Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Whiskey Sour
| Drink Master
Cooking receipe to make Whiskey Sour under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lemon 1/2 tsp Powdered Sugar 2 oz Blended Whiskey Shake with ice and strain into sour glass. Decorate with a 1/2 slice of lemon
[ read more ]
Chicken and Asparagus Roulades Recipe
| Main Meals
Type: Chicken and Asparagus Roulades Free Cooking Recipe - Main Meals Not bad! Ingredients / Directions 4 small skinless boneless chicken breast halves -- (about 2 pounds)1/4 teaspoon salt1/4 teaspoon onion powder1/4 teaspoon dried dill weed1 (10 ounce) package frozen asparagus spears
[ read more ]
Quesadillas Recipe
| Kids
Type: Quesadillas Free Cooking Recipe - Kids Good stuff! Ingredients / Directions Salsa * 1 tomatodiced * 1/2 onionfinely chopped * 1 tbsp. lime juice * 1 tbsp. fresh cilantrochoppedQuesadilla * nonstick cooking spray * 3 oz. chicken breastcut into bite-sized pieces
[ read more ]
Baked Cavatelli Recipe
| Pasta
Type: Baked Cavatelli Free Cooking Recipe - Pasta Check out the travel channel! Ingredients / Directions 2 1/2 cup(s)s dried cavatelli or wagon-wheel macaroni (about 7 ounces)12 ounces fresh mild or hot Italian sausage linkssliced 1/2 inch thick3/4 cup(s) chopped onion2 cloves garlicm
[ read more ]
Cooking receipe to make chocolate eclairs under category Aga Recipes. You may find some video clips related to this receipe below.
chocolate eclairs
Choux pastry:
65g plain flour pinch
salt
150ml water
50g butter cubed
2 eggs well beaten
300ml double cream for the filling
Chocolate glace icing:
75g plain chocolate
125g butter
3 tbsp warm water
1/2 tsp vanilla essence
175g icing sugar
Sieve the flour and salt.
Put water and butter into a saucepan stand on the simmering plate and heat to melt the butter.
Then bring to a brisk boil.
Remove from the heat quickly tip in all the flour and beat well with a wooden spoon. Return to the heat and stir briskly until the dough forms a ball and the sides of the pan are left clean.
Remove from heat.
Add the eggs gradually beating between each addition.
I find a handheld electric mixer best.
Beat until a smooth shiny mixture is formed.
Fit a piping bag with 10mm plain nozzle and fill it with the pastry.
Pipe lengths 100mm long on to a greased baking tray.
This makes about 1 dozen.
For the 2 and 4 ovenagas have the shelf on the lowest set of runners of the roasting ovenand bake for 20 to 25 minutes until risen and golden brown. Remove from the ovenand slit the sides to allow steam to escape.
Return to the ovenfor 5 minutes to dry out.
Cool on a wire rack.
Whip cream and fill the eclairs.
Cover the tops with the icing and leave to set.
Chocolate glace icing:
Break chocolate into a basin add the butter and stand the basin on top of the aga to melt.
When melted add the water and vanilla essence.
Gradually add the icing sugar beating until smooth.
Coat the eclairs.
For a pudding fill the eclairs with cream pile high on a dish and pour the chocolate icing over them.
Variation: Coffee glace icing:
225g icing sugar
2 tbsp hot water
2 tsp instant coffee granules
Mix the coffee granules and hot water until dissolved.
Sieve the sugar in a bowl gradually add the coffee and beat well until the icing is thick enough to coat the back of a wooden spoon.
Eclairs are actually very easy to make and fairly quick too. To make profiteroles for a pudding make the eclairs into rounds using a spoon.
[tubepress mode=’tag’, tagValue=’chocolate eclairs’]
