Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Old World Savory Euro Rye Recipe
| Bread
Type: Old World Savory Euro Rye Free Cooking Recipe - Bread Try this one! Ingredients / Directions 1 1/2 cup(s)s bread or all-purpose flour*1/2 cup(s) coarse-ground rye flour1 tablespoon wheat germ (or 2 tablespoons graham flour)2 tablespoons gluten*1 1/2 teaspoons salt1 1/2 tablespoo
[ read more ]
orange custard
| General Recipes
Cooking receipe to make orange custard under category General Recipes. You may find some video clips related to this receipe below.orange custardtarta de maranjamediterranan115g caster sugar or 3 tbspns of aromatic honey300ml fresh orange juice pips removed but unstrained4 egg yolks plus 1 whole egg
[ read more ]
lentilles du puy info
| General Recipes
Cooking receipe to make lentilles du puy info under category General Recipes. You may find some video clips related to this receipe below.lentilles du puy info River cafe The best lentils sold as lentilles du Puy are small and coloured from green brown to blue. They are now grown in Italy as well
[ read more ]
Peachy Amaretto
| Drink Master
Cooking receipe to make Peachy Amaretto under category Drink Master. You may find some video clips related to this receipe below. 1 cup Vanilla Ice Cream 1 cup Peaches 1 cup AmarettoBlend ingredients until smooth. Serve in parfait glasses. Makes 3-4 servings.
[ read more ]
Cooking receipe to make white chocolate brownies under category Aga Recipes. You may find some video clips related to this receipe below.
white chocolate brownies
500g white chocolate
75g butter
3 eggs
175g caster sugar
175g self raising white flour
pinch of salt
175g shelled hazelnuts roughly chopped
1 tsp vanilla essence
Grease and line the small aga roasting tin.
Roughly chop 400g of the chocolate and set aside.
Break up the remaining chocolate and put into a heatproof bowl with the butter.
Put in the simmering ovenfor about 20 minutes (or place at the back of the aga) until melted.
Leave to cool slightly.
Whisk the eggs and caster sugar together in a large bowl until smooth then gradually beat in the melted chocolate mixture.
Sift the flour and salt together over the mixture then carefully fold in together with the hazelnuts chopped chocolate and vanilla essence.
Turn the mixture into the prepared tin and level the surface.
