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10 Tea - Combinations
| Teas 2
Cooking receipe to make 10 Tea - Combinations under category Teas 2. You may find some video clips related to this receipe below.Herbal Tea Combinations Many herbs make excellent teas on their own. My favorite summer tea is spearmint or peppermint fresh from my herb garden.Use approximately two tabl
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fishermans pie
| General Recipes
Cooking receipe to make fishermans pie under category General Recipes. You may find some video clips related to this receipe below.fishermans pie672g potatoes28g butter or margarine3tbspmilksalt and pepper448g cod or haddock28g butter or margarine28g flour250ml milk1tbspchopped parsleysqueeze of lem
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Pumpkin Bread with Cream Cheese Filling Recipe
| Thanks Giving
Type: Pumpkin Bread with Cream Cheese Filling Free Cooking Recipe - Thanks Giving Amazing! Ingredients / Directions 3 1/2 cup(s)s flour2 tablespoons baking soda1 1/2 teaspoons salt2 teaspoons cinnamon1 teaspoon nutmeg3 cup(s) granulated sugar1 cup(s) vegetable oil4 eggs2/3 cup(s) wate
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Cauliflower Salad with Bacon Recipe
| Salad
Type: Cauliflower Salad with Bacon Free Cooking Recipe - Salad Simply good! Ingredients / Directions 1 pound bacon 1 head lettuce 1 head cauliflower 1/2 cup(s) red onion Mayonaise 1/2 cup(s) sugar Fry bacon until crisp. Drain and crumble into small pieces and set aside. In a large bow
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Cooking receipe to make glazed loin of lamb wih sauce paloise under category Aga Recipes. You may find some video clips related to this receipe below.
glazed loin of lamb wih sauce paloise
2 lamb loins defatted and bonelessabout 450g total weight
2 tablespoons redcurrant jelly
salt and freshly ground black pepper
paloise sauce
1 quantity hollandaise sauce (qv)
1 teaspoon mint sauce concentrate
1 teaspoon chopped fresh mint
Line the small roasting tin with foil. Spread the lamb fillets with the redcurrant jelly season well and sit the lamb on the foil in the roasting tin.
Roast at the top of the roasting oven for 10 to 15 minutes.
Turn once during this time to achieve an even glaze.
Allow the meat to rest for 5 to 10 minutes.
Meanwhile make the paloise sauce by simply mixing the hollandaise sauce mint sauce and fresh mint.
Keep warm on the back of the aga on a folded teatowel.
Carve the lamb into 10mm diagonal slices and serve with the paloise sauce.
A very special and modern french cut of lamb fillet of loin is the eye meat of loin chops. The paloise sauce can be made ahead but cannot be reheated because it would split. It can be kept warm covered on the back of the aga or you can serve it lukewarm. If liked make proper gravy (qv)
Serves 4
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