Pebetes Bread Very Spongy Recipes

Steps:

• MEASURE all ingredients into bread pan according to your manufactures directions.
• SET machine for dough cycle, press start and let it work until the kneading process is complete. Shut machine off and allow dough to rest for 15 minutes.
• REMOVE dough to slightly floured surface and cut in 8 pieces.
• MAKE cylindrical balls with the pieces and place side by side in a buttered oven tray. Leave to rise for one hour.
• PREPARE cornflour or cornstarch, dissolve the cornflour or cornstarch in cold water add boiling water and leave to cool.
• BAKE 10 to 12 minutes at F428 C220.
• REMOVE from the oven and paint with the previous prepared cornflour cornstarch mix.
• LEAVE to cool on the rack and enjoy.

Steps:

• Bring a large pot of water to a boil; add salt and return to boil; Add rigatoni and cook until al dente, according to package directions, Drain; set aside.
• Preheat broiler:.
• In a large saucepan, bring marinare sauce to a boil over medium-high heat.
• Pour half of the sauce into a large bowl; set aside. Add cooked rigatoni and ricotta to saucepan with remaining sauce; stir to combine; bring to a simmer over low heat.
• Pour pasta mixture into a baking dish and top with the reserved sauce.
• Sprinkle with mozzarella and Parmigiano-Reggiano;Transfer baking dish to broiler and broil until cheese has melted, 6 to 8 minutes; Serve immediately.

Steps:

• Choose only taro stalks that are pinkish end white. Peel off the outside skin.
• Cut the stalks into pieces 10 centimetres (4 inches) long.
• Drop the stalks into boiling wafer, coyer with lid and boil for 2 minutes.
• Strain the stalks and throw out the cooking water. Put the cooked stalks into a bowl of cold water. When they cool, drain water off.
• Shred the stalks along their length into thin strips, using a fork.
• Mix together the lemon juice, coconut cream, spring onion and chilli and pour mixture over the taro stalks.
• Serve with tinned fish.