passion pyramid
| General Recipes
Cooking receipe to make passion pyramid under category General Recipes. You may find some video clips related to this receipe below.passion pyramidThis is our simple version using puff pastry triangles to make the pyramid instead of praline. The pastry triangles are arranged points up to make a four
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green pepper dressing
| General Recipes
Cooking receipe to make green pepper dressing under category General Recipes. You may find some video clips related to this receipe below.green pepper dressing2 green bell peppers 1 garlic clove minced 1 teaspoon paprika 1/2 teaspoon mustard powder 4 teaspoons red wine vinegar 1/2 cup light olive o
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daikon salad with mustard seeds
| General Recipes
Cooking receipe to make daikon salad with mustard seeds under category General Recipes. You may find some video clips related to this receipe below.daikon salad with mustard seeds 600g daikon (mooli) peeled (this is the peeled weight about 2 daikon) 2 tbsp rice vinegar or cider vinegar 3 tbsp sunfl
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kale with ginger and garlic
| General Recipes
Cooking receipe to make kale with ginger and garlic under category General Recipes. You may find some video clips related to this receipe below.kale with ginger and garlic2 tbsps olive oil3 cloves of garlic crushed50g fresh unpeeled ginger grated375g washed kale50g large californian raisinsRemove th
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Cooking receipe to make golden croissant pudding under category Aga Recipes. You may find some video clips related to this receipe below.
golden croissant pudding
3 large croissants
75g unsalted butter at room temperature
40g sultanas
40g raisins
Custard:
300ml milk
300ml double cream
1 vanilla pod split
2 eggs
40g caster sugar
To finish:
icing sugar for dusting
Slice the croissants thickly then spread with the butter.
Arrange the croissant slices butterside up and overlapping in a buttered 1.7 litre shallow baking dish scattering in the sultanas and raisins as you do so.
To make the custard pour the milk and cream into a saucepan.
Add the vanilla pod and slowly bring to just below boiling point on the simmering plate.
Cover and place in the simmering ovenfor 10 to 15 minutes until well flavoured with vanilla.
Meanwhile in a large bowl whisk together the eggs and 25g caster sugar until light and foamy.
Strain the flavoured milk on to the egg mixture whisking all the time.
Pour the egg mixture evenly over the croissants and leave to stand for 15 minutes.
Sprinkle over the remaining sugar and stand the dish in a bainmarie or large roasting tin.
Pour in enough boiling water to come halfway up the sides of the dish.
