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Johnny on the Beach
| Drink Master
Cooking receipe to make Johnny on the Beach under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Vodka 1 oz Melon Liqueur 1 oz Black Raspberry Liqueur 1/2 oz Pineapple Juice 1/2 oz Orange Juic
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Cherry Nut Crisp Recipe
| Pies And Pastries
Type: Cherry Nut Crisp Free Cooking Recipe - Pies And Pastries Wow! Ingredients / Directions 2 (14 1/2 ounce) cans pitted tart cherries1 cup(s) granulated sugar1/4 cup(s) quick-cooking tapioca1 teaspoon almond extract4 to 5 drops red food coloringoptionalCrust1 cup(s) all-purpose flou
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tagliatelle st jacques
| Aga Recipes
Cooking receipe to make tagliatelle st jacques under category Aga Recipes. You may find some video clips related to this receipe below.tagliatelle st jacques275g dried tagliatelle salt and freshly ground black pepper 2 tablespoons good olive oil 1 large onion finely chopped 1 fat clove garlic crushe
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Tequila Canyon
| Drink Master
Cooking receipe to make Tequila Canyon under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Tequila 1/8 oz Triple Sec 4 oz Cranberry Juice 1/4 oz Pineapple Juice 1/4 oz Orange JuicePour first 3
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Cooking receipe to make fresh vegetable terrine under category Aga Recipes. You may find some video clips related to this receipe below.
fresh vegetable terrine
vegetarian
vegetable oil
350g carrots peeled weight roughly cut
a walnutsized piece of fresh root ginger peeled and cut into small pieces
salt and freshly ground black pepper
350g celeriac peeled weight roughly cut 350g broccoli
3 eggs (1 for each puree)
fresh dill or parsley for decoration
Well grease and base line with nonstick baking paper a 900g loaf tin.
Cook the carrot and ginger together in boiling salted water for 5 minutes on the boiling plate.
Drain ofFall water and transfer to the floor of the simmering oven for a further 15 minutes until just done.
Cook the celeriac in a similar way.
Cut the stalks off the broccoli and cook in boiling salted water until al dente then add the florets and cook for a further minute.
Drain and refresh with cold water.
Starting with the carrot and ginger followed by the celeriac and then the broccoli process each vegetable separately adding one of the eggs to each and seasoning.
Blend until just smooth and carefully spoon first the carrot mixture then the celeriac then the broccoli in layers into the loaf tin.
Cover the tin tightly with greased foil. Stand the loaf tin in the small roasting tin and pour in enough boiling water to come halfway up the sides of the loaf tin.
Rake in the roasting oven on the grid shelf on the floor with the cold plain shelf above on the second set of runners for an hour or until set.
Bake in the baking oven on the grid shelf on the floor for an hour until set.
Allow to cool in the tin.
Slide a knife round the edge of the tin and turn out on to a plate. ‘]
Serve sliced with a lemony french dressing and decorate with dill or parsley.
This light and very low calorie terinne is best eaten within 2 days. Take care to season it well and you can serve with your favourite rench dressing made with lemon juice instead of vinegar if liked.
Serves 6
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