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| Copycat Complete
Cooking receipe to make Fruit Roll-ups under category Copycat Complete. You may find some video clips related to this receipe below.2 Cups Sliced Peaches2 Tablespoons HoneyVegetable SprayPlastic WrapPuree sliced peaches in a blender with honey.Pour into a non-stick baking sheet coated with vegetable
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prune stuffed fillet of pork
| General Recipes
Cooking receipe to make prune stuffed fillet of pork under category General Recipes. You may find some video clips related to this receipe below.prune stuffed fillet of pork2 small tenderloin pork fillets about 750g total weight8 prunes halved and stoned 2 tablespoons seedless raisins 3 tablespoons
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Boiled eggs in lemon oil sauce Recipe
| Greek
Type: Boiled eggs in lemon oil sauce Free Cooking Recipe - Greek Outstanding! Ingredients / Directions Directions: * 6 boiled eggs * Juice of 2 lemons * 1/2 cup(s) oil * 1/4 cup(s) mustard * Salt * Pepper Mix the oilthe lemon juice and the mustard in a bowl. Let the
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SBARRO TOMATO SAUCE
| Copycat Complete
Cooking receipe to make SBARRO TOMATO SAUCE under category Copycat Complete. You may find some video clips related to this receipe below. SBARRO TOMATO SAUCERecipe By : Famous RecipesServing Size : 0 Preparation Time :0:00Categories : Amount Measure Ingre
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Cooking receipe to make lemon meringue roulade under category Aga Recipes. You may find some video clips related to this receipe below.
lemon meringue roulade
5 egg whites
150g caster sugar
1 tsp cornflour icing sugar
300m1 double cream
6 tbsp lemon curd
2 tsp lemon juice
icing sugar and fruit to decorate
Line the large roasting tin with bake o glide or nonstick parchment.
Whisk the egg whites until white frothed and doubled in bulk.
Whisk in half the sugar and whisk until the mixture is stiff.
Continue to whisk the egg white and while doing so whisk in the remaining sugar and cornflour 1 teaspoon at a time. Spoon the meringue into the tin and level. Slide the roasting tin onto the bottom set of runners of the roasting oven.
Slide the cold shelf onto the runner above.
Bake for 10 to 15 minutes until setting and very pale.
Transfer to the simmering oven for a further 40 to 45 minutes until set.
Remove from the oven and cool in the tin.
Lay a sheet of greaseproof paper on the work surface and dust with icing sugar. Whip the cream until softly peaked. Whisk in the lemon curd and lemon juice. Tip the meringue out onto the prepared greaseproof paper.
Spread over the cream mixture.
Roll up the meringue from one of the short ends. Roll onto a plate.
Dust with icing sugar and decorate with fruit.
This roulade looks spectacular but is simple to make. The actual meringue base can be made up to 5 hours before serving and filled about an hour before needed. Have a large enough tray handy to serve it on.
Serves 6
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