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vegetarian lasagne
| Aga Recipes
Cooking receipe to make vegetarian lasagne under category Aga Recipes. You may find some video clips related to this receipe below.vegetarian lasagne4 red orange or yellow peppers 2 medium aubergines 5 tbsp extra virgin olive oil 2 onions peeled 4 garlic cloves peeled3 tbsp chopped fresh oregano5 tb
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Acapulco Chicken Recipe
| Mexican
Type: Acapulco Chicken Free Cooking Recipe - Mexican This is a good one! Ingredients / Directions 2 skinlessboneless chicken breast halves - cut into bite-size pieces 1 tablespoon chili powderdivided salt and pepper to taste 1 tablespoon olive oil 1 cup(s) chopped green bell pepper 1/
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crest herb soup
| General Recipes
Cooking receipe to make crest herb soup under category General Recipes. You may find some video clips related to this receipe below.crest herb soupzuppa de erbe del crestitaliancarluccio1 small onion1 small potqto1 carrot25g stinging noltle25g sonrrel25g white dead nettle20g yarrow (if this is not c
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grapefruit marmalade
| Aga Recipes
Cooking receipe to make grapefruit marmalade under category Aga Recipes. You may find some video clips related to this receipe below.marmalade1.35kg grapefruitjuice 2 lemons 2.5 litres water 2.5kg sugarScrub the grapefruit and put in a preserving pan with the lemon juice and water. If the grapefruit
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Cooking receipe to make coffee custard pudding under category General Recipes. You may find some video clips related to this receipe below.
coffee custard pudding
400g tin of condensed milk
1 tinful using the same tin fresh milk
4 eggs separated
10 sponge finger biscuits
225ml strong black coffee cooled
275ml double cream
To decorate
Toasted flaked almonds
Grated chocolate
Begin by putting the condensed milk fresh milk and egg yolks in a saucepan then over a gentle heat stir continually till the mixture thickens to a custard (whatever you do dont let it boil or it will curdle. If youre short of patience you could cheat by adding a level teaspoon of cornflour mixed with a little cold milk which will prevent it curdling and enable you to increase the heat slightly. Purists will stir slowly without minding).
Pour the custard into a serving dish and leave to cool and set for about an hour.
Next soak the sponge fingers for a couple of seconds in the black coffee then arrange them on top of the set custard.
Whisk the egg whites until theyre stiff then whisk the cream till thickened and fold in the egg whites a little at a time.
Spoon this mixture on to the sponge fingers then decorate with flaked almonds and grated chocolate.
Cover and chill in the fridge for several hours before serving.
Note: We like l/2 dessertspoon of instant coffee dissolved in I dessertspoon of hot water then stirred into the custard before pouring it into the bowl.
Serves 6
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