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TranceEurope`s Recipy Pages

TranceEurope`s Recipy Pages

Southern Fried Chicken


1. 175g plain flour
2. 25g cornflour
3. 50g golden caster sugar
4. 85g blanched almonds , toasted then finely chopped
5. 140g unsalted butter , cold and cut into cubes
6. seeds from 1 vanilla pod


1. 225g golden caster sugar 2. 142ml single cream 3. 50g butter , cubed


1. 200g bar dark chocolate (70% cocoa solids) 2. 85g butter


1.Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool. 2. For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny - take care as it will bubble up. Stir in the butter and � tsp salt. Pour over the shortbread and cool. For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.