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french dressing
| General Recipes
Cooking receipe to make french dressing under category General Recipes. You may find some video clips related to this receipe below.french dressing1 tablespoon olive oil6 tablespoons wine vinegar 1/2 teaspoon mustard1/4 teaspoon sugar salt and pepper Place all the ingredients with salt and pepper to
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Carrot Salad Recipe 2 Recipe
| Salad
Type: Carrot Salad Recipe 2 Free Cooking Recipe - Salad All good! Ingredients / Directions 2 cup(s)s young carrot ground through a food chopper1 cup(s) chopped celery2/3 cup(s) chopped walnuts2 teaspoons chopped onionChopped parsley To prepare this Carrot Salad Recipe 2first mixand bl
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tofu-cheesecake Recipe
| Cakes
Type: tofu-cheesecake Free Cooking Recipe - Cakes Simply good! Ingredients / Directions Crust: 2 C. Grape-nuts cereal or oil-free granola 1/3 C. frozen apple juice concentratethawed Filling: 2 16-ounce tubs firm low-fat tofu 3/4 C. honey 1 teaspoon. vanilla extract 1/4 teaspoon. cin
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Tunnel of Fudge Cake II Recipe
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Type: Tunnel of Fudge Cake II Free Cooking Recipe - Cakes Um! Yummy! Ingredients / Directions Cake1 3/4 cup(s)s granulated sugar1 1/4 cup(s)s butter or margarine6 eggs2 cup(s)s confectioners'' sugar2 1/4 cup(s)s Pillsbury?s Best? All-Purpose Flour3/4 cup(s) unsweetened cocoa2 cup(s)s
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Cooking receipe to make chocolate prune and lemon tart under category General Recipes. You may find some video clips related to this receipe below.
chocolate prune and lemon tart
pastry
150g plain flour sifted
25g caster sugar
50g ground almonds
75g unsalted butter
1 medium egg
1 tsp lemon juice
filling
200g no soak prunes pitted
200g dark chocolate (6070% cocoa solids)
4 medium eggs
100g soft brown sugar
100g unsalted butter melted and cooled
zest and juice of 2 large lemons
For the pastry place the flour sugar almonds and butter in a food processor.
Process until it resembles breadcrumbs.
Add the egg and lemon juice through the feeder tube and process again briefly then gather the mixture together in your hands kneading very briefly.
Wrap the pastry in clingfilm and chill for at least 2 hours.
Roll out pastry to fit a buttered 23cm (4cm deep) loose bottomed tart tin.
Prick the base and chill preferably overnight or for at least 2 hours.
Alternatively place in the freezer for 30 minutes.
Line with foil and baking beans and bake blind at 190C/375F/Gas Mark 5 for 15 minutes.
Remove the beans and foil and cook for a further 510 minutes until just cooked.
Allow to cool.
Chop the prunes and chocolate into small pieces and place in the cooled pastry case.
Beat together the remaining ingredients and pour over the prunes and chocolate.
Bake the filled tart for about 35 minutes or until golden brown.
Remove and cool for at least 20 minutes before serving in small slices with cr
