Cauliflower and Coconut Soup Recipe
| Soups
Type: Cauliflower and Coconut Soup Free Cooking Recipe - Soups No other! Ingredients / Directions 2 tbsp vegetable oil1 onion chopped fine1 carrot diced1/2 pound cauliflower1 cooking apple peeled and diced1/2 teaspoon cumin ground1/2 teaspoon coriander ground1/2 teaspoon turmeric grou
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moroccan chicken tajine
| General Recipes
Cooking receipe to make moroccan chicken tajine under category General Recipes. You may find some video clips related to this receipe below.moroccan chicken tajinemediterranean1 free range chicken weighing about 1.25kg cut into 6 pieces2 tbspns olive oil1 large onion thinly sliced5 cloves garlic pee
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American Apple Pie
| Pie s 4U
Cooking receipe to make American Apple Pie under category Pie s 4U. You may find some video clips related to this receipe below.American Apple Pie This is the American Apple Pie. Ingredients:
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Peanut Butter Pie VII
| Pie s 4U
Cooking receipe to make Peanut Butter Pie VII under category Pie s 4U. You may find some video clips related to this receipe below.Peanut Butter Pie VII Traditional peanut butter pie, creamy and good. Ingredients:
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Cooking receipe to make lemon marmalade under category Aga Recipes. You may find some video clips related to this receipe below.
marmalade
1.35kg lemons
juice 2 lemons
2.5 litres water
2.5kg sugar
Scrub the lemons and put in a preserving pan with the lemon juice and water.
If the lemons bob to the top put in an old plate to keep them below the water level. Bring to the boil cover and put in the simmering ovenfor 4 to 5 hours or overnight.
Remove the pan from the oven.
Scoop out the lemons and allow them to cool enough to handle.
Cut in half scoop out the flesh and the pips and return them to the liquid.
Bring the orange liquid to the boil and boil with the lid off for 5 minutes.
Strain through a sieve squeezing out all the juices.
Cut up the lemon peel as fine or coarse as you like.
Put half the prepared peel into the preserving pan along with half the strained liquid and 1.25kg sugar.
Place on the simmering plate and stir until all the sugar is dissolved.
Move to the boiling plateand after boiling rapidly for 10 to 15 minutes test for a setting point.
When this point is reached allow the marmalade to sit for 10 minutes so that the peel will not rise to the top in the jars.
Pour into warm sterilised jars seal and label as for jam.
Repeat with the remaining ingredients.
Home made marmalade has a tang that commercial marmalade never matches. Even if you do not eat much yourself it always makes welcome gifts and contributions to charity stalls.. I do not find extra pectin is needed as mentioned in some books.
Makes about 4.5kg.
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