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Greek Iced Coffee Recipe
| Greek
Type: Greek Iced Coffee Free Cooking Recipe - Greek the best! Ingredients / Directions 1 tablespoon instant coffee3/4 cup(s) of cold watersugar to tastemilk to tastecrushed iced (to your liking)a cocktail shaker Take the one tablespoon of coffee and put it into the cocktailshaker. If
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orange jellies
| General Recipes
Cooking receipe to make orange jellies under category General Recipes. You may find some video clips related to this receipe below.orange jellies6OOml freshly squeezed orange juice30 ml Grand Marnier or cointreau1 sachet (12g) powdered gelatine46 tbsp single creamMix the orange juice with the Grand
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Banana Split Bread Recipe
| Bread
Type: Banana Split Bread Free Cooking Recipe - Bread It's alright! Ingredients / Directions 1 package active dry yeast3 cup(s)s bread flour2 tablespoons gluten2 tablespoons granulated sugar1 teaspoon salt1/8 teaspoon baking soda1/3 cup(s) instant nonfat dry milk1/3 cup(s) walnutsbroke
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Cranberry-Stuffed Chicken
| Everyday Recipes
Cooking receipe to make Cranberry-Stuffed Chicken under category Everyday Recipes. You may find some video clips related to this receipe below.Cranberry-Stuffed ChickenRecipe By : Taste Of Home Magazine Dec./Jan. 99Serving Size : 6 Preparation Time :0:00Categories : Chicken ChristmasMain DishAmount
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Cooking receipe to make marshmallow pavlova with orange curd under category General Recipes. You may find some video clips related to this receipe below.
marshmallow pavlova with blood orange curd
Blood orange curd
2 blood oranges (or 3 lemons)
110g unsalted butter
225g golden granulated sugar
3 medium eggs beaten sieved
Pavlova
4 medium egg whites
225g caster sugar
1 tsp white vinegar
1 level tbsp cornflour
1/2 tsp vanilla essence
6 tbsp blood orange curd
300ml whipping cream
physalis and kumquats
For the curd grate the orange zest and squeeze 175ml orange juice (add extra if necessary) into a microwave bowl.
Add the butter and sugar and cook uncovered in a microwave on high for 3 minutes beating every minute. Cool for a couple of minutes then gradually whisk in the eggs.
Cook uncovered on high for about 5 minutes beating every minute until thickened.
The consistency should be of lightly whipped cream; it firms up on cooling.
Pour into sterilised jars and seal once cold.
For the pavlova preheat the oven to 200C/400F/Gas Mark 6.
Cover a baking sheet with cooking liner or baking parchment.
Add a pinch of salt to the egg whites
and whisk until stiff.
Add the sugar a heaped tbsp at a time.
Once it is all added the meringue should be thick and shiny.
Stir in the vinegar comflour and vanilla stir gently then pile the mixture onto the tray to form a circle I gem in diameter and about 6cm high.
Place in the oven then immediately reduce the heat to 120C/250F/Gas Mark 1/2 for 1 1/4 hours.
Remove from the oven cool for a few minutes then invert onto a serving plate and carefully remove the paper.
The centre will sink slightly as it cools.
When the pavlova is cool gently fold in about 5 to 6 tbsp curd into the lightly whipped cream and fill the centre. Garnish with physalis or kumquats.
Make the curd in advance and keep in the fridge. Use lemons instead of oranges if you prefer.
Serves 8
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