Sake Braised Pork Belly
| Low Carb Recipes
Cooking receipe to make Sake Braised Pork Belly under category Low Carb Recipes. You may find some video clips related to this receipe below.Sake Braised Pork BellyMakes 6 servingsThis recipe makes a very tender, sumptuous pork. I like to eat it with very hot mustard and cooked chunks of daikon radi
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egg noodles (fine dry) info
| General Recipes
Cooking receipe to make egg noodles (fine dry) info under category General Recipes. You may find some video clips related to this receipe below.egg noodles (fine dry) infoLooks like fine spaghetti which has been wound into small bundles. [tubepress mode='tag', tagValue='egg noodles (fine dry) info']
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Linguine with Wild Mushrooms
Clams and Wine Recipe
| Pasta
Type: Linguine with Wild MushroomsClams and Wine Free Cooking Recipe - Pasta Outstanding! Ingredients / Directions 6 tbsp olive oil1 lb mixed fresh wild mushrooms(such as oyster mushrooms and shiitakestems trimmedcaps sliced)6 garlic clovesminced1/4 teaspoon dried crushed red pepper1
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coconut custard
| General Recipes
Cooking receipe to make coconut custard under category General Recipes. You may find some video clips related to this receipe below.coconut custardthai400ml coconut cream 120g white sugar6 eggs60g butterDissolve the sugar in the coconut cream over gentle heat in the top of a double boiler.Beat the e
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Cooking receipe to make prawn and boursin samosas under category Aga Recipes. You may find some video clips related to this receipe below.
prawn and boursin samosas
about 10 sheets file pastry (about 150 x 300mm)
about 50g butter melted for brushing
Filling:
1 x 200g pack of frozen cooked peeled prawns thawed and roughly chopped
I x 80g boursin cheese with garlic and herbs
salt and freshly ground black pepper
First have all the filling ingredients to hand the prawns (or salmon) chopped as indicated.
Lay the filo pastry out on a board or work surface one sheet at a time keeping the rest covered with a damp cloth to prevent it from drying out and becoming brittle. Cut the pastry into strips about 50 x 250mm.
Brush each pastry strip with melted butter.
Put a teaspoonful of the chopped prawns onto the bottom corner of each strip of pastry.
Top with a good nut of boursin and season with salt and black pepper.
Fold the pastry over so that it forms a triangle then continue folding the triangle over itself until you reach the end of the strip.
Put on to greased baking sheets or lift off paper on a baking sheet.
Continue with more strips of filo pastry until all the prawn filling is used up. Brush the tops of each samosa with melted butter.
Bake on the grid shelf on the floor of the roasting oven for about 10 minutes then put directly on to the floor of the roasting oven to brown the basesabout a further 5 minutes.
Serve immediately.
Makes about 30
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