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Dill Pickle Bread I Recipe
| Bread
Type: Dill Pickle Bread I Free Cooking Recipe - Bread It's alright! Ingredients / Directions 1/3 cup(s) dill pickle juice (Claussen''s is good)2/3 cup(s) warm water (110 degrees F)1 medium dill picklefinely chopped1 tablespoon buttersoftened1 tablespoon dried onion1 teaspoon parsley f
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fried capers
| General Recipes
Cooking receipe to make fried capers under category General Recipes. You may find some video clips related to this receipe below.fried capers100g capers rinsed patted dry1 tbsp olive oil11 tsp balsamic vinegarEnsure the capers are dry. Then heat the oil in a frying pan until hot. Add the capers and
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chocolate fudge sauce
| General Recipes
Cooking receipe to make chocolate fudge sauce under category General Recipes. You may find some video clips related to this receipe below.chocolate fudge sauce1 small tin of evapourated milk110g bitter chocolateBreak the chocolate up in a small basin and pour in the milk. Now set the basin over a pa
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3 Bean Salad - Mexican Style
| Everyday Recipes
Cooking receipe to make 3 Bean Salad - Mexican Style under category Everyday Recipes. You may find some video clips related to this receipe below.3 Bean Salad - Mexican StyleRecipe By : Key GourmetServing Size : 8 Preparation Time :0:00Categories : Salads Posted To CynscookinAmount Measure Ingredien
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Cooking receipe to make peach and cadamom pudding under category Aga Recipes. You may find some video clips related to this receipe below.
peach and cadamom pudding
225g dried ready to eat peaches
4 eggs
150ml fresh orange juice
125g caster sugar
60ml dessert wine or orange
25g plain flour
liqueur such as grand marnier
butter for greasing
2 green cardamom pods
pared orange rind to decorate
100ml milk warm apricot jam to glaze (optional)
42ml carton double cream
Bnng the peaches to the boil in the orange juice in an ovenproof pan on the boiling platethen place in the simmering ovenfor 30 minutes.
Add liqueur cool.
Split the cardamom pods to expose the black seeds then place in a small ovenproof pan with the milk and double cream.
Bring to the boil on the boiling platethen leave to infuse in the simmering ovenfor about 15 minutes.
Meanwhile with an electric whisk whisk the eggs and sugar until thick and pale. Gradually whisk in the flour.
Strain the cream mixture then gradually whisk into egg mixture.
Drain the peaches reserving any liquid then fold liquid into the cream mixture. Spoon peaches into the base of a 30mm deep 1.7 litre buttered ovenproof dish.
Pour the cream mixture over the peaches.
