Apricot Dumplings Recipe
| Dessert
Type: Apricot Dumplings Free Cooking Recipe - Dessert You got to try this! Ingredients / Directions Apricot SyrupSyrup drained from apricots1 tablespoon honey1/2 teaspoon cinnamonCombine apricot syrup with honey and cinnamon. Bring to a boil. Makes about 1 cup(s).Crust2 cup(s)s butter
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fonduta
| General Recipes
Cooking receipe to make fonduta under category General Recipes. You may find some video clips related to this receipe below.fondutaitalian300 ml pint milk 4 eggs450 g coarsely grated fontina Emmenthal or gruyere cheese 300 ml pint dry white wine 25 g canned white truffles salt pepper1 small French
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vegetables & salads
| Ukrainian Recipes
Cooking receipe to make vegetables & salads under category Ukrainian Recipes. You may find some video clips related to this receipe below.CUCUMBERS IN SOUR CREAM 3 cups sliced cucumbers Salt 1/4 cup chopped fresh dill or 2 tablespoons dill weed 1 cup dairy sour cream or yogurt 1. Sprinkle cucumbers
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salmon and sorrel soup
| General Recipes
Cooking receipe to make salmon and sorrel soup under category General Recipes. You may find some video clips related to this receipe below.salmon and sorrel soup600g potatoes (peeled weight) peeled diced900ml fish stock 1 large leek cleaned thinly sliced10 black peppercorns500g fresh salmon skinned
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Cooking receipe to make sprouts in hazelnut butter under category Aga Recipes. You may find some video clips related to this receipe below.
sprouts in hazelnut butter
75g hazelnuts
75g unsalted butter softened
salt and freshly ground black pepper
a little freshly grated nutmeg
1 garlic clove finely
grated rind of 1 lemon
1.4kg brussels sprouts
Toast the hazelnuts in a small roasting tin on the bottom runners at the front of the roasting ovenfor about 3 minutes or until golden then roughly chop.
Beat into the softened butter with salt and ground black pepper freshly grated nutmeg the crushed garlic and the grated lemon rind.
Set aside.
Cook the trimmed brussels sprouts m baiting salted water on the boiling platefor about 7 to 10 minutes or until tender but still retaining some of their bite.
Drain well and toss in the hazelnut butter.
Serve as soon as possible.
If youd prefer to use fresh chestnuts buy about 175g which allows for about 50g wastage. Nick the brown outer skins with a sharp knife then cook in boiling water for 10 minutes. Drain cool and peel off the shells and inner skins. Cover with vegetable stock and simmer in the simmering ovenfor 15 minutes or until tender. Dram well.Toast chop and use as for hazelnuts in the recipe above. Alternatively look out for vacuum packed chestnuts in supermarkets. The nut butter can be prepared in advance and chilled or frozen for later use. aga tip: when roasting nuts in the roasting ovenremember that they brown very quickly. Leave the door slightly open so you can smell them and set a timer as a reminder. Chestnuts are the traditional accompaniment for brussels sprouts but they are quite fiddly to prepare. As an easier alternative m this recipe use toasted hazelnuts and seasoned butter.
Serves 8
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