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gratin of eggs with peppers and chorizo
| General Recipes
Cooking receipe to make gratin of eggs with peppers and chorizo under category General Recipes. You may find some video clips related to this receipe below.gratin of eggs with peppers and chorizodelia smith4 large eggs1 small red or green pepper 75g chorizo sausage 1 medium onion 3 medium tomatoes1
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tartare of tuna with goats cheese
| General Recipes
Cooking receipe to make tartare of tuna with goats cheese under category General Recipes. You may find some video clips related to this receipe below.tartare of tuna with goats cheese250g fresh tuna finely diced 1 pinch white pepper 1 tbsp olive oil 1 tsp finely chopped anchovies 60g fresh goat[tube
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Marshmallow Spider Cookies Recipe
| Kids
Type: Marshmallow Spider Cookies Free Cooking Recipe - Kids Check out the travel channel! Ingredients / Directions 1 chocolate marshmallow cookie for each person4 red or black thin licorice laces for each cookiecut in half for the legs.1 tube of cake icing (any color)small pieces of c
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Japanese Chicken Mushroom and Scallion Rice Bowl Japanese cooking recipe
| Japanese
Ingredients 1 1/2 cups instant brown rice 2 cups reduced-sodium chicken broth 1 1/2 tablespoons sugar substitute 4 tablespoons reduced sodium soy sauce 2 tablespoons mirin 2 large egg whites 1 large egg 8 ounces chicken breasts, boneless and skinless, cut into 1/2-inch pieces 6 scallions, tr
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Cooking receipe to make honeyed fig baklava under category General Recipes. You may find some video clips related to this receipe below.
honeyed fig baklava
100g walnuts
100g blanched peeled almonds
3 tbsp rosewater
20g unsalted buffer
180g caster sugar
3 tbsp liquid honey
8 fresh green figs (or the purple variety)
1 pack filo pastry
mascarpane to serve optional
Preheat the oven to 180C/350F/Gas Mark 4.
Place the nuts with 1 tbsp of rosewater into a processor and blast to a coarse crumb.
Next melt the butter and carefully pour into a clean pan leaving the milk solids behind (which can be discarded).
After that put the sugar honey and 100m1 water into a small pan and heat until the sugar has dissolved.
Add the figs and poach for about 3 minutes. Remove the pan from the heat and leave the lot to cool.
Meanwhile brush the inside of a long slim shallow tin with the melted batter.
Cut the sheets of filo pastry to fit the.shape of the tin enough sheets to half fill it.
Lay a sheet in the tin and brush well with the butter then tap it with another sheet and butter again and continue until half the cut sheets are used.
Spread the ground nuts over this layer and continue to cover with buttered sheets of pastry. Cut the layers right through into 6 sections (youcould cut 8 to make slimmer portions it allows for two stillhungry persons wanting seconds but remember to buy two extra figs).
Bake for about 30 minutes.
Then raise the temperature to 220C/ 425F/Gas Mark 7 and bake for about 10 minutes more or until the top looks like faded parchment.
As soon as you take it out of the oven pour over the honey syrup (withholding the figs) and leave on one side to cool to room temperature.
Leave it for a good couple of hours.
Serve each slice with a syrupy fig on top you can split the fiuit open if you wish.
I go the whole hog and eat mine with mascarpone.
Recipe has to be done in advance. If you like cardamom add a fe
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