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Rye Biscuit Recipe
| Bread
Type: Rye Biscuit Free Cooking Recipe - Bread Amazing! Ingredients / Directions 1 cup(s) boiling water1 cup(s) rye flakes2 tablespoons butter1/3 cup(s) molasses1? teaspoons salt1 yeast cake dissolved in1 cup(s) lukewarm waterFlour To prepare this Rye Biscuit Recipefirst add boiling wa
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Strawberry Fields Forever
| Drink Master
Cooking receipe to make Strawberry Fields Forever under category Drink Master. You may find some video clips related to this receipe below. 2 oz Strawberry Schnapps 1/2 oz Brandy Club SodaPour over ice in highball glass. Fill with club soda. Garnish with a fresh stra
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curry mayonnaise
| General Recipes
Cooking receipe to make curry mayonnaise under category General Recipes. You may find some video clips related to this receipe below.curry mayonnaise2 egg yolks or 1 egg 1 tablespoon lemon juice 1/2 teaspoon salt pinch of freshly ground white pepper 1/2 teaspoon dry mustard powder 1 1/2 cups olive
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Lamb Tikka Kebabs Recipe
| Halloween
Type: Lamb Tikka Kebabs Free Cooking Recipe - Halloween Simply good! Ingredients / Directions # 1lb. (450g) shoulder or neck fillet of lamb cut into 1inch cubes# 5oz. (150g) natural yogurt# 1 clove garliccrushed# 1tbsp. ground coriander# juice of 1 lemon# 2teaspoon. chopped fresh par
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Cooking receipe to make christmas pudding under category Aga Recipes. You may find some video clips related to this receipe below.
christmas pudding
1.25kg raisins
450g plain flour
450g dark soft brown sugar
450g potatoes peeled boiled and mashed
450g carrots peeled and grated
450g apples peeled cored and grated 450g suet
grated rind and juice of 1 lemon
grated rind and juice 1 orange
1/2 tsp bicarbonate of soda
1 tsp baking powder
1 tbsp brandy or rum
1 tsp ground allspice
Place all the ingredients in a large mixing bowl and mix very thoroughly together I find this best done with my hand.
Put the mixture in either 2 x 2 litre pudding basins or 3 x 1litre pudding basins.
Cover with a sheet of greaseproof paper and either a lid or a double thickness of foil.
Stand the pudding on a trivet or old plate in a saucepan.
Pour in 50mm of water put on the lid and bring to the boil on the boiling plate. When boiling transfer to the simmering plate and allow to bubble gently for 30 minutes you may need to pull the pan off the hot plate a little if it is bubbling away too rapidly.
Transfer the saucepan to the simmering oven and leave to cook for 4 to 6 hours. Remove from the oven and allow to cool completely.
When completely cold replace the greaseproof paper with fresh paper and foil.
Store in a cool place for up to 6 months.
On the day of eating simmer the pudding in a saucepan of water for 30 minutes then transfer it to the simmering oven where it should steam for 2 1/2 hours.
Do not be tempted to add eggs or liquids to this recipe.
Serves 16
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