Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Swedish Rye Bread Recipe
| Bread
Type: Swedish Rye Bread Free Cooking Recipe - Bread Good stuff! Ingredients / Directions 2 tablespoonfuls sugar3 tablespoonfuls Crisco2 teaspoonfuls salt1 yeast cake3 cup(s)fuls rye flour1 cup(s)ful white flour4 cup(s)fuls boiling water To prepare this Swedish Rye Bread Recipefirst in
[ read more ]
Japanese Seafood Stew Japanese cooking recipe
| Japanese
Ingredients 2 ounces cellophane noodles 12 large shrimp 10 ounces monkfish fillets or tile fish fillets or scrod fillets 4 ounces fresh shiitake mushrooms 4 ounces fresh kale, rinsed 4 scallions 12 slices carrots, 1/4-inch thick 2 cups dashi (Japanese stock) or bottled clam juice 3 tablespoo
[ read more ]
orange and almond date salad
| General Recipes
Cooking receipe to make orange and almond date salad under category General Recipes. You may find some video clips related to this receipe below.orange and almond date salad6 large oranges 10 fresh dates (dried ones will do but aren[tubepress mode='tag', tagValue='orange and almond date salad']
[ read more ]
Cheddar-Filled Beef Rolls Recipe
| Vegetables
Type: Cheddar-Filled Beef Rolls Free Cooking Recipe - Vegetables All good! Ingredients / Directions "1 1/2 lb Lean Ground Beef1/4 cup(s) Bread CrumbsDry2 tbl Barbecue Sauce1 x EggLg1/2 teaspoon SaltFILLING1 cup(s) CheddarSharpShredded1/4 cup(s) Bread CrumbsDry1/4 cup(s) Green PepperC
[ read more ]
Cooking receipe to make overnight porridge with crunch oat topping under category Aga Recipes. You may find some video clips related to this receipe below.
overnight porridge with crunch oat topping
1 cup whole oatllakes conservation grade or whole rolled oats
60ml organic natural yoghurt
cream or extra yoghurt to serve
For the topping:
100g jumbo oats
75g pale muscovado sugar
1/4 tsp salt
For the topping place the oats sugar and salt in the small roasting tin.
Set on front of bottom runners of roasting oven.
Bake for 6 to 8 minutes turn the tin round or stir well and cook for a further 5 to 8 minutes or the sugar just begins to melt and the oats are palest golden colour take care not to burn.
Leave to cool and store in an airtight jar or tin.
For the porridge put 1 cup of oats in an ovenproof earthenware or glass casserole and add 2 cups of water.
Place at the front of the grid shelf on the floor of the simmering oven.
Leave overnight.
Stir in yoghurt and return to the ovenfor 2 to 3 minutes then serve topped with crunchy toasted oats and milk extra yoghurt or cream.
The flavour of the whole rolled or flaked oats is retained much better than finely milled oats. If you cannot easily obtain jumbo oats use the same rolled oats for the topping. aga tip: if making a double quantity of the topping in the large roasting tin stir every 5 minutes or so to ensure the mature does not burn at the back of the oven. A wonderful everyday treat. For speed and ease this recipe is given using a teacup as a measure (180 ml). If you like larger portions of porridge then use a mug allowing up to half a cup or half a mug of oats per person. The topping can be made in bulk in advance and kept m an airtight tin or jar.
Serves 2
[tubepress mode=’tag’, tagValue=’overnight porridge with crunch oat topping’]
