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pork sausages baised in cider with apples and juniper
| General Recipes
Cooking receipe to make pork sausages baised in cider with apples and juniper under category General Recipes. You may find some video clips related to this receipe below.pork sausages baised in cider with apples and juniperdelia smith6 large pork sausages weighing about 450g preferably outdoorreared
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Salmon and Potato Strata Recipe
| Fish And Seafoods
Type: Salmon and Potato Strata Free Cooking Recipe - Fish And Seafoods Um! Yummy! Ingredients / Directions 1 can(7 oz) red sockeye salmon2 stalks celerysliced1 onionchopped4 eggs1 1/3 cup(s)s milk3/4 teaspoon paprika and salt1/2 teaspoon pepper and dried tarragon4 potatoespeeled and t
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lemon seed loaf
| Aga Recipes
Cooking receipe to make lemon seed loaf under category Aga Recipes. You may find some video clips related to this receipe below.lemon seed loaf3 lemons 50g butter plus a little extra for greasing 250g caster sugar 250g self raising white flour 1 level tsp baking powder1 egg 100ml semi skimmed milk 2
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Sombrero
| Drink Master
Cooking receipe to make Sombrero under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Coffee-flavored Brandy 1 oz Light CreamPour brandy into old-fashioned glass over ice cubes. Float cream on top.[tubepress mode='tag', tagValue='
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Cooking receipe to make grand marnier souffle parcels under category Aga Recipes. You may find some video clips related to this receipe below.
grand marnier souffle parcels
225g plain flour
150g caster sugar
salt
7 eggs
2 tbsp oil
750ml milk
25g butter
1 large lemon
4 large oranges
125ml grand marnier
icing sugar for dusting
gold thread to decorate
For the orange sauce:
75g butter
75g sugar
300ml orange juice
50ml grand marnier
Mix 175g flour 25g caster sugar; a pinch of salt three eggs and the oil with
450ml milk to make a smooth batter.
Cover set aside for at least 30 minutes.
Melt butter in a small bowl in the simmering oven; brush a little on to a 230mm non stick crepe pan.
Heat the crepe pan on the boiling plate until very hot pour in a small
ladleful of batter (tilt pan to give a thin even layer).
Cook until well browned flip over onto the simmering plate for 30 seconds then cool on a folded tea towel.
Make about 12 pancakes store the extra interleaved with greaseproof paper and wrapped in foil in the fridge for up to
two days or in the freezer).
Cover set aside.
Infuse zest of the lemon and one orange with the remaining milk and the grand marnier for 30 minutes in the simmering oven.
Peel the oranges removing the pith.
Cut the flesh into segments: set aside.
Separate remaining eggs.
Beat yolks with 25g sugar until thick stir in remaining flour.
Bring infused milk to the boil; strain on to egg yolk mixture stimng all the time. Return to pan bring to the boll on the simmering plate stirring continuously. Place custard immediately in a
bowl cover with clingfllm; leave to cool.
Meanwhile make the sauce.
Place the butter and sugar in a pan and cook on the simmering plate stirring for 15 minutes or until golden caramel.
Off the heat stir in the orange juice.
Return to the boil then bubble gently for 15 minutes until syrupy.
Remove from the heat and stir in the grand marnier.
Whisk egg whites until stiff; whisk in remaining caster sugar until stiff.
Whisk a quarter of the mixture into the custard until smooth then fold in the rest.
Place 3 to 4 level tbsp in the centre of each pancake bring edges together and tie with string.
Dust with icing sugar cook on a nonstick baking on the third runners of the roasting ovenfor 7 minutes then turn the tray round and cook for a further 3 minutes.
Remove string: tie with gold thread.
Dust with icing sugar.
Serve immediately with orange segments and sauce.
To fill pancakes easily line a small wide bowl or teacup with a pancake fill shape and tie. Dont overfill or it may burst. A stunning pudding with a special orange and caramel sauce which is perfect when cooked straight from the freezer
Serves 8
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