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Major Bailey
| Drink Master
Cooking receipe to make Major Bailey under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 tsp Lime Juice 1 1/2 tsp Lemon Juice 1/2 tsp Powdered Sugar 12 Mint Leaves 2 oz GinMuddle first four ingredi
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South of the Border Casserole Recipe
| Casserole
Type: South of the Border Casserole Free Cooking Recipe - Casserole Try this one! Ingredients / Directions 1 can refried beans1 pound ground beef (or turkey)1 jar of your favorite salsa1 cup(s) frozen corn1/4 cup(s) chopped green onions1 small can sliced black olives2 cup(s)s of your
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Japanese-Style Miso Salad Dressing Japanese cooking recipe
| Japanese
Ingredients 1 1/2 tablespoons white miso (shiromiso) 1 tablespoon rice wine vinegar 1-2 tablespoon orange juice 1/2 teaspoon toasted sesame oil 1/2 teaspoon roasted sesame seeds (ground or whole) Directions 1Shake together first 4 ingredients in a small jar. 2Drizzle over prepared salad/vegeta
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Autumn Vegetable Cobbler Recipe
| Pies And Pastries
Type: Autumn Vegetable Cobbler Free Cooking Recipe - Pies And Pastries It's ok! Ingredients / Directions 1 small onionsliced2 teaspoons olive oil4 small red potatoescubed2 carrotschopped1/4 cup(s) water2 medium leekshalved lengthwise and cut into slices2 cup(s)s chopped fresh spinach1
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Cooking receipe to make glazed brandied prune tart under category Aga Recipes. You may find some video clips related to this receipe below.
glazed brandied prune tart
For the filling:
250g no soak dried pitted prunes
75ml brandy
1 vanilla pod
142ml carton double cream
142ml carton single cream
25g caster sugar
2 large eggs
For the pastry:
175g plain white flour
75g lightly salted butter
75g caster sugar
3 large egg yolks
4 level tbsp apricot jam and 2 tbsp brandy to glaze
creme fraiche to serve
For the filling put the dried prunes into a small bowl or jam jar add the brandy then cover and leave to soak in the simmering ovenfor about 1 hour until the brandy is absorbed.
To make the pastry sift the flour into a bowl then rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the caster sugar add the egg yolks and mix to a soft dough.
Knead lightly.
Roll out the pastry on a lightly floured worksurface and line a 230 to 240mm diameter 25mm deep loose based flan tin.
Refrigerate for 20 minutes.
Meanwhile split the vanilla pod to reveal the seeds and place in an ovenproof pan with the double cream.
Bring just to the boil on the boiling platethen cover and place in the simmering ovento infuse for 20 minutes.
Prick the pastry base with a fork then line with greaseproof paper and baking beans.
Place on the floor at the front of the roasting ovenwith the cold baking sheet set on the third runners and bake blind for 7 to 10 minutes until the pastry is coloured around the edge.
Remove the greaseproof paper and beans and return to the ovenwith the darkest edge towards the front for a further 5 minutes until the pastry is pale golden.
Remove the vanilla pod wipe and store for reuse.
Pour the infused cream into a bowl then add the single cream sugar and eggs. Beat well.
Scatter the prunes in the pastry case then pour the cream mixture around them.
