Food For Gods Recipe
| Dessert
Type: Food For Gods Free Cooking Recipe - Dessert Um! Yummy! Ingredients / Directions 1 ? cup(s) sifted All- purpose flour? teaspoon baking powder? teaspoon baking soda? teaspoon salt1 cup(s) coarsely chopped pitted dates1 cup(s) butter1 cup(s) granulated sugar1 cup(s) brown sugar3 eg
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Maxim
| Drink Master
Cooking receipe to make Maxim under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Gin 1 oz Dry Vermouth 1 dash Creme de Cacao (white)Shake with ice and strain into cocktail glass. Serve with a cherry.[tubepress mode='
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swiss potatoes
| Aga Recipes
Cooking receipe to make swiss potatoes under category Aga Recipes. You may find some video clips related to this receipe below.swiss potatoesvegetarian4 medium potatoes desiree orking edwards salt and freshly ground black pepper1 large onion roughly chopped 40g butter vegetable oilBoil the potatoes
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Tea - Natural Concentration Tea
| Teas 2
Cooking receipe to make Tea - Natural Concentration Tea under category Teas 2. You may find some video clips related to this receipe below.Natural Concentration TeaHelps you to become more creative in designing a more natural environment in your home.1 part Celendula1 part mint,1 part sage (flowers
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Cooking receipe to make walnut and quince tart with quince cream under category General Recipes. You may find some video clips related to this receipe below.
walnut and quince tart with quince cream
175g plain flour sifted
25g caster sugar
190g butter cubed
3 medium eggs
2 tsp walnut oil
200g walnuts chopped
50g soft brown sugar
2 tbsp golden syrup
freshly grated zest of 1 lemon
4 tbsp quince jelly
250g mascarpone
1 tbsp quince eau de vie
Make the pastry in the usual way with the flour caster sugar and 90g of the butter then bind with 1 egg mixed with the walnut oil.
Gather into a ball wrap in clingfilm and chill for 1 hour then roll out to fit a 20cm buttered tart tin.
Prick all over and chill for at least 2 hours.
Bake blind at 200C/400F/Gas Mark 6 for 15 minutes filled with foil and beans.
Remove these and cook for 5 minutes without.
Cool the base then fill with the nuts.
Melt the remaining 100g butter and mix with the brown sugar 2 eggs syrup and lemon zest.
Pour over the nuts.
Bake at 180C/350F/Gas Mark 4 until set (about 30 minutes).
Melt the quince jelly with 1/2 tbsp water over a low heat and use some to glaze the tart immediately it is out of the oven.
Beat the mascarpone until soft then add the remaining melted quince jelly and eau de vie.
Whisk until smooth.
Serve the tart warm with a dollop of the quince cream.
This walnut tart is glazed with quince jefly which is now widely available. The quince cream is flavoured with quince eau de vie.
Serves 6
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