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Chocolate and Mint Creams Recipe
| Holiday
Type: Chocolate and Mint Creams Free Cooking Recipe - Holiday Yes! Ingredients / Directions # 8 oz. (225g) cooking chocolateplain or milk# 1 teaspoon. peppermint essence# 1 egg white# 8 oz. (225g) icing sugar# red and green food colouring # Gradually fold in the egg white into 6 oz.
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stuffed vine leaves
| General Recipes
Cooking receipe to make stuffed vine leaves under category General Recipes. You may find some video clips related to this receipe below.stuffed vine leavesdolmathesmediterranean225g vine leavesdill to serve2 lemons cut into wedges to servefor the stuffing150g long grain rice rinsed and drained350g o
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Witches Brew Recipe
| Halloween
Type: Witches Brew Free Cooking Recipe - Halloween Unbelievable! Ingredients / Directions # 10 x 11.5 oz. (340ml) bottles or cans of ginger beer# 1 x 20 fl. oz. (570ml) lime juice cordial# 1 x 11.5 (340ml) bottle blackcurrant cordial# 2 orangesthinly sliced # Chill the ginger beer f
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Tea - Rose Hip Tea
| Teas 2
Cooking receipe to make Tea - Rose Hip Tea under category Teas 2. You may find some video clips related to this receipe below.Rose Hip Tea (from Herb Gardening in Five Seasons)Use 1 tsp rose hips per cup of water. Add hot, not boiling, water to preserve the vitamin C. Keep on warm stove for 20 minut
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Cooking receipe to make stuffed jacket potatoes with leeks cheddar and boursin under category General Recipes. You may find some video clips related to this receipe below.
stuffed jacket potatoes with leeks cheddar and boursin
delia smith
2 large baked potatoes 225 275g each
1 leek about 10cm long trimmed and cleaned 40g mature cheddar coarsely grated
1 x 80 g pack Ail & Fines Herbes Boursin
1 tablespoon from the top of the milk or single cream
salt and freshly milled black pepper
Baking sheet measuring 30 x 25.5cm.
Pre heat the oven to gas mark 4/350F180C.
To prepare the leek slice it almost in half lengthways then fan it out under a running tap to wash away any trapped dirt.
Slice each half into four lengthways then into 5mm slices.
Put the Boursin into a medium sized bowl and cut the potatoes in half lengthways. Protecting your hands with a cloth scoop out the centres of the potatoes into the bowl containing the Boursin add the milk or cream and season well with salt and freshly milled black pepper.
Quickly mash or whisk everything together then pile the whole lot back into the potato skins.
Scatter the leeks on top followed by the grated Cheddar pressing it down lightly with your hand then place on the baking sheet and bake in the oven for 20 minutes or until the leeks are golden brown at the edges and the cheese is bubbling.
Serves 2
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