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yoghurt
| Aga Recipes
Cooking receipe to make yoghurt under category Aga Recipes. You may find some video clips related to this receipe below.yoghurt575m1 carton long life milk whole or skimmed 1 tbsp plain yoghurt 1 tbsp dried milk powder to thickenUse very clean utensils. Mix the yoghurt and milk powder together in a b
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Birthday Cups Recipe
| Dessert
Type: Birthday Cups Free Cooking Recipe - Dessert the best! Ingredients / Directions Kellogg''s Cocoa Krispies�Choice of filling: puddingfrozen yogurt, ice creamnuts or raisins Directions:cup(s)s coated with cooking spray. Evenly press mixture into individual cup(s)s. Cool.
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Easy Cheesecake Pie
| Pie s 4U
Cooking receipe to make Easy Cheesecake Pie under category Pie s 4U. You may find some video clips related to this receipe below.Easy Cheesecake Pie This cheesecake recipe is easy, yet delicous. It usually takes about 5 minutes (10 minutes tops) to mix this up.
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Carrot and Onion Pickle Japanese cooking recipe
| Japanese
Ingredients 2 carrots, peeled 1 white onion, finely sliced 1 tablespoon sugar 2 teaspoons sea salt 1/2 cup japanese rice wine vinegar 2 teaspoons fish sauce Directions 1Using a mandolin or a very sharp knife, finely slice the carrots along their length into fine ribbons. 2Place the carrots an
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Cooking receipe to make lentil rissoles under category Aga Recipes. You may find some video clips related to this receipe below.
lentil rissoles
2 tbsp oil
1 onion finely chopped
2 sticks celery chopped
2 carrots finely diced
225g orange lentils washed and picked over
600m1 water
1 tsp ground coriander
2 tbsp parsley chopped
75g wholemeal breadcrumbs
2 tbsp flour
1 egg beaten salt and pepper
Heat the oil in a saucepan add the onion celery and carrot and cook until softened. Stir in the lentils water coriander and salt and pepper.
Bring to the boil cover and transfer to the simmering ovenfor 1 to 1 /2 hours until the lentils are cooked and the liquid has been absorbed.
Mix in the parsley and 50g of the breadcrumbs.
Turn the mixture onto a plate and allow to cool for a little.
Using floured hands shape the mixture into rissoles or cakes.
Dip in the beaten egg and then in the remaining breadcrumbs.
Either fry in a little oil in a frying pan on the top of the aga or heat oil in a roasting tin on the floor of the aga.
Fry the rissoles until crisp and golden on both sides.
These tasty rissoles are a good introduction to lentils for anyone who is a devoted meat eater. Serve with home made tomato sauce.
Makes 8 rissoles
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