Pumpkin Onde Onde
| Cyber Kuali
Cooking receipe to make Pumpkin Onde Onde under category Cyber Kuali. You may find some video clips related to this receipe below.Pumpkin Onde OndeBy Amy Beh
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Parisian Blonde
| Drink Master
Cooking receipe to make Parisian Blonde under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Light Rum 3/4 oz Triple Sec 3/4 oz Jamaica RumShake with ice and strain into cordial glass.[tubepress mode='tag', tagValue='Par
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Benihana Ginger Dipping Sauce Japanese cooking recipe
| Japanese
Ingredients 1/3 cup soy sauce 1/3 cup sake 2 tablespoons sugar 2 tablespoons vegetable oil 1 teaspoon garlic, grated 1 teaspoon gingerroot, grated Directions 1Put all ingredients in a bowl and stir well.View related video clips[tubepress mode='tag', tagValue='Benihana Ginger Dipping Sauce']
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steamed and baked sponge pudding
| General Recipes
Cooking receipe to make steamed and baked sponge pudding under category General Recipes. You may find some video clips related to this receipe below.steamed and baked sponge pudding60g butter or soft margarine60g caster or goldengranulated sugar1 egg size 3 beaten85g selfraising flour white orfine w
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Cooking receipe to make open faced egg chive and spring onion sandwiches under category General Recipes. You may find some video clips related to this receipe below.
open faced egg chive and spring onion sandwiches
3 small bread rolls warmed halved and buttered
for the topping:
3 large eggs hardboiled (qv)
1 rounded tablespoon fresh snipped chives 4 spring onions very finely chopped (including most of the green as well) I
1 teaspoon butter
1 tablespoon mayonnaise
salt and freshly milled black pepper
1 box fresh cress to garnish
As soon as the eggs are cool enough peel them discard the shells and place the eggs in a bowl with the rest of the topping ingredients.
Take a large fork and mash like mad until the eggs are thoroughly blended with the rest of the ingredients.
Pile it on to the rolls and sprinkle each one with the cress before serving.
For an egg and bacon topping:
Grill six rashers of streaky bacon until crispy chop four of these into small pieces and add these to the egg mixture (minus the spring onions and chives).
Top the rolls with this and garnish with the other two rashers.
For an anchovy and shallot topping:
Add six drained and finely chopped anchovies to the egg mixture (minus the spring onions and chives) and add a very finely chopped shallot and a dessertspoon of finely chopped parsley.
Pile this on to the rolls and garnish each one with another anchovy fillet wrapped around a black olive.
Serves 2
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