peel, cinnamon, sugar, ... baklava. Let the baklava cool for 3-4 hours.
Combine nuts, sugar, ... occasionally until sugar is dissolved. Add lemon juice, lemon and orange rinds and cook over medium heat for 10 minutes. Let cool.
Mix walnuts, cinnamon ... IMPORTANT: Make sure baklava is hot (even ... pouring COLD syrup over it. Let stand for several hours or overnight before cutting!
Combine and boil ... sugar, cinnamon and orange rind well. Melt ... lower oven to 300 and continue to bake for 40 minutes. Should be golden brown in color.
Cut pastry sheets in half. Combine nuts, orange and cinnamon. Use ... syrup. Mix in honey. A jigger of cognac or ouzo may be added to syrup, if desired.
Unwrap filo dough ... cooled Syrup over baklava. Let stand ... juice, lemon and orange peels and cinnamon ... has cooled, discard peels and cinnamon stick.
Purify the butter ... important or the Baklava will becomes soggy. ... stick, cloves and orange peel. Cool syrup, ... pan overnight or it will taste soggy.
Mix nuts, sugar, cinnamon and orange rind well. Melt ... overnight before serving. Baklava should rest for ... in refrigerator for weeks or can be frozen.
Result Page: 1
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