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hot spiced chicken
| General Recipes
Cooking receipe to make hot spiced chicken under category General Recipes. You may find some video clips related to this receipe below.hot spiced chickenchinesewestern region450g chicken pieces1/2 teaspoon salt2 spring onions150ml groundnut oil1 teaspoon oil1 dried red chilli halved lengthways1/2 te
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Lemon Custard Cake
| Everyday Recipes
Cooking receipe to make Lemon Custard Cake under category Everyday Recipes. You may find some video clips related to this receipe below.Lemon Custard CakeServing: 12Prep Time: 15 minutes minutesCook Time: 10 minutesTotal Time: 25 minutes1 10" angel food cake1 3 1/2 oz package instant lemon pudding1/
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Beer Biscuits Recipe
| Bread
Type: Beer Biscuits Free Cooking Recipe - Bread You got to try this! Ingredients / Directions 4 cup(s)s biscuit mix4 tablespoons granulated sugar1 (12 ounce) can beer Mix ingredients together. Spoon into greased muffin tins. Bake at 350 degrees F until golden brown on top.Yields 8 to
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Strawberry Angel Pie
| Everyday Recipes
Cooking receipe to make Strawberry Angel Pie under category Everyday Recipes. You may find some video clips related to this receipe below.Strawberry Angel Pie 4 eggs at room temperature, separated1/4 teaspoon salt1/4 teaspoon cream of tartar1 1/2 cups sugar1/4 cup fresh lemon juice1 tablespoon grate
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Cooking receipe to make ginger creams under category Aga Recipes. You may find some video clips related to this receipe below.
simmering ginger creams
350g caster sugar
10mm piece fresh root ginger or 1 level tsp ground ginger
375ml double cream
300ml milk
100ml ginger wine
3 eggs plus 4 egg yolks
desiccated or sliced coconut to decorate
Melt 225g caster sugar with 50ml water in the simmering ovenwithout stirring for 20 to 30 minutes until clear and liquid.
Bring to the boil and bubble on the simmerng plate for 5 to 6 minutes or until a golden caramel colour.
Add 1/4 tsp water to the pan.
Carefully smd the caramel around the base and sides of eight 150ml heat proof moulds.
Set aside.
Peel and grate root ginger if using then whisk together with cream milk and ginger wine.
Pour into a small pan and warm on the simmering plate for 2 to 3 minutes (it should barely simmer).
Whisk together the eggs yolks and remaining 125g sugar (adding ground ginger here if using).
Pour the flavoured milk slowly on to the whisked egg mixture stimng constantly then strain the mixture into a large jug. Meanwhile toast the desiccated or sliced coconut on a baking tray in the roasting oven for 2 to 3 minutes or until it turns golden brown.
Keep the door of the oven slightly open so you can smell when the coconut is ready.
Pour custard into moulds set in a roasting tin.
Add hot water to come halfway up sides.
