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crumble
| General Recipes
Cooking receipe to make crumble under category General Recipes. You may find some video clips related to this receipe below.crumble112g plainflour56g margarine56g grated cheeseMethod1. Melt fat in saucepan and fry onion until soft.2. Add minced meat and fry until well browned.3. Stir in the tomatoes
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jowar flour info
| General Recipes
Cooking receipe to make jowar flour info under category General Recipes. You may find some video clips related to this receipe below.jowar flour infoUtensils play an important role in an indian kitchen. Crafted out of brass iron steel wood stone or clay each item is used for a specific purpose or a
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Graham Bread 5 Recipe
| Bread
Type: Graham Bread 5 Free Cooking Recipe - Bread Outstanding! Ingredients / Directions 1? cup(s)s graham flour3 teaspoons sugar1? cup(s)s water1? cup(s)s white flour3 teaspoons baking powder3 tablespoons molassesLittle salt To prepare this Graham Bread Recipe 5first bake one hour(s).
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hot basil tea
| General Recipes
Cooking receipe to make hot basil tea under category General Recipes. You may find some video clips related to this receipe below.hot basil teatulsi kadhaindian2 cardamom 2 cloves1 teaspoon cumin seeds 1 teaspoon fennel seeds 600ml water 2 teaspoons Holy basil leaves dried honey to taste Remove the
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Cooking receipe to make leg of lamb with cumin mint and lemon under category General Recipes. You may find some video clips related to this receipe below.
leg of lamb with cumin mint and lemon
1 large leg of lamb
15gfinely chopped mint
juice of 2 lemons
1 heaped tbsp ground cumin
3 tbsp olive oil
Pat the meat dry with kitchen paper then prick all over with a sharp knife.
Place in a non metallic container.
Mix togetber the remaining ingredients with plenty of ground pepper then rub over the meat.
Place in the refrigerator for at least 6 hours preferably overnight.
Remove the meat about 30 minutes before cooking and place in a large roasting tin.
Sprinkle with sea salt and spoon over the marinade.
Place in a preheated oven (200C/400F/Gas Mark 6) for 20 minutes then reduce to 180C/350F/Gas Mark 4 and COntiDUe to cook for a furtber 20 minutes per 450g basting every hour.
Once the meat is done to your liking rest for 1520 minutes before carving and serve with pan juices and the garlic roast potatoes (qv).
Serve with buttered couscous instead of roast potatoes for a change.
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