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pears with camembert sauce
| General Recipes
Cooking receipe to make pears with camembert sauce under category General Recipes. You may find some video clips related to this receipe below.pears with camembert sauce4 ripe dessert pears peeled halved and cored 1 tablespoon lemon juice 150ml soured cream 2 tablespoons double cream 50g Camembert c
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Melitzanosalata (aubergine salad) Recipe
| Greek
Type: Melitzanosalata (aubergine salad) Free Cooking Recipe - Greek No other! Ingredients / Directions 3-4 aubergines3/4 cup(s) olive oil1 small grated onion1 Tbsp. vinegar 1-2 cloves garliccrushedsalt and pepper1 large tomatochoppedblack olives and green peppers (garnish) Wash auberg
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Cool Strawberry Cream Pie
| Low Carb Recipes
Cooking receipe to make Cool Strawberry Cream Pie under category Low Carb Recipes. You may find some video clips related to this receipe below.Ingredients For Meringue Shell: 4 egg whites 1/4 teaspoon cream of tartar 3 Tablespoons Splenda
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daikon salad with mustard seeds
| General Recipes
Cooking receipe to make daikon salad with mustard seeds under category General Recipes. You may find some video clips related to this receipe below.daikon salad with mustard seeds 600g daikon (mooli) peeled (this is the peeled weight about 2 daikon) 2 tbsp rice vinegar or cider vinegar 3 tbsp sunfl
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Cooking receipe to make spiced fig and nut chocolate slab under category General Recipes. You may find some video clips related to this receipe below.
spiced fig and nut chocolate slab
300g plain chocolate
200g dark cooking chocolate (minimum 70% cocoa solids)
10 cloves finely ground
2 tsp ground cinnamon
3/4 tsp grated nutmeg
10 cardamom pods seeds only crushed 380m1 double cream
1 tbsp grand marnier or cointreau optional 12 dried figs
170g blanched skinned almonds toasted
120g skinned hazelnuts toasted
30g candied orange peel
icing sugar to dust
Line a very lightly greased tin measuring 4cm deep x 18cm square (or a shallow container of similar volume) with clingtilm.
Next break up both types of chocolate put in a heatproof bowl and place over a pan of simmering water and let the chocolate melt.
Mix the ground cloves cinnamon nutmeg and cardamom into the cream and warm through without boiling. Remove the chocolate from the heat and gently stir in the spiced cream and the liqueur if using but do not beat.
Mix together the remaining ingredients then pack a layer into the lined container.
Pour some of the spiced chocolate ganache (the chocolate and cream mixture) over it until just covered then add another layer of fig and nuts and some more of the ganache.
Continue until everything is used up. Smooth with a palette knife and refrigerate until set.
When set use the edges of the clingfilm to lift the truffle slab from the container.
Turn onto a chopping board and peel away the clingfilm.
Bring the chocolate to room temperature dust with a drift of icing sugar and slice into slim rectangles or cubes.
This will last a couple of days.
This creation looks and tastes really Christmassy and feeds loads so keep this idea for then It
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