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Pineapple Flounder Recipe
| Fish And Seafoods
Type: Pineapple Flounder Free Cooking Recipe - Fish And Seafoods Simply good! Ingredients / Directions 2 teaspoons vegetable oil12 ounces flounder fillets or other white fishDash of salt1/2 teaspoon lemon juice1/4 smallfresh pineapplepared and coarsely choppedDash of pepper Heat oi
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Eggy Potatoes Recipe
| Holiday
Type: Eggy Potatoes Free Cooking Recipe - Holiday It's ok! Ingredients / Directions # 1 lb. ( 450g ) potatoespeeled and cut into small pieces# salt and pepper# 4 large eggs# 8 rashers rindless streaky bacon# 2 oz. ( 50g ) Cheddar cheesegrated # Pre-heat oven to 400FGas Mark 6200C# B
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steamed asparagus with lemon and anchovy butter
| General Recipes
Cooking receipe to make steamed asparagus with lemon and anchovy butter under category General Recipes. You may find some video clips related to this receipe below.steamed asparagus with lemon and anchovy butterjamie olivernaked chef55g anchovies the best you can find 140g butter small pinch of drie
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Rolls-Royce
| Drink Master
Cooking receipe to make Rolls-Royce under category Drink Master. You may find some video clips related to this receipe below. 1/2 oz Dry Vermouth 1/2 oz Sweet Vermouth 1 1/2 oz Gin 1/4 tsp BenedictineStir with ice and strain into cocktail glass. [tubepres
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Cooking receipe to make coconut caramel bars under category General Recipes. You may find some video clips related to this receipe below.
coconut caramel bars
200g butter softened
200g golden caster sugar
300g plainflour sifted
3 medium eggs
450g jar of dulce de leche
150g desiccated coconut
Beat the butter and l00g sugar until
creamy then add the flour and a pinch of salt.
Stir gently until mixed then add 1 egg and combine.
Press this mixture into a swissroll tin (23cm x 33cm).
Prick the surface all over with a fork and bake in a preheated oven (180C/350F/Gas Mark 4) for 15 minutes until pale golden.
Remove and cool.
Heat the dulce de leche until pourable (place the unlidded jar in a microwave on medium for 2 minutes) and pour the contents over the cooled base.
Beat together the coconut with 100g sugar and 2 eggs.
Tip this over the dulce de leche base spreading out carefully.
It does not need to cover the base completely.
Bake for about 25 minutes until golden.
Remove and cut into 16 yo 20 pieces then cool in the tin before easing out carefully.
Merchant Gourmets dulce de leche (Argentinian caramel) is available at Sainsburys Tesco and Waitrose.
Makes 16 to 20
[tubepress mode=’tag’, tagValue=’coconut caramel bars’]
