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Club Cocktail
| Drink Master
Cooking receipe to make Club Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Gin 3/4 oz Sweet VermouthStir with ice and strain into cocktail glass. Add a cherry or olive.[tubepress mode='tag', tagValue='Club Cocktail']
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Yorkshire Fruit Loaves Recipe
| Bread
Type: Yorkshire Fruit Loaves Free Cooking Recipe - Bread Yes! Ingredients / Directions 2 lbs. flour? cup(s)ful Crisco1 teaspoonful salt2 cup(s)fuls milk1 yeast cake1 cup(s)ful sugar1 cup(s)ful sultana raisins1 cup(s)ful currants? cup(s)ful seeded raisins? cup(s)ful chopped candied cit
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roast peaches with amaretti
| General Recipes
Cooking receipe to make roast peaches with amaretti under category General Recipes. You may find some video clips related to this receipe below.roast peaches with amaretti125g unsalted butter softened 2 egg yolks 1 drop vanilla extractzest of half an orange 4 drops of tabascoa splash of rum 6 amaret
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leek soup
| General Recipes
Cooking receipe to make leek soup under category General Recipes. You may find some video clips related to this receipe below.leek soupSwedish4 medium potatoes 300g11/4L beef boulilon 3 fat leeks about 500g2 tablespeans margarine or butter 2 tablespeons flour saltwhite pepper (nutmeg) 2 tabiespoon
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Cooking receipe to make tomato and goats cheese galettes under category General Recipes. You may find some video clips related to this receipe below.
tomato and goats cheese galettes
delia smith
flaky pastry made with 75g plain flour and 110g butter (qv flaky pastry)
12 medium tomatoes
200g firm goats cheese
18 large basil leaves plus 6 sprigs for garnish
little olive oil for drizzling
salt and freshly milled black pepper
two solid baking teets measuring 35 x 28cm lightly greased
5cm plain pastry cutter
pre heat the oven to gas mark 7/425/220C.
Make the pastry (qv) and chill for 30 minutes in the fridge.
Skin the tomatoes so pour boiling water over them and leave for exactly 1 minute before draining and slipping off the skins (protect your hands with a cloth if they are too hot). On a lightly floured surface roll out the pastry very thinly to 3mm cut out six 15cm discs and place these on the baking sheets.
Now scatter the large basil leaves over the pastry tearing them first if theyre very large. Thinly slice the tomatoes and arrange them in circles overlapping each other on top of the basil.
Peel the goats cheese and crumble it over the tomatoes then pour some olive oil on to a saucer and dip the reserved basil leaves in it placing one on each tart.
Season well and drizzle each one with a little extra olive oil.
Bake the galettes in the oven one tray on a high shelf the other on the next one down for 10 to 12 minutes or until the tomatoes are tinged brown and the cheese is bubbling swapping the baking sheets over halfway through.
Serve warm straight from the oven or theyre still excellent cold cooled on a wire tray.
Galettes are very thin disc of pastry which unlike conventional tarts have no sides. The concept is a good one because the pastry is barely there yet it gives a light very crop background to all kinds of toppings both savoury and sweet. Theres no limit to what you can put on top of them the combinations are endless and you can serve them for a light lunch as a first course on a picnic or for a dessert. What I often do is freeze the pastry circles raw interleaved with foil or greaseproof paper so you can just whip some out for an impromptu meal any old time at all. If you dont have the right sized cutter just cut around a saucer of the same size.
This recipe for galettes calls for lovely ripe red tomatoes for colour and the preferred cheese in our house is Crottin de Chavignol but any firm goats cheese will do.
Serves 3 as a light lunch or 6 as a first course
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