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-*Liqour::Amer Picon Bitter
| Drink Master
Cooking receipe to make -*Liqour::Amer Picon Bitter under category Drink Master. You may find some video clips related to this receipe below.orange-flavored French apertif cordial made from quinine and spices. [tubepress mode='tag', tagValue='-*Liqour::Amer Picon Bitter']
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poached rhubarb with grapefruit
| General Recipes
Cooking receipe to make poached rhubarb with grapefruit under category General Recipes. You may find some video clips related to this receipe below.poached rhubarb with grapefruit4 tbsps sugar heaped450g forced rhubarb1 large grapefruit peeled and cut into segmentsDissolve the sugar in a little wate
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ginger creams
| Aga Recipes
Cooking receipe to make ginger creams under category Aga Recipes. You may find some video clips related to this receipe below.simmering ginger creams350g caster sugar 10mm piece fresh root ginger or 1 level tsp ground ginger 375ml double cream 300ml milk100ml ginger wine 3 eggs plus 4 egg yolks des
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Gingerbread Corpses Recipe
| Halloween
Type: Gingerbread Corpses Free Cooking Recipe - Halloween Simply good! Ingredients / Directions 3 1/2 cup(s)s all-purpose flour1 1/2 teaspoons ground ginger1 1/2 teaspoons ground cinnamon1/4 teaspoon salt1/2 cup(s) granulated sugar1/2 cup(s) shortening1 egg1 cup(s) molasses1 teaspoon
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Cooking receipe to make roasted garlic and sage foccacia under category Aga Recipes. You may find some video clips related to this receipe below.
roasted garlic and sage foccacia
15g fresh yeast
250m1 warm water
500g strong white flour
2 tsp salt
12 tbsp sage freshly chopped or 1 tsp dried
5 tbsp fruity olive oil
6 large juicy garlic cloves
olive oil
1 tbsp ground rice
coarse salt for baking
aga equipment:
wire shelf on third set of runners in roasting oven
Crumble the yeast into the warm water and leave to stand for a few minutes. Mix together the flour salt and sage in a large bowl then whisk the yeast liquid and add it to the bowl with the olive oil.
Mix into a soft manageable dough adding a little more warm water if necessary then knead thoroughly until smooth and pliable.
Return the dough to the bowl cover with a damp teatowel or plastic wrap and leave near the aga for 1 hour until doubled in size.
Meanwhile place the unpeeled garlic in a small tin drizzle with a little olive oil and roast on the shelf in the roasting ovenfor 15 to 20 minutes.
Allow to cool then scoop the soft garlic out of the skins and chop it roughly. Remove the shelf from the oven.
Knock the dough back lightly incorporating the garlic as you knead. Stretch or roll the dough into a flat oval loaf about 300 x 200mm.
Drizzle 12 tbsp of olive oil on to a tray then place the loaf in the oil smoothest side down.
Cover with the damp towel or fresh plastic wrap and leave by the aga for a further 30 to 40 minutes until well risen. The dough will absorb most of the oil during this rising.
Sprinkle the loaf with the ground rice the side you are looking at now will he the base so the rice will give an extra crispy crust during baking.
Scoop up the dough carefully turning it over and placing it gently on the floor of the roasting oven.
Scatter a little coarse salt over the dough and bake for 20 to 25 minutes then allow the loaf to cool slightly before serving.
The loaf may be baked in a square shallow tin on the wire shelf on the floor of the ovenif preferred.
A foccacia is a flat italian bread often drenched in olive oil and usually with coarse sea salt pressed into the top. I love experimenting with different flavourings and this is one of my favourite combinations.
Makes 1 large loaf
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