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.
180ml (3/4 cup) butter, melted
3 cloves of garlic, crushed
25ml (5tsp) fresh parsley, chopped
10ml (2tsp) dry mixed herbs
2 extra large eggs
25ml (5tsp) oil
500ml (2cups) lukewarm water
60ml (1/4cup) sugar
1 packet (10g) instant dry yeast
1 clove garlic, crushed
pinch of ginger
5X250ml (5cups) cake flour
oven 190ºC (375ºF) Spray cake tin
23cm diameter with spray 'n cook. Mix all ingredients
for sauce in a pot & heat on stove until
butter is melted. Set aside and leave to cool.
eggs, oil, water and sugar. Mix rest of ingredients
in mixing bowl. Add water mixture & mix
until it is a soft dough. Knead dough about
10 min. Cover with plastic & leave to rise
until double in bulk. (About 1 hour)
dough into 12 equal size pieces. Roll into balls
& roll each ball in melted butter mixture
of sauce and place in cake tin. Bake 35 - 40
mins or until done & golden brown on top.