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Almond Blueberry Sour Cream Coffeecake Recipe
| Breakfast
Type: Almond Blueberry Sour Cream Coffeecake Free Cooking Recipe - Breakfast the best! Ingredients / Directions Filling1 (7 ounce) package almond pastechilled1 pint blueberrieswashed and stemmed2 tablespoons flour2 teaspoons grated lemon rindCake Batter2 cup(s)s all-purpose flour2 tea
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sour and spicy prawn soup
| General Recipes
Cooking receipe to make sour and spicy prawn soup under category General Recipes. You may find some video clips related to this receipe below.sour and spicy prawn soup Tom Yam Kung6 large raw prawns 3 cups chicken stock 56 chillies (yellow are the hottest otherwise try Fresh red chillies)5 slices ga
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Dad''s Oyster Dressing Recipe
| Thanks Giving
Type: Dad''s Oyster Dressing Free Cooking Recipe - Thanks Giving Not bad! Ingredients / Directions 2 cup(s)s wild rice 1/2 pound pork sausage 1 bunch green onionschopped 3 stalks celerychopped 1 pint oystersquartered with liquid reserved 2 tablespoons chopped fresh parsley salt to tas
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farfalle salmon salad
| General Recipes
Cooking receipe to make farfalle salmon salad under category General Recipes. You may find some video clips related to this receipe below.farfalle salmon salad1 salmon steak about 115g225g fartalle pasta (bows) 115g sugar snap peas For the dressing: 4 tbsp olive oil 1 tbsp white wine vinegar 1 tsp s
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Cooking receipe to make fruit brulees under category Aga Recipes. You may find some video clips related to this receipe below.
fruit brulees
400g can pitted cherries or other soft fruit
1 tbsp kirsch
250g caster sugar
450m1 double cream
175g granulated sugar
Drain the cherries and divide between 8 ramekin dishes.
Sprinkle over a little kirsch and stand the dishes in the large roasting tin.
Fill the kettle and put on to boil. In a mixing bowl whisk together the caster sugar and egg yolks until light and fluffy. Whisk in the cream.
Pour the cream mixture over the cherries. Slide the roasting tin half way into the simmering oven and pour round boiling water from the kettle to come about halfway up the ramekins.
Gently cook the brtilees for 1 hour. Remove from the oven they may still be a little wobbly in the middle and allow to cool completely.
Put the granulated sugar in a heavy based saucepan and heat gently on the simmering plate without stirring for 5 to 10 minutes until golden brown.
Pour a layer of caramel over each cold brulee.
Allow to set for at least one hour but no more than 6 hours unless sealed with cling film.
Serve with a sprig of mint.
Suggest to your guests that they crack the caramel with the back of their teaspoon before starting.
Brulees can be difficult to make at home and especially with an aga with no grill to caramelise the sugar on top. However I think you will find this method satisfactory. Make these brulees in ramekin dishes or cups and serve on saucers.
Serves 8
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