deep fried vegetables
| General Recipes
Cooking receipe to make deep fried vegetables under category General Recipes. You may find some video clips related to this receipe below.deep fried vegetablesFritto mistoitalianriver cafe cook book12 male zucchini flowers 2 aubergines sliced into 1cm rounds 3 zucchini trimmed and cut into quarters
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kidneys with artichoke hearts and thyme
| General Recipes
Cooking receipe to make kidneys with artichoke hearts and thyme under category General Recipes. You may find some video clips related to this receipe below.kidneys with artichoke hearts and thymeRognoncini con carciofi e timoitalianriver cafe cook book3 whole calfs kidneys in their fat6 globe artich
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crabmeat omelette
| General Recipes
Cooking receipe to make crabmeat omelette under category General Recipes. You may find some video clips related to this receipe below.crabmeat omelettechinese6 eggs 2 teaspoons light soy sauce pinch each of sugar and white pepper 2 small spring onions chopped2 talkespoons vegetable oil150g flaked cr
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roast pheasant with scarlet confit
| Aga Recipes
Cooking receipe to make roast pheasant with scarlet confit under category Aga Recipes. You may find some video clips related to this receipe below.roast pheasant with scarlet confita brace of oven ready pheasants 150ml pheasant or chicken stock 1 teaspoon cornflour 2 tablespoons port sprigs of fresh
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Cooking receipe to make victorian sponge with lemon curd and cream under category General Recipes. You may find some video clips related to this receipe below.
victorian sponge with lemon curd and cream
150g butter slightly softened
150g golden caster sugar
2 large eggs beaten
150g selfraisingflour sifted
lemon curd
142mi double cream lightly whipped
icing sugar
Beat the butter and sugar with electric beaters for about 5 minutes (or by hand for 20) until pale and creamy.
Add half the egg beat again until incorporated then add the remaining egg.
Once wellmixed sift in half the flour and fold in gendy with a metal spoon.
Fold in the remaining flour.
Spoon thew mixture into two 18cm sandwich tins that have been lightly buttered and baselined with baking parchment.
Smooth the surface and bake in a preheated oven (150C/350F/Gas Mark 4) for 20 to 22 minutes or until golden brown.
They should feel slightly springy yet firm to the touch and will have begun to shrink away a.little from the sides.
Leave 1 to 2 minutes then tum out carefully onto a wire rack.
Once cold spread thickly with lemon curd then whipped cream sandwich together and serve dusted with sifted icing sugar.
If you have to open the oven door to switch the two tins around only do so after 10 minutes baking.
Serves 6
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