Pork Chops w/Sauce Robert Recipe
| Meats
Type: Pork Chops w/Sauce Robert Free Cooking Recipe - Meats Wow! Ingredients / Directions 4 pork chops 200gr each10 gr oil20 gr butter50 gr diced onions1 dl white wine1 dl meat sauce40 gr french mostardjuice of 1/2 lemonsaltpepper. Flour chops fry both sidessalt & pepper and take the
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Fried Nien Koh
| Cyber Kuali
Cooking receipe to make Fried Nien Koh under category Cyber Kuali. You may find some video clips related to this receipe below.Fried Nien Koh (Sweet Glutinous Rice Pudding)By Amy Beh8 thick slices nien koh8 slices sweet potato8 slices yam Batter120g rice flour1 tbsp plain flour1 tsp baking powder200
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Galiano
| Copycat Complete
Cooking receipe to make Galiano under category Copycat Complete. You may find some video clips related to this receipe below.2 Cup Sugar1 Cup Water1/4 Teaspoon Anise extract1 Teaspoon Vanilla extract or Vanilla Bean Extract3 Drops yellow food coloring1 Fifth vodkaCombine sugar and water in a pan and
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Montreal Club Bouncer
| Drink Master
Cooking receipe to make Montreal Club Bouncer under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Gin 1/2 oz AnisettePour into old-fashioned glass over ice cubes. Stir.[tubepress mode='tag', tagValue='Montreal Club Bouncer']
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Cooking receipe to make chocolate swiss roll under category Aga Recipes. You may find some video clips related to this receipe below.
swiss roll
75g caster sugar
3 eggs
50g self raising flour
25g cocoa powder
3 tbsp raspberry jam
a little extra caster sugar
Grease and line a 300mm x 220m swiss roll tin. .
Place the eggs and sugar in a bowl and whisk using an electric whisk until thick and foamy thick enough to leave a trail.
Mix the flour and cocoa powder together and sieve into a bowl
Fold the flour/cocoa mixture into the mixture with a tablespoon using a cutand fold motion.
Take care not to knock out the air so that you keep a light fluffy mixture.
Pour the mixture into the swiss roll tin. Allow to level off in the tin.
Place the ovenshelf on the floor of the roasting oven.
Put in the swiss roll and bake for 8 minutes until evenly brown and springy to the touch.
Lay a sheet of greaseproof paper (slightly larger than the cake tin) on the work surface and sprinkle with caster sugar.
When baked remove the cake from the ovenand immediately tip out onto the sugared greaseproof paper.
Peel off the lining paper carefully.
Starting with the shortest end nearest you roll the cake fairly tightly into a roll.
Allow to cool and set with the join at the bottom.
This is my quick standby cake. If you have only eaten shopbought swiss roll you have a surprise in store because this will be light and moist.
[tubepress mode=’tag’, tagValue=’chocolate swiss roll’]
