mushroom and herb creams

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Tag : Cake

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Tag : Cake, Bread

Eggnog Cheesecake with Cinnamon Graham Cracker

| Christmas Recipes

Cooking receipe to make Eggnog Cheesecake with Cinnamon Graham Cracker under category Christmas Recipes. You may find some video clips related to this receipe below.Yield: 10 Servings9 Whole graham crackers 2 Tbsp Sugar 1 1/2 tsp Ground cinnamon1/4 cup Unsalted butter; meltedMMMMM---------

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Cooking receipe to make mushroom and herb creams under category Aga Recipes. You may find some video clips related to this receipe below.

mushroom and herb creams

vegetarian

15g butter

350g chestnut mushrooms finely sliced (use buttons if chestnuts arent available)

1 egg

3 egg yolks

300m1double cream

65ml milk

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh marjoram

a little freshly grated nutmeg

salt and freshly ground black pepper

Dressing:

1 generous teaspoon coarse grain mustard

3 teaspoons caster sugar

juice of 1lemon

4 tablespoons olive oil

Salad:

about 100g salad leaves (rocket lambs lettuce curly endive radicchio land cress lettuce)

Melt the butter in a medium pan on the boiling plate add the mushrooms and stir over the heat for a minute or two.

Cover and transfer to the floor of the simmering oven for 10 minutes.

Grease eight ramekin dishes 75mm diameter or 75m1 in capacity very thoroughly and stand in the small roasting tin.

Put the eggs cream milk herbs nutmeg and seasoning into a measuring jug and whisk thoroughly.

Remove the mushrooms from the simmering oven uncover and boil off any liquid on the boiling plate.

Divide evenly between the dishes standing in the small roasting tin and pour the egg mixture over the mushrooms.

Pour boiling water round the ramekin dishes until halfway up the side of the roasting tin.

Cook in the roasting oven with the grid shelf on the lowest set of runners for about 15 to 20 minutes or until firm and just beginning to brown on top.

Check after 10 minutes and turn round if necessary.

Remove from the oven and leave to become cold in the roasting tin of water. Run a knife round the side of each one tap the sides and turn out with the tops uppermost.

Make the dressing by measuring all the dressing ingredients into a clean jam jar and giving it a good shake.

Season to caste.

Arrange the salad on eight plates and dress lightly just before serving.

To rehear slide the mushroom creams on to a baking sheet lined with lift off paper or nonstick baking parchment.

Cook in the same position in the roasting oven as before for about 10 to 15 minutes or until hot and sizzling.

Using a fish slice place each one on top of a pile of salad and serve immediately.

A slightly different and light first course which is also perfect for a summer lunch when it will serve four. This recipe is a bonus if some of your guests are vegetarian.

Serves 8

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