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chicken jalfrezi
| Aga Recipes
Cooking receipe to make chicken jalfrezi under category Aga Recipes. You may find some video clips related to this receipe below.chicken jalfrezi3 tbsp ghee2 tsp cumin seeds3 large plump cloves garlic finely sliced1 tbsp finely chopped fresh ginger root700g diced boneless chicken use breast meat or
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Madras
| Drink Master
Cooking receipe to make Madras under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Vodka 4 oz Cranberry Juice 1 oz Orange JuicePour into highball glass over ice. Garnish with a wedge of lime.[tubepress mode='tag', t
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Blueberry Lasagna Recipe
| Dessert
Type: Blueberry Lasagna Free Cooking Recipe - Dessert Try this one! Ingredients / Directions 9 precooked lasagna strips15 ounces ricotta cheese2/3 cup(s) granulated sugar1 egg1 cup(s) all-purpose flour1 cup(s) packed brown sugar1 teaspoon cinnamon1/2 cup(s) butter or margarinemelted1
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Vinegar Pie III
| Pie s 4U
Cooking receipe to make Vinegar Pie III under category Pie s 4U. You may find some video clips related to this receipe below.Vinegar Pie III An old fashioned pie. Ingredients: 1
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Cooking receipe to make lemon and lime cream tart under category General Recipes. You may find some video clips related to this receipe below.
lemon and lime cream tart
jamie oliver
naked chef
1 tart shelf baked blind (qv short crust sweet pastry)
340g caster sugar
8 large free range eggs
350m1double cream
200m1lime juice
100ml lemon juice
Bake your tart shell blind (qv short crust sweet pastry).
Whisk together the sugar and eggs in a bowl.
When they are well mixed slowly stir in the cream and the juices.
Put the cooked tart shelf back into the oven and then pour the filling into it (reduces spillage).
Bake for around 40 to 45 minutes at 180C/350F/gas 4 or until the filling is set but still semiwobbly in the middle (obviously different ovens will cook at a different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven).
After cooling for an hour the semi wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey.
You can dust it with a little icing sugar if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking.
With this particular tart as it has a moist filling it
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