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Yellow Sponge Cake Recipe
| Cakes
Type: Yellow Sponge Cake Free Cooking Recipe - Cakes All good! Ingredients / Directions 12 egg yolks1/2 cup(s) water1 3/4 cup(s)s granulated sugardivided2 1/2 cup(s)s flour1/2 teaspoon salt2 teaspoons baking powder1 to 2 teaspoon vanilla extract Beat egg yolks and water with electric
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pasta info
| General Recipes
Cooking receipe to make pasta info under category General Recipes. You may find some video clips related to this receipe below.pasta infoShaping PastaStuffed Pasta: The dough should be used immediately without drying.Flat and Ribbon Pasta: Dust the dough lightly with flour and leave to dry for 15 to
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Jello Divinity
| Everyday Recipes
Cooking receipe to make Jello Divinity under category Everyday Recipes. You may find some video clips related to this receipe below.Jello Divinity3 cups sugar3/4 cup light corn syrup3/4 cup water2 egg whites1 package (3 oz) Jello..any fruit flavor ( I use red or green)1 cup chopped nutsOptional - 1
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Crab-Stuffed Shrimp Recipe
| Fish And Seafoods
Type: Crab-Stuffed Shrimp Free Cooking Recipe - Fish And Seafoods Not bad! Ingredients / Directions 4 ounces fresh mushroomsfinely chopped 2 Tablespoons butter 1 pound crab meatflaked 1/2 cup(s) dry sherry 1 hard-cooked eggchopped 3 scallionsfinely chopped 2 Tablespoons minced fres
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Cooking receipe to make vanilla rhubarb with buffalo ricotta under category General Recipes. You may find some video clips related to this receipe below.
vanilla rhubarb with buffalo ricotta
100g sugar
30ml water
a squeeze of lemon juice
1 vanilla pod split
300g rhubarb trimmed and cut into bite size chunks
1 tbsp rosewater
2 tbsp double cream
1/2 tbsp caster sugar
Put the sugar lemon juice split vanilla pod and water into a pan stir and. bring to the boil.
Turn down the heat and simmer until all the sugar has dissolved.
Add the rhubarb and stir to coat.
Simmer for about 3 minutes without turning.
Add the rosewater gently turn over the rhubarb and cover with a lid.
Turn off the heat and leave to go cold.
The rhubarb will be soft but still retain its shape.
Sieve the ricotta and scrape the remaining seeds from the used vanilla pod into the ricotta.
Beat together.
Dissolve the caster sugar in the cream and beat into the ricotta.
Chill.
Spoon the rhubarb and rosewater juices into bowls and serve with the vanilla ricotta.
Or halffill tumblers with ricotta and spoon the rhubarb and syrup on top.
The idea here is to keep the chopped rhubarb stems intact and you wont end up with a pan of ugly schooldinner mush. If you cant get hold of buffalo ricotta use regular (cows milk) ricotta.
Serves 4
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