Creme De Menthe
| Copycat Complete
Cooking receipe to make Creme De Menthe under category Copycat Complete. You may find some video clips related to this receipe below.1 1/4 cups fresh mint leaves, slightly packed3 cups vodka2 cups granulated sugar1 cup water1 Teaspoon glycerine (optional)8 drops green food coloring (optional)2 drops
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sweet shortcrust pastry
| General Recipes
Cooking receipe to make sweet shortcrust pastry under category General Recipes. You may find some video clips related to this receipe below.sweet shortcrust pastry170g plain flour110g butter or hard margarine1 tablespoon caster sugar1 egg yolkSift the flour into a mixing bowl.Add the butter and cut
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triple chocolate chestnut cake
| General Recipes
Cooking receipe to make triple chocolate chestnut cake under category General Recipes. You may find some video clips related to this receipe below.triple chocolate chestnut cakeFor the cake:60g unsalted butter plus extra for greasing 400g dark chocolate 9 medium freerange eggs 150g caster sugar100g
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moroccan orange carrot olive and chicory salad
| General Recipes
Cooking receipe to make moroccan orange carrot olive and chicory salad under category General Recipes. You may find some video clips related to this receipe below.moroccan orange carrot olive and chicory saladmediterannean2 large navel oranges175g carrots10 green olives stoned and quartered1 head of
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Cooking receipe to make hazelnut and raisin rolls under category Aga Recipes. You may find some video clips related to this receipe below.
hazelnut and raisin rolls
15g fresh yeast
450m1 tepid water
300g wholewheat flour
200g strong white flour
2 tsp salt
2 tbsp olive oil
75g hazelnuts roughly chopped
50g seedless raisins roughly chopped
aga equipment:
wire shell on fourth set of runners in roasting ovenwith cold shell on second set of runners
Crumble the yeast into half the water then leave it to stand for 2 to 3 minutes. Mix the flours and salt together in a large mixing bowl make a well in the centre and add the olive oil.
Whisk the yeast liquid to ensure that the yeast has properly dissolved then add it to tire bowl with half the remaining water.
Mix to a soft but manageable dough adding as much of the remaining water as necessary.
Turn out on to a floured surface and knead thoroughly until the dough is smooth and elastic.
Return the dough to the bowl cover it with plastic wrap or a damp tea towel and leave it by the aga for about an hour until well risen and almost doubled in size.
Scrape the risen dough on to the work surface then knead it gently incorporating the nuts and raisins. Divide the dough into twelve pieces then drape into rolls.
Place them on a floured baking sheet cover and leave by the aga for a further 30 minutes until puffy and wellrisen.
Bake the rolls for 15 minutes then insert the cold shelf and bake for a further 5 to 10 minutes.
Cool the rolls for 15 to 20 minutes then serve them warn.
Alternatively warm the rolls for 10 to 15 minutes in a basket in the simmering oven.
An unusual bread which is good for dinner parties being just that little bit different. Try serving it with moorish humus an excellent combination.
Makes 12
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