nut trees
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Cooking receipe to make nut trees under category General Recipes. You may find some video clips related to this receipe below.nut trees240g butter at room temperature 120g golden caster sugar 240g flour 6og cocoa powder 60g rice flour 1 tsp cinnamon powder apricot kernels or sliced blanched almonds
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kitchen equipment suppliers
| General Recipes
Cooking receipe to make kitchen equipment suppliers under category General Recipes. You may find some video clips related to this receipe below.kitchen equipment suppliersDavid Mellor 4 Sloane Square London SWIW 8EE 0171 730 4259 [tubepress mode='tag', tagValue='kitchen equipment suppliers']
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Type: Chocolate Spiders Free Cooking Recipe - Kids This is a good one! Ingredients / Directions 1 (12oz) bag semi-sweet chocolate chips5-1/4 oz. mini marshmallows (half a bag)waxed paperthin licorice whips ( blackbrown or purple) Melt the chocolate in either microwave or double boiler
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Cooking receipe to make potato parnip galette under category Aga Recipes. You may find some video clips related to this receipe below.
potato parnip galette
900g firm potatoes such as desire romano estima or willa
225g young parsnips
75g unsalted butter diced
45ml thin honey
2 tbsp lemon juice
freshly grated nutmeg
salt and freshly ground black pepper
Peel the potatoes and parsnips.
Slice them very thinly either by hand with a mandoline or in a food processor. Divide the potatoes into three equal portions and cover with a teatowel.
Dont worry if they discolour.
To clarify the butter melt in a heatproof bowl on the back of the aga or in the simmering oventhen skim off any white residue: keep warm.
Melt the honey and lemon juice together in a small pan; keep warm.
Pour 2 tbsp butter into a heavy 200mm nonstick frying pan suitable for ovenuse.
Layer one third of the potatoes aver the bottom of the pan in neat overlapping circles seasoning well.
Lay half the sliced parsnips over the potato layer.
Drizzle over half of the honey and lemon juice and season with nutmeg salt and pepper.
Cover with another third of the potato slices and season well.
Layer the remaining parsnips on top. Drizzle with the remaining honey and lemon juice and season with nutmeg salt and pepper.
Finish with the remaining potato slices butter and seasoning.
Cover with buttered foil.
Place the pan on the simmering plate and cook carefully for about 5 minutes or until the underside is just beginning to turn golden brown.
Test by carefully lifting up the edge of the galette with a palette knife.
Press the potatoes down firmly.
Transfer the trying pan to the floor of the roasting ovenfor 10 to 15 minutes until the underside is deep golden brown. Move to the grid shelf on the fourth set of runners and bake for 20 minutes or until the potatoes and parsnips in the centre are tender when pierced with a sharp knife and the underside is a deep golden brown colour.
Allow to stand for 5 minutes.
Loosen the galette with a palette knife. Place a warmed serving plate over the pan and quickly invert the galette onto the dish.
Serve immediately.
Dont rinse the potato slices (the starch is needed to help them stick together). Ideally you need a nonstick frying pan with an integral metal handle which can therefore be placed in the oven. Alternatively use a shallow flameproof dish or cake tin (lined with foil if not nonstick). This golden cake of butterbasted potatoes and sweet parsnips with a hint of honey and lemon is a perfect partner to roasts and game dishes. It is really important to clarify the butter as it lends a wonderful colour to the potatoes and intensifies the flavour.
Serves 6
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