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Creamy Peach Pie
| Pie s 4U
Cooking receipe to make Creamy Peach Pie under category Pie s 4U. You may find some video clips related to this receipe below.Creamy Peach Pie An easy single-crust pie. Apples also work well in this pie. Ingredients:
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light ginger sponge with sticky rum and raisin topping
| Aga Recipes
Cooking receipe to make light ginger sponge with sticky rum and raisin topping under category Aga Recipes. You may find some video clips related to this receipe below.light ginger sponge with sticky rum and raisin topping180g butter300g dark muscovado sugar4 tbsp golden syrup6 eggs2 tsp bicarbonate
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Pear and Chicken Salad with Walnuts Recipe
| Salad
Type: Pear and Chicken Salad with Walnuts Free Cooking Recipe - Salad This is a good one! Ingredients / Directions 3.5 lb. cooked whole chickensliced1/2 cup(s) low-calorie fruit-flavored or blue cheese salad dressing3 pearscored and sliced2 arugularinsed and dried1/2 cup(s) chopped wa
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anzac biscuits
| General Recipes
Cooking receipe to make anzac biscuits under category General Recipes. You may find some video clips related to this receipe below.anzac biscuits110g plain flour175g granulated sugar75g desiccated coconut75g rolled oats (we used porridge oats)85g butter1 tablespoon golden syrup1/2 teaspoon bicarbona
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Cooking receipe to make roasted vegetable ratatouille under category Aga Recipes. You may find some video clips related to this receipe below.
roasted vegetable ratatouille
225g plum tomatoes
225g aubergines
225g courgettes
225g red peppers
225g onions
350g sweet potatoes peeled and roughly chopped
salt and freshly ground black pepper
2 garlic cloves peeled
1 level tsp chopped fresh thyme
50ml olive oil
50ml white wine
225g passata or 400 g can chopped plum tomatoes
1 level tsp caster sugar
175g firm goats cheese thickly sliced
thyme sprigs and roasted garlic slivers to garnish
Halve the tomatoes thickly slice the courgettes quarter and seed the peppers cut the aubergine and onions into large chunks.
Cook the sweet potatoes in a pan of balling salted water bringing it to the boil then tipping off all but 10mm of water and transferring it to the simmering oven for 10 to 15 minutes.
Transfer the sweet potatoes to a large roasting tin with the remaining vegetables garlic thyme and oil; season and toss together.
Cook on the top runners of the roasting oven for 45 minutes to 1 hour until golden brown fuming the tin round and stirring the vegetables after 30 minutes to ensure even colouring.
Meanwhile place the wine passata or tomatoes and sugar in a pan.
Bring to the boil on the boiling plate and bubble for a few minutes until thick stirring constantly then season well
Place the roasted vegetables in an ovenproof dish.
Peel and mash the roasted garlic and mix into the tomato sauce.
Spoon over the vegetables and arrange cheese on top.
Return to the top of the roasting oven for 20 minutes or until golden.
Leave for 5 minutes then garnish and serve.
The addition of goats cheese makes this almost a meat in itself especially good for any vegetarian guests.
Serves 6
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