Green Tea Japanese Sponge Cake Kasutera Japanese cooking recipe
| Japanese
Ingredients 1 cup white flour 1 cup granulated sugar 1/4 cup honey 1 teaspoon vanilla extract 1 tablespoon green tea powder 1/4 teaspoon salt 7 large eggs 1/8 teaspoon cream of tartar Directions 1Separate the egg whites from yolks into two large bowls. 2Whisk sugar, honey, vanilla, green te
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white asparagus with salmon caviar and dill creme fraiche
| General Recipes
Cooking receipe to make white asparagus with salmon caviar and dill creme fraiche under category General Recipes. You may find some video clips related to this receipe below.white asparagus with salmon caviar and dill creme fraiche2 bundles of white asparagus peeled woody ends trimmed 250g creme fra
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Smoky Citrus Kabobs Recipe
| Barbecue
Type: Smoky Citrus Kabobs Free Cooking Recipe - Barbecue Simply good! Ingredients / Directions 1 pound pork tenderloincut into 3/4-inch cubes1/3 cup(s) smoky barbecue sauce1/3 cup(s) marmalade2 tablespoons prepared horseradish Thread cubes onto skewer (if using bamboo skewerssoak in w
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light christmas pudding
| Aga Recipes
Cooking receipe to make light christmas pudding under category Aga Recipes. You may find some video clips related to this receipe below.light christmas pudding175g unsalted butter at room temperature plus extra for greasing grated rind of 2 oranges 175g aster sugar 3 large eggs 175g self raising flo
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Cooking receipe to make pineapple souffle pudding under category General Recipes. You may find some video clips related to this receipe below.
pineapple souffle pudding
50g butter or margarine
50g caster sugar
grated rind and juice of 1/2 of a lemon
2 eggs separated
50g selfraising flour
250ml pineapple juice
Cream the butter or margarine and sugar with the lemon rind until light and fluffy. Gradually beat in the egg yolks the sifted flour and the lemon and pineapple juice. Whisk the egg whites stiffly and fold into the mixture; it will appear curdled at this stage but this does not matter. Pour the mixture into a lightly buttered 900m pint souffle dish and stand in a roosting tin containing 2.5cm cold water. Place in the moderate oven below the pie and bake for 3040 minutes or until well risen and golden brown. Serve hot.
Serves 4
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