40 Water Recipe
| Drinks
Type: 40 Water Free Cooking Recipe - Drinks Simply good! Ingredients / Directions 1 1/2 oz. (4.5 cl) Bacardi 151 1/2 oz. (4.5 cl) Light Rum 1 1/2 oz. (4.5 cl) Triple Sec 1 dash (5 ml) Grenadine fill Pineapple Juice Traditionallythis drink is created in an empty 20oz bottle of water.
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Sticky Rice
| Vietnamese
Cooking receipe to make Sticky Rice under category Vietnamese. You may find some video clips related to this receipe below.For automatically sticky rice, cook medium or short grain rice as directed on the package. You can also use long-grain rice, using more water than traditional recipes. Do not ri
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coffee and walnut cake with coffee cream
| General Recipes
Cooking receipe to make coffee and walnut cake with coffee cream under category General Recipes. You may find some video clips related to this receipe below.coffee and walnut cake with coffee creamdelia smithfor the sponge cake: 1 1/2 tablespoons instant coffee mixed with 2 tablespoons boiling water
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tiger prawn jambalaya
| General Recipes
Cooking receipe to make tiger prawn jambalaya under category General Recipes. You may find some video clips related to this receipe below.tiger prawn jambalayadelia smith8 raw tiger prawns shell on fresh or frozen and thoroughly de frosted or you could use cooked mediterranean prawns in their shells
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Cooking receipe to make apple and almond jalousie under category Aga Recipes. You may find some video clips related to this receipe below.
apple and almond jalousie
vegetarian
450g frozen puff pastry defrosted
900g dessert apples
1 heaped tablespoon cornflour
2 tablespoons apricot jam
100g marzipan or almond paste grated plain flour
topping:
1 egg beaten
25g flaked almonds
extra apncot jam heated to glaze
Put the pastry in half.
Roll one piece to a 280 to 300mm circle and place on a baking sheet.
Peel core and thinly slice the apples into a bowl add the cornflour apricot jam and grated marzipan and mix well.
Spoon this mixture on to the pastry circle spreading to 10mm from the edge.
Roll the second piece of pastry slightly larger than the first cutting a circle of about 330 to 350mm.
lightly dust with flour fold in half and with a sharp knife cut across the fold at 5mm intervals but not right to the outer edges leaving a border of about 25 to 40mm.
Brush the outer edge of the first circle with beaten egg.
Open out the folded pastry and press down on the egg then seal the edges together.
Glaze the jalousie with the remaining beaten egg and sprinkle with the flaked almonds.
Bake on the floor of the roasting oven for about 15 minutes until pale golden brown.
Slide the cold plain shelf on to the second set of runners and continue to bake for a further 10 minutes or until the apple is tender.
Bake on the floor of the roasting oven for about 15 minutes or until pale golden brown then transfer to the grid shelf on the floor of the baking oven for 15 minutes until the apple is tender.
Brush with melted apricot jam as a glaze. Serve hot with cream or creme fraiche.
Apples and almonds go well together and the slit pastry topping looks good. Its quick and easy and a proper pudding.
Serves 6
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