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Chinese Style Beef Steak
| Cyber Kuali
Cooking receipe to make Chinese Style Beef Steak under category Cyber Kuali. You may find some video clips related to this receipe below.Chinese Style Beef SteakBy Amy Beh Ingredients: 3 pieces (600g) Australian beef tenderloin, cut into 1cm thick slices of 200g each3 tbsp oil1 onion, sliced thinly3
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Kiwi Mousse Cake Recipe
| Cakes
Type: Kiwi Mousse Cake Free Cooking Recipe - Cakes It's alright! Ingredients / Directions Chocolate Cake1 1/2 cup(s)s all-purpose flour3/4 teaspoon baking soda1/2 cup(s) butter or margarine1/3 cup(s) vegetable oil2 (1 ounce) squares unsweetened chocolate3/4 cup(s) water1 1/2 cup(s)s g
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pan fried guinea fowl with red wine sauce
| Aga Recipes
Cooking receipe to make pan fried guinea fowl with red wine sauce under category Aga Recipes. You may find some video clips related to this receipe below.pan fried guinea fowl with red wine sauce25g butter 1 tbspn oil 6 guinea fowl or cornfed chicken breast fillets each about 150g175g rindless strea
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Reuben Noodle Bake Recipe
| Casserole
Type: Reuben Noodle Bake Free Cooking Recipe - Casserole Yes! Ingredients / Directions 8 ounces egg noodlesuncooked5 ounces corned beefthinly sliced1 (14 1/2 ounce) can sauerkraut with caraway seeds2 cup(s)s Swiss cheeseshredded1/2 cup(s) Thousand Island salad dressing1/2 cup(s) milk1
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Cooking receipe to make wholewheat hot cross buns under category Aga Recipes. You may find some video clips related to this receipe below.
wholewheat hot cross buns
15g fresh yeast
150m1 warm milk
350g strong white flour
150g wholewheat flour
1/ tsp salt
freshly grated nutmeg
1 tsp ground cinnamon
1 tsp mixed spice
75g butter
50g caster sugar
1 large egg beaten
75g sultanas
50g currants
50g mixed peel
Paste:
50g butter
150g plain flour
100m1 cup warm water
Glaze:
3 tbsp caster sugar
3 tbsp milk
3 tbsp water
aga equipment:
wire shelf on fourth set of runners in roasting ovenwith cold shell on first or second set of runners (depending on the use of your buns)
Crumble the yeast into the warn milk and leave to stand for 3 to 4 minutes. Mix the hours salt and spices in a large bowl and rub in the butter.
Stir in the sugar then add the yeast liquid and egg.
Mix to a manageable dough adding a little extra milk or water if necessary.
Turn the dough out on to a floured surface and knead it thoroughly for up to 10 minutes until smooth stretchy and not at all sticky.
Flour the bowl lightly return the dough to it and cover then leave by tire side of the aga for about 1 1/ hours until well risen and doubled in size.
This dough is richer than most and therefore takes longer to rise.
Gently re knead the dough (this is called knocking back) whilst working in the dried fruits.
Divide the dough into twelve pieces and shape into buns placing them on a floured baking sheet quite close together so that the buns will grow together during proving.
Cover with a damp teatowel or plastic wrap and leave by the aga for a further 45 to 60 minutes until well risen.
Mix together the ingredients for the paste beating them until smooth.
Spoon into a large piping bag fitted with a 4mm straight pipe.
Carefully score crosses on the buns with a sharp knife then pipe the paste over the score marks cutting it cleanly from the end of the pipe with a sharp knife.
Bake the buns in the roasting ovenfor 15 minutes then slip in the cold shelf and cook for a further 10 to 15 minutes.
Prepare the glaze while the buns are baking.
Leave the ingredients in a pan on the hack of the aga for 15 minutes then stir and bring rapidly to a boil continuing to cook quickly for 2 minutes to make a thick paste
Brush the mixture over the hot cross buns as soon as they come out of the oven.
Cool on a wire rack.
I always prefer to serve these buns toasted no matter how fresh they are but you will have to toast them in the aga toaster with the lid up on the boiling plate.
There is nothing like the taste of a home made hot cross buns. We like ours to be really spicy and made with a mixture of white and wholewheat flours.
Makes 12
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