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Focaccia Recipe
| Bread
Type: Focaccia Free Cooking Recipe - Bread Outstanding! Ingredients / Directions 1 package dry yeast1 cup(s) warm water2 teaspoons granulated sugar3/4 teaspoon salt1/4 cup(s) olive oil2 2/3 to 3 cup(s)s flour4 garlic clovesminced1/4 cup(s) Parmesan cheeseFresh or dried rosemary leaves
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salmon escalopes with cucumber and dill salsa
| Aga Recipes
Cooking receipe to make salmon escalopes with cucumber and dill salsa under category Aga Recipes. You may find some video clips related to this receipe below.salmon escalopes with cucumber and dill salsaSalmon escalopes are basted with a tangy sundried tomato flavoured butter during cooking then ser
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Rave Review Holiday Coffeecake Recipe
| Breakfast
Type: Rave Review Holiday Coffeecake Free Cooking Recipe - Breakfast Check out the travel channel! Ingredients / Directions 1 (10 ounce) jar maraschino cherries8 ounces cream cheesesoftened1/2 cup(s) slivered almonds1/2 cup(s) granulated sugar1/2 teaspoon almond extract2 (8 ounce) pac
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antipasto alla casalinga
| General Recipes
Cooking receipe to make antipasto alla casalinga under category General Recipes. You may find some video clips related to this receipe below.antipasto alla casalingaitalian2 green peppers3 tablespoons olive oil2 teaspoons wine vinegarsalt and pepper4 tomatoes slicedfew thinly sliced onion rings1 x 1
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Cooking receipe to make spiced pork apricot and walnut pie under category Aga Recipes. You may find some video clips related to this receipe below.
four ovenfour ovenspiced pork apricot and walnut pie
1 kg boned spare rib of pork cut into 10mm dice
100g ready to eat dried apricots chopped
50mm piece fresh ginger root coarsely grated and squeezed
1 tbsp green cardamom pods crushed and seeded
1/2 freshly grated nutmeg
1 orange grated zest and juice
1 tsp salt
1/2 tsp freshly ground black pepper
100g walnut pieces roughly chopped
2 tbsp parsley freshly chopped or chives freshly snipped
1 large egg beaten
1 tbsp gelatine or aspic powder
Hot water crust pastry:
450g plain flour
2 tsp salt
125g lard
150m1 milk and water mined
aga equipment:
cold shelf on second set of runners in roasting ovenafter 1 hour
To make the pastry place the flour and salt in a large bowl and make a well in the centre.
Melt the lard into the milk and water on top of the aga bring to the boil then pour immediately into the flour.
Mix to a soft manageable dough then turn on to the work surface and knead lightly until smooth.
Cover the pastry with the upturned mixing bowl until required.
Mix the diced pork with all the remaining ingredients except the egg and gelatine.
Roll out twothirds of the pastry into a large circle and use it to line the base and sides of a 225mm spring form loose bottomed tin.
Press the pastry well into the comers and up the sides of the tin.
Pack in the filling pressing it down firmly with the back of a spoon then roll out the remaining pastry into a circular lid for the pie.
Brush the edges of the pastry with egg then press both crusts together and seal.
Use your fingers to press the pastry into a decorative edge.
Make a small slit in the centre of the lid to allow the steam to escape.
Brush the lid of the pie with egg then bake on the floor of the roasting ovenfor l Ys hours inserting the cold shelf after 1 hour or move the pie to the floor of the baking ovenin a four ovenaga at that tune.
Add a little salt to the remaining beaten egg.
Loosen the pie from the edge of the tin before opening especially if any meat juices have escaped to make the pastry stick.
Carefully open the spring then remove the sides.
Place the pie on a baking sheet and brash the sides and top with the salted egg wash.
Bake for a further 30 to 40 minutes brushing the pie with egg once more during cooking.
Allow the pie to cool completely. Stir the gelatine or aspic into the hot water then leave to dissolve completely.
Cool slightly but do not allow the mixture to set.
Careftilly pour the jelly mixture into the pie until you can force no more in through the slit in the lid.
Chill the pie in the fridge for at least 3 hours before slicing and serving.
Hot water crust is probably the easiest pastry to make and it is very forgiving as you man handle it into shape! This pie is to be eaten cold in large wedges with salad and home made pickle or pickled walnuts. Once the pie is cut cover the surface of the filling with plastic wrap for storage but leave the pastry open which will keep it crisp.
Serves 12
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