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Green Chili Buffalo Sauce
| Everyday Recipes
Cooking receipe to make Green Chili Buffalo Sauce under category Everyday Recipes. You may find some video clips related to this receipe below.Green Chili Buffalo SauceServing Size : 40Preparation Time :0:30Ingredients:2 pounds roasted HOT green chillies -- skinned1/2 cup scallion -- chopped1/2 cup
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Broken Glass Cake Recipe
| Cakes
Type: Broken Glass Cake Free Cooking Recipe - Cakes Amazing! Ingredients / Directions 3 small boxes gelatinone each flavor3 envelopes Knox? plain gelatine1/2 cup(s) water1 cup(s) pineapple juice1/2 cup(s) granulated sugar2 cup(s)s whipping creamGraham cracker crumbs Prepare flavored g
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Salmon Fillets with Sesame Vegetables
| Everyday Recipes
Cooking receipe to make Salmon Fillets with Sesame Vegetables under category Everyday Recipes. You may find some video clips related to this receipe below.Salmon Fillets with Sesame VegetablesRecipe By :Serving Size : 4 Preparation Time :0:00Categories : Fish/SeafoodAmount Measure Ingredient -- Prep
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Ricotta and Espresso Cream
| Low Carb Recipes
Cooking receipe to make Ricotta and Espresso Cream under category Low Carb Recipes. You may find some video clips related to this receipe below.Ricotta and Espresso CreamMakes 6 servingsNo muss, no fuss! Just fast, easy and good. 1/4 cup espresso 1 tsp. liquid sweetener 1/2 tsp. vanilla 2 cups ricot
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Cooking receipe to make hot cross buns under category Aga Recipes. You may find some video clips related to this receipe below.
hot cross buns
450g strong flour
1 tsp salt
1 tsp ground mixed spice
1/2 tsp grated nutmeg
50g caster sugar
15g fresh yeast
300m1 warm milk
75g butter
100g currants
1 egg beaten
glaze:
3 tbsp caster sugar
3 tbsp milk
Blend the yeast with 1 teaspoon caster sugar and a little warm milk.
Stand on warm (not hot) spot on the aga and allow to froth while preparing
the remaining ingredients.
Into a large mixing bowl measure the flour salt mixed spice nutmeg and sugar.
Rub in the butter stir in the currants.
In a well in the middle of the flour and dry ingredients add the egg and yeast mixture and most of the milk.
Beat together to make a soft dough adding milk as needed.
Turn onto a lightly floured work surface. Knead for about 5 minutes until the dough is smooth and elastic and put into a clean bowl.
Stand the bowl on a tea towel folded on top of the simmering plate lid and cover with a clean tea towel.
Leave until doubled in size.
Return the dough to a floured work top gently knock back and divide the dough into 12 equal portions.
Shape each into a roll and place on a greased and floured baking tray.
Stand again on the simmering plate lid
until doubled in size.
Use a sharp knife to cut a cross in each roll.
Bake on the third set of runners from the top of the roasting oven for about 15 to 20A minutes until golden and sounding hollow when tapped on the bottom.
Make the glaze: put the sugar and milk in a small saucepan and bring to the boil. Brush over the buns to form a sticky glaze.
Cool the buns on a wire rack.
Hot cross buns are traditionally eaten on Good Friday. These are easy to make and taste much nicer than the commercial variety. You can make a cross with strips of shortcrust pastry but I tend to just cut a cross as I find the pastry often falls off.
Makes 12 buns
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