Pumpkin Pecan Pie
| Pie s 4U
Cooking receipe to make Pumpkin Pecan Pie under category Pie s 4U. You may find some video clips related to this receipe below.Pumpkin Pecan Pie Here[tubepress mode='tag', tagValue='Pumpkin Pecan Pie']
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rosemary lamb shanks with dates pumpkin and orange
| General Recipes
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Cooking receipe to make Thin Mint Cookies under category Chocolate Swap. You may find some video clips related to this receipe below.Top Secret Recipes version of Girl Scout CookiesThin Mints by Todd Wilbur Send this recipe to a friend! Click here.Those cute little cookie peddlers have just recent
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| Barbecue
Type: Smoke-Barbecued Salmon Free Cooking Recipe - Barbecue the best! Ingredients / Directions 1 (3 1/2 to 4 pound) salmon1 tablespoon chopped parsley1/2 teaspoon dill weed1/2 teaspoon sugar1/4 teaspoon salt1 clove garlicminced1/2 teaspoon grated lemon peel2 cup(s)s hickory chipsWater
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Cooking receipe to make petits monts blancs under category General Recipes. You may find some video clips related to this receipe below.
petits monts blancs
for the meringues:
2 large egg whites
110g white caster sugar
For the topping
250g mascarpone
200ml per cent fat fromage frais
1 rounded dessertspoon caster sugar
1 teaspoon vanilla extract
to finish:
2 x 250g tins creme de marrons de lardeche (sweetened chestnut puree) chilled
a little icing sugar
40 x 30cm baking sheet lined with silicone paper (parchment).
Preheat the oven to gas mark 2/300/150C.
To make the meringues place the egg whites in a large bowl and using an electric hand whisk on a low speed begin whisking. Continue for about 2 minutes until the whites are foamy then switch the speed to medium and carry on whisking for 1 more minute.
Turn the speed to high and continue whisking until the egg whites reach the stiff peak stage.
Next whisk the sugar in on fast speed a little at a time (about a dessertspoon) until you have a stiff and glossy mixture.
Spoon 8 heaped dessertspoons of the mixture on to the prepared baking sheet spacing them evenly.
Using the back of the spoon or a small palette knife hollow out the centres.
Dont worry if they are not all the same shape random and rocky is how I would describe them.
Pop them on the centre shelf of the oven immediately reduce the heat to gas mark 1/275F/140C and leave them for 30 minutes. After that turn the oven off and leave the meringues to dry out in the warmth of the oven until it is completely cold (usually about 4 hours) or overnight.
The meringues will store well in a tin or polythene box and will even freeze extremely well.
To assemble the Monts Blancs spoon equal quantities of the crime de marrons into each meringue whisk the topping ingredients together and spoon equal amounts on top of the chestnut pure.
A light dusting of icing sugar is good for a snowcappedmountain image.
When I first worked in a restaurant kitchen in the early 1960s this recipe was on the menu and I became totally addicted to the sweetened chestnut puree. Chestnut has an amazing affsnity with meringue and whipped cream but in this modern version I have replaced the cream with Mascarpone and fromage frais; this way you get the flavour and creamy richness of the Mascarpone but lightened by the fromage frais.
Serves 8
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