recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
is a popular Italian bread for you".
1/4 cup mixed peel
1/2 cup sultanas
1/3 cup marsala
8 teaspoons dry yeast
1 teaspoon fine sugar
1/4 cup warm milk
5 cups plain flour
1 teaspoon salt
1/4 cup fine sugar, extra
3 eggs lightly beaten
3 egg yolks
2 teaspoons grated orange rind
1 teaspoon vanilla essence
100g (4oz) butter, softened
1 cup warm milk, extra
1 egg, extra
2 deep 20cm (8 inch) round cake pans. Using
string, tie a collar of greased foil around
the outsides of prepared pans, bringing foil
about 6cm above rims.
fruit with marsala in small bowl; cover, stand
yeast, sugar and milk in small bowl. Whisk until
yeast is dissolved. Cover, stand in warm place
about 10 minutes or until mixture is frothy.
flour, salt and extra sugar into large bowl,
make a well in the centre, add eggs and egg
yolks, then rind, essence, butter, extra milk,
yeast mixture and undrained fruit mixture.
dough vigorously with a wooden spoon about 5
minutes. This beating is important. The dough
will be soft like a cake batter, and will become
elastic and leave the side of the bowl.
bowl with greased plastic wrap, stand in warm
place about 30 minutes or until doubled in size.
plastic wrap. Turn dough onto floured surface,
knead until smooth.
dough in half, knead each half on a well floured
surface for about 5 minutes or until dough loses
dough into prepared pans.
stand in warm place, about 30 minutes or until
doubled in size.
panettone with extra egg.
in moderately hot oven 15 minutes, reduce heat
to moderate, bake about another 30 minutes.
is fresh and light and is an Italian speciality.