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pork balls with peanut sauce
| General Recipes
Cooking receipe to make pork balls with peanut sauce under category General Recipes. You may find some video clips related to this receipe below.pork balls with peanut saucethai500g finely minced pork2 tablespoons finely chopped coriander leaves 2 teaspoons mashed garlic 1/4 cup fish sauce 3/4 cup v
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cranberry and roast shallot chutney
| Aga Recipes
Cooking receipe to make cranberry and roast shallot chutney under category Aga Recipes. You may find some video clips related to this receipe below.cranberry and roast shallot chutney450g shallots 3 tbsp olive oil 225g soft brown sugar salt and freshly ground black pepper 150ml red wine 450g fresh o
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Mango-Papaya Smoothie Recipe
| Drinks
Type: Mango-Papaya Smoothie Free Cooking Recipe - Drinks Wow! Ingredients / Directions 1 mango (about 1 1/2 pounds)peeledpittedand chopped coarse1 papayapeeledseededand chopped coarse2 cup(s)s plain yogurt2 tbsp fresh lime juice plus 4 lime slices for garnish3 tbsp honeyor to taste1/4
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Henry Bain Sauce Recipe
| Appetizers
Type: Henry Bain Sauce Free Cooking Recipe - Appetizers Yes! Ingredients / Directions 1 (18 ounce) jar peach preserves 1 (18 ounce) jar orange marmalade 1 (18 ounce) jar apple preserves 1 (18 ounce) jar pineapple preserves 5/8 cup(s) ground dry mustard 1 (4 ounce) jar prepared horsera
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Cooking receipe to make lemon frosted cake under category Aga Recipes. You may find some video clips related to this receipe below.
lemon frosted cake
cake:
25g selfraising flour
2 level tsp baking powder
225g caster sugar
225g soft margarine
4 eggs
1 tsp vanilla essence
buttercream filing:
175g butter softened
225g icing sugar sieved
2 tbsp lemon juice
8 dried apricots ready to eat variety chopped
Grease and base line an 200mm round deep cake tin.
If using the cake baker put this in the oven to heat up.
Place all the cake ingredients in a mixing bowl and beat well until light and fluffy. Place in the prepared tin and level the top.
If using the cake baker put the cake in and cook in the roasting oven with the shelf on the floor of the oven.
Bake for approximately 50 minutes.
Alternatively for the two oven aga put the shelf on the floor of the roasting oven put in the cake and slide the cold shelf above the tin allowing room for the cake to rise.
Time for 30 minutes then carefully make a dome of foil over the cake tin you may need to put the cold shelf higher and bake for another 20 to 30 minutes.
For the four oven aga bake the cake in the baking oven with the shelf on the bottom set of runners for 50 to 60 minutes.
The cake should be risen golden brown shrunk from the side of the tin and cooked in the middle when tested with a skewer.
Remove from the tin and cool completely.
For the filling cream the butter until soft and fluffy and gradually beat in the icing sugar and lemon juice.
Fold in the chopped apricots.
Split the cake horizontally into 3 layers. Divide the buttercream between two portions spread over evenly and reassemble the cake.
Either dust with icing sugar or marzipan and icing.
450g box marzipan
2 tbsp sieved apricot jam warmed
350g icing sugar sieved
50ml lemon juice
25g caster sugar
Brush the cake all over with the warmed apricot jam.
Roll out the marzipan; roll one third to a circle to fit the top.
Roll out the remaining two thirds to a strip to fit the sides of the cake.
Lay the top piece on and press down. Gently wrap the strip round the side press on and trim.
The cake can be left for 24 hours uncovered before icing if convenient. Stand it on a serving plate or board.
For the icing place the icing sugar in a large bowl.
Put the lemon juice and caster sugar in a small saucepan.
Heat gently and allow the sugar to dissolve then bring to the boil and pour into the icing sugar beating well.
When smooth use to ice the top and sides of the cake immediately.
Allow to stand for 24 hours to allow the icing to harden before decorating and serving.
Make this cake simply just with buttercream icing and a dusting of icing
sugar or ice with a soft frosting with in this case a lemon flavour. This can be made and iced up to 5 days before it is needed.
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