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FareShare Gazette -- April 2010 Recipes

FareShare Gazette -- April 2010 Recipes comes together with Margarine Or Butter Divided And Melted, Sugar, Ground Cinnamon, Powdered Sugar, and Lemon Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 tbsp
• 1/2 cup
• 2 tsp
• 1/2 cup
• 2 1/2 tsp
• 2 cup
• 1 cup
• 2/3 cup
• 1/2 tbsp
• 2/3 tsp
• 1/3 cup
• 2 tbsp
• 100 g
• 50 g
• 150 g

Method (preview)

1. 1

   Combine sugar, cinnamon, raisins, almonds and lemon rind.

2. 2

   Sprinkle over dough, leaving a 1/2-inch border on all sides.

3. 3

   Starting with the long side, roll up jellyroll fashion.

4. 4

   Cut the roll into 12 slices. Place in a lightly greased 9-inch square pan.

5. 5

   Brush with the remaining margarine. Cover and refrigerate for 8 hours.

6. 6

   Remove the dough from the refrigerator and let rise in a warm place (85 degrees F) free from drafts, for 50 minutes or until doubled in bulk.

7. 7

   Bake at 350F degrees for 20 to 25 minutes.

8. 8

   Combine the powdered sugar and lemon juice. Drizzle the icing over warm rolls.

9. 9

   Mix the crust ingredients together until crumbly. Divide crust crumbs into thirds and press two-thirds of crust mixture into an 8-inch pan.

10. 10

    Spread rhubarb on top. Sprinkle with remaining 1/3 of crumb mixture.

11. 11

    Melt butter in a heavy skillet, add artichokes, onion and garlic and fry gently for 5 minutes.

12. 12

    Add risotto rice and fry, stirring, 2 minutes.

13. 13

    Add hot stock and cook, stirring, until all liquid is absorbed and rice is al dente.

14. 14

    Season with salt and pepper, add parmesan cheese and stir it in.

15. 15

    Leave to cool, cover and put in fridge for minimum 2 hours.

16. 16

    4. Fry rice cakes golden brown in hot olive oil. Serve hot or warm.