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Macapuno Custard Cake Recipe
| Cakes
Type: Macapuno Custard Cake Free Cooking Recipe - Cakes It's alright! Ingredients / Directions "14 pcs. eggs 2 ? c cake flour 1 can evaporated milk oil 1 can condensed milk 1 bottle macapuno" Combine and sift together the dry ings. And make a well at the center. Separate the eggyolk
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Smiler Cocktail
| Drink Master
Cooking receipe to make Smiler Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1/2 oz Sweet Vermouth 1/2 oz Dry Vermouth 1 oz Gin 1 dash Bitters 1/4 tsp Orange JuiceShake with ice and stra
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soft polenta
| General Recipes
Cooking receipe to make soft polenta under category General Recipes. You may find some video clips related to this receipe below.soft polenta225g coarse yellow polenta50g butter plus a little more at the tablegrated ParmesanBring 1.5 litres of water to the boll in a deep saucepan. Add a heaped teasp
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smoky lentils
| General Recipes
Cooking receipe to make smoky lentils under category General Recipes. You may find some video clips related to this receipe below.smoky lentilsvaingan kholomboindian220g split red lentils (/l1asoor dal)220g aubergine cubed750ml water1 teaspoon tamarind pulp diluted in 2 teaspoons water1 teaspoon kho
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Cooking receipe to make roasted mediterranean vegetables under category Aga Recipes. You may find some video clips related to this receipe below.
roasted mediterranean vegetables
vegetarian
2 large onions
2 yellow peppers seeded
2 red peppers seeded
4 medium courgettes
1 large aubergine
2 fat cloves garlic
3 tablespoons olive oil
salt and freshly ground black pepper
First prepare the vegetables.
Quarter the onions cut the peppers into large pieces thickly slice the courgettes and cut the aubergine into 25mm chunks.
Crush the garlic.
Toss the onion in 1 tablespoon of the olive oil sprinkle with salt and pepper and turn into the large roasting tin.
Put on the floor of the roasting oven for about 20 minutes until beginning to soften and brown.
Add the rest of the prepared vegetables and the garlic to the tin with the remaining oil stir to coat the vegetables in the oil and return the tin to the floor of the roasting oven for about 20 to 30 minutes until the vegetables are tender and well browned.
Turn the vegetables over occasionally with a wooden spatula to ensure that they brown evenly.
Alter the vegetables as you like fennel and red onions work well too. The dish is very good with lamb. If you want to serve the vegetables cold in summer with salad add a little balsamic vinegar
Serves 6
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