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brown-sugar-angel-food-cake Recipe
| Cakes
Type: brown-sugar-angel-food-cake Free Cooking Recipe - Cakes the best! Ingredients / Directions 1 1/4 C. sifted flour1 1/2 C. sifted light brown sugar14 egg whites at room temperature1 1/2 teaspoon. cream of tartar Preheat oven to 350 Fahrenheit. Sift the flour together with 3/4 C b
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Banana Cow
| Drink Master
Cooking receipe to make Banana Cow under category Drink Master. You may find some video clips related to this receipe below. 1 oz Light Rum 1 oz Creme de Banana 1 1/2 oz Cream 1 dash GrenadineShake ingredients with crushed ice and strain into cocktai
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Saratoga Cocktail
| Drink Master
Cooking receipe to make Saratoga Cocktail under category Drink Master. You may find some video clips related to this receipe below. 2 oz Brandy 2 dashes Bitters 1 tsp Lemon Juice 1 tsp Pineapple Juice 1/2 tsp MaraschinoShake with ice and s
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Cooking receipe to make foccacia under category Aga Recipes. You may find some video clips related to this receipe below.
foccacia
450g strong white flour
1 tsp salt
25g fresh yeast or 1 sachet easy blend yeast
4 tbsp good olive oil about
225m1 warm water
olive oilcoarse sea salt
fresh rosemary leaves
Mix the flour and the salt in a bowl.
Add the dried yeast to the flour or blend the fresh yeast with a little warm water.
Stir in the olive oil and most of the water adding more water if necessary to make a manageable dough.
Turn onto a floured worktop and knead for about 5 minutes until smooth and pliable. Return to the mixing bowl and cover with a teatowel.
Stand on a folded teatowel on top of the simmering plate lid.
Allow to rise until doubled in size about 30 minutes.
Knock back the dough roll out to an oblong about 20mm thick and about 300 x 200mm in size.
Place on a well greased and floured baking tray.
Return to the top of the aga to rise.
Using the end of a wooden spoon handle make deep indentations over the surface of the dough.
Drizzle over about 2 tbsp of olive oil scatter with sea salt and the rosemary leaves.
Bake in the roasting ovenwith the shelf on the third set of runners from the top for about 20 to 30 minutes until risen and golden brown.
Cool on a wire rack.
An increasingly popular italian flat bread foccacia is delicious with summer salads and good for mopping up excess french dressing. My recipe uses fresh rosemary which has a strong flavour leave out the rosemary if you want a plainer bread.
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