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peach caramels
| General Recipes
Cooking receipe to make peach caramels under category General Recipes. You may find some video clips related to this receipe below.peach caramels1 tablespoon ground almonds 23 drops almond essence 1 tablespoon caster sugar 150ml double or whipping cream stiffly whipped 4 large ripe peaches skinned h
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Bleu Cheese Pasta Recipe
| Pasta
Type: Bleu Cheese Pasta Free Cooking Recipe - Pasta No other! Ingredients / Directions 12 to 16 ounces (350 - 450 g) dried rigatoni, pennerotelleor pasta of choice1/2 cup(s) (125 ml) crumbled bleu cheese2 tablespoons (30 ml) freshly grated Parmesan cheese2 tablespoons (30 ml) butte
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Banana Split Bread Recipe
| Bread
Type: Banana Split Bread Free Cooking Recipe - Bread It's alright! Ingredients / Directions 1 package active dry yeast3 cup(s)s bread flour2 tablespoons gluten2 tablespoons granulated sugar1 teaspoon salt1/8 teaspoon baking soda1/3 cup(s) instant nonfat dry milk1/3 cup(s) walnutsbroke
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Chicken giblet soup
| Ukrainian Recipes
Cooking receipe to make Chicken giblet soup under category Ukrainian Recipes. You may find some video clips related to this receipe below.Chicken giblet soupgiblets of 2 chickens4 onions2 tbsp of oil250g of tomatoes2 tbsp of rice2 egg yolks3 tbsp of sour creamWash the giblets thoroughly and boil unt
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Cooking receipe to make almond fudge under category General Recipes. You may find some video clips related to this receipe below.
almond fudge
badam halwa
indian
300g almonds soaked for 5 hours blanched
600ml full fat milk
6 tablespoons ghee
6 tablespoons sugar
1 teaspoon cardamom powder
2 sheets edible silver foil (varq)
Put the almonds in a food processor with half the milk.
Grind to a paste adding more milk a little at a time until all the milk is used up.
Heat the ghee in a heavy pan and add the almond paste.
Fry over a low heat until it begins to stick.
Add the sugar and stir well.
Cook until the ghee separates and the fudge is well blended.
Take off the heat and add the cardamom powder.
Stir well and pour onto a net dish.
When it is almost cool cut it into fancy shapes and decorate with edible silver foil.
This recipe comes from south India and is one of the richest sweets you can eat. It always reminds me of a famous south indian restaurant in Bombay where it is served (believe it or not) with breakfast!
Serves 4
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