Caribbean-Marinated Shrimp and Scallops Recipe
| Fish And Seafoods
Type: Caribbean-Marinated Shrimp and Scallops Free Cooking Recipe - Fish And Seafoods Try this one! Ingredients / Directions 1 tablespoon vegetable oil 1 pound sea scallops 1 pound large shrimppeeled and deveined 1 cup(s) diced bell pepper (red or yellowor combination of both) 3/4 cup
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poppy seeds info
| General Recipes
Cooking receipe to make poppy seeds info under category General Recipes. You may find some video clips related to this receipe below.poppy seeds infokhus khusThe word poppy instantly brings to mind opium which is obtained from the poppy plant. In fact it is this narcotic that gives the poppy its bot
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rabbit stewed with vegetables
| General Recipes
Cooking receipe to make rabbit stewed with vegetables under category General Recipes. You may find some video clips related to this receipe below.rabbit stewed with vegetablesConiglios en Padellaitalian1 aubergine cut into 2.5cm cubessalt and pepper3 tablespoons oil2 rashers streakybacon derinded an
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fish tagine with couscous
| Aga Recipes
Cooking receipe to make fish tagine with couscous under category Aga Recipes. You may find some video clips related to this receipe below.fish tagine with couscous3 large red chillies 2 large garlic cloves peeled 1 level tbsp ground coriander 2 level tbsp cumin seeds11large pinch saffron threads
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Cooking receipe to make chocolate bombe under category General Recipes. You may find some video clips related to this receipe below.
chocolate bombe
450ml double cream
25g caster sugar
170g plain chocolate
25g butter
6 eggs separated
grated chocolate or chopped nuts to decorate
Lightly whip the cream and sugar.
Spoon into mould.
Use the back of a tablespoon evenly to coat the mould.
Put in the freezer to set.
The cream might slide down the sides respread it when it has set a little.
Meanwhile prepare the mousse.
Break the chocolate into a bowl add the butter and put over a saucepan halffilled with hot not boiling water.
Stir occasionally until the chocolate has melted.
Add the egg yolks one at a time to the hot chocolate mixture and stir to blend.
Remove from the heat.
In a clean bowl beat the egg whites until stiff.
Using a metal spoon fold into the slightly cooled chocolate mix.
Pour into the frozencreamlined mould and put in the freezer overnight until hard.
About 2 hours before serving dip the mould into hot water and ease a palette knife down the side to loosen the bombe.
Put the serving dish on top of the mould turn it upside down and the bombe should slip wt. Before serving cover the cream surface with grated chocolate or chopped nuts.
Use a knife to serve.
Can be made days or even weeks in advance and kept in the freezer. Use a 2litre domed pudding basin as the mould. China or ovenproof glass should not crack in the freezer if handled carefully.
Serves 6
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