Moon Quake Shake
| Drink Master
Cooking receipe to make Moon Quake Shake under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Dark Rum 1 oz Coffee-flavored Brandy 1 tbsp Lemon JuiceShake with ice and strain into cocktail glass. [tubepress mode='tag',
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Breakfast Sausage Recipe
| Breakfast
Type: Breakfast Sausage Free Cooking Recipe - Breakfast Um! Yummy! Ingredients / Directions 3 pounds fresh pork shouldertrimmed well1 small onionsliced4 garlic cloves2 teaspoons dried sagecrumbled1 teaspoon dried savorycrumbled2 teaspoons salt (optional)1/2 teaspoon ground black peppe
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Orange Cooler Pie
| Pie s 4U
Cooking receipe to make Orange Cooler Pie under category Pie s 4U. You may find some video clips related to this receipe below.Orange Cooler Pie Delicious summertime dessert. Ingredients:
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Rib Eye Steaks with Garlic
| Everyday Recipes
Cooking receipe to make Rib Eye Steaks with Garlic under category Everyday Recipes. You may find some video clips related to this receipe below.Rib Eye Steaks with GarlicRecipe By : Easy Everyday Cooking Recipe CardsServing Size : 4 Preparation Time :0:00Categories : Beef Main DishAmount Measure Ing
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Cooking receipe to make lime syrup under category General Recipes. You may find some video clips related to this receipe below.
lime syrup
ladenis
thinly pared zest of 8 limes
200g caster sugar
200ml water
juice of 3 limes
Blanch the zest 3 times.
Put itwith the sugar and water into a saucepan.
Bring to the boil then simmer for about 30 minutes.
Remove from the heat and leave to infuse for 1 hour.
Strain the lime juice very carefully and add to the syrup then pass through a wet tammis cloth.
This is one of my very own sauces which has been made since the very first Chez Nico. It accompanies fresh fruits and sorbets perfectly. Sugar syrup
ladenis
juice of 1 orange
juice of 1 lemon
500ml water
250g caster sugar
1/2 cinnamon stick
1 vanilla pod
Put all the ingredients into a saucepan and bring to the boil.
Simmer for about 15 minutes.
Remove from the heat cover and leave to infuse until completely cold.
Pass through a fine sieve.
This is our deluxe syrup which we use mainly for poaching fruit and for soaking rum babes.
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