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Cherry Bomb Recipe
| Drinks
Type: Cherry Bomb Free Cooking Recipe - Drinks Good stuff! Ingredients / Directions 3 oz. Tequila2 oz. 7 Up or Sprite1 1/2 oz. Crown RoyalMaraschino Cherries Pour Tequila into a large glass followed by the 7 Up or Sprite. Top off with Crown Royal and then squeeze two cherries into the
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wholemeal bread
| General Recipes
Cooking receipe to make wholemeal bread under category General Recipes. You may find some video clips related to this receipe below.wholemeal bread4tspdried yeast2tsp sugaror42g fresh yeast750ml hand hot water (40
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Blender Popovers Recipe
| Bread
Type: Blender Popovers Free Cooking Recipe - Bread Amazing! Ingredients / Directions 3 eggs1 cup(s) milk1 tablespoon vegetable oil1 cup(s) all-purpose flour1/4 teaspoon salt Preheat the oven to 450 degrees F. Grease well muffin cup(s)s or popover pans.In a blender containercombine all
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Lemon Chicken Noodles with Coconut Milk Soup Recipe
| Soups
Type: Lemon Chicken Noodles with Coconut Milk Soup Free Cooking Recipe - Soups Good stuff! Ingredients / Directions 600 ml coconut milk2 chicken breastsboneless and skinned2 teaspoon lemon zestgrated2 lemon grass stalksfinely chopped2 spring onionsfinely chopped2 fresh chilliesfinely
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Cooking receipe to make almond bakewell tarts with plum sauce under category Aga Recipes. You may find some video clips related to this receipe below.
almond bakewell tarts with plum sauce
For the pastry:
200g plain white flour plus extra for dusting
100g butter cut into cubes
75g caster sugar
3 large egg yolks
1/2 tsp vanilla essence
For the filling:
125g butter
125g caster sugar
3 large eggs
125g ground almonds
3 drops almond essence
6 level tbsp redcurrant jelly
For the plum sauce:
450g ripe plums halved and stoned
60g soft brown sugar plus extra to taste
150ml sweet white wine
For the crumble topping:
25g butter
75g plain flour
25g caster sugar
To make the pastry place the flour and butter in a processor and process until it resembles fine breadcrumbs.
Add the remaining pastry ingredients and process until the dough resembles very coarse breadcrumbs.
Lift out the blade and gather the dough together.
Turn out on to a floured worksurface and knead lightly until smooth.
Divide into six balls flatten slightly wrap and chill for 30 minutes if too soft to roll out immediately.
On a floured worksurface roll out the pastry thinly and line six 100mm diameter 30mm deep tart tins.
Prick the pastry bases and line with well crumpled and softened greaseproof paper and baking beans.
Bake blind on the floor of the roasting oven for 5 minutes or until lightly coloured. Remove the paper and beans and return to the oven for 2 minutes.
Cool.
To prepare the flling beat the butter until soft then gradually beat in the caster sugar until mixture is light and fluffy.
Slowly beat in two eggs then the remaining egg with onethird of the ground almonds. Fold in the remaining ground almonds and the almond essence.
Warm the redcurrant jelly in a heatproof bowl in the simmering oven and brush generously over the insides of the pastry cases.
Spoon in the almond filling.
Place the tarts on a baking sheet.
