meringues

Dry Indian Curry

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Cooking receipe to make Dry Indian Curry under category Cyber Kuali. You may find some video clips related to this receipe below.Dry Indian Curry (microwave)By Amy Beh Dry Indian Curry Ingredients: 600g chicken, chopped into bite-sized pieces1 onion, sliced2 cardamom seeds, split3 tbsp oil5cm piece

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pork squash stew Recipe

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Brandy Highball

| Drink Master

Cooking receipe to make Brandy Highball under category Drink Master. You may find some video clips related to this receipe below. 2 oz Brandy Ginger Ale or Club SodaPour brandy over ice into highball glass. Fill with ginger ale or club soda. Add a twist of lemon peel and stir ge

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Grilled Salmon Steaks Recipe

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Type: Grilled Salmon Steaks Free Cooking Recipe - Barbecue Wow! Ingredients / Directions Basting Sauce1/2 cup(s) margarineCayenne pepperto taste3 dashes dill1/2 cup(s) ReaLemon� juice4 cup(s)s brown sugar Mix together. the sauce should be the consistency of pancake batter.Put s

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Tag : Cake, Grilled

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Cooking receipe to make meringues under category Aga Recipes. You may find some video clips related to this receipe below.

meringues

2 egg wbites

100g caster sugar

1/2 tsp coraflour

1/2 tsp white wine vinegar

150ml double cream for the filling wbipped to soft peaks

In a dean grease free bowl whisk egg whites until white and fluffy.

Add the sugar 1 tspful at a time whisking well after each addition.

Blend the cornflour and vinegar together whisk in after all the sugar.

The meringue mixture should be thick and fluffy.

Line a baking tray with baking parchment not greaseproof paper.

Using a dessertspoon spoon out individual meringues onto the prepared tray.

Put the ovenshelf on the bottom set of runners of the simmering oven.

Slide to the meringues. dry out for 2 hours. Leave them overnight.

My simmering ovenis quite warm so I leave the door slightly ajar all night.

This will give crisp white meringues.

Sandwich with whipped cream up to one hour before serving.

Variation: Use 50g caster sugar and 50g soft brown sugar instead of all caster sugar for a caramel flavour

This is the best way I know to use up egg whites. This method gives a very dry crisp meringue that can be stored for several weeks very useful if preparing for a party. When cold store in an airtight tin or wrap in a dean teatowel in a basket in the airing cupboard. This is a good dry storage place provided you do not hang damp clothes to dry in there! Because these are crisp meringues they can be filled an hour of two in advance and will not go too soft.

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