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Using ingredient rind

Genoise With Amaretto And Chocolate

  • 7 eggs
  • 1 genoise
  • 700 ml cream
  • 130 gr sugar
  • 120 gr chocolate
  • 95 gr flour
  • 60 ml amaretto
  • 24 gr cornstarch
  • 4 gr rind

Genoise With Amaretto& Chocolate

Genoise With Amaretto& Chocolate
  • 7 eggs
  • 1 genoise
  • 700 ml cream
  • 130 gr sugar
  • 120 gr chocolate
  • 95 gr flour
  • 60 ml amaretto
  • 24 gr cornstarch
  • 4 gr rind

Irish Whiskey And Ginger Cream

Irish Whiskey And Ginger Cream
  • 10 fl cream (heavy)
  • 2 egg whites
  • 1 rind
  • 1 lemon
  • 30 gr ginger marmalade
  • 30 ml irish whiskey
  • 26 gr superfine sugar

Leg Of Lamb

Leg Of Lamb
  • 1 rind (grated)
  • 1 lemon
  • 2,200 gr leg of lamb
  • 10 gr rosemary (dried)

Lemon Pie

Lemon Pie
  • 9 prepared pie shell
  • 4 egg yolks
  • 2 lemons
  • 1 rind (grated)
  • 475 ml boiling water
  • 300 gr sugar
  • 80 ml lemon juice
  • 32 gr cornstarch
  • 32 gr all purpose flour
  • 1 gr salt

Maple Glazed Carrots

Maple Glazed Carrots
  • 8 sized carrots
  • 1 rind
  • 120 ml orange juice (fresh)
  • 20 gr maple syrup
  • 14 gr butter
  • 1 gr mace

Poppy Seed Roshky

  • 4 eggs
  • 1 rind (grated)
  • 1 lemon
  • 500 gr flour
  • 475 ml water
  • 300 gr sugar
  • 240 ml milk
  • 140 gr poppy seed
  • 110 gr butter
  • 4 gr vanilla

Slovak Doughnuts

Slovak Doughnuts
  • 4 egg yolks
  • 1 egg
  • 1/2 rind (grated)
  • 1/2 lemon
  • 1/2 orange
  • 900 gr flour
  • 500 gr scalded
  • 250 gr flour
  • 110 gr butter
  • 100 gr sugar

Carrot Cake With Orange Glaze

  • 3 egg whites
  • 2 orange
  • 1 rind (grated)
  • 1 juice
  • 400 gr powderd sugar
  • 375 gr carrots
  • 375 gr cake flour
  • 240 ml applesauce
  • 220 gr brown sugar
  • 200 gr sugar

Jenny's Christmas Cake

  • 5 eggs
  • 4 glace cherries
  • 2 rind (grated)
  • 1 1/2 mixed fruit (dried)
  • 1 lemon
  • 1 orange
  • 1/2 bottle of rum
  • 1/4 guiness
  • 220 gr butter
  • 190 gr demerera sugar

Stuffed Prunes

  • 50 prunes
  • 20 aside
  • 15 make the stuffin
  • 1 rind (grated)
  • 1 orange
  • 1 sugar syrup
  • 28 gr armagnac
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