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dry sweet vermicelli
| General Recipes
Cooking receipe to make dry sweet vermicelli under category General Recipes. You may find some video clips related to this receipe below.dry sweet vermicellisevian sanjaindian4 tablespoons ghee 4 tablespoons raisins 4 tablespoons flaked almonds 300g vermicelli broken into short lengths 60g caster su
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roast chicken with spiced orange sauce
| Aga Recipes
Cooking receipe to make roast chicken with spiced orange sauce under category Aga Recipes. You may find some video clips related to this receipe below.roast chicken with spiced orange sauce3 level tbsp dried currants juice of 4 large oranges about 300ml in total salt and freshly ground black pepper
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Meatballs in Kraut Casserole Recipe
| Casserole
Type: Meatballs in Kraut Casserole Free Cooking Recipe - Casserole Try this one! Ingredients / Directions 1 1/2 pounds ground chuck or round1/2 cup(s) dry ricedivided1 teaspoon caraway seed (optional)1/4 to 1/2 cup(s) minced onion2 teaspoons dried parsley1 eggSalt and pepper to taste2
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Bloody Popcorn Recipe
| Halloween
Type: Bloody Popcorn Free Cooking Recipe - Halloween Try this one! Ingredients / Directions Use only food pastenot liquid food coloring sold in the grocery store.2 quarts popped popcorn2 tablespoons melted butterdividedRed food pasteOrange food paste Divide the popcorn between two lar
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Cooking receipe to make manog delice under category Aga Recipes. You may find some video clips related to this receipe below.
manog delice
vegetarian
biscuit base:
10 hobnob biscuits crushed
50g butter melted
delice:
1 small mango skinned and stoned
300m1 pouring double cream
1 x 400g tin of condensed milk
juice of 4 lemons
mango sauce:
1 ripe mango skinned and stoned
2 tablespoons icing sugar to taste
Grease and line eight small ramekins with cling film.
Mix together the crushed biscuits with the melted butter until well blended and set aside.
For the delice filling put the mango in a processor and whizz until smooth.
Pour in the cream and condensed milk. Still whizzing gradually pour in the lemon juice until the mixture thickens.
Remove the blade and spoon into the ramekins.
Top each ramekin with the biscuit crumb mixture and leave to set in the fridge. Leave for a minimum of 8 hours or ideally overnight. Serve straight from the fridge and turn out nn to glass plates remove the clingfilm and serve with the mango sauce.
To make the fresh mango sauce whizz the mango flesh in the processor with the icing sugar.
If need be thin down with a little water.
This a a very quick light dessert which can be made ahead of time or frozen. If you do not want to make individual ramekins use this recipe to fill an 180mm china dish. Serve straight from the fridge so it is firm garnished perhaps with lemon balm or mint leaves.
Serves 8
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