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Salmon Tetrazzini Recipe
| Fish And Seafoods
Type: Salmon Tetrazzini Free Cooking Recipe - Fish And Seafoods Wow! Ingredients / Directions 4 ounces uncooked spaghetti1 (16 ounce) can (2 cup(s)s) salmonMilk2 tablespoons butter or margarine2 tablespoons flour1/4 teaspoon saltDash of pepperDash of nutmeg1 tablespoon Dijon mustard1
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Chocolate Bondage with Lush Chocolate Sauce Recipe
| Cakes
Type: Chocolate Bondage with Lush Chocolate Sauce Free Cooking Recipe - Cakes Good stuff! Ingredients / Directions Cake1 pound high quality semisweet chocolate4 tablespoons water2 teaspoons vanilla extract1 tablespoon flour3 tablespoons granulated sugar10 tablespoons unsalted butterso
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Tea - Licorice Spice Tea
| Teas 2
Cooking receipe to make Tea - Licorice Spice Tea under category Teas 2. You may find some video clips related to this receipe below.Licorice Spice Tea - 1 oz. Licorice Spice Tea. (No Caffeine) Ingredients: Cinnamon chips, Licorice root, orange peel, rooibos, cardamom seeds, anise seed, cloves. [tu
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Lentil & Rice Casserole Recipe
| Vegetables
Type: Lentil & Rice Casserole Free Cooking Recipe - Vegetables Amazing! Ingredients / Directions 1 cup(s) split red lentils1/3 cup(s) long grain brown rice5 cup(s)s vegetable broth1 leekcut into thick slices3 garlic clovesminced14 ounce can chopped tomatoes2 teaspoons curry powder1 te
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Cooking receipe to make creme caramel under category Aga Recipes. You may find some video clips related to this receipe below.
creme caramel
butter for greasing
3 large eggs
50g cup caster sugar
500ml cups whipping cream
1 vanilla pod
2 large cinnamon sticks broken
1 tsp green cardamom pods crushed
Caramel:
175g caster sugar
aga equipment:
small roasting tin on fourth set of runners in roasting oven
lightly butter a 1 litre souffle dish.
Heat the sugar for the caramel preferably in a nonstick pan on the simmering plate until melted shaking it in the pan occasionally until dissolved. Bring quickly to the boil and cook until lightly golden then pour into the prepared dish.
tip the dish this way and that until the caramel completely coats the base and sides.
Whisk the eggs and sugar together until pale.
Heat the cream in the caramel pan with the vanilla pod and cinnamon sticks until almost boiling then pour it on to the eggs stirring all the time.
Have a kettle on the side of the boiling plateheating up throughout this stage.
Strain the custard over the caramel in the souffle dish then cover the dish with foil to prevent a crust forming during baking.
Place the dish in the roasting tin then pour boiling water around it to half fill the tin.
Cook in the roasting ovenfor 20 minutes then transfer the tin to the floor of the simmering ovenfor a further hour.
Leave to cool completely then chill the crime caramel for as long as possible preferably overnight in the fridge.
Loosen round the edges of the cream with a sharp knife then invert the caramel on a deep serving dish leaving the dish in place.
Put in the fridge for about an hour before serving then remove the dish. All the caramel will be caught ready for you to spoon over each helping.
My version of this alltime favourite is lightly spiced and rather deliciously
different. Ignore the spicing and you have the classic dessert.
Serves 6
[tubepress mode=’tag’, tagValue=’creme caramel’]
