oyster sauce info
| General Recipes
Cooking receipe to make oyster sauce info under category General Recipes. You may find some video clips related to this receipe below.oyster sauce infoA thick brown Cantonese style sauce made with oysters this is salty and slightly sweet at the same time. It can be obtained at some supermarkets and
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-*Liqour::Grand Marnier
| Drink Master
Cooking receipe to make -*Liqour::Grand Marnier under category Drink Master. You may find some video clips related to this receipe below.Cognac based and flavored with bitter orange peel. [tubepress mode='tag', tagValue='-*Liqour::Grand Marnier']
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Mary''s Healthier Potatoes Recipe
| Vegeterian
Type: Mary''s Healthier Potatoes Free Cooking Recipe - Vegeterian Amazing! Ingredients / Directions 10 potatoespeeled 1 cup(s) nonfat sour cream 2 1/2 cup(s)s non-fat cottage cheese 1 tablespoon minced onion 1 teaspoon salt 1/2 teaspoon garlic powder 1 pinch ground black pepper 1 pinc
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parsi chicken with apricots
| General Recipes
Cooking receipe to make parsi chicken with apricots under category General Recipes. You may find some video clips related to this receipe below.parsi chicken with apricotsindianMurcgh khumaniI love the flavour of this spiced dish sweetened with dried apricots from Diane Seeds Favourite indian Food (
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Cooking receipe to make raspberries with mascarpone in a chocolate crust under category Aga Recipes. You may find some video clips related to this receipe below.
raspberries with mascarpone in a chocolate crust
vegetarian
biscuit base:
225g plain chocolate
225g hobnob biscuits
filling:
2 x 250g tubs of mascarpone cheese
1 x 200ml carton of fullfat creme fraiche
1 teaspoon vanilla extract caster sugar to taste (remember the glaze will be sweet)
topping:
700g raspberries
4 tablespoons redcurrant jelly
Take a 250mm spring release tin and line with a double layer of dingfilm.
Melt the chocolate in a medium sized bowl in the simmering oven until just runny
and melted.
It is even better to do this just standing the bowl on the back of the aga where it will take a couple of hours.
Coarsely crush the biscuits in a poly bag and add to the warm melted chocolate. When well blended press using the back of a metal spoon into the lined tin to about 50mm deep around the edge.
Make sure that the top edge is neat and transfer to the fridge to set.
Mix the filling ingredients together. Remove the base from the fridge and release the springrelease clip of the tin. Pull the clingfilm to remove the chocolate case from the tin.
Put the chocolate biscuit shell on a large plate and remove the metal base.
Spread the filling over the chocolate base and cover the filling with the raspberries rounded side uppermost.
Heat the redcurrant jelly carefully on the simmering plate adding water if necessary and brush over the raspberries.
Decorate with raspberry leaves if available.
A delicious tart to serve on a summer evening and it can be prepared well in advance.
Serves 8
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