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rough puff pastry
| General Recipes
Cooking receipe to make rough puff pastry under category General Recipes. You may find some video clips related to this receipe below.rough puff pastry224g plain flour84g lard84g margarinepinch of salt8tbspcold water (approx)Method1 Sieve flour and salt together into a basin2 Cut fat into small piec
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Chicken Cashew Pasta Recipe
| Pasta
Type: Chicken Cashew Pasta Free Cooking Recipe - Pasta It's alright! Ingredients / Directions 7 ounces cooked spaghetti1 tablespoon butter1 tablespoon extra virgin olive oil1 teaspoon fresh garlic4 ounces baked chickendiced1 ounce cashewshalved1/2 ounce green onions1/2 ounce mushrooms
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Amaretto Tea
| Drink Master
Cooking receipe to make Amaretto Tea under category Drink Master. You may find some video clips related to this receipe below. 6 oz Hot Tea 1 1/2-2 oz AmarettoPour hot tea into parfait glass, putting a spoon in the glass to prevent cracking. Add amaretto but do not stir. Top wi
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Baklava Rolls Recipe
| Greek
Type: Baklava Rolls Free Cooking Recipe - Greek Try this one! Ingredients / Directions # 1/2 lb Walnutsfinely chopped# 2 1/2 tb Sugar# 1/2 ts cinnamon# 1/8 ts Ground Cloves# 1 lb phyllo Dough# 3/4 lb Unsalted ButtermeltedSyrup:# 1 1/2 c Water# 1 cinnamon Stick# 1 1/2 c Sugar# 2 ts lem
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Cooking receipe to make gingerbread shapes under category Aga Recipes. You may find some video clips related to this receipe below.
gingerbread shapes
2 tbsp golden syrup and 1 tbsp black treacle 65g soft brown sugar
1 tbsp water
90g margarine
1 level tsp ground cinnamon
1 level tsp ground ginger
pinch ground nutmeg
grated rind of 1/2 an orange
1/2 level tsp bicarbonate of soda
225g plain flour
Warm the syrup and treacle on top of the aga before measuring.
Put syrup treacle sugar spices water margarine and orange rind into a saucepan.
Bring to the boil on the simmering plate stirring all the time.
Remove from heat and stir in bicarbonate of soda.
Gradually stir in flour beating well between each addition and making sure there are no lumps.
Add as much flour as is needed to make a stiff dough.
Chill the mixture wrapped for at least 30 minutes.
The dough will now be firm enough to roll out.
Roll on a floured worktop until the thickness of two 20p pieces.
Stamp out shapes and place them on greased baking trays.
Continue rolling and stamping out to use up all the dough.
Remember to put holes in the shapes if the finished biscuits are to be hung up.
Bake in the roasting ovenwith the ovenshelf on the bottom set of runners and the cold shelf two runners above.
For a 4 ovenaga bake in the baking ovenon the bottom set of runners.
Bake until drylooking about 10 minutes. Allow to set on the baking tray for a minute or two before removing to a wire rack.
This makes a firm biscuit suitable for gingerbread men and other shapes stars for christmas rabbits for Easter etc. Children love rolling and cutting these and when cooked they can be decorated with icing and dragees.
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