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| General Recipes
Cooking receipe to make chinese flowering cabbage info under category General Recipes. You may find some video clips related to this receipe below.chinese flowering cabbage infoChinese flowering cabbage (Brassica rapa) is usually known by its more familiar Cantonese name choi sam. It has yellowish g
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thai beef salad
| General Recipes
Cooking receipe to make thai beef salad under category General Recipes. You may find some video clips related to this receipe below.thai beef saladthai1 neatly tied joint of beef fillet (about 1 kg) vegetable oil black pepper for the salad:1 cucumber halved deseeded and thinly sliced across 1/2 red
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Spicy Apple Butter - TNT
| Christmas Recipes
Cooking receipe to make Spicy Apple Butter - TNT under category Christmas Recipes. You may find some video clips related to this receipe below.Recipe By :Serving Size : 2 Preparation Time :0:00Categories : Fruits Jams & Jellies Amount Measure Ingredient -
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| Barbecue
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Cooking receipe to make upside down mango and muscat pudding under category General Recipes. You may find some video clips related to this receipe below.
upside down mango and muscat pudding
A twist on a nursery favourite the pineapple upsidedown pudding. Fresh pineapple (not tinned) is essential while mango and pine kernels add an extra dimension. For the cake party I use a Moscatel de Valencia a sweet wine available from supermarkets
60g butter
60g caster sugar
1/2 pineapple peeled cored and cut into rings
1 mango peeled and sliced
a handful of pine kernels
For the cake mixture
220g plain flour
1/2 tspn baking powder
1/4 tspn salt
4 large eggs seperated
170g light muscovado sugar
110ml sunflower oil
85ml sweet muscat
Smear the butter generously over the base and sides of a 25 to 30cm cake tin
Sprinkle the sugar over the base.
Lay the pineapple rings and mango slices decoratively on the sugar cutting to fit but bear in mind that their pattern is what you will see on top when you come to eat the cake.
Scatter thepine kernels in the gaps.
Chop leftover fruit rouphly.
For the cake sift the flour with the baking powder and salt.
Beat the egg yolks with the sugar until light and fluffy.
Gradually beat in the flour.
Now beat in the oil then the wine in a steady stream.
Beat egg whites until stiff and fold in.
Pour into the tin then scatter over the chopped fruit.
Bake at 180C/350P/ Gas Mark 4 for about 50 minutes until firm to the touch.
Let it settle for a few minutes then run a knife around the edge to loosen and turn out on to a dish.
Serve hot warm or cold
Serves 8
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