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Easy Asian Appetizer Recipe
| Appetizers
Type: Easy Asian Appetizer Free Cooking Recipe - Appetizers It's alright! Ingredients / Directions 1 (8 ounce) block cream cheese2 teaspoons toasted sesame seedsSoy sauce Place the cream cheese in a shallow bowl. Pour soy sauce over to sprinkle with seeds.Serve with plain crackers or
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chocolate cake with meringue crust
| General Recipes
Cooking receipe to make chocolate cake with meringue crust under category General Recipes. You may find some video clips related to this receipe below.chocolate cake with meringue crust 75g cocoa 200g selfraising flour 125g unsalted butter softened 325g golden caster sugar 4 large eggs 142 ml soured
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WHIPS Recipe
| Drinks
Type: WHIPS Free Cooking Recipe - Drinks Check out the travel channel! Ingredients / Directions 1/4 GLASS WHISKEY 1/4 GLASS VODCA 12 GLASS PEPSI OR SPRITE MIX INGREDIENTS TOGEtheR IN A GLASS AND theN ADD ICE
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Something Different
| Drink Master
Cooking receipe to make Something Different under category Drink Master. You may find some video clips related to this receipe below. 1 oz Peach Schnapps 1 oz Amaretto 2 oz Pineapple Juice 2 oz Cranberry JuiceShake with ice and pour into highba
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Cooking receipe to make crisp pastries in syrup under category General Recipes. You may find some video clips related to this receipe below.
crisp pastries in syrup
Tulumba
turkish
250ml water
60g butter
1/2 tspn salt
175g strong plain flour sifted on to greaseproof paper
2 tbsps semolina
4 eggs
sunflower oil for deepfrying
for the syrup
450g sugar
300ml water
juice of 1/2 lemon
Prepare the syrup in advance.
Put the ingredients into a pan and bring to the boil stirring all the time.
Reduce the heat and simmer for 510 minutes.
Leave to cool.
Put the water butter and salt into a pan and bring to the boil.
Remove from the heat and add the flour and semolina.
Beat well.
Return to the heat and continue to beat until the mixture is smooth and leaves the sides of the pan.
Leave to cool.
Beat in the eggs one at a time until the mixture shines.
Beat in a tablespoon of the cold syrup.
Spoon the mixture into a pastry bag and attach a fluted nozzle.
Heat the oil in a shallow pan.
Squeeze flutes (about 2.5cm long) of dough into it cutting them off at intervals with a knife until the pan is half full.
Shake the pan over a medium heat until the swollen pastries turn golden brown and float on the surface.
Remove drain on kitchen paper and drop into the cold syrup.
Leave for 1015 minutes.
Repeat.
Serve immediately.
Serves 6
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