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Coconut Cake Recipe
| Dessert
Type: Coconut Cake Free Cooking Recipe - Dessert It's ok! Ingredients / Directions 1 box white cake mixfor 2 layer cake3 eggs1/2 cup(s) vegetable oil8 oz. sour cream1-8 oz. can creme of cacaoIcing:1 box powdered sugar1 teaspoon vanilla8 oz. Cream cheesesoftened2 tbsp milk2 tbsp butter
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how to cook pasta
| General Recipes
Cooking receipe to make how to cook pasta under category General Recipes. You may find some video clips related to this receipe below.pasta infohow to cook pastadelia smithThe easiest way to communicate this is to give you a list of what is absolutely essential:1 Always use a very large cooking pot.
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Easy Chocolate Truffles
| Chocolate Swap
Cooking receipe to make Easy Chocolate Truffles under category Chocolate Swap. You may find some video clips related to this receipe below.Easy Chocolate TrufflesEveryone, even a beginner, can make luscious truffles. This recipe is ideal. 14 ounces semisweet or bittersweet chocolate squares 1 cup he
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chinese game info
| General Recipes
Cooking receipe to make chinese game info under category General Recipes. You may find some video clips related to this receipe below.chinese game infoGame birds are widely used in Chinese cookery but because their flavour tends to be strong they are frequently stewed or put into soups together with
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Cooking receipe to make roasted vegetable ciabatta under category Aga Recipes. You may find some video clips related to this receipe below.
roasted vegetable ciabatta
vegetarian
1 small aubergine
salt and freshly ground black pepper olive oil
100g chestnut mushrooms coarsely sliced
1/2 head of fennel thinly sliced
1/2 onion thinly sliced
1 ciabatta loaf cut in half honzontally
2 tablespoons red or green pesto
3 sundried tomatoes in oil finely snipped 100g brie thinly sliced
dressing:
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon caster sugar
1 teaspoon red or green pesto
freshly tom basil leaves
Slice the aubergine into thin slices lengthways.
Sprinkle with salt and pepper.
Toss in a little oil and turn into the large roasting tin.
Put on the floor of the roasting oven for about 2 minutes on each side.
Remove and drain the aubergines on kitchen paper.
Add the mushrooms fennel and onion together to the roasting tin and return to the floor of the roasting oven for a further 5 minutes.
Remove a little of the soft dough from the ciabatta and spread each inside with a tablespoon of pesto.
Mix together all the ingredients for the dressing seasoning with salt and pepper and sprinkle a little over the base half of the loaf.
Layer the aubergine mushroom fennel and onion snipped sundried tomato and slices of brie on the base half of the ciabatta sprinkling seasoning and dressing between the layers until all the dressing and vegetables are used.
Put the top half on to the loaf and press down firmly.
Wrap very tightly in dingfilm and with foil.
Weight down in the fridge for a minimum of 40 minutes.
Remove clingfilm and foil.
Rehear in the roasting tin nn the second set of runners in the roasting oven for about 10 minutes until crisp and warm right through.
Serve in slices with a green salad.
This is a wonderful dish for lunch or to eat outside. The secret of its success is to weight it down in the fudge otherwise the filling is prone to fall out. It can be eaten cold but is much better warm. It is crunchy too. Use coarsely grated gruyere instead of brie if you prefer. Never throw away any dough that you remove from the ciabatta here or any other bread. Freeze it then use in stuffings and bread sauce or dry (good in the warming oven of a four oven aga or simmering oven for a shorter time) to use as a breadcrumb coating.
Serves 4
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