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ginger dressing
| General Recipes
Cooking receipe to make ginger dressing under category General Recipes. You may find some video clips related to this receipe below.ginger dressing1 x 1 inch piece fresh ginger root peeled and finely chopped 1/4 cup corn oil 4 tablespoons soy sauce 2 tablespoons lemon juice 1 garlic dove minced
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Nut Cake Deluxe Recipe
| Cakes
Type: Nut Cake Deluxe Free Cooking Recipe - Cakes Not bad! Ingredients / Directions 1 pound butter2 cup(s)s granulated sugar6 eggsbeaten4 cup(s)s cake flour1 teaspoon baking powder1/4 teaspoon salt1/2 pound candied cherriescut up1/2 pound candied pineapplecut up1 pound pecanschopped2
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Almond Crescents Recipe
| Modified Diet
Type: Almond Crescents Free Cooking Recipe - Modified Diet It's ok! Ingredients / Directions 1 cup(s) coconut oil (solid)1/3 cup(s) honey2 Tablespoons water2 teaspoon vanilla2 cup(s)s oat flour (blend oats in blender)1/2 cup(s) ground almonds2 tablespoons ground or finely slivered alm
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oriental steamed fish with ginger soy and sesame
| General Recipes
Cooking receipe to make oriental steamed fish with ginger soy and sesame under category General Recipes. You may find some video clips related to this receipe below.oriental steamed fish with ginger soy and sesamedelia smith700g lemon sole fillets skinned and cut lengthways down the natural dividing
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Cooking receipe to make chocolate hazelnut torte under category General Recipes. You may find some video clips related to this receipe below.
chocolate hazelnut torte
Torte
200g plain chocolate broken into squares
3 tbsp Ibueurorwakr
llOg unsalted butter diced
3 eggs separated
140g caster sugar
90g ground hazelnuts
6Og selfraising flour
Pinch of salt
Chocolate glaze:
1OOg plain chocolate broken into squares
1 tbsp liqueur (optional)
60g unsalted butter diced
A few toasted skinned hazelnuts to decorate
Preheat the oven to 190C (375F gas mark 5).
Line a 23cm cake tin with baking parchment.
For the torte melt the chocolate with the liqueur in a bowl set over a pan of gently simmering water making sure that the base of the bowl does not touch the water.
Stir occasionally and remove from the heat as soon as the chocolate has melted.
Beat in the butter a little at a time.
Whisk the egg yolks with the sugar until pale and thick then stir into the
chocolate mixture.
Fold in the nuts and flour.
Whisk the egg whites with the salt until stiff then fold into the mixture.
Pour the mixture into the tin and bake for 4550 minutes until firm to the touch.
Cool for 5 minutes in the tin then turn out onto a wire rack to finish cooling.
To make the glaze melt the chocolate with the liqueur if using and beat in the butter as for the cake.
Cool until it begins to thicken then spread over the cake and down the sides.
Decorate with hazelnuts before it sets.
Serves 810
Sophies notes:
The cake improves with a
days keeping before it is
glazed
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