Saturday, November 26, 2005


This week's edition of the carnival of the recipes will have a "hot and spicy theme." I am a chile head, so I had to participate! The following recipe is taken from Jonas Borssén's book, Eat The Heat (page 143).

Acho-Malt Syrup Torte


  • 1 1/2 heaping cups (3 3/4 dl) wheat flour.
  • 5 ounces (150 g) unsalted butter.
  • 2 tablespoons sugar.
  • 1 tablespoon cold water.

  • 2 ancho chiles, dried, and soaked in warm water for 3 hours.
  • 5 eggs, lightly beaten.
  • Scant 1 cup (2 dl) dark malt syrup.
  • 1 teaspoon vanilla.
  • 2 1/2 ounces (75 g) unsalted butter, melted.
  • Scant 1 cup (2 dl) roasted macadamia nuts, hazelnuts, walnuts, or pecans.

Click here for the directions.

Ancho Mulato. For more pictures, check out my gallery with plants at Buzznet.

In the news: China swamps Mexico with cheaper peppers - The Arizona Republic.

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