meat sauce
| General Recipes
Cooking receipe to make meat sauce under category General Recipes. You may find some video clips related to this receipe below.meat sauceSalsa di Carneitalian15g butter50g smoked streaky bacon derinded and diced1 onion chopped1 small carrot diced1 celery stick diced350g minced beef2 tablespoons plai
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Scotch Sour
| Drink Master
Cooking receipe to make Scotch Sour under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Scotch Juice of 1/2 Lime 1/2 tsp Powdered SugarShake with ice and strain into sour glass. Decorate with a 1/2 slice of lemon and a cherry
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Dinner Menu 33
| Everyday Recipes
Cooking receipe to make Dinner Menu 33 under category Everyday Recipes. You may find some video clips related to this receipe below.Appetizer:--------------------Shrimp and Camembert with Avocado Cream3 avocados3 tablespoons lime juice1 tablespoon oil1/4 cup light cream3 tablespoons mayonnaise12 jum
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oranges in raisin syrup
| General Recipes
Cooking receipe to make oranges in raisin syrup under category General Recipes. You may find some video clips related to this receipe below.oranges in raisin syrup4 tablespoons clear honey5 tablespoons water1 tablespoon lemon juice1 tablespoon dark rum (optional)6 tablespoons seedless raisins6 seedl
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Cooking receipe to make vanilla lemon or ginger thins (biscuit) under category General Recipes. You may find some video clips related to this receipe below.
vanilla lemon or ginger thins (biscuit)
The great joy of refrigerator biscuits Is that the dough can be made well ahead stored in the fridge for 3 or 4 days or frozen and then sliced when needed.
280g plain flour
1/2 tspn salt
1 level tspn baking powder
225g softened butter
225g caster or vanilla sugar
1 large egg
1 tbspn double cream
seeds from a vanilla pod or the finely grated zest of a lemon and 1 tbspn of the juice or powdered ginger
extra sugar
Sift the flour with salt and baking powder.
Whiz butter and sugar in a processor add the egg and cream flour and chosen flavouring.
Spoon the dough onto grease proof paper and pat into a roll.
Bend the paper up and over and gently roll the dough to form a sausage 5cm across.
Chill overnight.
Next day slice thinly lay on baking sheets Iined with nonstick baking parchment sprinkle wlth extra sugar and bake for about 10 minutes at 190 C (375 F gas mark 5) until golden but not brown.
Makes a lot !
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