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Polenta
| Everyday Recipes
Cooking receipe to make Polenta under category Everyday Recipes. You may find some video clips related to this receipe below.PolentaThis Italian side dish is first prepared in the crockpot, then lightly fried before serving.2-4 Tbsp. melted butter1/4 tsp. paprika 1/8 tsp. cayenne pepper 6 cups boili
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Chicken Tortilla Soup Recipe
| Soups
Type: Chicken Tortilla Soup Free Cooking Recipe - Soups Just do it! Ingredients / Directions 1/2 c Onion; Finely Chopped1 Med 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 4 c Chicken Broth 1/4 c Red Bell Pepper; Chopped 1 T Red Chiles; Ground 3/4 t Basil Leaves; Dried 1/2 t Sal
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Morabaa-yeh Beh Recipe
| Miscellaneous
Type: Morabaa-yeh Beh Free Cooking Recipe - Miscellaneous Um! Yummy! Ingredients / Directions small quinces2 kg sugar1.5 kg lime juice1/2 cup(s) cardamomone teaspoon Wash and peel the quinces. Cut each into thin slicesremoving the seeds and the hard middle core. Pour in a non-stick p
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Strawberry, Shrimp and Feta Salad
| Everyday Recipes
Cooking receipe to make Strawberry, Shrimp and Feta Salad under category Everyday Recipes. You may find some video clips related to this receipe below.Strawberry, Shrimp and Feta Salad3 tablespoons extra virgin olive oil2 tablespoon balsamic vinegar2 tablespoons water1 tablespoon chopped shallots1/2
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Cooking receipe to make coffee eclairs under category Aga Recipes. You may find some video clips related to this receipe below.
coffee eclairs
65g plain flour
150g butter
2 eggs beaten
150ml cold water
filling:
300m1 double cream
icing:
175g icing sugar sieved
2 tsp instant coffee
1 tbsp boiling water
Put the water and butter in a saucepan and place on the simmering plate to melt the butter and then to boil.
Meanwhile sieve the flour onto a plate. When the butterwater mixture is boiling tip in the flour all at once and beat well with a wooden spoon.
When the mixture leaves the sides of the pan clean remove from the heat.
Beat in the eggs an electric whisk is easiest.
Put the choux paste into a piping bag with a plain nozzle.
Grease two baking trays and pipe the paste into 100mm lengths.
Space them well to allow for rising.
Put the shelf on the bottom set of runners in the roasting oven.
Slide in the trays and bake the eclairs for about 20 minutes until risen golden brown and crisp.
Turn the eclairs onto a cooling rack and slit each one down one side to allow steam to escape.
Cool.
Whip the cream and put into a piping bag. Prepare the icing: dissolve the coffee in the boiling water. Sieve in the icing sugar and stir well.
The icing should be the thickness of thick cream.
Pipe the cream into the eclairs.
Dip the tops of the eclairs into the coffee icing.
Allow to set before serving.
Eclairs are just right for afternoon tea. They can be made small and fingersized or for less delicate appetites long and full of cream. Coffee is less sweet than chocolate icing but melted chocolate can be used if preferred.
Makes 8 eclairs
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