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Scalloped Potatoes and Franks Recipe
| Casserole
Type: Scalloped Potatoes and Franks Free Cooking Recipe - Casserole Yes! Ingredients / Directions 5 cup(s)s thinly sliced potatoes1 1/4 cup(s)s thinlysliced onions2 teaspoons salt1 pound frankfurters2 tablespoons flour1 teaspoon salt2 tablespoons butter2 (8 ounce) cans tomato sauce1/4
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smoked haddock and chicory salad with lime dressing
| General Recipes
Cooking receipe to make smoked haddock and chicory salad with lime dressing under category General Recipes. You may find some video clips related to this receipe below.smoked haddock and chicory salad with lime dressing 1 head of chicory roots removed leaves washed1 large bunch of watercress trimmed
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Hot Chicken Salad Recipe
| Salad
Type: Hot Chicken Salad Free Cooking Recipe - Salad It's ok! Ingredients / Directions 2 1/2 cup(s) cooked chickendiced1 cup(s) celerydiced1 cup(s) fresh mushroomssliced1 tbsp onionminced1 teaspoon lemon juice1/2 teaspoon rosemarycrushed1/4 teaspoon pepper8 oz water chestnutsdrainslice
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Tequila Canyon
| Drink Master
Cooking receipe to make Tequila Canyon under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Tequila 1/8 oz Triple Sec 4 oz Cranberry Juice 1/4 oz Pineapple Juice 1/4 oz Orange JuicePour first 3
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Cooking receipe to make egg custard under category General Recipes. You may find some video clips related to this receipe below.
egg custard
chinese
southern region
400ml water
110g sugar
6 eggs beaten
1/4 teaspoon almond or vanilla extract
2 tablespoons crystallised ginger or fresh orange zest finely chopped
Combine the water and sugar together in a large pot and bring it to the boil.
Continue to boil the mixture until the sugar has entirely dissolved.
Let the mixture cool completely.
In a large bowl combine the eggs almond or vanilla extract and ginger or orange.
Mix them thoroughly and add the cooled sugar water mixture.
Pour the mixture into a heatproof shallow bowl.
Cut a round piece of waxed paper or parchment paper to cover the top of the bowl. (This will prevent the top of the custard from drying out.)
Set up a steamer or put a rack into a wok or pan.
Add 5cm of water and bring to a simmer.
Put the bowl of custard into the steamer or onto the rack and cover the wok or pan tightly.
Gently steam for about 20 minutes or until the custard has set.
Remove the cooked custard and allow it to cool slightly before serving it.
Alternatively let it cool completely.
Then wrap it in clingfilm and put it in the refrigerator until you are ready to serve it.
One of the delights I have enjoyed since childhood whether at a formal dinner or at a casual dim sum lunch is egg custard. I love egg custard served on its own in a cup or as a filling for little pastry tartlets. The secret of this light velvety and satin textured custard lies in both the addition of sugarwater to lighten the eggs and in the steaming technique. I have added my own touch of crystallised ginger or you could use fresh orange zest. It can be served hot or cold.
Serves 4
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