Gladys Dinletir's V Page 
Vanilla Butter Icing Categories: Cakes, Dessert |
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| 50 g butter
75 g icing sugar,sifted 3 large eggs few drops vanilla essence |
Cream together the ingredients until soft and light. This quantity is enough to fill a cake. If you want to cover the cake too, double the recipe. |
 Vanilla Ice Milk Categories: Ice Cream, Low-fat |
|
| 850 ml milk
125 g Castor Sugar 1 tsp Vanilla extract pinch of salt |
Heat the milk until almost boiling, when tiny bubbles are just rising on the surface. Add the sugar and stir until dissolved, then leave the milk to cool completely. Stir the vanilla and salt into the cold milk, then pour it into an ice-cream machine. Freeze-churn until thick and ready to serve. |
Vegetables Sauté Categories: Vegetables, French Yield: 6 servings |
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| 2 Aubergines
2 Courgettes 2 Carrots 250 g Green beans 50 g Sesame seeds 2 Oranges little Oil |
Peel the aubergines and carrots, grate the courgettes and string the beans. Cut the vegetables in julienne. Cut the orange segments. Sauté with little oil stirring. Do not overcook, the vegetables should remain crunchy. Toss the sesame seeds. When the vegetables cool add the orange segments. |
Victoria Sandwich Categories: Cakes |
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| 175 g butter
175 g sugar 3 large eggs 175 g self-raising flour |
Cream together the butter and sugar until soft and light. Sift the flour and fold gently into the creamed mixture. You should have a slow dropping consistency otherwise you can add few drops of water. Divide the mixture between two 18 cm greased and floured sandwich tins. Bake in the centre of a moderate hot oven 180 C for 18 minutes or until firm to the touch. Turn out and allow to cool. You can fill it with jam or with jam an whipped cream, or with fruit salad and whipped cream or icing. |
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