Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Easy Lemon drizzle cake recipe


Ingredients :  

250g butter, softened
250g caster sugar
4 medium eggs
250g self raising flour, sifted
zest and juice 2 lemons
75g (3 oz) granulated sugar



Method :  


Place the butter sugar and lemon zest in a large bowl. Use an electric whisk to beat the butter and sugar together until they are pale and fluffy. Gradually add the eggs, whisking well between additions and adding 2 tbsp of the flour with the last egg - this will prevent curdling.

Sift over the remaining flour, then gently fold in with a metal spoon along with 1 tbsp hot water. Spoon into the prepared tin, level the surface and bake for 50-60mins until it is shrinking away from the sides of the tin. A fine skewer inserted in the centre should come out clean. Cool in the tin for 5 mins.

Squeeze the lemon juice, then sieve to remove the bits. Stir the granulated sugar into the lemon juice. Use the fine skewer to prick the cake all over, pour over the syrup - it should sink in but leave a crunchy crust. Leave to cool completely.

Preheat the oven to Gas 4, 180°C, fan 160°C. Grease a (20cm) round, deep loose-based tin and base line with baking parchment.


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